Who doesn’t love a good juicy steak?
I’m sure there are those who don’t so this post isn’t for them. This is for the people who love a thick slab of beef cooked to perfection that runs with juices when you slice into it.
Anyone can go to a fancy steak house and order a beautifully cooked NY strip for $30-$100 depending on the establishment and at times I do enjoy going out and doing just that. Here’s the thing though! For some reason it just tastes a bit better when you’ve gone to the grocery store/butcher/meat market and hand picked your steak and then made it your own in your kitchen. Knowing that what you’re biting into something that was done by your own hands in your kitchen just does something to you. Or maybe that’s just me.
The first step in cooking a steak that will make your taste buds dance is starting off with a good quality steak. I always go with a 1″ to 1 1/2″ Pastured Raised New York Strip. You can of course go with whatever you prefer, but that is my recommendation. A steak from a organically grown pasture raised cow just tasted better. You can see it in the marbling of the fat within the steak.
Season the hell out of your steak! Once you’ve taken your steak out of the fridge and allowed it to warm for 20-30 minutes at room temperature you’ll want to season your steak. You should salt your steak like you would salt an icy road; you should be able to see the course salt from a few feet away. Following with pepper season all over; the pepper will add a nice bit of spice to your steak. Using your hands roll the steak around to make sure you get a good coating of seasoning all over.
NO STEAK SAUCE! A good steak needs no steak sauce. Nothing can ruin the flavor of a nicely seasoned and basted steak like topping it with steak sauce. This was brought to my attention around the age of 18 when I went to a very nice steak house for dinner and I asked for steak sauce. The waiter politely responded, “Try it first and then I’ll bring you some if you would like.” One bite into that beautifully cooked NY strip and have I never touched steak sauce again in my life. So please if you do like your steaks with steak sauce please try a bite before you do. That’s all that I can ask.
I prefer my steak to medium rare to medium so my cooking time will reflect this. I know some people are scared of seeing pink, let alone red, in the center of their steak so whether you prefer your steak rare or well done (which I don’t understand why would would) this recipe will work for you.
You get a lot of flavor from butter basting the steak. The butter absorbs the garlic and herb flavors and the meat of the steak absorbs them all.
[recipe title=”New York Strip” servings=”2″ time=”30mins” difficulty=”easy”]
New York Strip
- 1 to 1 1/2 in. thick NY Strip Steak
- Salt & Pepper
- 2 tbsp olive oil
- 8 tbsp butter
- 4 gloves garlic
- 5-6 sprigs thyme
- 2-3 springs rosemary
First thing first; remove your steak from the fridge and allow it to rest at room temperature for 20 minutes or so. I got this tip from Gordon Ramsey (one of my favorite chefs). Paraphrasing his words; you’ll overcook the outside of your steak to get the middle to your desired temperature.
Preheat your oven to 400°.
Generously salt and pepper both side of steak. You should be able to see the salt and pepper on your steak, not so much as if you’re salting an icy road but a healthy amount.
Heat olive oil in a heavy oven proof skillet over medium to medium high heat. Make sure that your oil it hot before you put steak in pan. If it is not you’ll more or less boil your steak instead of searing it.
Sear steak 2 to 3 minutes on each side, or until steak has a nice carmalization to it. Sear fat end of steak for 1 minute or so to break down down the fat. Your steak should now have a nice amber brown sear on it. You’re gonna make some smoke here so make sure to have your vent on, it’s just the nature of the beast.
Place skillet in oven for 4 minutes for mid rare, 6 minutes for medium, 7 minutes for medium well. Exact cooking times will vary depending on your oven. I’ll get into cooking temperatures for doneness a little further down. All cooking times are just estimates, you’ll have to learn how your steak cooks in your oven to get it to your desired temperature.
While the pan is in the oven use the flat side of a knife to smash the cloves of garlic. You don’t need to cut them. Simply crushing them and removing their covering will open them so that their amazing flavor can escape. Break off your thyme and rosemary sprigs. Leave the springs whole, do not remove leaves from stem.
Remove pan from oven WITH OVEN MIT!!! Take it from me. The last thing you wanna do is grab a metal pan that has been in a 400° oven with you bare hand.
PSA: Wedge an oven mitt in the handle of your oven to help you from forgetting this step!
Place pan on stove over medium low heat then add butter, garlic, thyme, and rosemary. Add these ingredients to the side of dish closes to the handle and and allow butter to melt for just about 30 seconds. Once again using your oven mitt to grasp the handle tilt pan towards you and begin to baste your steaks. For those who don’t know was basting is; it’s simply spooning the melted reduction over your meat to infuse it with more flavor.
Baste steak with melted butter reduction for 3 to 4 minutes. You can also use a set of tongs to rub the garlic and herbs over the steak. It’s really up to you. I do it because I see actual chefs (not me) do it on cooking shows and I figure it can’t hurt anything.
So here are some general temperature pin points for doneness: 125ºF for rare, 130ºF for mid-rare, 135ºF for medium, and so on. To get close to your desired temp use a instant read heat thermometer to measure the internal temperature of your steak. Remove your steak from the pan 5º below what you wanted it to end at. When you remove from pan let it rest for 5-10 minutes so juices can soak into meat. If you cut into your meat right away all the juices will just flow out onto your cutting board and your steak will become dry. Don’t worry it won’t get cold, I use to have the same worry, you can cover it with a piece of foil if you like.
Keep pan over low heat to keep butter reduction warm.
Now it’s time to enjoy! To serve spoon a bit of the butter reduction over the steak when you plate.
As always thank you for taking a few moments from your day to read over this and I hope that you are able to try this recipe sometime and that you enjoy it. Feedback is always welcome and appreciated.
Have a blessed day,