Pan-Seared New York Strip Steak with Creamy Mashed Potatoes and Roasted Carrots

Indulge in a steakhouse-worthy dinner at home with this perfectly seared New York strip steak, topped with a savory mushroom pan sauce. The deep, meaty flavor of the steak is complemented by ultra-creamy mashed potatoes studded with caramelized onions and tender roasted carrots.

This hearty meal comes together with simple techniques and everyday ingredients, making it ideal for a special occasion or a weekend treat. The mushroom sauce, enriched with demi-glace and a touch of Dijon mustard, adds a luxurious finish that elevates every bite.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

8 ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

16 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce New York Strip SteakView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with a rack in the upper position. Halve, peel and thinly slice the onion. Thinly slice or mince the garlic. Halve the carrots lengthwise. Trim and thinly slice the mushrooms. Peel the potatoes and cut into ½-inch cubes. Pick the parsley leaves and finely chop them.
2. Toss the carrots with a drizzle of oil on a baking sheet; season with salt and pepper. Roast until tender and slightly charred, 20-25 minutes. Meanwhile, place the potatoes in a medium pot, cover with salted water by 1 inch and bring to a boil. Cook until tender, about 15 minutes, then drain thoroughly.
3. Heat a drizzle of oil in a medium pan over medium-high heat. Add the onion and cook, stirring occasionally, until browned and very soft, about 15 minutes. Add a splash of water as needed to scrape up browned bits. Transfer to a small bowl; season with salt and pepper.
4. Return the drained potatoes to the empty pot over low heat. Mash until smooth, then stir in the sour cream. Season with salt and pepper. Keep warm. Wipe out the pan used for onion, then heat a drizzle of oil over medium-high heat. Pat the steak dry with paper towels and season with salt and pepper. Cook to desired doneness, 3-6 minutes per side.
5. Remove the steak from the pan and let rest. Add 2 tablespoons butter and the mushrooms to the same pan over medium-high heat. Cook, tossing, until softened, 2-4 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the demi-glace and ¼ cup water; bring to a boil. Reduce heat and simmer. Stir in the mustard and cook until slightly thickened, 1-2 minutes. Remove from heat and stir in half the parsley.
6. Season the sauce with salt and pepper. Divide the potatoes and carrots between plates. Spoon the caramelized onions over the potatoes. Slice the steak against the grain and arrange over the potatoes. Spoon the mushroom sauce over the steak and garnish with remaining parsley.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, ribeye or sirloin work well, but adjust cooking time accordingly.

How do I know when the steak is done?

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium.

Can I make the mashed potatoes ahead?

Yes, prepare them up to 2 hours ahead and reheat gently with a splash of milk.