How To Cook A Perfect New York Strip Steak Recipes

HOW TO COOK A PERFECT NEW YORK STRIP STEAK

Steps:

• If you have a few days, salt steak and place uncovered on open rack to dry out. If you don't have days, salt at least for 45 minutes.
• Preheat oven to 375 degrees F.
• Heat frying pan on medium to medium high heat for a few minutes. Add small amount of oil.
• Heat a few more minutes.
• Use paper towel to make sure steak is dry.
• Add in steak. Place grill press over steak if you have one. Don't worry if you don't have one.
• Turn over at 3 minutes when steak easily moves. If it's not moving easily, give it another minute.
• Turn over, place in oven and cook for 5 more minutes for rare, 7 minutes for medium rare, 9 minutes for medium. These are approximates. Use a meat thermometer to check.
• Remove from oven at 135 degrees for medium rare.
• If you want to add butter and thyme, add a tablespoon of butter to pan when removing from oven.
• As butter melts, spoon on top of the steak.
• Allow to rest for 5 to 10 minutes.

THE PERFECT NEW YORK STRIP STEAK

Steps:

• Roast the steaks at low heat: Preheat oven to 275 degrees F. Season steaks generously with salt on all sides. Place steaks on a wire rack fitted over a rimmed baking sheet; this will ensure even airflow all around the steaks as they cook. Cook for 25-35 minutes, checking after 20 minutes, until internal temperature reaches 125 degrees F. (Note: Once the temperature reaches 80 degrees F, it will climb quickly.) For an accurate temperature, place the thermometer through the side into the center of the steak. When steak reaches 125 degrees F, let rest 10 minutes.
• Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip steaks, drain off the fat, then cook another 1 minute, undisturbed. Meanwhile, gently smash the garlic cloves with the heel of your hand until you hear a crack, leaving the peels attached.Add 2 tablespoons of butter, garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and continually baste the steaks with the hot butter as it browns and gets foamy. Take the pan off the heat as you baste if the butter is browning too quickly or the herbs and garlic are starting to burn. Add remaining tablespoon of butter; once the first side is well-browned, flip the steaks and continue basting-a French technique called arroser-until the butter is no longer foamy. (Once the steaks have been flipped, Chef Pandel continues basting with his pan entirely off the heat; you may need to do the same, depending on the variables of stove temperature, pan, and the steaks themselves.) When it's no longer foamy, the butter has done its job and the steaks should be well seared with a nice crust. Check the temperature of the steaks: for medium-rare, the internal temperature should be 125 degrees F-130 degrees F. Remove steaks to the rack to rest, about 10 minutes. Serve right away.

NEW YORK STRIP STEAK

Steps:

• Allow the steaks to rest at room temperature for at least 30 minutes.
• Preheat oven to 425 degrees F.
• Trim and season steaks to your taste.
• In a cast iron or oven safe pan melt oil over medium-high heat
• When hot, sear the steak on each side until you get close to the final color that you want, approximately 3 minutes on each side.
• Transfer pan to the preheated oven.
• Cook anywhere from 5-9 minutes, depending on how you want the steaks to cook, using a digital thermometer as your guide. Remove from the oven and add 1 teaspoon of butter to the tops of each steak. Allow to rest for a few minutes before serving.