Recipe Overview
A classic pan-roasted New York steak built around a hard sear, oven finish, proper resting, and a reduced beef jus. Potato, carrot, and sautéed spinach keep the plate traditional and balanced while supporting professional service execution.
Chef Notes
Use a properly preheated pan to build a deep crust without overcooking the center. Rest the steak before slicing. Keep the demi-glace reduction glossy and concentrated, and cook the vegetables cleanly so they support rather than compete with the beef.
Connected Experience
This recipe connects the beef-cut foundation and ingredient library to the Secondi Station, Menu Builder, Live Inventory, prepared-component costing, labor records, purchasing, vendor dashboards, and search discovery.
Ingredients
Base recipe = 1 servings. Minimum production = 2 servings.
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New York Steak — 200 gnew_york_steak
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Beef Demi-Glace — 15 g · prepared component; reduce to jusbeef_demi_glace
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Large Potato — 200 g · cooked until tenderTC-VEG-POTATO-001
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Jumbo Carrot — 120 g · steamed until tenderTC-VEG-CARROT-001
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Fresh Spinach — 30 g · sauteed brieflyfresh_spinach
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Extra Virgin Olive Oil — 120 ml · for searing and finishingOIL-0001
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Salt — to taste · to tasteSPICE-SALT-0001
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Black Pepper — to taste · to tasteSPICE-PEPPERCORN-BLACK
Preparation
Minimum production timing: 20 active prep min · 0 passive min · 18 cook min · 4 plating min · 8 cleanup min.
- Sear the New York steak in hot olive oil until deeply caramelized on both sides.
- Finish the steak in the oven to the desired doneness, then rest before slicing.
- Deglaze the pan, add the beef demi-glace, and reduce to a glossy jus.
- Cook the potato and carrot until tender and ready for plating.
- Sauté the spinach briefly until just wilted.
- Slice the steak and plate with jus, carrot, potato, and sautéed spinach.
Service Suggestions
- Rest the steak before slicing to protect juiciness and plate consistency.
- Keep the jus glossy and concentrated; spoon around or beneath the sliced steak.
- Serve the vegetables hot with clean separation so the steak remains the focal point.
Dietary / HACCP Notes
- Beef: cook to at least 145°F / 63°C and rest 3 minutes for USDA minimum guidance.
- Hold hot components above 135°F / 57°C during service.
- Demi-glace is a prepared component; verify its own HACCP and holding record before service.
- Gluten-free status depends on the exact demi-glace formulation used.
Nutrition (per serving, estimate)
| Calories | 790 |
| Protein | 52 g |
| Carbohydrates | 24 g |
| Fat | 48 g |
| Fiber | Not calculated |
| Cholesterol | Not calculated |
| Sodium | Varies with demi-glace and seasoning |