New York steak with thyme
1 serving
30 minutes
Thyme 'New York' steak is a true gastronomic delight from American cuisine. The juicy and rich flavor of marbled beef is revealed through careful preparation, proper grilling, and aromatic herbs. Thyme and rosemary add subtle spicy notes to the steak, while butter makes it incredibly tender. This steak is the perfect choice for those who appreciate a rich meat flavor and an appetizing crust. Served with vegetables or barbecue sauce that enhances the dish's depth of flavor, it's a wonderful treat for a cozy dinner or gathering with friends, filling the home with aromas of roasted meat and fresh herbs, creating an atmosphere of warmth and pleasure.
1
Take our striploin steak out of the fridge and open the vacuum packaging (if necessary), leaving it at room temperature for 1-1.5 hours.
2
Once the steak reaches room temperature, we salt it on both sides and let it rest for 10 minutes. There are ongoing debates about when to salt meat; I choose this method.
- Coarse sea salt: pinch
3
Next, we prepare oil, thyme, and rosemary in advance and heat the grill pan until it starts to smoke slightly.
- Butter: 50 g
- Fresh thyme: 10 g
- Fresh rosemary: 10 g
4
We grease the meat on both sides with vegetable oil and place it in the pan, frying for 1 minute on each side. Then we reduce the heat slightly and fry for another 2.5 minutes on each side. One minute before it's done, we add rosemary, thyme, and butter to the pan with the steak and brush the entire steak with melted butter.
- Marbled beef: 350 g
- Butter: 50 g
- Fresh thyme: 10 g
- Fresh rosemary: 10 g
5
We place our steak on a plate or wooden board and let it rest for 5-6 minutes.
6
It can be served with vegetables (beans, broccoli, corn, cherry tomatoes) or with barbecue sauce.
- Barbecue sauce: to taste