Classic New York Strip Steak

🕒 Prep: 30 min
🔥 Cook: 10 min
🍽 Serves: 2
★★★★★
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If you're looking to elevate your next dinner, this Classic New York Strip Steak is a fantastic choice. Known for its rich flavor and tender texture, it's a surefire way to impress your guests or simply treat yourself to a restaurant-quality meal at home.

Ingredients for Classic New York Strip Steak

New York strip steaks form the backbone of this dish, offering a robust, beefy flavor. The marbling ensures tenderness and juiciness. Olive oil helps create that desirable crust when searing. Kosher salt and freshly ground black pepper enhance the natural flavors of the steak. Garlic adds a fragrant depth, while fresh rosemary brings an earthy, pine-like aroma. Unsalted butter enriches the basting process, adding a creamy note. Finally, lemon wedges are the perfect finishing touch, providing a fresh, zesty contrast.

Tips & Tricks

  • Use a meat thermometer to ensure perfect doneness — aim for 130°F for medium-rare.
  • Don’t move the steaks around in the pan; let them sear undisturbed for the best crust.
  • Resting the meat is non-negotiable for optimal taste and texture.

Serving Suggestions

This steak pairs beautifully with a classic Caesar salad or roasted garlic mashed potatoes. For a lighter option, consider serving alongside grilled asparagus or a fresh arugula salad with a balsamic glaze.

Frequently Asked Questions

Can I use a different cut of meat?
Yes, ribeye or tenderloin can also work well with this method.
How do I store leftovers?
Wrap tightly in foil and refrigerate for up to 3 days. Reheat gently to avoid drying out.
Can I cook this on the grill?
Absolutely! Just follow the same timing and basting process.

Classic New York Strip Steak Recipe Walkthrough

Start by taking the steaks out of the fridge. Letting them sit at room temperature for about 30 minutes helps them cook evenly. While they rest, pat the steaks dry with paper towels. This step is crucial for achieving that golden-brown crust. Next, rub both sides generously with olive oil, salt, and black pepper. Don't be shy here; seasoning is key.

Now, grab your cast-iron skillet and preheat it over medium-high heat until it's very hot. This might take a few minutes, but it's worth the wait. Once the skillet is hot, place the steaks in the pan. You should hear a satisfying sizzle. Leave them alone for 4-5 minutes to build that beautiful crust.

After your patience pays off, flip the steaks. Toss in the garlic, rosemary, and butter. As the butter melts, use a spoon to baste the steaks. This infuses them with flavor and keeps them moist. Continue cooking for another 4-5 minutes if you prefer medium-rare, or adjust the time to your liking.

Once done, remove the steaks from the skillet and let them rest for 5 minutes. This rest period allows the juices to redistribute, ensuring each bite is as juicy as possible. Finally, slice the steaks and serve with fresh lemon wedges for a burst of brightness.

Why You'll Love This Recipe

  • Perfectly juicy and tender with a crispy, flavorful crust.
  • Quick to prepare and requires minimal ingredients.
  • Imparts a gourmet restaurant experience in your own kitchen.
  • Uses simple, fresh ingredients for maximum taste.

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

Step-by-step 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.

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