A beautifully seared steak with a golden crust, garlic-thyme butter and a silky carrot-ginger purée. The gentle sweetness of the carrots balances the richness of the beef, while ginger and lemon keep the plate bright. Our Kitchen Co-op approach lets two home cooks prepare both elements together.
Your Kitchen Co-op
Steak & Butter-Basting
Prepare and season the steak, preheat the Henssler pan, sear, butter-baste, finish in the oven and rest.
Carrot-Ginger Purée
Slice the carrots, cook with ginger and vegetable stock, blend until silky, adjust seasoning and keep warm.
Equipment
Ingredients
Check ingredients as you prepare them.
Pan-Seared Steak
Carrot-Ginger Purée
Mise en Place
Peel and slice 400 g carrots into approximately 5 mm rounds. Grate 1 tsp ginger. Measure 100 ml vegetable stock and divide the purée butter into two 10 g portions.
Preheat the oven to 200°C top/bottom heat. Pat the steaks thoroughly dry. Season both sides with salt and pepper. Lightly crush the garlic clove. Set the butter, herb and thermometer beside the stove.
Ready to Cook?
Start the timer when Chef 2 begins cooking the carrot-ginger purée.
Coordinated Cooking Timer
Tap a stage to jump to its timestamp and automatically start or resume the stopwatch.
Ready to cook.
This timer is a coordination guide, not a doneness guarantee. Steak thickness and oven performance affect timing. Use an instant-read thermometer. Adjust the remaining stages if the steak needs more or less oven time. Clicking a stage does not complete earlier cooking tasks.
Let's Cook Together
Place a saucepan over induction 5/9. Melt 10 g butter. Add the sliced carrots and grated ginger. Cook for 2 minutes, stirring gently without browning.
Add 100 ml vegetable stock. Cover and briefly bring to a boil at induction 7/9. Reduce to 4/9 and simmer for 15–18 minutes, until the carrots crush easily with a spoon.
Add a small splash of stock or water only if the pan becomes too dry.
Turn off the heat. Blend the carrots with an immersion blender, adding the remaining 10 g butter. Add cooking liquid gradually until smooth and silky.
Season with lemon juice, salt and white pepper. For an extra-smooth finish, pass through a fine sieve. Keep covered and warm on induction 1–2/9, stirring occasionally.
As Chef 2 finishes the purée, heat the Henssler pan at induction 8–9/9 for approximately 2 minutes. Add 1 tsp neutral oil.
Place the steaks in the hot pan. Sear 2 minutes on the first side without moving. Flip and sear 2 minutes on the second side. Do not crowd the pan; work in batches if necessary.
Hold the steaks with tongs and sear their fatty edges for approximately 30 seconds.
Reduce induction to 5/9. Add 10 g butter, the crushed garlic clove and herb sprig. Tilt the pan and spoon the foaming butter over the steaks for 30–45 seconds.
Transfer the steaks to the small oven-safe tray and place in the 200°C top/bottom oven. Turn the induction OFF.
For approximately 2.5–3 cm thick steaks, begin checking after 7–8 minutes. A medium-well result generally takes around 8–10 minutes, but temperature takes priority.
Remove at approximately 63–65°C and allow carryover heat to bring the steak toward a 65–68°C final temperature.
Chef 1: Rest the steaks for approximately 5 minutes on a warm plate. Do not return them to the hot pan.
Chef 2: Stir the purée, check its consistency and seasoning, then turn its heat OFF before plating.
Leave the rested steaks whole for the plating guide below. Allocate approximately 350 g raw-weight equivalent for the larger plate and 250 g for the smaller, based on their raw weights.
Divide the purée approximately 55% / 45% between plates. Serve immediately.
Michelin-Inspired Plating
Use one warm plate per diner. Tap a thumbnail to enlarge. Illustrations show an example portion; follow your allocated quantities.
- Chef 2 · After resting
Picture 12 o’clock as the far edge of the plate. Spoon your allocated purée onto the left side, around 8–10 o’clock. Pull the back of a spoon through it to make a smooth curve, leaving room beside it for the steak.
- Chef 1 · After resting
For this whole-steak presentation, leave each rested steak unsliced. Place it beside the purée, around 2–5 o’clock, with the deeply seared surface facing up. Keep the arrangement balanced around the plate center and leave the rim clear.
- Both Chefs · Serve immediately
Spoon a restrained amount of the warm garlic-herb pan butter over and beside the steak, keeping most of its crust visible and the purée clear. Use the butter already allocated to the recipe. Wipe the rim and serve immediately.
Nutrition & MyFitnessPal
Estimates include all listed oil and butter. Larger: 350 g raw beef + 55% of purée; smaller: 250 g + 45%. Actual values vary.
| Nutrition | Larger | Smaller |
|---|---|---|
| Calories | ~1,040 kcal | ~760 kcal |
| Protein | ~72 g | ~52 g |
| Carbs | ~23 g | ~19 g |
| Fat | ~74 g | ~53 g |
Customize Your Portion
Choose your plate or adjust its raw ingredient-equivalent weight. Cooked weights will differ.
Steak: 350 g raw
Carrot-ginger purée: 220 g raw-carrot equivalent
Approved larger-plate allocation.
Custom portions use the recipe’s 600:400 steak-to-carrot ratio and scale its rounded nutrition totals, including all oil and butter.
Copies your recipe link. Paste it into MyFitnessPal → Import Recipe.
How to Log in MyFitnessPal
- Tap +.
- Select Log Food.
- Open My Recipes.
- Choose Import Recipe and paste the copied link.
- Review the imported ingredients, save the recipe, and log the serving.
MyFitnessPal estimates may differ. Review imported ingredients, quantities and portions before logging.
