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)
