Wine pairing: Cabernet Sauvignon (Napa, California) or Merlot (California)
Classic NY Strip Steak
Prep Time: 2 mins Cook Time: 20 mins
- Strip Steaks (about 8 oz.)
- Kosher salt and pepper
- Olive oil
- cloves garlic, in skins
- 1 sprig fresh rosemary
- Heat oven to 425°F. Heat medium cast-iron skillet on medium-high. Season steak with 1/2 teaspoon each salt and pepper. Add oil to skillet, then add steak, garlic, and rosemary and cook until steak is browned, about 3 minutes per side.
- Transfer skillet to oven and roast until steak is at desired doneness, 3 to 6 minutes for medium. Transfer steak to cutting board and let rest at least 5 minutes before slicing.
Tip: What is the best way to season a New York strip steak?
NY strips don’t need much to make them great. After your steak has come to room temperature, and just before searing, season both sides with a sprinkle of salt and pepper. If you want to get fancy (like we sure did), you can add additional flavorings to the pan alongside the steak, like herbs and aromatics (think rosemary, garlic, shallots, etc.) that will flavor the oil the steak cooks in.
What temperature am I looking for?
That depends on what you like. But PLEASE do not go above 155°. 😘
– Medium rare: 130-135°
– Medium: 135-145°
– Medium well: 145-155°