Careme

Instructions

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1. 1.

   Preheat the oven to 425°F. Pat 1 large bone-in New York strip steak (about 1½ lb) dry; season it all over with 3½ teaspoons Diamond Crystal salt flakes and 2 teaspoons coarsely crushed black pepper. Let it stand while you prepare the vegetables, about 15 minutes.

2. 2.

   Cut 12 ounces red potatoes into ¾-inch pieces. Toss with 1 tablespoon olive oil and 1¼ teaspoons Diamond Crystal salt flakes on a sheet pan; roast for 28–32 minutes, turning once, until browned and tender.

3. 3.

   Trim 8 ounces green beans. Finely chop 1 ounce shallot and separate any clumps in 8 ounces sliced cremini mushrooms so the pan-sauce vegetables are ready.

4. 4.

   When the potatoes have roasted for about 12 minutes, heat an oven-safe skillet over medium-high heat with 2 teaspoons olive oil. Sear the steak for 3–4 minutes per side, then transfer the skillet to the oven for about 5–10 minutes. Pull the steak at 125°F and rest it on a board for 8 minutes.

5. 5.

   While the steak finishes in the oven, heat 1 teaspoon olive oil in a second skillet over medium-high heat. Add the prepared green beans and ¾ teaspoon Diamond Crystal salt flakes; sauté for 6–8 minutes, until crisp-tender.

6. 6.

   Once the steak is resting, put its skillet over medium-high heat. Add the prepared mushrooms and ¾ teaspoon Diamond Crystal salt flakes; cook for about 4 minutes until browned. Add the prepared shallot and cook for 1 minute. Stir in ½ cup water and 1 teaspoon Dijon mustard, scraping up the browned bits; simmer for 2 minutes, then turn off the heat and swirl in 1 tablespoon unsalted butter.

7. 7.

   Cut the rested steak from the bone and slice across the grain. Plate with the roasted potatoes and green beans, spoon the mushroom pan sauce over the steak, and serve the bone alongside.

Want more detail? See the temperature guide.