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.
IngredientsFor the steak: • 4 (12-ounce) New York Strip Steaks • 1 teaspoon kosher salt For the butter: • 4 tablespoons unsalted butter, softened • 4 cloves garlic • 2 sprigs fresh rosemary, stems removed • 4 sprigs fresh thyme, stems removed
Cover both sides of each of the steaks with salt.
Place the steaks on a rack and let them chill in the refrigerator to marinate for at least 1 hour before cooking.
Combine the unsalted butter, garlic, rosemary, and thyme in a food processor, mixing until smooth.
Preheat the oven to 225 degrees F.
Take the steaks out of the refrigerator.
Cover the bottom of the steaks with a thin layer of the butter mixture.
Cover the top of the steaks with a thicker layer of the butter mixture.
Place the butter-covered steaks in a cast iron or oven-safe skillet.
Roast the butter-covered steaks in the oven until the internal temperature reaches 110 degrees F, about 30 minutes.
Take the steaks out of the oven and transfer them to a cutting board.
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.
At the end of the resting period, about 8 minutes in, set the same skillet used for the steaks and melted butter onto the stove-top over high heat.
As the melted butter starts to smoke, gently place the steaks in the skillet.
Sear the steaks, undisturbed, until they start to brown on the bottom, about 1-2 minutes.
Flip the steaks over and sear until browned on the other side, about 1-2 minutes.
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 degrees F.
When the steaks have reached the desired temperature, transfer them to the cutting board.
Allow the steaks to rest for at least 5 minutes. The internal temperature should rise to the desired temperature.