Prepare yourself for a carnivore’s delight with these succulent and flavorful New York Strip Steaks! Imagine the sizzle as they meet the searing heat of a cast iron skillet, creating a perfect caramelized crust. But the magic doesn’t stop there – these beauties are then bathed in a quick and easy garlic herb butter, infusing every bite with an explosion of savory goodness. It’s a steak experience that takes your taste buds on a journey of pure indulgence.
Ingredients
Garlic Herb Butter
½ cup butter softened
3 cloves garlic minced
½ teaspoon salt
½ teaspoon fresh ground black pepper
1 teaspoon dried marjoram
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh rosemary
Steaks
4 New York Strip Steaks 8-10 ounce
Salt and pepper
1 ½ tablespoons olive oil or canola oil
Instructions
Take the steaks out of the fridge and let them warm to room temperature for about 30 minutes.
Stir together the butter, garlic, salt, pepper, marjoram, thyme, and rosemary. Set it aside for a few minutes.
Season the steaks with salt and pepper. Heat the oil in a cast iron skillet over medium high heat until shimmering and almost smoking. Add the steak and let it sear undisturbed for 3 minutes. Then flip and cook for an additional 3-4 minutes or until desired doneness. Use an instant read meat thermometer to ensure cooking accuracy.
Remove the skillet from the heat and add a heaping tablespoon of the herb butter to each steak and let it melt. Cover the skillet loosely with aluminum foil. Use the drippings to baste the steaks for about 10 minutes. Then top each steak with another tablespoon of the compound butter, slice, and serve.
Notes
Remove the steaks from the refrigerator about 30 minutes before cooking.
A cast iron skillet really works well for this recipe. It is a heavy skillet that holds heat well, allowing the steaks to cook evenly. Because the juices aren’t flowing through a grate like on a grill, they are searing in their own juices resulting in a seriously delicious steak.
The compound butter can be prepared up to five days in advance and stored in an airtight container in the fridge.
For the best flavor, choose steaks with good color and a fair amount of marbling.
This recipe works well with other cuts of beef like rib-eye, porterhouse steak, shell steak, and filet mignon medallions.
Fresh herbs taste best, but dried herbs are better than no herbs.
Use an instant-read meat thermometer for the best accuracy in cooking steak to your desired doneness.
This recipe is for 4 steaks, so unless you have 2 cast iron skillets or a cast iron griddle, you will need to cook in 2 batches. Or you can simply halve the recipe and prepare 2 steaks.
Always rest steaks for 8-10 minutes. This a great time to loosely tent the steaks and baste with the herb butter.
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 725kcal | Carbohydrates: 1g | Protein: 46g | Fat: 60g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 591mg | Potassium: 629mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 771IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 4mg
Frequently Asked Questions (FAQ)
What is the best way to cook New York Strip Steak?
The New York Strip Steak is best cooked using high-heat methods like grilling, pan-searing, or broiling to achieve a delicious caramelized crust while keeping the interior juicy and tender.
How long should I cook a New York Strip Steak?
Cooking times can vary based on thickness and desired doneness. For a 1-inch thick steak, sear for about 4-5 minutes per side for medium-rare. Adjust time based on thickness and your preferred level of doneness.
Should I let the steak rest after cooking?
Yes, allowing the New York Strip Steak to rest for 5-10 minutes after cooking helps redistribute the juices, resulting in a juicier and more flavorful steak.
What is the recommended internal temperature for New York Strip Steak?
The USDA recommends a minimum internal temperature of 145°F (63°C) for medium doneness. Use a meat thermometer for accuracy.
Can I marinate New York Strip Steak?
While marinating isn’t necessary due to the steak’s natural flavor, you can enhance it with a simple marinade of olive oil, herbs, and garlic for extra depth.
What sides pair well with New York Strip Steak?
Classic sides like mashed potatoes, roasted vegetables, or a crisp salad complement the rich flavors of New York Strip Steak. Get creative and customize based on your preferences!
How do I choose a good New York Strip Steak at the store?
Look for well-marbled steaks with a bright red color and minimal surface browning. Ensure they are firm to the touch and have a good thickness for even cooking.
