In a small bowl, combine pomegranate molasses, minced garlic, chopped rosemary, olive oil, salt, and pepper. Rub this mixture all over the strip steaks and let them marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.

In a medium saucepan, combine the diced root vegetables with beef broth. Bring to a simmer over medium heat. Cook until the vegetables are tender, about 15-20 minutes. Once tender, use an immersion blender to puree the mixture until smooth. Stir in the butter and heavy cream, and season with salt and pepper to taste. Keep warm.

Heat a cast-iron skillet over medium-high heat. Remove the steaks from the marinade and let any excess drip off. Sear the steaks for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Remove the steaks from the skillet and let them rest for 5 minutes.

In the same skillet, add the remaining marinade and bring to a simmer. Cook for about 2-3 minutes, or until slightly thickened. Brush the glaze over the resting steaks.

Slice the steaks against the grain and serve them atop a generous spoonful of the velvety root vegetable reduction. Drizzle with any remaining glaze and garnish with fresh rosemary sprigs.