Season the New York strip steaks generously with salt and pepper. In a large skillet over medium-high heat, add olive oil. Once hot, sear the steaks for about 4-5 minutes on each side until browned. Remove from the skillet and set aside.

In the same skillet, add the pearl onions and sauté for about 3-4 minutes until they are lightly caramelized.

In a small bowl, mix together the pomegranate juice, honey, balsamic vinegar, and fresh marjoram. Pour this mixture into the skillet with the onions, and bring it to a simmer.

Return the seared steaks to the skillet, spoon some of the glaze over each steak, cover, and reduce the heat to low. Let it braise for about 20-25 minutes, turning the steaks halfway through.

While the steaks are braising, in a separate pot, combine the chopped turnips and chicken or vegetable broth. Bring to a boil and then simmer until the turnips are tender, about 15-20 minutes.

Once tender, drain the turnips and transfer them to a blender. Add butter, heavy cream, salt, and pepper to taste. Blend until smooth and velvety.

When the steaks are done braising, remove them from the skillet and let them rest for a few minutes. Slice them against the grain. Serve the steaks over the velvety turnip gravy, topped with the pomegranate-glazed pearl onions.