Tag Archives: steak recipe

NY strip steak – An iconic steak in New York and beyond for good reason

August 9, 2018Uncategorizedamerican, best steak, best steaks, black pepper, cast iron skillet, compound butter, good steak, grass-fed, grassfed, hot skillet, kansas city strip steak, kosher salt, n.y. strip steak, n.y. strip steaks, New York strip, new york strip steak, new york strip steaks, new york strips, ny strip, NY strip steak, ny strip steaks, ny strips, olive oil, pan seared, perfect new york strip steak, perfect steak, porterhouse steak, porterhouse steaks, rib eye, rib eye steak, rib eye steaks, rib-eyes, ribeye, ribeye steak, ribeyes, room temperature, sea salt, short loin, steak dinner, steak lover, steak lovers, steak recipe, steak recipes, steaklover, strip loin steak, strip loin steaks, strip steak, strip steaks, striploin steak, striploin steaks, stripsteak, strip_steak, t bone, t-bonesDennis Keohane

You can find it featured on the menu of most reputable steakhouses, and although it goes by various names, when one thinks of a perfectly sized, tender, and flavorful cut of beef, likely, they are imagining a New York strip steak.

The strip steak comes from the topmost section of the sirloin, a little-used area of muscle, the longissimus, that is commonly referred to as the strip loin or top loin. The strip steak is sometimes prepared with a bone attached; quite often, you can find the strip is part of a T-bone steak or Porterhouse steak when part of a larger bone-in cut that also includes tenderloin steak — by itself, filet mignon.

Delmonico steak, Kansas City strip steak, or NY strip steak?

As a standalone steak, it is most commonly referred to as the New York strip steak, but it can also be called the New York sirloin steak, the Kansas City steak (with bone-in) or Kansas City strip steak, contré filet, strip loin steak, hotel steak, ambassador steak, club sirloin steak, or in some parts of the world, simply sirloin steak. Also, the New York strip can be — or has been known — as the Delmonico steak.

The connection to Delmonico’s, the famous New York steakhouse and restaurant first opened in Lower Manhatten in the 1820’s, is likely how the cut earned its most famous moniker, the New York strip steak. However, it is unclear if a Delmonico steak, or the original Delmonico steak, is, or ever was a strip steak from the top loin or a ribeye steak. The reason for the confusion is likely due to steakhouses across the country seeking to mimic Delmonico’s famous steaks, but using an array of different — yet similarly tender and thick — cuts. Those who have investigated the Delmonico and New York strip steak connection, refer to the cut also being called a club steak, a reference to the restaurant’s early days as one of the first American dining clubs.

However convoluted the naming history of the cut may be, one thing isn’t up for debate: New York strip steaks take relatively little preparation and can be cooked to a melt-in-your-mouth level of deliciously quite easily.

The perfect NY strip steak

Whether pan seared — or reverse seared — grilling on a charcoal or gas grill, or cooking by some other method, all a New York strip steak really needs is a coating of crushed black pepper and kosher salt or sea salt and some compound butter. Just a few ingredients, a few minutes of cooking time, and you can get the perfect steak for any steak lover. The easy prep is one of the reasons it pops up on restaurant menus so often.

According to ButcherBox Head Chef Yankel Polak, the lack of too much visible fat also makes New York strip steak a steakhouse favorite.

“There is a breed of steak lover out there who likes things a bit leaner,” Chef Yankel explains. “I used to see them in restaurants all the time; they would order a big ol’ ribeye and leave all that amazing fat sitting on the plate. It inspired me to offer a NY strip steak as the lean alternative.”

“When butchered properly, it has only a thin strip of fat running down one side — and besides its natural marbling — the strip steak presents itself as the less fatty menu option,” continues Chef Yankel.

And, there is a business reason as well: According to Chef Yankel, a NY strip steak is a high-value item for a restaurant because there is nearly no waste. “It dry ages well, cooks quickly, and requires almost no skill to do it perfectly and deliciously.”

“Personally I like slow smoking them at 225°F until they are rare, resting them for a bit, and then finishing them over a raging fire for the ultimate crust,” he added.

The cut does also benefit from a bit of marinating if you want to marry a grass-fed, grass-finished New York strip steak to other flavors you may be preparing. Below are two of Chef Yankel’s favorite methods for marinating and cooking the perfect New York strip steak.

NY Strip Steak with Chef Yankel’s Zesty Marinade Recipe

Ingredients:

2 ButcherBox NY Strip Steaks
3 limes, zest and juice
1 bunch fresh cilantro chopped
1 head of garlic, peeled and minced
1 Tbsp crushed black pepper
¼ c olive oil

Directions:

1. Combine all ingredients for marinade in small bowl. Mix well and coat steaks thoroughly.

2. Allow steaks to marinate refrigerated at least one hour, then bring steaks to room temp before cooking.

3. Grill steaks over charcoal or open flame for 4 to 6 min per side, or until internal temperature reads 120°F. Rest steak 8 min before serving.

