Usda Choice Beef Top Loin New York Strip Steak Recipe
New York strip steak is amazing. It's nice and tender and it has a marvelous fat edge and a beefy season.
So how to cook it? Sear information technology in a hot cast-fe skillet, then finish information technology in the oven. You'll get a deep brown crusty exterior and a juicy interior, merely like in a steakhouse.
Every time I lodge a steak at a good steakhouse, I'm in awe. It always comes out perfect - a thick delicious crust on the outside, super juicy medium-rare meat on the inside.
How exercise they do it? The secret is to cook the steak in two stages. Commencement, you sear it in a super-hot cast-iron skillet. Then you cease cooking it in the oven. That's how they do it in restaurants, and that's how yous should do information technology at abode to achieve perfect (or close to perfect) results.
Jump to:
- Ingredients
- Instructions
- Expert tip
- Frequently asked questions
- Recommended side dishes
- Storing leftovers
- Related recipes
- Recipe card
Ingredients
You'll only need a few simple ingredients for this recipe. The exact measurements are listed in the recipe carte du jour beneath. Here's an overview of what you'll need:
New York strip steak: Either USDA choice or (better all the same) USDA prime. It should be about i-inch thick. If you'd rather cook a ribeye steak, check out this recipe for bandage-fe ribeye.
To season: Kosher common salt and blackness pepper.
Butter: To finish the steak. Steakhouses nigh always superlative your hot steak with some butter and allow it to melt into the steak. It greatly enhances its flavor.
Instructions
Cooking steakhouse-quality New York strip steak at abode is not difficult. The detailed instructions are listed in the recipe menu below. Here's an overview of the steps:
- Preheat your oven to 500 degrees F.
- Rut a well seasoned cast iron skillet over loftier heat until smoking hot, 5-vii minutes.
- Meanwhile, sprinkle both sides of the steak with kosher salt and black pepper.
- Place the steak in the hot skillet. Cook, without moving, 2 minutes on each side. This will create a nice crust. Then cook the fat strip for 30 more than seconds.
- Using oven mitts, transfer the skillet to the hot oven. Roast the steak to medium rare, iii-4 minutes. For medium, roast four-5 minutes.
- Place the steak on a plate. Loosely cover it with foil. Let it to rest for 5 minutes, then elevation it with butter and serve.
Proficient tip
If your steak is thin (about ½-inch thick), you can simply pan-fry it. Melt it for 2 minutes per side in a hot cast-iron skillet.
Frequently asked questions
What is the best pan for cooking steaks?
A cast-iron pan is best for this recipe because it gets super hot and stays super hot. Information technology's the best style to ensure you go that wonderful chaff on your steak.
Can I skip the oven and only pan-fry the steak?
You lot could, especially if you like your steaks on the rare side. Try cooking the steak for three-4 minutes per side plus 1 minute on the fat strip.
Should I remove the steak from the fridge alee of time?
No, that's unnecessary. I like my steaks medium-rare. A cold center allows me to sear the steak actually well, creating a beautiful chaff, and nevertheless continue it medium-rare.
I accept plant that when I bring a steak to room temperature prior to cooking it, information technology often ends upwards medium-done, which is bang-up, but a bit as well done for my personal taste.
Can I add spices to the steak?
Generally speaking, steaks such as this are minimally seasoned with just salt and pepper. You want the meat to shine through, specially when using high-quality beef.
Having said that, if you lot feel like calculation spices (such every bit garlic powder and smoked paprika), you lot could. Simply keep in listen that they'll char in the hot cast iron skillet, then you'll likely cease up with blackened steak. If you do add together spices, you might want to sear the steak for just 1 infinitesimal per side and increase the fourth dimension it spends in the oven.
Should I add oil to the skillet?
Not if yous use a well-seasoned cast-iron skillet. When information technology's well-seasoned it'southward completely nonstick. For any other skillet, add a fatty that tin withstand loftier-heat cooking, such as avocado oil or ghee.
Can I use a frozen steak?
I don't recommend cooking from frozen. It's best to thaw the steak in the fridge overnight before cooking it.
Where does the New York strip come up from?
It comes from the pinnacle part of the curt loin. This area of the animal doesn't get worked, which is why this cut is so tender. Its meat is relatively lean with just a little marbling, but it does have a delightful fat strip on 1 of its edges.
Recommended side dishes
With a good cut such equally a New York strip, the meat should be the star of the show. I never serve starches with a skilful steak. Instead, I serve it with a small salad such equally this simple tomato plant salad or this arugula salad.
Other good sides include roasted carrots, caramelized shallots, and sauteed kale.
Storing leftovers
Steak is best when served freshly cooked. But you tin proceed the leftovers in the fridge, in an airtight container, for iii-4 days.
Rather than reheat them and risk overcooked meat, I like to slice the leftovers and add them to a steak salad or use them in a lettuce sandwich (slice them very thinly if yous use them in a sandwich and remove the fat). Simply you can also reheat the leftovers gently, covered, in the microwave on 50% power.
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Recipe menu
Perfect New York Strip Steak
How to melt a New York strip steak? Sear information technology on both sides in a hot skillet, then transfer information technology to the oven to finish cooking. That'southward how steakhouses practice it!
Servings: 1 steak
Calories: 488 kcal
- 1 (8 oz) New York strip steak 1-inch thick
- ¼ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ tablespoon butter
-
Preheat the oven to 500 degrees F.
-
Estrus a well seasoned bandage atomic number 26 skillet over loftier rut until smoking hot, v-7 minutes.
-
Meanwhile, sprinkle both sides of the steak with kosher salt and black pepper.
-
Identify the steak in the hot skillet. Cook, without moving, 2 minutes on each side. This will create a nice crust. Melt the fatty strip for 30 more seconds.
-
Using oven mitts, transfer the skillet to the hot oven. Roast the steak to medium rare, three-4 minutes. For medium, roast 4-v minutes.
-
Place the steak on a plate. Loosely cover it with foil. Allow it to rest for 5 minutes, and then top it with butter and serve.
- The CDC recommends cooking meat thoroughly.
- There's no need to bring the steak to room temperature prior to cooking it. A common cold center allows you to sear the steak really well, creating a beautiful crust, and even so keep the steak medium-rare.
- I don't recommend cooking from frozen. Information technology's best to thaw the steak in the refrigerator overnight before cooking it.
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Serving: ane steak | Calories: 488 kcal | Poly peptide: 66 g | Fatty: 24 g | Saturated Fat: 11 m | Sodium: 414 mg
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Near the Author
Vered DeLeeuw, LL.Yard., CNC, has been post-obit a depression-carb existent-food nutrition and blogging about it since 2011. She's a Certified Diet Omnibus (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women'southward Health, Shape, and Land Living. Click to acquire more about Vered.
Source: https://healthyrecipesblogs.com/how-to-cook-steak/
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