Basted and Seared New York Strip Steak

Give steak a liberal rub of seasoning and let stand at room temperature for half an hour.

Rub: Tbsp each of salt, pepper and paprika.

Thick New York Strip or Top Sirloin work best.

Pair with yellow and purple fingerling potatoes tossed in a cast iron skillet with fresh oregano and Spanish onions to add a nice earthy flavor.

Sauté garlic and fresh thyme in butter. Once the butter has browned, add the steak and sear both sides in the hot pan.

2 - 4 cloves of garlic, 4 sprigs of Thyme, 2 Tbs butter.

Sear about 2 minutes each side on medium-high heat.

Render fat by placing fatty edge down, resting steak against side of pan. 

Continue to flip the steak and baste by pouring hot butter mixture over the top. Turn down heat if butter starts to smoke.

About 10 minutes will get the steak medium-rare.

Let rest for a couple minutes so the steak stays juicy.

Slice, serve and enjoy!

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