New York Strip Steaks
Posted on May 4, 2012
My wonderful husband surprised my with these beautiful New York strip steaks from Fatted Calf and I attempted to create a culinary ode for the traditional steak with potatoes archetype.
- 2 (6 ounce) boneless New York strip steaks
- Salt and Pepper
- 1 TBSP of butter
Take steaks out of fridge 1 hour before, so they are room temperature when cooking. Preheat indoor grill to high heat, and oil lightly. Place the steaks on the hot grill. Cook 3-5 minutes per side until desired degree of doneness. Remove steaks from heat and place on cutting board. Tent the meat with foil and top with ½ TBSP of butter per steaks. This is allows the meat to rest and keep warm while it’s reabsorbing the juices. During this step, the internal temperature rises up to 5 degrees, so do allow for this increase in temperature, meaning take it out 5 degrees before reaching the desired temperate.
- Important: If you are impatient like me, by this time, we want to get our fingers greasy and have a bite of that juice meat to satisfy our caveman or should I say, cavewomen desires. But DON’T SKIP this step, otherwise the meat juices will run out and you will end up with a piece of cardboard!!!
After 6-10 minutes, trim excess fat and slice the meat on a bias. I served it with mashed potatoes and onion rings. Enjoy!