New York Strip, is one of my all-time favorite cuts of steak. Cooked to a perfect medium rare, the New York Strip has great favor, a tender texture, and is perfect with all the traditional steakhouse side dishes. The quality the meat, as always is super important, and here I’m cooking some of the best from Certified Steak and Seafood. As you’ll see, the marbling is great, which ensures a great flavor and texture, and I loved cooking (and more importantly) eating them. To complement the steaks, I’ll show you an old steak house trick, using a compound butter to add a bit more flavor and decadence. Hope you enjoy them!
Recipe Overview and Keys to Success
To get the most out of these New York Strips, just make sure to do the following:
- Allow the New York Strips to come up to room temperature before cooking
- Season both sides, liberally with salt and pepper – other spices are of course optional, but not these.
- Whether you use a grill or pan (as I do) make sure you use very high heat (the pan should just start to smoke before putting the steaks in), and once on the heat don’t play or move the steaks, or you won’t get a good sear
- Finally, once cooked, allow the steaks to rest for a few minutes before cutting into them; otherwise much of juice will run out of the meat and dry the steak
- 2 Certified Steak New York Strip Steaks
- 1 tablespoon finely chopped parsley
- 1 finely chopped garlic clove
- 2 tablespoons butter
- Olive oil
- Salt and pepper
New York Strips with Garlic Parsley Butter
- Thaw out the steaks in the fridge during the day and unwrap about 45 minutes prior to cooking, patting them dry with a paper towel
- Take the butter out of the fridge and allow it to soften as you chop the parsley and garlic
- Mix the parsley, garlic, and butter together and set aside in a cool area of the kitchen
- Season the steaks liberally with salt and pepper on both sides, and coat them with thin layer of olive oil
- Heat your pan, or grill, over very high heat for 4 – 5 minutes until it just starts to smoke
- Lay the New York strips down, allowing them to sear on one side, without moving or touching them for two – three minutes
- Turn the steaks over to sear on the other side; again don’t move or fiddle with them, just let them sear
- After a minute, spread the parsley garlic butter on the top of both steaks, and allow them to cook for another minute (note if you like your steak cooked past medium rare, move them into a pre-heated 400 degree oven, for about 2 minutes for each stage of doneness - medium, medium well, well done – before adding the butter)
- Remove the steaks from heat and allow them to rest on a cutting board for 2 – 3 minutes
- Serve these incredible New York Strips with your favorite sides and enjoy!
I love serving Cabernet Sauvignon with these New York Strips. The char on the steaks goes perfectly with the dark fruit, tobacco and leather notes associated with a good cab, and the fat from the steak and butter will also help lighten the tannins in the wine.