Bae Rating: 4/5. New York Strip is delicious, and cooking a steak is always impressive...provided you follow our recipe.
Vibes: Sabrina Claudio and a local craft beer.
- 2 NY strip steaks (about 8 oz each)
- 1 tbsp each of kosher salt and pepper
- 1.5 cups of soy sauce
- 4 tbsp of toasted sesame oil
- 1 tbsp of sambal
- 1 tbsp of grated ginger
- 1 tbsp of grated lemongrass
- 4 cloves of crushed garlic
- 1/4 cup of sliced scallions, plus extra for garnish
- sesame seeds for garnish
- Take your steaks out of the fridge, pat them dry, and sprinkle with salt and pepper. Leave them alone until further notice.
- In a bowl, whisk together the soy sauce, sesame oil, sambal, grated ginger, grated lemongrass, crushed garlic and scallions. Don’t be shy when you’re whisking, you want those flavors to come together!
- Pour half of your marinade in a shallow baking dish or a big plastic bag, and put the 2 steaks in. Pour the remaining marinade over the top, and cover the pan with foil. Marinate the steaks for AT LEAST four hours, or overnight. I prefer overnight, but no longer than that.
- Note: If you have a sous vide like us kitchen nerds, go ahead and place the steaks and marinade in a sous vide bag and seal them. After they have marinated for 4-24 hours, you can sous vide them to their desired doneness, and follow the rest of the recipe.
- Take your steaks out of the marinade, pat them dry, and let them come to room temperature. This will help your steaks cook more evenly! Do NOT under ANY circumstances rinse the marinade off of the steaks, but please discard the leftover marinade. It’s full of bacteria. You will get sick.
- In a cast iron skillet, or a heavy-bottomed stainless steel pan (DO NOT USE A NONSTICK PAN), heat about 1-2 tbsp of vegetable oil on medium-high heat
- Place your steaks in the hot pan a few inches apart. If your pan isn’t big enough, do one at a time. Crowding the pan will steam your steaks, and that leads to rubbery steaks with no crust. Gross right?
- Flip your steaks, and finish the other side.
- Once both steaks have been cooked to your desired doneness (see tips at the bottom!), take them out of the pan and let them rest for at least 5 minutes. This will allow the juices to redistribute throughout the meat, and keep your steak tender, juicy and delicious.
- We served out steak sliced, and garnished with the extra sliced scallions and some sesame seeds. Enjoy!
- You can find Sambal or Sambal Oelek in the international food aisle of most grocery stores, Target and Walmart. It is a Korean chili paste that we use all of the time. It’s full of chile peppers, garlic, fish sauce, scallions and a bunch of other goodies that bump it up to a top 10 condiment for us!
- If you don’t want to grate your own ginger or lemongrass, or you can’t find either fresh, most grocery stores sell it crushed in tubes in the same section as fresh herbs in the produce aisle. We love fresh ingredients, but sometimes even we can’t be bothered!
- Invest in a cast iron skillet. We use one in almost every recipe we write because it’s an incredibly versatile kitchen tool. They’re sold just about everywhere, just make sure you look for one that’s pre-seasoned. This just means a protective layer of oil has been applied to the hot pan to prevent it from rusting. Even still, make sure you season your cast iron again when you get it just to bump up the protective coating. Over time, it will become (kind of ) nonstick. To season your pan, heat it up until it’s smoking, then take it off the heat and rub it down with some vegetable oil. I do this (almost) every time I cook with it!
- Steak doneness for 1 Inch thick strip steak:
- Rare: 3 minutes per side, plus rest
- Medium Rare: 4 minutes per side, plus rest
- Medium: 5 minutes per side, plus rest
- Well Done: don’t even bother eating the steak