New York Strip Steak
New York Strip Steaks, are one of my favorite cuts. It has more flavor than a Filet Mignon thanks to the natural fat in the steak, and a great texture, that's maybe not quite as tender as the filet, but still very very nice. One of my favorite ways to cook New Yorks, is on the grill, but today, I’m going to show you a technique using a cast iron pan. Heavy pan like this are great, as they hold a ton of heat and really allow you to get a good sear on the outside of the steak, with the added benefit of the pan drippings for making a steak sauce. But Pan or grill, the core methods are same, and if you follow these steps, you’re going to end up with a great steak. Enjoy!
Recipe Overview & Keys to Success
To cook the best New York Strip Steak, just follow the following steps:
- Season the steak well with salt and pepper on both sides
- Cook over very high heat, the pan should be slightly smoking, to ensure you get a great sear on both sides
- Don’t flip the steaks a lot, and certainly don’t poke them.
- Finally, once cooked, allow the New York Strips to rest to settle the juices, before you cut into them
- 2 12 – 16 ounce New York Strip Steaks
- 3 tablespoon butter (lightly softened)
- 2 small cloves garlic
- ¼ cup fresh parsley
- Salt and pepper
- Olive Oil
- Make a compound butter by finely chopping the garlic and parsley, and adding it to the softened butter
- Mix thoroughly, and keep in a cool place
- Take the steaks out of the fridge about 30 minutes before cooking
- 5 minutes before cooking, season liberally with salt and pepper
- If your New York Strips are more than an inch thick, pre-heat the oven to 500 degrees
- Heat a cast iron pan over high heat and until it just starts to smoke
- Oil the steaks with the olive oil, and lay them in the smoking hot pan
- Allow them to sear for 3 – 4 minutes without touching or turning them
- Turn the steaks over to sear the other side for the same time
- I like a medium rare steak, and for an inch thick steak, they should be ready to come off. If you want the steak more rare, take off about a minute sooner; medium a minute longer
- If you want the steak well-done; or if you steak is very thick, move the entire pan into the 500 degree oven.
- The steak will continue to cook in the oven. Until you have experience, the best way to tell doneness is with a meat thermometer.
I think just about any nice big cab will do, I really like to crack up a good bottle of Merlot with my New York Strips. Merlot has a good amount of tannin that offets the fat in the steak, and the leather, tabacco, and dark berry notes compliment the charred crust on the steak. Enjoy!