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Meal Instructions
Specimen #0187·CAST IRON·Easy

Cast Iron New York Strip Steak

A 1.5-inch NY strip seared 4 minutes per side in a smoking-hot cast iron, basted with rosemary butter, and pulled at 130°F for a rosy medium-rare edge-to-edge.

Cook temp
SCREAMING HOT
Total time
60m
FLIP AT
4m
Serves
2
PULL AT
145°F
Ingredients
1 1/2 lbs NY Strip Steak — 1.5 inches thick, choice or prime
1 1/2 tsp Kosher Salt
1 tsp Coarse Black Pepper
1 tbsp Neutral Oil — avocado or grapeseed
3 tbsp Unsalted Butter — cold
4 cloves Fresh Garlic — crushed with skin on
2 sprigs Fresh Rosemary
Equipment
12-inch Cast-Iron Skillet
Instant-Read Thermometer
Basting Spoon
Tongs
Cutting Board
DirectionsGet to the point
1Dry-brine 1.5 lb NY strip with 1.5 tsp salt at room temp 40 min.
2Heat cast iron 5 min until smoking; sear steak 4 min without moving.
3Flip, add 3 tbsp butter + 4 crushed garlic + 2 rosemary sprigs; baste 4 min.
4Pull at 130°F, rest 8 min tented, slice against grain.
Dad pro tip

Sear on side, edge, edge with tongs held vertically after step 5 for 30 seconds each on the fat cap. The rendered fat cap is prime real estate — many home cooks skip it and lose the best bite on the plate.

Kid adjustment

Slice the well-done edge pieces (nearest the fat cap) into 1/2-inch cubes and toss with a small pat of butter and a drop of ketchup. Kids read cubes as familiar; the pink center reads as scary.

Reheat

Do not reheat NY strip — the pink turns gray in 60 seconds. Slice leftovers cold onto a salad, into a sandwich with horseradish mayo, or into a steak-and-egg breakfast the next morning.

BASIS: Tested on a 1.5 lb (1.5-inch thick) NY strip steak, dry-brined 40 min, seared 4 min per side in a smoking 12-inch cast-iron pan, basted with 3 tbsp butter, 4 crushed garlic cloves, and 2 rosemary sprigs.485 kcal · 44g protein · 2g carbs · 32g fat
USDA FoodData Central #172177 (beef strip steak) and #173410 (butter)
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