New York Strip Steak
Is there anything better than a steak? Some like to grill their steak, but I think the best way to cook a steak is on a cast iron pan. You can build so many more complex flavors on a stove top rather than on a grill.
The New York Strip or short loin is apart of a little used muscle that is tender and delicious. The name New York Strip comes from it’s usage in the 1800’s in steakhouses in New York. It’s popularity led to the name sticking to the short loin cut of meat.
For me, what makes a strip steak so damn delicious is all the fat. As you cook this steak on the cast iron pan, the fat caramelizes slightly and makes for a delicious treat to go along with the steak. The fat is not necessarily everyone’s favorite, but if you do like the fat, then it’s pretty delicious.
When it comes to marinating the steak, I like to use a little bit of soy sauce, salt, and pepper. The soy sauce helps enhance the savory flavor in the steak without overpowering the meat. The trick to cooking meat is to not over season or to try and get too cute. Let your fine cut of meat do the work for you. You can build much of the flavor during the cooking process, don’t add too many weird spices.
2 Tsp. Salt
1 Tsp. Pepper
2 Tsp. Thyme
1 Tsp. Garlic Powder
2 Tsp. Soy Sauce
1 Tbsp. Butter
1 New York Strip Steak
1/8 Cup of Red Wine
Marinate your steak with the soy sauce and seasonings. Heat your butter till it is about to turn brown, then add your steak to the pan. Allow it to brown on each side for 3 minutes.
Now add your red wine to deglaze the pan. Cook for another 2 minutes on each side and then serve, medium.