Get a little fancy with my cast iron New York steak with chimichurri sauce and elevate your steak making. The incredible pop and balance from chimichurri is so cheerful alongside the perfectly cooked steak.
Learn how to get meltingly tender and super delicious cast-iron steak with a golden crust.
Get this incredible dish on the table in 50 minutes!
If you loved this summer steak recipe, you'll LOVE my steak fajitas, these steak tacos or these chopped chicken tacos.
Jump To
- 🤷♀️ What is New York Strip Steak?
- 🛒 Ingredients
- 🥘 How To Make New York Strip Steak With Chimichurri Step By Step
- Cooking Times for Stove to Oven NY Strip Steaks
- How to Know When Your Steak is Done in the Oven
- Rita's Tip
- 📋 Tips
- 👨🍳 Equipment I Recomemnd
- 🍱 Storage Instructions
- What To Serve With Steak
- More Beef Recipes You'll Like
- Did You Try This Recipe?
- 📖Recipe
- 🤷 New York Steak: Frequently Asked Questions
- More You'll Like
- 💬 Comments
🤷♀️ What is New York Strip Steak?
A New York Strip Steak, also known as a strip loin, is a premium cut of beef that comes from the short loin of a cow.
It's known for its rich flavor, tenderness, and perfect balance of marbling, making it a favorite among steak lovers.
This cut is typically boneless, making it easy to cook and ideal for grilling, broiling, or pan-searing. In my opinion, the best way to prepare New York steak is cast iron seared. Shimmering high heat gives you the perfect steak!
🛒 Ingredients
- New York steaks - Choose high-quality cuts for the best flavor and tenderness. You can substitute New York steak with different beef cuts like ribeye, sirloin, or filet mignon. If you're looking for a more budget-friendly option, flank steak or strip steak can work too. Just adjust cooking times based on thickness and cut.
- Coarse salt - Use coarse salt over regular table salt to enhance the steak's natural flavors.
- Garlic cloves - Essential to give your steak and sauce an aromatic taste.
- Butter - For basting. Butter adds richness and helps create a perfect sear. Don't skip it!
- White wine vinegar - Provides a tangy acidity that balances the richness of the steak.
- Olive oil - Use high-quality oil when making Chimichurri as it will affect the sauce flavor significantly.
- Dried oregano - Adds a robust, earthy flavor. I used dried, but if you want a fresher, lighter taste, use fresh oregano leaves.
- Chili flakes - For an essential spicy kick for the sauce.
- Sweet paprika - Contributes a mild, smoky sweetness.
- Fresh parsley - Brings a fresh, vibrant, and slightly peppery note to the chimichurri. Fresh cilantro is also a popular option for this sauce.
👩🍳 You'll find the complete list of ingredients below the recipe card.
Seasonings to Use on Steak
In this recipe, the chimichurri provides loads of seasoning for the steak.
You can also season steak with seasonings, including black pepper (freshly cracked), rosemary, thyme, onion powder, and cayenne pepper.
If the steak is good quality, simple salt and pepper on both sides of the steak is all you'll need.
🥘 How To Make New York Strip Steak With Chimichurri Step By Step
- Season steaks: Season steaks with salt on both sides. Let sit at room temperature for 30 minutes.
- Prepare pan: Melt butter in a cast-iron pan over medium-high heat. Brown crushed garlic in the butter to infuse flavor.
- Cook steaks: Sear steaks until golden crust forms. Flip the steak and sear on the other side. Reduce heat and cook to desired doneness, baste the steak with pan juices as you go. For medium-rare, cook for an additional 5-6 minutes.
- Rest steaks: Remove from pan and let rest for 5 minutes before slicing.
- Mix together the base ingredients for the chimichurri: In a small bowl, mix dried oregano, chili flakes, sweet paprika, and 1 tablespoon of hot water. Let sit for 30 minutes to meld flavors.
- Add fresh ingredients: Finely mince garlic and chop parsley. Add to the spice mixture after 30 minutes.
- Combine ingredients: Stir in vinegar and oil.
Trimming the Steak
Trimming the steak involves removing excess fat and silver skin from the edges to ensure even cooking and better presentation.
Use a sharp knife to carefully trim away these parts, taking care not to remove too much meat.
Properly trimmed steaks will cook more uniformly and have a cleaner, more appealing look on the plate.
Dealing with Connective Tissue
Connective tissue can make steak tough if not properly addressed. To manage it, use a sharp knife to trim away any visible silver skin or gristle before cooking.
For particularly tough cuts, try using a meat tenderizer to break down the fibers.
Cooking Times for Stove to Oven NY Strip Steaks
- The best way to cook a steak in the oven is to start by searing it in a hot, oven-safe skillet for 2-3 minutes per side to achieve a golden crust. Then, preheat the oven to 400°F.
- Then, place the steak in the hot oven and cook for 5-7 minutes for medium rare, 7-9 minutes for medium, or 9-11 minutes for medium-well. Keep the steak in the skillet for oven cooking.
- Use a meat thermometer to ensure accuracy: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well. Let the steaks rest for 5 minutes before serving.
