This recipe is for stovetop New York strip steaks. The steaks are seasoned with salt and pepper, then cooked in a hot cast-iron skillet with olive oil and butter for 3-4 minutes per side for medium-rare. While the steaks cook, garlic and rosemary are added to the skillet and used to baste the steaks. Once cooked, the steaks are rested for 5 minutes before being served. Optional sides include roasted or sautéed vegetables or a baked potato.
Pan Fried New York Strip Steaks
Ingredients
- 2 New York strip steaks 1 1/2 to 2 inches thick
- Salt
- Pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic minced
- 2 sprigs fresh rosemary
Instructions
- Prepare the ingredients.
- Remove the steaks from the refrigerator and allow them to come to room temperature for about an hour.
- Season the steaks generously on both sides with salt and pepper.
- Heat a large cast-iron skillet over high heat until very hot.
- Add the olive oil and butter to the skillet and swirl to coat the bottom of the pan.
- Place the steaks in the skillet and cook for 3-4 minutes per side for medium-rare, or until the desired level of doneness is reached.
- While the steaks are cooking, add the minced garlic and rosemary sprigs to the skillet and stir to combine.
- As the steaks cook, use a spoon to baste them with the garlic butter in the skillet.
- Once the steaks are cooked to your liking, remove them from the skillet and let them rest for 5 minutes before slicing and serving.
- Optional: serve with a side of roasted or sautéed vegetables, or a baked potato.
- Enjoy your delicious New York strip steaks cooked to perfection on the stovetop!
Notes
- Take the steak out of the fridge at least 30 minutes before cooking. This will allow it to come to room temperature, which will help it cook more evenly.
- Pat the steak dry with paper towels before cooking. This will help create a nice crust on the outside of the steak.
- Season the steak generously with salt and pepper, or your preferred seasoning blend. Make sure to season both sides of the steak.
- Use a heavy skillet, such as a cast iron skillet, for pan-frying. This will help distribute heat evenly and create a nice sear on the steak.
- Add a small amount of oil or butter to the pan before cooking. This will help prevent sticking and create a nice crust on the steak.
- Cook the steak over medium-high heat for 3-4 minutes per side for medium-rare, or adjust the cooking time to your preferred level of doneness.
- Use a meat thermometer to check the internal temperature of the steak. For medium-rare, the temperature should be around 135°F (57°C).
- Let the steak rest for a few minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak.
- Rare: Cook for 2-3 minutes per side over high heat, or until the internal temperature reaches 125°F (52°C).
- Medium-rare: Cook for 3-4 minutes per side over medium-high heat, or until the internal temperature reaches 135°F (57°C).
- Medium: Cook for 4-5 minutes per side over medium heat, or until the internal temperature reaches 145°F (63°C).
- Medium-well: Cook for 5-6 minutes per side over medium-low heat, or until the internal temperature reaches 150°F (66°C).
- Well-done: Cook for 6-8 minutes per side over low heat, or until the internal temperature reaches 160°F (71°C) or higher.
- Let the steak cool to room temperature.
- Wrap the steak tightly in plastic wrap or aluminum foil. Alternatively, place it in an airtight container.
- Label the container or package with the date so you can keep track of how long it has been stored.
- Store the steak in the refrigerator for up to 3-4 days.
- Let the steak cool to room temperature.
- Wrap the steak tightly in plastic wrap or aluminum foil.
- Place the wrapped steak in a freezer-safe resealable bag or container.
- Label the bag or container with the date and the contents.
- Place the bag or container in the freezer and store for up to 2-3 months.
History:
The history of the New York strip steak can be traced back to the mid-19th century in New York City. At that time, the area around Broadway and Wall Street was home to some of the city’s most fashionable restaurants, which served a variety of beef cuts.
According to legend, the New York strip steak was first served at Delmonico’s, one of the city’s most famous restaurants, in the late 1800s. The steak was cut from the short loin section of the cow, which was also known as the “Delmonico cut” at the time.
Over time, the name “New York strip” became more common, and the steak gained popularity across the United States. Today, it is one of the most popular cuts of beef, known for its tenderness and flavor.
Pairing Recommendations:
There are many different food and drink pairings that can complement the flavors of New York strip steak. Here are a few ideas:
- Red Wine: Pair the steak with a bold, full-bodied red wine such as Cabernet Sauvignon, Merlot, or Malbec.
