Strip loin steak–also known as NY Strip–is a very tender cut, one of the reasons why it’s so popular.
It comes from the short loin, the back of the cow, which is also where you’ll find popular cuts like tenderloin. In fact, if you’ve ever indulged in a porterhouse steak at a steakhouse, the two sides are NY strip and tenderloin (a T-bone is the same thing, but smaller).
Strip loin is perfect for busy weeknights because it cooks so quickly; even with resting time, you can have it on the table in 20 minutes.
Here are some important tips so you can cook your strip loin like a pro:
- This cut is fairly lean (though it does have some marbling), but it has a long strip of fat along the side, known as the “fat cap.” Keep that on during cooking to add flavor and juiciness to the steak. You can eat it, or trim it off after the steak rests, if you prefer.
- If you’re grilling or pan-searing, make sure your grill or pan is very hot before cooking. Sear on both sides for 1 to 3 minutes, or until a meat thermometer stuck into the center reads 120ºF to 125ºF for medium rare.
- Spices and rubs containing sugar can burn easily when exposed to high heat. If you’re pan-searing, instead of coating your strip loin with a spice rub, after searing the first side, add a tablespoon or two of high-heat oil (such as avocado oil) and/or butter to the skillet along with a crushed garlic clove or two and a few sprigs of a hearty herb, such as rosemary (or use a spoonful of dried). Baste the steak by slightly tilting the pan and spooning the herb mixture over the steak as it sears on the second side. This will infuse the steak with flavor without burning.
- 2 ButcherBox Strip Loin steaks (about 10 ounces each)
- fine sea salt
- freshly ground black pepper
- 4 cloves garlic (peeled)
- 1 tbsp high-heat cooking fat, such as avocado oil or ghee
- 2 tbsp unsalted butter
- 1 sprig fresh rosemary
- 3 sprigs fresh thyme
- Flaky sea salt (optional)
Share on Pinterest!Pin at @Butcher_Box!
- Remove the steaks from the fridge and let them stand on the counter until they reach room temperature, about 30 minutes.
- Place a cast iron or other heavy bottomed skillet over medium heat until very hot, 3 to 4 minutes. While the skillet is heating, pat the steaks dry thoroughly with paper towels. Season generously on both sides with fine sea salt and lightly with pepper. Place the garlic on a cutting board. Working one at a time, press down on each one with the side of a chef’s knife until the cloves are smashed.
- Swirl the cooking fat over the bottom of the skillet and add the steaks immediately. Cook the steaks undisturbed until the bottom is nicely seared and releases easily from the pan, 1 to 2 minutes. Carefully flip.
- Add the butter to the skillet; it will melt quickly. Add the garlic, rosemary and thyme. Gently and carefully tip the skillet, collect the melted butter in a tablespoon and pour it over the steaks. Continue cooking and basting the steaks, flipping once or twice more and continuing to baste with the butter mixture, until a meat thermometer stuck into the thickest part of the steak reads 120º for medium rare, 1 to 2 minutes longer.
- Transfer the steak to a cutting board, tent with foil and let rest for 5 minutes. Slice the steak against the grain and serve, sprinkling with flaky sea salt, if desired.
Beth Lipton is a Brooklyn-based recipe developer and writer specializing in food and wellness. Her work has appeared in Clean Eating, Paleo magazine, FoodNetwork.com, Well+Good, Outside, Sleep.com and more. Beth's latest cookbook, Carnivore-ish, featuring 125 animal protein-forward recipes, is available now.