Strip steak is a classic and popular cut of beef that requires little more than some simple seasonings to cook up quickly for an easy and delicious better-than-restaurant quality weeknight steak dinner. Cut from the area of the cow below the backbone, New York strip steak is a tender, lean, and typically boneless steak that cooks evenly and quickly with a great beef flavor and a nice chew.
Use a bright red steak that is at least 1.5 inches thick and bring it to room temperature by taking it out of the fridge about 20 to 30 minutes before you plan on cooking it. This ensures steak cooks evenly.
After your steak has come to room temperature, and just before searing, season both sides with a sprinkle of salt and pepper. If you want to get fancy, you can add additional flavorings to the pan alongside the steak, like herbs and aromatics that will flavor the oil the steak cooks in.
Ingredients:
- 1 1/2-inch strip steak (about 3/4 pound)
- kosher salt and pepper
- 2 tsp. olive oil
- 4 cloves garlic, in skins
- 1 sprig fresh rosemary
Directions:
- Heat oven to 425°F. Heat medium cast-iron skillet on medium-high. Season steak with 1/2 teaspoon each salt and pepper. Add oil to skillet, then add steak, garlic, and rosemary and cook until steak is browned, about 3 minutes per side.
- Transfer skillet to oven and roast until steak is at desired doneness, 3 to 6 minutes for medium. Transfer steak to cutting board and let rest at least 5 minutes before slicing, as the steaks will continue to cook as they rest.
- Spoon the pan drippings over the steak, then slice and serve immediately.
Nutrition facts:
Calories: 577kcal | Carbohydrates: 1g | Protein: 31g | Fat: 26g | Saturated Fat: 20g | Cholesterol: 149mg | Sodium: 184mg | Potassium: 529mg | Fiber: 1g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 4mg
