Calling all steak lovers! Extremely tender, the New York strip steak is cut from the short loin, a rarely used muscle.
You’ve probably enjoyed a New York strip at your favorite steakhouse or fresh off the backyard grill in the summertime. If you enjoy a good ribeye, you might love this cut as well.
Traditionally, this steak is grilled or roasted and served whole with a rich sauce or flavored butter.
How to Cook New York Strip Steak
The ButcherBox Kitchen has your guide to cooking a great NY strip steak—even if you forget to thaw.
Our Favorite Recipe for New York Strip Steak
A 5-minute marinade that works on both the steak and the side? Count us in.
Ingredients
- 2 ea ButcherBox NY Strip Steaks
Marinade
- ¼ c balsamic vinegar
- ½ c extra virgin olive oil
- 2 Tbsp Italian seasoning
- ½ tsp chili flakes optional
- 1 Tbsp garlic minced
- 1 tsp lemon zest
- 1 tsp kosher salt
- 1 tsp black pepper
Bruschetta Salad
- 1 c cherry tomatoes halved
- ½ small red onion small dice
- 1 c mini fresh mozzarella balls strained
- ½ c croutons omit from recipe for Gluten Free or Keto version
- 1 Tbsp fresh basil chopped
- 1 Tbsp fresh oregano chopped
- ½ c marinade
Instructions
- Preheat oven to 400°F.
- Bring steaks to room temperature and season with salt and pepper.
- Mix all marinade ingredients. Pour ¼ c over steaks and let them sit at room temp for 5 minutes.
- Mix all salad ingredients in a large salad bowl, and dress with remaining marinade.
- Preheat cast-iron skillet. Once skillet is hot, sear steaks on both sides for 2-3 minutes per side or until a nice crust forms.
- Place pan in oven for 5 more minutes, or until thermometer inserted in thickest part of steak reads 120°F.
- Let steaks rest for at least 8 minutes before slicing. Serve alongside salad and enjoy!
Notes
For Grain-Finished Steaks:
When pan searing, grilling, or any other direct heat method; increase the cook time by 1-2 minutes depending on your desired temperature. The grain finished beef has more intramuscular fat in it, which insulates the meat from the heat. Therefore you need to cook the grain finished NY strips slightly longer than the grass fed equivalent.
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