Steak – New York Strip
STEAK!
Steak – New York Strip
Ingredients
- Steak (New York Strip)
- Kosher Salt
- Black Pepper
- Olive Oil
- Fennel Pollen (optional)
Instructions
- Pat the steak dry with a paper towel
- Generously salt all sides of the meat. You will probably use more salt than you expect.
- Generously pepper all sides of the meat.
- Drop a small amount of olive oil onto the steak, and spread it around to all sides – enough to cover the meat completely.
- Let meat rest for 10 minutes.
- Heat frying pan on medium-high heat until it is hot. Place meat onto it and don’t move for 6 minutes.
- Flip the steak over and cook for 6 minutes. *These times produce a steak that is done ‘medium-well’ for a 1-inch thick steak.
- Remove from heat and let rest on a cooling rack, with a plate underneath, for 5 minutes.
- Sprinkle a small amount of fennel pollen onto the steak prior to serving.
Notes
Source: 2002, I’m Just Here For The Food, Alton Brown, New York, 286 p. (modified)
I feel that Kosher Salt is a superior form of salt when cooking (not quite the best for baking though). Kosher salt is not actually Kosher – it’s used in the process of making meat Kosher because it absorbs moisture differently, and sticks to meat and other foods better. Therefore, this salt is less apt to dissolve into the sauce or grease leaving the meat under-salted.
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