New York Strip Bistro SteakMay 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
- 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
- Allow steak to come to room temperature before cooking. Pat dry with paper towels and season liberally with salt and black pepper.
- 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.
- 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.
- After complete, remove from pan and allow to rest in a warm place for 8-10 minutes before serving.