New York Steak
2 servings
40 minutes
The New York steak is an iconic dish of American cuisine, embodying elegance and rich flavor. Its history begins in the old steakhouses of New York, where perfect marbled beef was transformed into juicy and aromatic meat with a caramelized crust. This steak has a deep meaty richness highlighted by garlic, butter, and spicy notes of rosemary. The cooking process is an art of balance: quick searing to retain juices, then bringing it to the perfect temperature. The result is a tender yet firm piece of meat with a crispy crust and a delicate center. Served with spicy chili pepper for subtle heat, it makes a magnificent choice for a dinner full of flavor contrasts. The harmony of textures and aromas makes it an indispensable classic in the world of steaks.
1
Take 2 striploin steaks of 250 grams from the refrigerator, if necessary open the vacuum packaging and leave on a plate at room temperature for 30-40 minutes. We need the steaks to warm up to room temperature and absorb oxygen.
- Marbled beef: 500 g
2
Turn the stove to maximum power and heat the grill pan until light smoke appears. Brush the steaks with vegetable oil on both sides and place them in the pan.
- Vegetable oil: 50 ml
3
We fry the steak for 1 minute on each side. The sugar in the meat caramelizes, creating the crust we need and preventing the meat juice from leaking out.
4
Continue frying for another 3-4 minutes on each side, turning occasionally. The internal temperature of the steak should reach 50 degrees. 30 seconds before finishing, add crushed garlic cloves and a spoon of salted butter. Drizzle the resulting juice over the steaks. Remove from heat. Add salt and pepper.
- Garlic: 3 cloves
- Salted butter: 30 g
- Salt: to taste
- Ground black pepper: to taste
5
Let the steaks rest for 1 minute for even juice distribution, then slice. Garnish with a whole chili pepper and a sprig of rosemary.
- Chili pepper: 1 piece
- Fresh rosemary: 1 stem