Strip steak—also called New York strip or Kansas City strip—is a popular cut of beef known for its tenderness, beefy flavor, and fine texture. It’s a favorite for grilling, pan-searing, or broiling. 🥩🔥
Key Features
- Cut: From the short loin of the cow
- Texture: Tender with moderate marbling (fat) for flavor
- Flavor: Rich, beefy taste without being as fatty as a ribeye
- Cooking methods: Grilling, pan-searing, broiling, or sous vide
Basic Ingredients
- Strip steak (8–12 oz per person)
- Salt and pepper
- Optional: garlic, rosemary, butter for finishing
Quick Cooking Method (Pan-Seared)
- Bring to room temperature: Let steak sit out 20–30 minutes.
- Season: Generously salt and pepper both sides.
- Heat pan: Cast iron skillet over high heat until very hot.
- Sear steak: Add a bit of oil and sear 3–4 minutes per side for medium-rare (adjust time for thickness and desired doneness).
- Optional finishing: Add butter, garlic, and rosemary to the pan; spoon melted butter over steak while resting.
- Rest: Let steak rest 5–10 minutes before slicing against the grain.
💡 Tips:
- Don’t overcrowd the pan—sear in batches if cooking multiple steaks.
- Use a meat thermometer for perfect doneness: 130°F (54°C) for medium-rare.
- Pair with sides like mashed potatoes, roasted vegetables, or a fresh salad.
I can also give you a grill-ready recipe for strip steak with garlic-herb butter that’s juicy and full of flavor. Do you want me to do that?
