New York Strip Bistro Steak

June 26, 2018

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

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


  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

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

31 comments in this post SHOW

31 responses to “New York Strip Bistro Steak”

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

  2. Mark Gosingtian says:

    Man I’m craving for some steak right now!

  3. Mrlesterng says:

    Looks good!

  4. mmm. this is why i love being a carnivore

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

  6. Jeremy says:

    Thanks all for the comments! Steak and whiskey, hmmm… my ideal dinner.

  7. Ordfy says:

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

  8. Kim says:

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

  9. […] original recipe: […]

  10. 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!

    • Jeremy says:

       Hi Jen,

      Indeed there has been much debate on when to season a steak. On there was a post on the topic several times the length of mine. They recommend seasoning 4 days in advance.

      Here’s what I recommend. Lay your meat out an hour two before you cook on paper towels so that it warms up to room temperature. This is a good time to season it so that the seasoning has enough time to permeate the meat. If you season after cooking the salt will just rest on the surface, not recommended.

      Thanks for reading!

      • jf says:

        Hi! Mr Jeremy, would like to get your wisdom on this! I used to work for a french restaurant before and from what i have been taught is that basically,
        salt draws out moisture and causes any meat to dry out, and causes the blood (meat flavor) to come out too! would like to get your experience how this method for pre seasoning works! would also like to get your insights on curing meat as i see this method intends to do (fast curing method) is this possible to cure it this fast? it usually takes me overnight/2days to cure my meat, (for larger cuts) how do you do this on yours?

        Much insight will help me greatly! Thanks!

  11. James says:

    No offense but you guys didn’t teach squat.

    • mrdeliciousph says:

       I think there is sufficient information here for the average person with limited background in cooking to improve his steak cooking. If there’s anything you feel is lacking I’d be happy to address it in the comment section here.

  12. Utao says:

    where do you buy your steaks?

  13. Gin Chung says:


    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! 🙂

    • mrdeliciousph says:

      Chefs will press the top and sides of the steak to gauge doneness. Based
      on the amount of give when pressed you can estimate, with some
      practice, how cooked the steak is. Imagine pressing on a raw steak and
      then a fully cooked, well done steak. The raw steak will have a lot of
      give whereas the well done steak will be very firm. So then you just
      have to estimate that a medium steak will be in between.

    • phill235 says:

      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 says:

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

  14. jenn says:

    how would you do this on a grill?

    • mrdeliciousph says:

      The secret is preheating your grill until it is extremely hot. If you’re using a gas grill, turn the burners all the way up and cover it for at least 5-10 minutes before you put the steak on. For charcoal get a lot of coals burning and wait until they turn grey. You should hear a distinct sizzle when you put it on.

  15. Suzanne says:

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

  16. A. Sparks says:

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

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