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New York Strip Steak


New York Strip Steak


Juicy, flavorful New York strip steaks seared in a cast iron skillet and braised with a quick and easy garlic herb




Garlic and herb butter


½ cup soft butter

3 garlic cloves, minced

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 teaspoon dried marjoram


1 teaspoon fresh thyme leaves

1 teaspoon chopped fresh rosemary


4 New York strip fillets 8-10 ounces

Salt and Pepper


1 ½ tablespoons olive or canola oil


Remove the fillets from the refrigerator and let them warm to room temperature for about 30 minutes.

Mix butter, garlic, salt, pepper, marjoram, thyme and rosemary. Let it rest for a few minutes.

Season the fillets with salt and pepper. Heat the oil in a cast iron skillet over medium-high heat until shimmering

and almost smoking.Add the steak and allow to brown undisturbed for 3 minutes. Then turn over and cook for


another 3-4 minutes or until cooked through, depending on your taste. Use an instant-read meat thermometer

to ensure cooking accuracy.

Remove the pot from the heat and place a heaping tablespoon of herb butter on each fillet and let it melt. Cover

the pan loosely with aluminum foil.Baste the steaks with the fat for about 10 minutes. Then top each fillet with

another tablespoon of mixed butter, slice and serve.


Remove the steaks from the refrigerator about 30 minutes before cooking.

A cast iron skillet works really well for this recipe. It is a heavy pan that retains heat well and allows the steaks to

cook evenly. Since the juices don’t flow through a grate like on a grill, they burn in their own juices, resulting in a

truly delicious steak.


compound butter can be made up to five days in advance and stored in an airtight container in the

refrigerator.For the best flavor, choose fillets with good color and lots of marbling.

This recipe pairs well with other cuts of meat such as ribs, steak, clam steak, and filet mignon medallions.

Fresh herbs taste better, but dried herbs are better than no herbs at all.

Use an instant-read meat thermometer to cook your steak to your desired doneness with utmost accuracy.

This recipe makes 4 steaks. So if you don’t have 2 cast iron skillets or a cast iron griddle, you’ll need to cook in 2

batches.Or you can simply halve the recipe and make 2 fillets.

Always let steaks rest for 8 to 10 minutes. This is a good time to brush the fillets and drizzle with the herb butter.

Store leftovers in an airtight container in the refrigerator for up to 3 days.


Calories: 726 kcal Carbohydrates: 1 g Protein: 46 g Fat: 60 g Saturated fat: 30 gPolyunsaturated fats: 3 g

Monounsaturated fats: 25 g Trans fats: 1 g Cholesterol: 199 mg Sodium: 592 mgPotassium: 631 mg Fiber: 0.2 g

Sugar: 0.04 gVitamin A: 771 IE Vitamin C: 2 mg Kalzium: 31 mg Hierro: 4 mg

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