Punta Wagyu Ranch
Reserve a Share

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.

Example seared steak topped with herb butter, with mashed potatoes
Example dish, not a plate of our beef. PattayaPatrol, CC BY-SA 4.0

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. 1

    Salt the strip just before it goes into a dry skillet on medium.

  2. 2

    Cook about 3 minutes per side.

  3. 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. 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.

Pull temperature
Whole cuts 145 degrees and rest 3 minutes. Ground beef and organ meats 160 degrees.Steak and roast 145°FGround and organs 160°F

Then rest a steak or roast 3 minutes. Color is not a doneness test.

Where the thermometer goes
Put the thermometer in the center of the thickest part, not touching bone.Center, not the edge
Dry pan, keep the fat

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