How To Cook The BEST New York Strip Steak | Step By Step | Cooking Is Easy
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Published 2019-04-09
This is the best and most flavorful way to cook a new york strip. Follow these steps and you will be amazed how good this steak tastes.
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All Comments (21)
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Checkout how to make an AWESOME Tomahawk Steak: https://www.youtube.com/watch?v=Xyzfm4WQ4h8
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“You have to let your meat rest.” Wise words.
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who searched this up to make for dinner??
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Bruh what’s with the nat geo music😂
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I've always been overly self conscious anytime I've cooked steak, but tonight I followed your direction to a tee and I'm blown away with the results. Thank you so much for helping make my wife and I's valentines day that much more special!
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I always appreciate seeing someone start there Strip by searing the Fat Cap. It's not necessary with all cuts but for a nice thick strip it's the difference between a good and great steak
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For everyone saying it’s overcooked, the sunlight makes steaks look different. That’s why steakhouses don’t typically have windows.
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Thank you sooo much, followed your exact instructions and my entire family went wild: "Dad, this is the best steak I've ever had!" You upgraded me from a mediocre chef to a specialist. Thanks again...
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Thank you for patting it dry. It’s the key! I see so many “perfect steak” videos that never mention it.
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DEFINITELY ,..medium in my world
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NY Strip is my personal fav, thanks for the rendering tip.
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Simple efficient instructions, easy to remember and follow. A great template for all instructional videos. Like your style too. Cheers.
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Just made my homemade steakhouse dinner tonight and it turned out delicious! Awesome tips you provided! Thank you!
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I’m still kinda new to cooking, so this steak was definitely intimidating! But thanks to this demonstration it turned out great!! Very satisfied w the turnout :)
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I did it today . The recipe is excellent!!! My family and me say’ thanks 👍👍👍
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Great Video to build upon! As with everything, it takes practice. Here's what I did. I seasoned two steaks and let them rest at room temperature for about 30 mins. Chopped and stirred some fresh rosemary into some softened butter, than put butter back in refrigerator. Fired up two burners and placed cast iron on for about 15-20 minutes. Coated the bottom of the skillet with 2 TBSP of olive oil and heated for about a minute (enough time for oil to be hot). Seared the fat cap for 1 min, 3 mins on one side, flipped cooked for one minute before adding TBSP of butter and fresh rosemary sprigs and cooking another 2 minutes (basting with the butter). I had preheated the oven to 375. Topped the steaks with the mixed chopped rosemary/butter and placed skillet in oven for 4 minutes. Rest steaks for 5 minutes. They were very juicy and tender and just a tad under medium. Share your experiences!
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Using butter or beef tallow is like a step up in flavor. Both are really good.
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I actually tried this and my steak came out full of flavor and super tender!
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it would be great to have time and Temps (for grill)
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Thanks for the video! I am very new to cooking steaks. I think, for amateurs like myself, it would have been helpful to give specific timeframes (I.e. cook the fatty side for 1 minute, cook on the first side for 3 minutes, flip and cook for another 4 minutes, etc.). Otherwise, it was helpful. Thanks!
