There is no more manly food than a big old New York strip steak – but if you don't know how to make New York steak entree recipes, then you're up the creek with no paddle. New York strip steaks come from the short loin of a cow, and it is a rather tender cut of meat. One of the best ways to make New York strip steak is to keep it simple – this is a quick and easy preparation that is going to have your friends sneaking out of their houses to come over for dinner.
To make this New York steak entree, you will need:
- Enough New York strip steaks for everyone
- Kosher salt
- Fresh ground pepper (you can use preground if you must, but it sucks compared to fresh)
- Grill pan or cast iron pan (that must be oven safe)
- Allow steaks to sit at room temperature for 30 minutes to an hour. You don't want to have them cold when they hit the hot pan.
- Heat the pan on medium-high heat for 10 minutes to make this New York steak entree recipe. Preheat your oven to 400 degrees Fahrenheit.
- Dry the steaks off with paper towels, wash your hands, and then season liberally with salt and pepper. You can also add a dry rub, which is a mixture of seasonings that is rubbed directly on to the meat, instead of through a marinade. You can favor just tasting the meat with the plain salt and pepper, though. It really allows the character of the beef to come through.
- Place the steaks in the pan for this steak entree. Do not press down on the steak, do not mess with the steak, don't even look at the New York steak funny. Turn the heat up to high and flip your steak once at the 5 minute mark.
- Put the probe thermometer into the thickest New York steak and place the pan into the oven. You're looking for 140 for medium-rare or 160 for medium. If you want a well done steak, you should just go ahead and turn in your man card right now (but I suppose I should tell you that well done, i.e. shoe leather steak, clocks in at 170 degrees).
Enjoy your New York steak entree recipe!
There are a number of sides that go perfect with a New York strip steak. Asparagus pairs very well with the beefy flavor of the steak, and brussel sprouts sauteed with panchetta or bacon are superb. There are the old stand-bys of steak fries and mashed potatoes too, although they are a bit more work than steaming and sauteing some veggies.