NY strip, butter-basted
The fat flares on a hot grill. Medium heat and a dry pan keep it from burning. Butter is a finish, not a bath.
Heat
Medium
Time
About 15 minutes
Skip this
Do not start with a pool of butter.
Unlike supermarket beef
- Unlike supermarket beef, start dry, keep the portion modest, and add butter only at the end.
Before you start
- A strip steak thaws overnight in the fridge.
- Take it out 20 to 30 minutes before you cook.
Tools: Skillet, Instant-read thermometer.
What you need
- 1 NY strip
- Salt
- 1 tablespoon butter
Steps
- 1
Salt the strip just before it goes into a dry skillet on medium.
- 2
Cook about 3 minutes per side.
- 3
Add the butter for the last minute and spoon it over the steak.
If the butter browns too fast, the pan is too hot.
- 4
Pull it at 145°F, rest 5 minutes, and slice it.
Temperature
USDA safe temperature: 145°F, then rest 3 minutes. Use a thermometer. Color is not a test.
Steakhouse pink is about 130 to 135°F, which is below the USDA 145°F plus a 3 minute rest.
Serve it withPotatoes, A green vegetable
LeftoversKeeps 3 days in the fridge. Reheat gently in a pan with a splash of water.
FeedsSlice it. Plan 3 to 4 ounces a person. One strip often feeds two.
Then rest a steak or roast 3 minutes. Color is not a doneness test.
Supermarket beef: add oil, then drain the pan.
This beef: no oil. Leave the rendered fat in the pan.
Skip: A smoking-hot grill · A butter bath
Sources: USDA food safety