How to Know When Your Steak is Done in the Oven
To know when your steak is done in the oven, use a meat thermometer to check the internal temperature: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
Alternatively, you can use the touch test: a medium-rare steak should feel like the fleshy part of your hand below the thumb when you touch it.
Let the steak rest for 5 minutes after cooking to allow the juices to redistribute for optimal flavor and tenderness.
Rita's Tip
Rest chimichurri to improve flavor: Make the chimichurri the day before to let the flavors infuse and deepen.
📋 Tips
- Steak cooking time: Adjust the cooking time in line with how you'd like them to turn out - rare, medium rate, medium, well-done, and so on.
- Searing steak: Don't under-sear your steak in the beginning; you need at least 3 minutes per side to sear a steak well.
- Cast iron pan: Use a traditional cast iron skillet if possible. This pan gives you the best steak with good color and crust on the outside via the cast-iron pan. If you love to cook in a skillet, this is a good recipe for you to get fancy steak!
- Don't skip the resting time: This is key to a juicy steak. Letting the meat rest, allows the internal juices to redistribute rather than leak out.
👨🍳 Equipment I Recomemnd
- Cast iron skillet - this one will last for a long!
- Sharp knife and cutting board
- Mixing bowl
🍱 Storage Instructions
- 🍱To Store. Cooled leftover steak can be stored in an airtight container in the fridge for up to 3 days. Store the Chimichurri sauce for up to a week in an airtight container in the fridge.
- 🥶Freezing. Leftover cooked steak can be frozen for about 2 months. Pop leftover chimichurri sauce into ice trays and freeze them this way for up to 3 months.
- 🔥To Reheat. Leftover steak can be thawed in the refrigerator overnight. Defrost the sauce overnight at room temperature. Reheat the steak in an oven or quickly in a hot pan.
What To Serve With Steak
More Beef Recipes You'll Like
📖Recipe
Cast Iron New York Steak With Chimichurri Recipe
Ingredients
- 2 New York steaks
- coarse salt, to taste
- 1 garlic cloves, crushed
- 2 tablespoons unsalted butter
Chimichurri Ingredients
- 4 tablespoons olive oil, or other vegetable oil of choise
- 2 tablespoons white wine vinegar
- 1 tablespoon dried oregano
- 1 tablespoon chili flakes
- 1 teaspoon sweet paprika
- 1 clove garlic
- 2 tablespoons fresh parsley, chopped
Instructions
Steak Instructions
- Season the steaks with salt on both sides. Let them sit at room temperature for about 30 minutes.2 New York steaks, coarse salt
- In a cast iron pan, melt the better over a medium high heat. Brown the crushed garlic in the butter to infuse it with garlic flavor.2 tablespoons unsalted butter, 1 garlic cloves
- Sear each steak on both sides for about 3-4 minutes per side. The steaks should have a rich, golden crust before turning them over.
- Turn the heat down and cook them until they have reached your desired level of doneness. Base the steaks with the pan juices as you go. Note for medium-rare doneness, cook the steaks for an extra 5-6 minutes.
- Remove the steaks from the pan and rest them for about 5 minutes before slicing them.
Chimichurri Instructions
- Mix together in a small bowl: The dried oregano, the chili flakes, sweet paprika and a tablespoon of hot water. Hydrate all the ingredients for about 30 minutes. This will let the flavors meld.1 tablespoon dried oregano, 1 tablespoon chili flakes, 1 teaspoon sweet paprika
- Finely mince the garlic and chop up the parsley. Add it to the paprika mixture after 30 minutes of resting.1 clove garlic, 2 tablespoons fresh parsley
- Stir in the vinegar and oil.2 tablespoons white wine vinegar, 4 tablespoons olive oil
Notes
- To Store. Cooled leftover steak can be stored in an airtight container in the fridge for up to 3 days. Store the Chimichurri sauce for up to a week in an airtight container in the fridge.
- Freezing. Leftover cooked steak can be frozen for about 2 months. Pop leftover chimichurri sauce into ice trays and freeze them this way for up to 3 months.
- To Reheat. Leftover steak can be thawed in the refrigerator overnight. Defrost the sauce overnight at room temperature. Reheat the steak in an oven or quickly in a hot pan.
Nutrition
🤷 New York Steak: Frequently Asked Questions
YES, you can. Remember that dried oregano is more concentrated so that the recipe will require more fresh oregano. Use 3 tablespoons of fresh to 1 tablespoon of dried.
NO. It can also be used as a marinade, a dipping sauce, or to toss with roasted veggies. It's also delicious with pork, lamb, and chicken.
Pat the room temperature steak dry with paper towels to remove excess moisture, which helps achieve a better sear. Season generously with coarse salt and freshly ground black pepper on both sides.
YES, this cast iron skillet method is great for millet mignon, rump, and ribeye, too! A hot cast iron pan gives all these cuts great flavor and color. The steak is amazing cooked in a hot skillet!
YES, the steak comes out perfectly seared and juicy inside!
More You'll Like
Comments
No Comments