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.
- 2 ea ButcherBox NY Strip Steaks
- 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
- 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
- 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!