New York Strip Steak
To make your next steak night a guaranteed success, be sure to watch over the temperature of the meat with a thermometer. This works best on steaks of 1 inch (or more) thickness, as it’s hard to get a good reading on anything thinner. And salt the steak purposefully for a bigger flavor boost. We marinate the meat with lemon juice, garlic, and olive oil—but no salt, because the marinade will get discarded. Instead, we sprinkle on a little kosher salt before pan-grilling and finish the sliced steak with gorgeous flaky salt so that it hits your tongue first and offers a beautiful crunchy kick.
4 large garlic cloves, grated
2 (8-oz.) New York strip steaks (1 in. thick), trimmed
2 tablespoons fresh lemon juice
3 tablespoons olive oil, divided
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1 tablespoon fresh rosemary leaves
3/4 teaspoon flaked sea salt
1 Rub garlic over steaks. Place juice and 2 tablespoons oil in a shallow dish. Add steaks; turn to coat. Let stand at room temperature 30 minutes.
2 Remove steaks from marinade; discard marinade. Pat steaks dry with paper towels, leaving any bits of garlic that stick. Sprinkle tops of steaks with pepper and kosher salt.
3 Heat remaining 1 tablespoon oil in a large cast-iron skillet over high. Add steaks; cook until a meat thermometer inserted in thickest portion registers 127°F to 130°F for medium-rare or to desired degree of doneness, 2 to 2 1/2 minutes per side.
4 Place steaks on a cutting board; reserve pan drippings. Tent steaks loosely with foil. Let stand for 5 minutes. Discard foil. Cut steaks across the grain into slices. Arrange slices on a platter; drizzle with pan drippings. Sprinkle with rosemary and sea salt.