If you have a NY strip steak in your refrigerator and are wondering how to make the most of baking it, look no further. Everything you need to know about baking NY strip steak is covered in this article.
This delicious and straightforward dish can be seasoned however you like and served with a variety of sides. It’s all up to you and your tastes.
Nutrition Facts Per Serving: 197 calories; fat 10.2g; saturated fat 4.4g; mono fat 2g; poly fat 0.7g; protein 26.3g; carbohydrates 0.3g; cholesterol 73mg; iron 1mg; sodium 410mg; calcium 13mg. Advertisement
Made it exactly to the recipe and it rocked. The only thing I did differently was that I pounded the steak first and skipped the seasoning.
Great recipe, tasty an soft, thank you really enjoyed it. Couldn’t finish the whole steak but had pleanty of helpers .
Tonight was my first time using our new cast iron skillet, and I followed this recipe to a point, so THANK YOU for sharing it! The BEST steak I’ve ever made, with so much flavor and juice, even without thyme, Worcestershire sauce, garlic salt, and a special steak seasoning.
I believe there ought to be more salt and spinach.
Delicious, but I like my steak more rare. The second time, I used 2 minutes per side, and that was perfect.
Great recipe if you like it with the inside still bleeding red and the outside burnt to a crisp. Another “plus” was that the smoke caused an asthma attack.
Not usually a fan of pan-fried meat, I gave this a try and was pleasantly surprised by how delicious it turned out. Definitely will enjoy this again and again. The amount you put on your plate is up to you, so for the person who gave up after reading the portion size. Sorry for their loss .
I halted reading when I learned that a serving of beef is three ounces.
Despite frequently having to be resourceful on a budget, I enjoy cooking for my family of six. I found this recipe after finding a great deal on grass-fed strip steaks, and I prepared them for my family along with whole potatoes roasted in butter and Irish peas. Everyone agreed that this was the best steak they had ever eaten, including meals at restaurants. Yum! Yum!
if you want the best steak in the world. no lie. Come to Chicago. Gibsons Steak House. I’ve been to a lot of steakhouses across the nation, and that one is the best.
I don’t think so. You need the heat of cast iron. Circulon non stick would burn.
I only made one steak and followed the instructions exactly, but I used dried thyme and allowed it to sit out for a little over an hour at room temperature. I’m glad I held off adding Worcestershire even though I was tempted. I let it rest for 20 minutes. Awesome!.
I had a sudden craving for steak, which I don’t eat often. I purchased it at TJs, which I use almost exclusively (meat excluded). But I was hungry, and the price was right. I was in a rush and starving when I arrived home. Because it was available, I chose to use rosemary instead of thyme. I consumed the first half with some olive oil and arugula. It was excellent. The remaining portion was planned to be served with some 10-minute farro for lunch the following day. FORGET. THAT. This was ideal with a California cab after it had further cooled and had time for the herbs and butter to meld. For a steak salad-type experience, I’d estimate 15-20 minutes of sitting time. It’s a shame it was a solo night because this is a preparation for a show-off!
I don’t have a cast iron skillet. Can I make this in a Circulon non stick pan?.
For taste, simplicity, and ideal temperatures, this steak recipe is hard to beat. The best dinner ever was made with these steaks, baked potatoes, lobster tails, and sautéed asparagus, and the praise for how delicious and perfectly cooked the steaks was constant. Excellent Valentine’s Day dinner without long lines or a hefty bill Give this recipe a try!.
Tried this last night and the steaks were perfect. Had a good crust, tender, and tasty. Made 5 Medium Rare and 1 Medium. Make sure to adjust the burner’s BTU output if you’re using one with a high output to avoid burning your steak. My steaks were about 1. 5″ thick. To gauge how well-done the steaks were, I used the heel of my palm test.
It really is a perfect recipe, as others have said.
I bought two grass-fed NY Strips for each $8, what are you even talking about? You only need to keep an eye out for deals.
