Meal Menu Idea:
New York Strip Steak
Spinach Salad
Homemade Vinaigrette
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| Photo credit: simplyrecipes.com |
NEW YORK STRIP STEAK
Grass-fed New York strip steak (Approx. 1.5 inches thick)
Sea salt
Freshly ground black pepper
Olive oil
* Bring the steaks to room temperature.
* Wash and pat dry with a paper towel.
* Season the steak on both sides with sea salt and pepper. Gently press seasoning into the meat with your hands. Drizzle lightly with olive oil.
* Preheat cast iron pan over medium high.
Add steak and sear (do not move it but allow it to form a crust).
* Turn and cook for 2 mins for rare (internal temperature: 120-125 degrees) or 3-4 minutes for medium rare (internal temperature: 130 degrees).
Note: Cooking time varies with the thickness of the steak. Use a meat thermometer for accuracy! Do not overcook or the meat will be less tender and juicy.
* Remove steaks to a cutting board and allow to rest for a few minutes before slicing.
* Steaks can be served piping hot, right out of the pan and cold the next day. Reheating the meat is not recommended as it tends to overcook it making it tough to chew.
* Refrigerate leftovers in glass containers; individual portions that are ready to 'Grab-n-Go' the next day.
Recipe: w.lynne
Taste and see what's good, then pass it on!