The New York strip steak is a Goldilocks steak: It’s beefy but not too beefy, tender but not too tender. And it’s pretty easy to cook, too.
In this video, ChefSteps cofounder Grant Crilly shows you how to do a little pre-cook butchery to remove the tough sinew that lies under the fat cap, and then demonstrates how to sear, butter-baste, and then rest it, guaranteeing a perfectly cooked steak, every bite as tender as it can be. (Don’t worry about that fat cap; he chops it up, tosses the pieces in the pan, and they become golden and melty and delicious, perfect for topping each bite of steak!)
This recipe is easy enough for a weeknight dinner, but it can also be the star for special occasion meals.
To find more steak recipes, butchering tips, and shopping guides, visit Chefsteps.com.
Butter-Basted New York Strip Steak: https://www.chefsteps.com/activities/butter-basted-strip-steak
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[Time Codes]
0:00 - How to cook butter-basted New York strip steaks
0:22 - How to select and trim New York strip steaks
4:34 - How to sear New York strip steaks and fat nuggets
10:00 - Add the butter and baste steaks
12:14 - Add thyme to steaks
12:39 - Let the steaks rest
15:03 - How to slice New York strip steaks
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ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. With more than 1,000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: https://www.chefsteps.com/