Okay, I looked at a few cast iron steak cooking recipes and thought this one looked especially delicious. Although I was and still am a little intimidated by the doneness, the steak was excellent and received high praise. I think the thyme and garlic enhanced the meat. I will look no further for a great steak recipe. I found it here. Thanks.
I’m a beginner cook but I think I can pull this off, hopefully! Can someone explain how long my cast iron skillet needs to be on “high heat” before adding my steak, 5 min or longer? Also, stupid question but am I adding my oil to the already hot skillet or letting the pan and oil heat up together over high heat?
The pan with butter or oil should always be tilted away from you when cooking steak when I can’t use the grill because it makes it easier to scoop up the butter and reduces the risk of getting it on your skin.
Cow just doesn’t agree with me, so I haven’t eaten any in a very long time. My neighbor raises bison and sells the meat. I’ve learned to age the steaks and take frozen meat and thaw in the fridge for 2 or 3 weeks after destroying some very expensive steaks. I used rosemary and followed the recipe, and it was fantastic.
I enjoyed the steak so much that I thought about the steak sauce afterward. Didnt need the A1! 3 minutes a side is medium. For rare, go 1. 5 minutes a side (1″ cuts). Thanks for sharing this recipe and method!.
If the heat setting on your stove has the numbers Low-2-3-4-5-6-7-8-9-High, try setting it to number 7. 5-8 range and make sure you buy thick steaks. The ones I had were just over an inch thick. Don’t forget to allow the steaks to sit on the counter for 30 minutes before cooking as well.
You seem to have a very hot cooktop, which is great! Give the recipe another try; it’s fantastic and well worth it!
When I tried this recipe, the first side of my $20 steaks turned into charcoal because the cooking time was 3 minutes, but when I followed that with 2 minutes on the other side and 2 1/2 minutes on medium-low, the steak came out extremely rare. The butter idea is great, but my stovetop’s cast-iron skillet shouldn’t be used right now.
Just so you know, I paid $13 for two gorgeous grass-fed steaks. The rest of the ingredients I already had at home. However, I had to pay an additional $5 for all the other ingredients.
Thats legitimately $18 for two full steaks with preparation. If you wanna get technical, I also used about $0. 50 in gas and electricity to make them too.
I’m not sure what your absurd comment was trying to say, but it neither affects the recipe itself nor your rating.
I have found it. This recipe is simple yet delicious. I’ve tried a number of other, trickier recipes, but this is by far the best. Thank you , thank you, thank you.
You did not make the dish, eat the dish, or comment on the dish; what kind of a rude comment is that? It does not matter what the ingredients cost. Find a better store for $50. Regardless, the recipe was straightforward, perceptive, and excellent. I just made it. You are a complete moron and have no right to post your uncivil “non-review” remarks on this page.
I’ve literally traveled the world in search of the ideal steak, but I’ve never been able to make one at home because it always comes out too dry, underdone on the inside, and overdone on the outside, etc. So I only ordered it at expensive steak houses. I asked for steak because my friends were coming over for a Game of Thrones dinner party to watch the season premiere. I reluctantly agreed to their request and turned to the internet for assistance. I used ribeye and NY Strip and pretty much followed the recipe exactly, but I did add a small amount of longhorn steakhouse seasoning. Oh my goodness, it was SOOO good. Everyone, even the fat ones, devoured every last bite. In fact, a few days later, when we went to a steakhouse, they said, “This doesn’t even come close to your steaks,” and I was overjoyed. Oh, and I covered the pan with a glass top for more even cooking. I cooked the steak for 2 minutes on each side for a rare steak and 3 minutes on each side for a perfect medium (leaning to rare). I highly recommend it to everyone because, despite how much I love steak, I no longer go out to eat them because I can make them at home just as deliciously. I’d post a picture, but we ate it all so quickly, so thank you for my recipes!