- Beer: A hoppy IPA or a rich, malty porter can be a good match for the steak.
- Roasted or Grilled Vegetables: Serve the steak with a side of roasted or grilled vegetables, such as asparagus, Brussels sprouts, or mushrooms.
- Potatoes: A baked potato, roasted potatoes, or mashed potatoes can be a hearty and satisfying side dish.
- Salad: A simple salad of mixed greens with a vinaigrette dressing can provide a refreshing contrast to the rich flavors of the steak.
- Sauce: Top the steak with a creamy béarnaise sauce, a savory mushroom sauce, or a spicy chimichurri sauce to add extra flavor.
These are just a few suggestions for pairing options. Ultimately, the best pairing will depend on your personal tastes and preferences.
Variations:
There are many variations to this New York strip steak recipe. Here are a few ideas:
- Marinated New York Strip Steak: Marinate the steaks in a mixture of olive oil, balsamic vinegar, garlic, and herbs for several hours or overnight before cooking.
- Blackened New York Strip Steak: Season the steaks with a blend of spices, such as paprika, cayenne, garlic powder, and thyme, and cook them in a hot cast-iron skillet until blackened on the outside and cooked to your liking on the inside.
- Grilled New York Strip Steak: Season the steaks with salt and pepper, brush with olive oil, and grill over high heat for several minutes per side, until cooked to your liking.
- Garlic Butter New York Strip Steak: Season the steaks with salt and pepper, and cook them in a hot skillet with garlic and butter. Baste the steaks with the garlic butter as they cook.
- Surf and Turf New York Strip Steak: Serve the cooked steaks with a side of grilled or sautéed shrimp or scallops.
- Steak Salad: Slice the cooked steaks and serve them on a bed of mixed greens with cherry tomatoes, cucumbers, and a vinaigrette dressing.
These are just a few ideas for how to vary the recipe. You can also experiment with different herbs, spices, and sauces to create your own unique twist on this classic dish.
Nutritional Benefits:
New York strip steak is a good source of high-quality protein, which is essential for building and repairing muscles, skin, and other tissues in the body. It is also a good source of iron, zinc, and vitamin B12, which are important for maintaining healthy blood cells, promoting immune function, and supporting brain and nerve function.
However, it is important to note that New York strip steak is also high in saturated fat and cholesterol, which can be unhealthy in excess. Therefore, it is recommended to consume it in moderation as part of a balanced diet, and to choose leaner cuts of beef or other protein sources for the majority of meals. Additionally, the recipe includes garlic and rosemary, which have been linked to potential health benefits such as improved digestion, reduced inflammation, and improved immune function.
Nutritional Breakdown:
Here’s the approximate nutritional breakdown for this New York strip steak recipe (per serving, assuming 2 servings):
- Calories: 870
- Protein: 75g
- Fat: 63g (Saturated Fat: 24g)
- Carbohydrates: 2g
- Fiber: 0g
- Sugar: 0g
- Sodium: 1055mg
Please note that these values are approximate and can vary depending on the exact ingredients and portion sizes used. Additionally, the nutritional values do not include any sides or additional ingredients that may be used.
Fun Facts:
- New York strip steak is also known as Kansas City strip steak, strip loin, or shell steak.
- The New York strip steak is cut from the short loin of the cow, which is located between the sirloin and the tenderloin.
- The New York strip steak is a leaner cut of beef compared to other popular cuts, such as ribeye or T-bone steak.
- The term “strip steak” is said to have originated in the 1930s, when a butcher in Kansas City began using the term to describe the strip of meat that was cut from the short loin.
- The New York strip steak is a popular menu item at many steakhouses and restaurants, and is often served with a variety of sides and sauces.
- The New York strip steak is typically cooked using dry-heat methods such as grilling, broiling, or pan-searing.
- The New York strip steak is a good source of protein, iron, and vitamin B12, but it is also high in saturated fat and cholesterol, so it is recommended to consume it in moderation as part of a balanced diet.
- These are just a few fun facts about New York strip steak.
– Nigel Slater
“A good New York strip steak, medium rare, with just a touch of pink in the middle, is my idea of heaven.”
