The Perfect New York Strip Steak Recipe
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Most butchers agree that a cast iron pan is essential for cooking a good steak. We talk about how to best sear, and we look for steaks that has that nice fat cap. Fat equals flavor!
The New York Strip Steak
The New York Strip steak gets its name from the first fine dining restaurant in New York. In 1937 Delmonico’s opened and served the short loin cut of meat. There are differing stories as to whether the Delmonico steak was a strip steak.
Today when you order the delmonico steak at Delmonico in New York City, you most likely will get a rib eye steak.
What is a New York Strip Steak?
It’s comes from the short loin of the cow, is not as tender as filet, but tender enough to be cooked quickly and still be tender. It can be lean but if it’s prepared properly, it’s still tender and has an exceptional taste. I like thick strip steaks about 2 inches thick.
My New York Strip Steak Recipe: Cast Iron Pan fry and oven finish.
I get a cast iron pan smoking hot and then sear the steak on one side, turn it over and stick it in the oven. Make sure you put on your exhaust fan and open windows or your smoke alarm will probably go off.
- Salt the steak 24 hours in advance. It goes into the meat overnight, adds moisture and enhances flavor
- Don’t cover steaks in the fridge. The outside of the steak should be dry if you want to sear them. Put them on a rack so both sides dry.
- Make sure the steak is dry, before searing. When ready to cook, I used to think my steak needed to come down to room temperature, but I now find that I get a better sear with a cold steak, as long as the steak is dry. It’s the water that comes out of the steak that prevents that nice sear, also known as the mailard effect.
- Start with a very hot cast iron pan.
- Do not add oil until pan is hot.
- Use a round grill press, if you can, but no worries if you don’t have one.
What is the Maillard Effect?
The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. It’s what happens when the meat is seared, creating a much deeper flavor profile.
My New York Strip Steak Recipe
The seasonings are up to you. Sometimes I just use salt and pepper. Other times if I don’t see enough marbling in the steak, I will marinate it in an olive oil, red wine, and minced garlic. When I do that, I will still dry my steak before searing.
I like a steak medium rare and will take it out of the oven at 135 degrees F. I use my oven probe. This meat thermometer works well too. Then, let your steak rest for five to ten minutes. During that time, make a nice salad from the list below.
Here are some of my best salad recipes.
How to Cook a Perfect New York Strip Steak
- New York Strip Steak
- olive oil
- If you have a few days, salt steak and place uncovered on open rack to dry out. If you don’t have days, salt at least for 45 minutes.
- Preheat oven to 375 degrees F.
- Heat frying pan on medium to medium high heat for a few minutes. Add small amount of oil.
- Heat a few more minutes.
- Use paper towel to make sure steak is dry.
- Add in steak. Place grill press over steak if you have one. Don't worry if you don't have one.
- Turn over at 3 minutes when steak easily moves. If it's not moving easily, give it another minute.
- Turn over, place in oven and cook for 5 more minutes for rare, 7 minutes for medium rare, 9 minutes for medium. These are approximates. Use a meat thermometer to check.
- Remove from oven at 135 degrees for medium rare.
- If you want to add butter and thyme, add a tablespoon of butter to pan when removing from oven.
- As butter melts, spoon on top of the steak.
- Allow to rest for 5 to 10 minutes.
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