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Neil ♥’s Meat: New York Strip Edition

By March 8, 2011Food, Meat, Neil

Neil's Steak

Come hither vegetarian, this steak will change you…

Jessica came up with that title, it was none of my doing. It’s no secret that I’m a fan of steaks. However there is nothing worse than a dry one, or an inferior cut that would be much better enjoyed as another dish. Unfortunately where we live it is a real challenge to find good, super fresh cuts of beef,  so every time I visit my hometown of Springfield, MO I visit a local favorite, Harter House, to pick up a little something to bring home.

On my last visit, I picked up a pair of Kobe steaks. This time, I chose a dry-aged New York Strip. At around $16.00/lb. it was a pretty good deal. I bought it hoping the seasonal weather would hold out into the work week, as I’ve been dying to barbecue since I packed the grill away last fall. Unfortunately the extended forecast left a lot to be desired, with forecasts of rain and thunderstorms nearly every day last week.  With the lifespan of the steak ticking, I decided to resort to something a little different.

Note: We enjoy our steaks medium-rare, and these directions will achieve a medium-rare steak. As always if you are not comfortable with cooking a steak, instant read thermometers really help, you can also cut into the middle of the steak to see how well it is done through the cooking process. Over time you will get the hang of when your steak is or is not done to how you like it!

Neil's steak

1. First, I allowed my steak to reach room temperature, which is optimal for cooking. If it was previously chilled or in the fridge, it’s best to leave it out on the counter still wrapped for an hour, turning it over about halfway through.

2. I then rubbed it down with garlic, lots of cracked pepper, and a pinch of salt. I put the steak in an oiled dish and threw it in the oven at 250 degrees for 10 minutes on each side. Your cooking time will really depend on the thickness of the steak, this one measured about 1.5 inches or so.

3. Once the baking is almost done, heat a pan on the stove until it is really hot. If you have a cast iron pan this is best (sadly we do not yet have one). Add a light coating of freshly ground salt to each side, place in pan, and sear for around two minutes per side. The added salt will help lock in the juices during the searing process.

Warning: This will produce A LOT of smoke. It is pretty much unavoidable and you will probably want to open windows and take the batteries out of the smoke alarm.

Neil's steak

Neil's steak

Smoke alarm?

Clive can smell what is cooking, or he’s concerned about smoke inhalation.

4. Once that is completed, move the steak to a plate and allow it to set for a good 5-8 minutes. You will want to do this because the meat is still cooking. Doing this will ensure the meat will be tender and jucier.

If you are really good you can start cooking your side dishes while the steak is in the oven. By the time the steak is done setting your sides will be ready and hot. We fried a pound fingerling purple potatoes.

Neil's taters

In the end, we had a nice steak with a crusty, flavorful outside and a juicy middle. I topped it with just a bit of garlic butter and it was perfect!

Neil's steak

How do you like your steak? Vegetarian? – Have a tried and true method to prepare your favorite meat substitute?


  • Patrick says:

    Looks great. Have not had Kobe steak in years. Have you tried broiling? I have had a lot of success with broiling (since they took our grill away). It makes a great crust on the steak, locks in juices, and if you like it red to pink its perfect. I also let it rest in foil or a covered container. Locks in juice and gives you something to dip in from the condensation. Same smoke issue, and you really have to keep you eye on it.

  • Elizabeth says:

    Fantastic. We have an awesome butcher around the corner from our house and my husband every few weeks will pick up a nice strip or porter house to cook up for himself and the kids. So I completely laughed at your part about opening the windows and taking batteries out of smoke detectors. This JUST happened to us on Saturday night. My husband was cooking up a big, fat strip (very similar to how you describe, except he flash fries the steak in the cast iron skillet first, then throws the skillet in the oven, and then throws it back on the stove top). The house smoked up so bad that we had all doors and windows open (it was freezing out) and it still set off alarms all over the entire house (they are all linked). The dogs completely FREAKED out. I love the pic of Clive btw.

  • Jessica says:

    Yeah it took hours for the house not to smell like smoke and steak, but it tasted great! I think we definitely need some cast iron cookware, which ironically I had passed up on a recent trip to Williams Sonoma. I wish we had a butcher nearby.