The New York Strip is an accessible steak that can provide a phenomenal flavor and real steakhouse experience when done right. There are lots of ways to prepare it, but in this recipe blog we will show you one of our personal favorites for cooking a NY Strip Steak. Before we get to the recipe, let’s explore what makes a New York Strip a great steak and how we can bring the best out of it. 

The New York Strip:

The New York Strip is a great steak to cook consistently because you can normally get them USDA Prime for less than Choice Ribeyes and Filets. They are usually available at most stores, and are not difficult to prepare with the right ingredients and recipe. One of the best places to get affordable, 100% American, and USDA Prime Steaks is at our Good Ranchers Shop

  • Where is it cut from? New York Strips are cut from the back or spine of the cattle. They come both bone-in and boneless. The NY Strips neighbor, the cut on the other side of the bone from it, is the filet mignon. Which means when it has a good amount of marbling and is cooked right, it can provide a bite that’s on par with some of the best and most expensive cuts served in steakhouses.
  • What to Look For? A great steak starts with a great farm and process. Finding a place - like us at Good Ranchers - that creates a consistently excellent experience is key. We precisely cut each steak, age it to perfection, and flash freeze it to make sure it reaches you at its best every time. Beyond that, the main factor to look for visually is an even distribution of marbling. Look at the image below as an example. Which steak is a better buy?

    The one on the left has more marbling throughout the beef. It probably would grade closer to choice from the USDA. The one on the right has little to no marbling throughout it. That means it is a much leaner cut and can dry out quicker during the cook and have less flavor overall. It would probably be a Select grade or lower. USDA Upper-Choice and Prime are the way to go - and that’s all we sell! Hint hint, wink wink. Okay, to the New York Strip recipe!

The Best New York Strip Steak Ingredients

  • 3/4 - 1 pound New York Strip Steak
  • 1/3 Stick Butter
  • 4 Cloves of Garlic
  • 2 Sprigs of Rosemary
  • 10 Sprigs of Italian Parsley
  • 10 Sprigs of Mint
  • 1/4 cup Olive Oil
  • 2 Slices Dehydrated Truffle (Optional)
  • 8 oz Baby Bella Mushroom
  • 1/2 tsp. Dried Thyme
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • (To Taste) Salt
  • (To Taste) Black Pepper

Cooking Instructions For Our New York Strip Recipe

1. Season your Steak with Salt, Pepper, Garlic and Onion Powder on all sides. Let the steak sit for at least 1 hour in your fridge on a wire rack or season immediately before adding into a pan. The wire rack method is recommended. 

2. In a hot pan with Avocado Oil sear the fat cap of the steak to render the fat. 

3. After the Fat is golden brown sear both sides of the steak to get a nice crust. 

4. After you have gotten a good sear on both sides and drop the heat to medium low and add your butter, Rosemary, 3 cloves of crushed garlic. 

5. Once the butter melts and begins to bubble/foam, spoon the butter with the aromatics over the steak for about 30 second on each side or until cooked to your desired temperature. 

6. Thinly Slice your Mushrooms and add a tiny knob of butter into a pan on medium low heat. 

7. Add the mushrooms to the pan after the butter is melted and season with salt, pepper, and dried thyme, then mix. 

8. Cook mushrooms for 4 minutes or until they are soft, then take them off the heat. 

9. Finely Chop your parsley and Mint leaves (separate the steams from the leaves, you only want the leaves). 

10. In a bowl add 1 clove of minced garlic and your herbs, then add your olive oil in, optimally add the dehydrated Truffles. 

11. Plate and Enjoy!

WATCH THE RECIPE VIDEO HERE: Huge shoutout to @nikolas for putting this together!

Important Notes:

We recommend preparing the chimichurri an hour ahead of time so the herbs flavor gets infused into the olive oil. We also recommend using a cast iron or stainless steel skillet/pan to cook your steak. 

Cook your steak to your desired temperature. Using a meat thermometer on the steak is a great way to get exactly what you want. Pull the steak off the heat when it is 5 degrees less than your desired temp since the steak continues to cook once removing from the pan.

Steak Temperatures: (In Fahrenheit)

Rare: 120 
Medium Rare: 130 
Medium: 140 
Medium Well: 150 
Well Done: 160+

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Check out Nikolas who helped us put this video and recipe together! Appreciate his help and love for food.