New York City is known for some of the most fabulous wonders in the world; the Statue of Liberty, Time Square, and the Perfect NY Strip Steak, just to name a few. While you may have to travel to see the landmarks, this dish will bring all the exhilarating flavors of the City That Never Sleeps to the comfort of your home. The juicy steak is smothered with garlic and herb-infused butter and slow-cooked to juicy, rosy perfection. The Perfect NY Strip Steak will fill you up and may just leave you dreaming big.
Ingredients
For the steak:
- 4 (12-ounce) New York strip steaks
- 1 teaspoon kosher salt
For the herb butter:
- 4 tablespoons unsalted butter, softened
- 4 cloves garlic
- 2 sprigs fresh rosemary, stems removed
- 4 sprigs fresh thyme, stems removed
Directions
Step 1 –Cover both sides of each of the steaks with the salt.
Step 2 –Place the steaks on a rack and let them chill in the refrigerator to marinate for at least 1 hour before cooking.
Step 3 –Combine the unsalted butter, the garlic, the rosemary, and the thyme in a food processor, mixing until smooth.
Step 4 –Preheat the oven to 225 degrees F.
Step 5 –Transfer the steaks out of the refrigerator.
Step 6 –Cover one side of the steaks with a thin layer of the herb-butter mixture.
Step 7 –Cover the other side of the steaks with a thicker layer of the herb-butter mixture.
Step 8 –Place the butter-covered steaks in a cast iron or oven-safe skillet.
Step 9 –Roast the steaks in the oven until the internal temperature reaches 110 degrees F, about 30 minutes.
Step 10 –Take the steaks out of the oven and transfer them to a cutting board.
Step 11 –Allow the steaks to rest for 10 minutes. If using a thermometer, do not remove it. The temperature will increase 5-10 degrees F while resting.
Step 12 –At the end of the resting period, about 8 minutes in, set the same skillet used for the steaks and melted butter onto the stovetop over high heat.
Step 13 –As the melted butter starts to smoke, gently place the steaks in the skillet.
Step 14 –Sear the steaks, undisturbed, until they start to brown on the bottom, about 1-2 minutes.
Step 15 –Flip the steaks over and sear until browned on the other side, about 1-2 minutes.
Step 16 –The steak temperatures will rise a few degrees once removed from the pan, so remove them 3-5 degrees F below desired final temperature. For a medium-rare steak, remove at 127-130 degrees F.
Step 17 –When the steaks have reached the desired temperature, transfer them to a clean cutting board.
Step 18 –Allow the steaks to rest for at least 5 minutes. The internal temperature should rise to the desired temperature.
Step 19 –Serve.
