NY Strip Steak with Braised Carrots

I had a thawed steak in the fridge and some carrots. I guess that’s what for dinner tonight. And what a dinner this turned out to be!

It’s very simple, and the carrots and butter turned out far better than expected considering I was mostly winging it.

This particular cut is actually called a “coulotte,” which I’ve never had. My butcher told me it was similar to a New York Strip, and indeed it looks much like one and comes from the same section of the cow. Naturally I had to try it.

As for the carrots, I always buy a bunch of these multi-colored carrots when they have them. They taste just like good-ol’ “regular” carrots… because they are “regular” carrots! Colored carrots always make any dish much more appealing, in my opinion.

And then there’s the butter. I threw together some ingredients that would probably work, and wow, I could snack on the butter alone and be happy.

Prep time: 5-10 min.

Cook time: 20-30 min.

Serves: 1 (easily scale up for more servings)


  • 1 New York Strip steak
  • 4 tbsp grass-fed butter
  • 1/2 small scallion
  • 1 rosemary sprig
  • 2 cloves garlic
  • 5-6 small carrots
  • 1/2 cup water
  • Salt and pepper


For the compound butter

  • Mince the rosemary, peeled garlic, and peeled half scallion.
  • In a small bowl, add these ingredients along with 3 tbsp grass-fed butter. Mash up with a fork until well combined. Set in the fridge until ready to use on the steak.
    • Note: this makes a lot of butter. You can cut the quantity in half for this one steak, or save the butter for later. It’s seriously delicious. I couldn’t keep my finger out of the bowl while I was cooking. But I like butter… lots of butter… so I used it all!

Rosemary garlic shallots butter in bowl


 For the braised carrots

Colored carrots raw

  • Peel the carrots and place in a pot or pan large enough for them to lay flat.
  • Pour in water, 1 tbsp of butter and a little salt and pepper.

Carrots in pot

  • Bring to boil then reduce heat to medium-low. Cover and let cook for about 10-15 min until soft. Watch carefully and test to make sure they don’t burn or get mushy (super soft is good, mushy is not).
    • Note, the water will burn off quick, that’s ok. You can throw in a couple spoonfuls halfway through, but the heat and steam of the pot are what will make them super soft.


For the steak

  • Heat oven to 250 °F with the rack in the middle.
  • Regarding the steak, I trim off the fat from this cut of steak because I think it’s a little chewy. Plus, it smokes and splatters a lot when it hits the pan. The choice is yours. Don’t worry! You’ll get plenty of good fat in all that yummy butter!
    • Also, NY Strip steaks can be quite large sometimes, so I cut mine in half. It’s up to you.
  • Bring the steak to room temperature and pat dry. Salt and pepper both sides.
  • Place on a wire rack on a baking sheet.
    • Note: if you don’t have a wire rack, just set it on the baking sheet. The down side is that it will brown the bottom side a little, which we want to do later in the pan. But work with what gear you have for now.

Raw NY strip steak on rack

  • Put the steak in and check the temperature after about 15 min. It should read 90°F to 95°F for medium rare. 100°F to 105°F for medium. It will probably look a little gray and sad when you take it out. Don’t worry, we’re going to fully cook it in the pan next.
  • Heat a skillet to a little hotter than medium.
  • Get that butter out of the fridge (unless you’ve been snacking on it like I have) and put half in now (depending on your level of “butterness” that we talked about above).
  • Once the pan is hot and the butter melted, put that steak in there and let it cook for about 3-5 min (depending on the size of your cut). Add the other half of the butter to the top of the steak. Let it melt on it’s own.

Searing steak in pan

  • Once the bottom is well seared, flip and do the same for the other side (make sure that lump of butter is under the steak.
  • Cook the steak until it reaches an internal temperature of 130°F to 135°F for medium rare. 135°F to 140°F for medium. Feel free to mop up that butter with the steak as you go.
  • Let it rest 5 min before you cut in to it.

NY Strip with Carrots on plate


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