New York Strip Steak is my favorite steak cut because it’s a lightly marbled and flavorful cut that does not require marinating, trimming, or navigating around inter-muscular fat. It’s found towards the rear of a beef animal in the Short Loin primal. This easy-to-cook, easy-to-eat steak is perfect for date nights and Valentine’s Day celebrations. Serve this high-end steak with Lindsey McClave’s Squash Gratin and a glass of Crianza – it’s a Rioja wine with a Tempranillo grape. A California Cabernet Sauvignon would also be a good choice.
True confessions: my husband, Benton, cooks the steaks in our household, so I diligently took notes as he walked me through cooking the perfect steak. This recipe can be used for many of Foxhollow Farm’s Grassfed Beef Steaks; Filet, Ribeye, and Sirloin. Timing will need to be adjusted depending on the thickness and weight of steak. Purchase the Steak for Days Package and practice this recipe on a variety of delicious steak cuts.
2 NY Strip Steaks
Olive Oil, approximately 3 tablespoons
Pinch of Salt
2 teaspoons freshly ground black pepper
Take the steaks out of the packaging and pat dry. Rest steaks on a plate on the counter for 30 minutes before cooking to allow the steaks to reach room temperature. Turn the oven to broil. Coat both sides of the steaks with olive oil and sprinkle 1/2 teaspoon of pepper and a pinch of salt per side. Turn your stove top burner to high heat, place a cast iron skillet on top. Allow time for the cast iron to get really hot, 3-5 minutes. Once hot, coat the bottom of the pan with olive oil, approximately 2 tablespoons. Let olive oil get warm for 30 seconds. Turn on the exhaust fan and place the steaks on the hot pan. Cook for 3 minutes on the first side, flip steaks, cook for 1 1/2 minutes on the second side. Place cast iron pan with steaks sizzling in the oven under the broiler for 1 1/2 minutes. For medium steaks, the internal temperature should be about 115-120 degrees. For rare steaks, the internal temperature should be 105 degrees. Take out of oven, place on a cutting board, cover with foil and let rest for 10 minutes.
Gardener and Grassfed Beef lover