Rating high from ingredients not recipe. It’s challenging to cook a subpar $50 meal that isn’t a five-star meal while maintaining the illusion that it’s “lean grass fed ny strip.”
I can’t recall the last time I had a steak this good. Since I was out of fresh thyme, I substituted dried and made no other changes. I used a strip that was about 1 1/2 inches thick, and the recommended cooking time was ideal. I cant say enough about this recipe.
OMG IT WAS SOOOOO GOOD! I used 6 crushed cloves of fresh garlic, 3 1/2 tbsp of Breakstone Butter (the blue kind), and a little extra salt, pepper, and thyme to make the BEST TASTING NY STRIP I’ve ever made. I’d show you a picture, but we already ate it!
This was so simple and steak house quality delicious. The entire steak was flavored with butter, thyme, and garlic, which I was certain wouldn’t be able to penetrate such a crusty piece of meat. When I brought the meat to the table, I added some finely chopped Italian parsley and sprinkled it on top. That bright pop of flavor really enhanced the dish.
The worst aspect of this dish is that we couldn’t stop eating it. No lunch tomorrow :(.
I havent cooked steak in a pan except for tenderloin. I ate three strip loin steaks; there was no grill, but there was a cast-iron pan. Tried this method and this recipe was really good. Even my guest remarked on how well-done the steak was. Medium done to perfection.
This recipe is so easy. The thickness of the steak appears to be the only thing that is not specified. Use a pretty thick cut, 1. Your steak will be perfectly cooked if it is 5-2″ thick and you strictly adhere to the recipe. Instead of using a NY strip, I used a ribeye. Will definitely do this again.
Since I could never make steak properly, I typically only order it in restaurants. This recipe is absolutely perfect; it’s crisp on the outside and juicy on the inside. I followed the directions exactly. Instead, I simply substituted ribeyes and alder smoked salt for regular salt. I also used a lodge skillet with grill marks. Delicious. Open all of your windows and turn on all of the fans in your home because the recipe is correct and it will become smokey. My boyfriend and I enjoyed this steak that was of restaurant quality, and we wouldn’t mind doing so again.
I made a simple recipe but substituted garlic salt for the actual garlic; it was still delicious. Little prep time making this a very nice meal.
I was looking for a straightforward method to cook steaks inside, and this was ideal. I seasoned the steaks with merlot salt and black pepper. I used garlic infused butter for the finish. Since I can’t have bleu cheese while pregnant, I topped my husband’s with the cheese before brushing on the butter. Using hot butter to drizzle over the cheese produced a really nice crust. Although it wasn’t the healthiest choice, he declared it to be incredibly tasty. As for me, the recommended cooking time resulted in a flavorful and nicely cooked steak. Will definitely do again.
In my opinion, there is no other way to cook a steak than this. As we prepared dinner, my grandmother and I would cause the smoke alarms to go off. I dont bother with the garlic and thyme. I dont think it needs it.
Delicious. When the weather isn’t “grill weather,” this is a nice way to prepare steaks.
The dish was ready in just 20 minutes and was delicious thanks to the easy and healthy recipe!
I omitted the thyme and used a sprig of rosemary instead, and my husband and I both loved the dish. The steak was cooked perfectly medium-rare by following this recipe. The steak was on par with those from a high-end steakhouse. I will definitely make this again. Advertisement.
Gallery Read the full recipe after the video.
How to Get Perfect Crosshatch Grill Marks
First, make sure you have cleaned the grill well. The steaks should be placed on the grill diagonally, at a 45-degree angle. Grill for about 4 minutes, occasionally pressing the steak with a spatula. Turn the steaks 90 degrees in a quarter-turn, making the angle at which they are placed on the grill about 45 degrees in the opposite direction. You want to use the grill marks to make a diamond pattern.
Turning the steaks a quarter turn (90 degrees) after a few minutes will cause the grill marks to form the same diamond crosshatch pattern on the opposite side. Flip the steaks and grill the steaks the same way, at a 45 degree angle to the grill bars.