I’ve never met a person who didn’t love a well-made steak. Hell, I’ve even known vegetarians who’ve become meat eaters again just so they could enjoy a New York strip steak without all the guilt and rule-breaking.
When I was a kid, my dad, being the consummate bachelor, could cook three things: take-out Chinese, delivery pizza, and a New York strip steak. Now, don’t get me wrong, I’ll take a good chicken chow mein or a pepperoni pizza on any ‘cheat day’, but Dad’s steak was something to aspire to.
In my 15 years of being an avid cook, one of my ongoing goals has been to perfect my New York strip steak recipe. I’ve tried different seasonings, salts, peppers, herbs, oils, and basting and heating methods. All have been, at the very least, decent. They were good enough. But I’m always looking for more and better. Well, until a few months ago, when I found the secret to a proper steakhouse-quality New York strip steak, after having a few glasses of whiskey with a chef from one of Chicago’s top chop houses.
And guess what? It’s freakin’ easy. Like, obscenely, offensively easy. You’ll be surprised at the amount of deliciousness that emanates from this meaty goodness. There are just a few small details you need to be mindful of, and you’ll have a chop house-quality steak in 10 minutes flat.
This is a succulent (some may even say “rich”), simple, protein-heavy, paleo-friendly recipe that not only keeps your diet on target, but which also adds a rare level of gourmet to your everyday meals.
New York Steak Recipe
New York Strip Steak
- 1 Grass fed New York strip steak (3/4 – 1 lb)
- Sea salt
- Crushed black pepper
- 2-4 in Garlic cloves (cuthalf)
- 1 tbsp Shallots (minced)
- 3-5 Thyme stalks
- 1-2 tbsp Butter (unsalted)
- Saute pan
At least an hour before you are to cook your steak, pat it dry, and let sit out to bring it up to room temperature. This will help the steak cook through more evenly, and give it a nice crust.
After the hour has elapsed, dry the steak once again with paper towels. Then, add salt and crushed black pepper to both sides of the steak, to taste.
Heat the pan on the stove at high heat until the pan starts to smoke. Add the steak to the pan, and let sear for 4 minutes, until you get a nice medium/dark brown crust.
Flip the steak, and sear the other side for about 2 minutes. After the 2 minutes have elapsed, turn down the stove to medium heat. After a few seconds, add the butter, thyme, garlic, and shallots to the pan. Once the butter has melted, begin to spoon the butter mixture over the steak for another 2 minutes or so.
Once the steak has your desired tenderness, remove from the pan, and let sit for about 5 minutes.
When you plate the steak, dress it with the remaining butter, shallots, garlic, and thyme from the pan.
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