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Thinking of making a steak soon? Here’s a great and easy way to cook a pan-seared New York strip steak.
A Few Notes:
-NY strip is typically a more pricey cut of meat, but making it at home is way, way cheaper than getting it at a steakhouse. If you’re looking for a cheaper cut, try sirloin or maybe a ribeye on sale.
-Your pan will need to be super hot, which can make for a smoky kitchen, so make sure to put on your exhaust fan.
-Bring your steak out of the fridge about 20 minutes before you cook so the temperature will be more even throughout (it seems that if you cook a cold steak, you overcook the outside by the time the middle is done).
-Season generously with salt and pepper (steaks are generally pretty thick, so you’ll need the generous seasonings on the outside to flavor the whole bite).
-Since NY strip is a somewhat lean cut of steak, the butter will add a richness that may not be there otherwise.
-I like to use a cast iron pan!
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