The Perfect New York Strip Steak
Updated: Aug 14, 2020
This dish is perfect for a formal dinner at home, or even a large party. Steak is looked at as a hard dish to learn, but this will not only elevate your cooking skills, it will definitely blow your guests away.
The New York strip cut is a relatively fatty piece of steak from the short loin of the cow, a muscle that does relatively low work, which results in a fatty piece of meat. Fat = flavor. Since this steak is incredibly fatty, the fat will melt and it will be able to fry in its own fat. This significantly deepens its flavor and gives a beautiful rich flavor to a sauce.
1 bunch of thyme
3 garlic cloves, lightly crushed
1 New York strip steak
3 tbsp butter
First start by patting your steak dry and seasoning it with salt. Remember water restricts browning. This step should ideally be done 3-4 hours before cooking. Leave the steak in the refrigerator to thaw.
30 minutes before cooking, let the steak come to room temperature. This step is essential for getting a good crust.
Season with pepper, and heat a tablespoon of canola oil in cast iron or stainless steel skillet over medium-high heat until the oil just begins to smoke.
Drop in the steak and cook for 2-3 minutes without moving it.
Flip the steak and cook for 1 minute. Add in the butter, garlic and thyme, and tilt the pan back to baste the steak with the butter. Continue to flip the steak every two minutes, and continue to baste until the steak reaches an internal temperature of 130ºF.
Let the steak rest for at least 10 minutes and carve. Remember to slice against the grain of the meat.