Are you tired of spending big bucks at steakhouses when you could create a mouthwatering, perfectly seared New York Strip right in your own kitchen? Get ready to impress your dinner guests and elevate your cooking skills with this foolproof method that transforms an ordinary cut of beef into a restaurant-worthy masterpiece. This recipe isn't just about cooking a steak—it's about creating a culinary experience that will have everyone asking, "Who's the chef?"
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 New York strip steaks
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- Fresh rosemary or thyme (optional)
Instructions
- Remove steaks from refrigerator 30-45 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat the steaks completely dry using paper towels. Moisture prevents proper searing and browning.
- Season both sides of the steaks generously with salt and freshly ground black pepper. The seasoning should create an even layer that enhances the meat's natural flavor.
- Heat a heavy-bottomed cast iron skillet or stainless steel pan over high heat until it's very hot and just begins to smoke.
- Add olive oil to the hot pan, swirling to coat the bottom evenly. The oil should shimmer but not burn.
- Carefully place the seasoned steaks into the hot pan. Allow them to sear without moving for 3-4 minutes to develop a rich, golden-brown crust.
- Add crushed garlic and fresh herbs like rosemary or thyme to the pan for additional flavor during the last minute of cooking.
- Flip the steaks and sear the other side for an additional 3-4 minutes for medium-rare, adjusting time based on desired doneness.
- Use a meat thermometer to check internal temperature: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Remove steaks from pan and let them rest on a cutting board for 5-7 minutes. This allows juices to redistribute, ensuring a moist and tender steak.
- Slice against the grain and serve immediately, optionally drizzling pan juices over the top.
Tips
- Temperature is Key: Always let your steaks sit at room temperature before cooking to ensure even heat distribution.
- Dry Means Crispy: Use paper towels to completely dry the steaks. Moisture is the enemy of a perfect golden-brown crust.
- High Heat is Your Friend: A smoking hot pan is crucial for that beautiful sear and caramelized exterior.
- Don't Overcrowd the Pan: Cook steaks in batches if necessary to maintain high heat and prevent steaming.
- Let It Rest: Allowing your steak to rest after cooking is non-negotiable. This step ensures juicy, tender meat every time.
- Invest in a Meat Thermometer: Precision is the difference between a good steak and a great steak.
- Season Generously: Don't be shy with salt and pepper—they're your flavor enhancers.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
