Classic New York Strip Steak
Savor the rich and robust flavors of a perfectly pan-seared New York Strip Steak. This recipe offers a delectable balance of juicy tenderness and a crispy crust, making it an ideal centerpiece for any meal.
Prep time: 30 minutesCook time: 10 minutesServes: 2
Ingredients
2 New York strip steaks (each about 10oz)
2 tbsp olive oil
1 tbsp kosher salt
1 tbsp freshly ground black pepper
2 cloves garlic, minced
2 sprigs fresh rosemary
2 tbsp unsalted butter
1 lemon, cut into wedges
Instructions
1. Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes.
2. Pat the steaks dry with paper towels and rub both sides with olive oil, salt, and black pepper.
3. Preheat a cast-iron skillet over medium-high heat until it is very hot.
4. Add the steaks to the skillet and cook for 4-5 minutes on one side until a brown crust forms.
5. Flip the steaks and add garlic, rosemary, and butter to the skillet. Baste the steaks with the melted butter using a spoon.
6. Continue cooking for another 4-5 minutes for medium-rare, or until desired doneness.
7. Remove the steaks and let them rest for 5 minutes before slicing and serving with lemon wedges.
Storage
Store leftover steak in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat the steak gently in a skillet over medium heat, or in the oven at 250°F until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
