NY Strip Steaks

Beef steaks are very popular in the US but also in Australia, Canada, and even the UK. So, on this webpage I’ll share with you a very famous beef steak recipe called strip steak or NY strip steak. Usually, the beef is grilled, but I’ll show you how to cook this recipe in the pan when you don’t have the opportunity to use a grill.

Watch the step-by-step video recipe for the New York strip steak! 👌

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👌 Cooking NY strip steak in the pan – video 📺

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➡️ More beef steak recipes ➕

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➡️ What ingredients do you need for the NY strip steak recipe? ❓

Raw New York Strip Steaks

1) 1 kg of beef (beef short loin or beef neck)
2) some salt and ground black pepper to taste
3) 150 g/5 oz of butter
4) 100 ml/3.5 fl oz of olive oil
5) a few thyme twigs
6) 2-3 garlic cloves

➡️ How to make New York strip in the pan from scratch in 9 steps? ❓

NY Strip Steak in the Pan

step 1: cut the beef neck chunk into medium-thick slices
step 2: place the pan on the stove at medium heat, then add the butter and wait to melt
step 3: pour olive oil into the pan to avoid butter burning
step 4: toss the garlic and thyme into the pan to flavor the butter
step 5: place the beef neck slices into the pan
step 6: season the beef neck slices with some salt and ground black pepper to taste
step 7: place the lid on the pan to tenderize the beef steaks for about 3-5 min
step 8: flip beef neck steaks and continue frying them for about 3-4 min or until evenly golden (see below for more information)
step 9: take the beef neck steaks out from the pan and serve them immediately

➡️ 8 PRO tips for cooking the NY strip steak recipe 🔎

  • traditionally, NY strip steaks are cut from the beef short loin, but I replace this expensive beef cut with beef neck, which has a very similar consistency and can be bought at much more affordable prices
  • it’s very important to cut the beef chunk into slices of medium thickness, those that are too thin will dry excessively, those that are too thick will remain raw inside
  • don’t forget to pour oil over the butter, it will help keep the butter from burning due to the long frying
  • use a quantity of garlic to your taste, 2 garlic cloves will give a pleasant taste to the beef steak
  • the thyme matches very well the beef, however, you can skip this ingredient if you don’t like it’s taste or you can replace it with rosemary
  • it’s very important to fry the beef at a medium temperature so that the frying time is long enough and the NY strip steak does not remain raw inside
  • after turning the meat slices, I recommend you stick them with a fork after about a minute, if the juice is pink, the steak is medium rare, after another minute it’s medium fried, after 3 minutes it’s medium well, while after 4 minutes it’s well done (be aware that these timings depend on the stove, pan, and frying temperature, so they can change a bit)
  • serve the beef steaks immediately because they harden pretty fast while chilling

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