New York Strip Bistro Steak

May 24, 2012

Guest post: Jeremy Slagle is a Manila-based American expat. He graduated from Le Cordon Bleu in Paris and has worked in the restaurant industry for nearly two decades in the US, including Las Vegas and San Francisco. Any semblance of European sophistication is dashed by his frequent animalistic cravings for bacon and whiskey. Now in Manila, Jeremy is the self-anointed Minister of Propaganda at mrdelicious.ph

There are few things better than a great steak.

However, getting it perfect can be a bit daunting—overcook it a little and it turns dry and flavorless. To make things worse, there are so many misconceptions about cooking this piece of meat.

Let’s try to make this a little bit easier.

Start with the best steak you can afford. NY strips and ribeyes are always good. Ribeyes are fattier and NY strips are leaner.

If you don’t want to use those two, this technique could easily be applied to a high quality sirloin just as well. If you’re really interested in flavor though, I would dissuade you from relying too much on tenderloin—it lacks in flavor and the texture offers no fight, just like tofu.

Also important is to look for high quality beef. Angus beef can be good but don’t be fooled into thinking that anything labeled Angus beef is higher quality—it’s just a breed of cow that could be raised well or poorly. Diet is more important. Grass-fed beef is the most flavorful. Also, dry-aged beef will yield yet even more flavor.

So, let’s dash a couple of misconceptions.

Many insist that if you flip a steak more than once it will dry out. In reality, flipping a steak really does not affect the moisture but will affect the grill marks if you’re grilling it. Also, anyone who tells you to cook a steak in aluminum foil is not your friend. This will cause the steak to steam and will likely overcook it.

Finally, after you cook the steak, I urge you to keep your bottled condiments in the cupboard. A beautiful bovine animal died for your dinner. Show some respect and enjoy your steak simply and your position at the top of the food chain.

Now, sitting in front of you is a beautifully brown-crusted steak with a juicy red interior, making your arteries pulsate in anticipation of the punishment before them. This would be that time, the time to pop open a bottle of your best red wine and take the time to savor it all. You’ve won.

Classic New York Strip Bistro Steak

Yield: 1-2 servings

Ingredients

  • 1 thick-cut NY strip steak or ribeye
  • 3 cloves of garlic, unpeeled
  • 5-7 sprigs fresh thyme
  • 3 tbsp butter
  • canola oil
  • Sea salt
  • Cracked Black Pepper

Procedure

  1. Allow steak to come to room temperature before cooking. Pat dry with paper towels and season liberally with salt and black pepper.
  2. Preheat a sauté pan over high heat. Add canola oil and gently place steak into hot oil. Sear on high heat without moving the steak for several minutes until it browns.
  3. Add butter, whole garlic cloves and thyme. Baste steak with a large spoon and flip. Continue basting and searing on high until desired temperature is reached. Many will require cooking to be finished in the oven.
  4. After complete, remove from pan and allow to rest in a warm place for 8-10 minutes before serving.
Jeremy Slagle Jeremy Slagle is a Manila-based American expat. He graduated from Le Cordon Bleu in Paris and has worked in the restaurant industry for nearly two decades in the US, including Las Vegas and San Francisco. Any semblance of European sophistication is dashed by his frequent animalistic cravings for bacon and whiskey. Now in Manila, Jeremy is the self-anointed Minister of Propaganda at mrdelicious.ph. FOLLOW
31 comments in this post SHOW

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enjoywithjoy

When the steak it is cooked to perfection even with salt and pepper it would taste great 🙂

Katherine Jao

I agree with you here, you don’t need a variety of flavorings to cook a good steak but good quality beef is also vital. 🙂

Mark Gosingtian
Mark Gosingtian

Man I’m craving for some steak right now!

Mylene Chung

Go and have some steak now! lol!

Mrlesterng
Mrlesterng

Looks good!

Mylene Chung

Thanks Lester! (in behalf of Jeremy) haha!

Kasey Albano

mmm. this is why i love being a carnivore

Mylene Chung

and also why we can’t be vegetarians.. meat is just too good to give up!

Roanne Rae Cabradilla

Oh my goodness O_O Can’t wait to dive into this sinful red meat! 

Mylene Chung

hahaha Try this recipe on your next steak dinner!XD It’s sooo simple but insanely good! Just make sure you choose good quality beef.:D

Ordfy
Ordfy

I was gonna pin this into food but changed it and put it in “Art” food porn…

Mylene Chung

Wow thanks Ordfy! We really appreciate it! hahaha! 

Kim
Kim

You guys have brilliant food ideas! Can’t wait to try this out. Xoxo

Mylene Chung

Do try it out and tell us about it!:D Jeremy is an amazing chef so his recipe won’t disappoint!:D

trackback

[…] original recipe: http://www.pepper.ph/are-you-cooking-steak-the-right-way/ […]

Jen Laceda

I agree! Grass fed beef – it’s the best! Nevermind the corn fed ones that come out of feedlots – blech! NY strip and Ribeyes are my favourite cuts. I like mine medium rare 🙂 So now…a question about seasoning. Some people say to salt after cooking and some say salt before you cook. Which school do you belong to? I’m a food blogger / stylist and I’m really curious what chefs think about this. Thanks!

James
James

No offense but you guys didn’t teach squat.

Utao
Utao

where do you buy your steaks?

Gin Chung

Hi,

Is there a way to judge the “done-ness” of a steak? like how can you tell that it is medium-rare, medium, medium-well, etc. i know temperature is one thing but it seems so sinful to keep on sticking a thermometer into a steak.

Appreciate any advice. thanks! 🙂

phill235
phill235

Use the finger tip method. Thumb to index = Rare, thumb to middle = Med, thumb to ring = Med well and of course thumb to pinky = ruined.

phill235
phill235

I forgot to mention while touching finger tips to thumb press on the meaty part of your hand between thumb and index.

jenn
jenn

how would you do this on a grill?

Suzanne
Suzanne

Was really simple and delicious. I used two and a half teaspoons of dried thyme because I did not have fresh. Very tasty! Thanks!

A. Sparks
A. Sparks

On average, for how long (and at what temp) would you put the steak in the oven after searing?

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