This one is for all you meat lovers out there. Not much of a recipe per say, but a reminder that a few simple ingredients and technique equals a restaurant quality, mouth watering, juicy steak that all will love.
If you are not familiar with this cut of meat, here is a little info:
Cut from the strip loin part of the sirloin, the strip steak consists of a muscle that does little work, and so it is particularly tender, though not as tender as the nearby ribeye or tenderloin (fat content of the strip is somewhere between these two cuts, allowing for a flavor profile to match). Unlike the nearby tenderloin, the strip loin is a sizable muscle, allowing it to be cut into the larger portions favored by many steak eaters.
When still attached to the bone, and with a piece of the tenderloin also included, the strip steak becomes a T-bone steak or a Porterhouse steak as the latter term is understood in the United States and Canada.
The Kansas City strip steak usually has a portion of the bone connected, whereas the New York strip steak is boneless.
Now, the most important step in cooking this steak is to let it sit at room temperature for a bit of time. Read: do not slap this on the grill straight from the fridge. After that, you'll want to sprinkle on some Kosher or Sea salt to each side of the steak (do not use table salt here). You want to let the salt melt into the steak, which will in turn tenderize it.
|The course salt is working it's magic!|
1” Steak First Side / Second Side
Rare: 5 minutes / 3 minutes
Medium: 6 minutes / 4 minutes
Well: 8 minutes / 6 minutes
The garlic herb butter is the cherry on top, so to speak. Start with softened salted butter, add some finely minced garlic (garlic press is best here), some fresh parsley and blend it all together.
You should refrigerate the butter until you need it for the steak. You can keep the remain butter in the refrigerator for about a week.
I served this steak with some beautiful roasted asparagus.
|Salt, pepper and EVOO in a 400 degree oven for about 15 minutes. Turn asparagus over halfway through cooking.|
|A perfect tender and juicy steak.|
2-4 NY Strip Steaks (thicker cut is best)
Kosher salt or Sea salt
Garlic Herb Butter
4 TBSP salted butter, softened
1-2 garlic cloves (finely minced)
1 TBSP parsley (finely chopped)
Remove steaks from fridge and let sit at room temp for 15-20 minutes.
In the meantime, prepare the butter by combining all the ingredients. Refrigerate until ready to use.
Sprinkle steaks (generously) with salt and let salt melt into the steak, about 8-10 minutes. Turn steaks and repeat on other side. Lightly brush a grill pan with canola oil and heat over high heat.
When grill pan is properly heated add the steaks and cook according to your desired doneness (see guide above). Once steaks are cooked remove from grill and let rest for 5-8 minutes. Pat each steak with about a teaspoon of the garlic butter and serve immediately.
Source: Chef Mommy original