Free recipe
New York Strip
Built around new york strip steaks and oil -- the method starts by take the steaks out of the fridge 40 minutes ahead.
This steakhouse new york strip builds its flavor from new york strip steaks, oil and butter, and comes together in about 55 minutes with advanced-level technique. The method starts by take the steaks out of the fridge 40 minutes ahead.
Worth the 55 minutes -- this is a weekend project that pays off.
A more involved technique that rewards patience with real depth of flavor.
Built around new york strip steaks, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 2 New York strip steaks
- 2 tbsp oil
- 3 tbsp butter
- 3 cloves garlic, crushed
- 2 sprigs rosemary
- Flaky salt and coarse pepper
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Take the steaks out of the fridge 40 minutes ahead and pat them very dry.
Season generously with salt and pepper on both sides.
Heat the oil in a heavy pan over high heat until just smoking.
Sear the steaks 3-4 minutes per side without moving them for a deep crust. Render the fat strip by holding the steaks on their edge for a minute.
Add the butter, garlic, and rosemary and baste the steaks by spooning the foaming butter over them 1-2 minutes.
Cook to 130F/54C for medium-rare.
Rest the steaks 5-10 minutes before slicing, so they stay juicy.
The step worth not rushing: Sear the steaks 3-4 minutes per side without moving them for a deep crust. Render the fat strip by holding the steaks on their edge for a minute.
