New York Strip
Directions
- 1Pat dry your steak.
- 2Coat the steak with a binder like oil or mustard.
- 3Salt the steak heavily, ideally the night before, or a minimum of 5 hours prior to cooking.
- 4Leave the salted steak uncovered in the fridge to dry brine for 24 hours.
- 5Heat a stainless steel pan on high heat until it's ripping hot.
- 6Turn on your kitchen fan.
- 7Place the steak fat-side down in the hot pan to render the fat.
- 8Cook the fat cap for about 2 minutes until it's crispy and browned.
- 9Lay the steak flat on one side in the pan and add a protein weight.
- 10Sear for 2 minutes on each side until a golden, even crust forms.
- 11Remove the steak from the pan and turn off the heat.
- 12Add butter, garlic cloves, fresh thyme, and rosemary to the pan.
- 13While the butter and herbs are melting, check the internal temperature of your steak.
- 14Turn the heat back to medium-low when the butter is golden and bubbly.
- 15Return the steak to the pan and start basting with the butter and herb mixture.
- 16Baste for 2-3 minutes per side, or until the desired internal temperature (around 125°F for medium-rare) is reached.
- 17Remove the steak from the heat and let it rest on a rack for 10 minutes.
- 18Drizzle any leftover butter and pan drippings over the resting steak.
- 19Slice the steak to reveal the wall-to-wall pink interior.
- 20Sprinkle with MSH Nation's finishing salt.
- 21Add fresh cracked black pepper.
Ingredients
- 1 New York Strip steak
- 1 dash Oil or mustard
- 1 heavy coat Salt
- 1 tbsp Butter
- 2 Garlic cloves
- 1 sprig Fresh thyme
- 1 sprig Rosemary
- 1 sprinkle Salty Hog finishing salt
- 1 cracked Black pepper
Equipment
Stainless steel panRackProtein weightTongsSpoonMeat thermometerCutting boardKnife
Tips
- For a steakhouse crust, salt your steak the night before and leave it uncovered in the fridge.
- Start fat-side down to crisp the fat cap and create cooking oil.
- Use a protein weight when searing to achieve an even crust.
- Adjust basting time based on desired internal temperature.