Pan Seared with Demi Glace & Root Vegetables
Date night? No problem. Chef Myk’s has got you covered. This pan seared strip is excellent for an elevated night in.
- Difficulty (0 = Caveman, 5 = Thomas Keller): 3
- Serving size: 2
- Prep/cook time: 1 hour, 45 min
- Meat temp: Desired doneness
- Rare: 120-125°F
- Medium-Rare: 130-135°F
- Medium: 140-145°F
- Medium-Well: 150-155°F
- Well-Done: 160°F or higher
- 2 NY strip
- 4 sprigs thyme
- 3 bay leaves
- 1 sprig rosemary
- 1 cup beef broth
- 1/4 cup dry red wine
- Salt and pepper
- 1 tbsp butter
- 1 tbsp flour
- 1 garlic head
- 3 sprigs oregano
- 3 carrots, roughly chopped
- 3 potatoes, roughly chopped
- 1 sweet onion
- Get your pan hot and lined with oil. It should be smoking hot.
- Let steak sit at room temp for an hour, so the center cooks evenly.
- Season your steak with salt and pepper and sear it on each side for about 2 minutes.
- Take the meat out of the pan, put the butter in the pan, along with the rosemary, garlic and oregano. Cook for about 3 minutes on medium heat.
- Add the flour and mix until combined.
- Add the wine, let it cook out for 1 minute.
- Add the beef broth, bay leaves and thyme.
- Let the mixture cook on low heat for 20 minutes or until the viscosity is thick, like a syrup.
- Bring a pot of water to the boil.
- Salt the water.
- Blanch the carrots and potatoes for about 5 minutes.
- On a sheet tray, set the vegetables and season with salt and a drizzle of olive oil to coat.
- Bake in the oven at 400°F for 15 minutes, or until soft and aromatic.
- There’s no need to peel your veggies, you’re just stripping them of fiber and flavor, they look artisan and look fancy unpeeled anyway. A wash is sufficient.
- In a new pan, set the strip in the center with a little oil. Continue to cook on medium heat until desired doneness. For rare, about 3 minutes per side.
- Remove the steak, slice it thinly.
- Strain the demi-glace through a fine mesh strainer, and pour over the meat. If your glaze became too thick, add a little more broth to thin it to a good viscosity.
- Add the vegetables to the plate.
Need more help?
Have questions on the recipe or how to prepare your Designer Beef? Shoot an email to our Chef: email@example.com
Myk Walton is a Professional Chef who loves to share his culinary creations (and music, family, etc.) on Instagram (@mykwalton). He named his Designer Beef cow “Gomer” and has dedicated himself to making the most of Gomer’s sacrifice by helping others do the same!