Chef Yankel’s 5-minute NY Strip Steak Marinade Recipe

Ingredients:

2 ButcherBox NY Strip Steaks

Marinade/Dressing:

¼ c balsamic vinegar (the higher-quality, the better!)
½ c extra virgin olive oil
2 Tbsp Italian seasoning
½ tsp chili flakes
1 Tbsp garlic, minced
1 tsp lemon zest
1 tsp kosher salt
1 tsp black pepper

Directions

1. Preheat oven to 400°F.

2. Bring steaks to room temperature and season with salt and pepper.

3. Mix all marinade ingredients. Pour ¼ c over steaks and let them sit at room temp for 5 min.

4. Preheat cast-iron skillet. Once skillet is hot, sear steaks on both sides for 2-3 min per side or until a nice crust forms.

5. Place pan in oven for 5 more min, or until thermometer inserted in thickest part of steak reads 120°F.

6. Let steaks rest for at least 8 min before slicing. Serve alongside salad and enjoy!

The ribeye steak – There is no better grilling steak

July 12, 2018Uncategorizedbeef steak, best steak, black pepper, bone-in, bone-in ribeye steak, cast iron, cast iron skillet, dietary fiber, garlic cloves, grilled ribeye steaks, grilled steak, ground black pepper, high heat, hot skillet, internal temperature, kosher salt, medium heat, medium-high heat, nutrition facts, olive oil, perfect ribeye steak, perfect steak, rib steak, ribeye steak, ribeye steak recipe total fat, room temperature, spinalis, steak lover, steak recipe, total timeDennis Keohane

Ribeye steak is one of the most delicious of all the cuts of beef that we — as steak lovers — want to grill and eat every time we spark up the grill.

The reason for our ribeye obsession is that it is so tender and tasty; and, it is mouthwatering-good when grilled with just kosher salt or sea salt and fresh ground black pepper for seasoning. The reason ribeye steak is a true beef flavor bomb is that it has more marbling — the fatty connective tissue within the muscle — than most other cuts.

Even grass-fed and grass-finished ribeye steaks — which are usually less fatty than corn-fed and grain-fed factory farm beef — has just enough of that good fat marbling to make the steaks savory and full of that great grass-fed beef flavor we love.

And while ribeyes are perfect steaks to cook with an oven — they are great when lightly seasoned and seared on a hot skillet with a bit of olive oil or unsalted butter — we prefer the simple pleasure of a perfectly cooked ribeye from the grill.

Head ButcherBox Chef Yankel Polak is a huge fan of the ribeye steak. Chef Yankel says, “Cast iron or open fire. Finish it with butter and tons of salt. Even the best ribeye will taste underwhelming if not seasoned properly.”

What gives ribeye steaks such great marbling? They come from the rib primal of a cow, specifically, the longissimus dorsi, which gets very little use, hence the excess fat dispersed throughout the muscle. But in a grass-fed ribeye steak, that fat is a bit healthier than in a grain-fed or corn-fed ribeye.

The fattiness burns up when being cooked adding a juicy moisture to the meat, making it incredibly tender. Once you eat a grilled ribeye, you will definitely notice its smooth, rich texture and delicious beefy flavor. When cooked on an open flame, charred lightly and medium-rare in the middle

According to Chef Yankel, “Ribeyes have a ton of fat so super high heat is the best way to get the most flavor.” When cooking on an open flame, char a ribeye lightly on each side — a few minutes on each side — and then let it sit for eight to ten minutes before cutting into. Follow these instructions and you will get a perfect medium-rare steak every time.

Here, for a little more detail, is Chef Yankel’s recipe for Garlic Crusted Ribeye Steak:

Garlic-Crusted Ribeye Steak

Dry ribeye steaks and bring to room temperature.
Season steaks generously on both sides with salt and pepper.
Preheat grill. If using an open flame, wait for flames to die down. Right before grilling, make sure grill surface is extremely hot, then rub it down with an oil-soaked rag – we advise using tongs to hold the rolled-up rag.
Rub heads of garlic with olive oil, 1 tsp kosher salt, and 1 tsp fresh black pepper and wrap in aluminum foil.
Bake garlic for about 30 minutes on the cooler side of grill – indirect heat.
Once baked, peel the skin off garlic and place in food processor with ghee. Pulse to make a paste.
For medium-rare, place ribeye steaks at 45° angle across hottest part of grill grates, then grill for 2 – 3 min per side, while rotating 90° every 1 ½ min.
Place steaks on a baking sheet and smear 1 large Tbsp of garlic paste on top of each steak.
Move steak to the cooler part of the grill, then grill for 4 min per side. Keep your meat moving to ensure that it cooks evenly. Remove from grill when a meat thermometer inserted into thickest part reads 120°F.
Let the steaks rest for 8 min before slicing.

Flat iron steak – A relatively new restaurant favorite that’s delicious and tender

May 11, 2018Uncategorizedbeef, bistro steak, blade roast, blade steak, book steak, butcher shops, butler, butler steak, chef, chuck, cook, flank steak, flat iron, flat iron steak, flatiron, freshly ground, grilled flat iron, grilled steak, hanger steak, new beef, new beef cuts, new steak, oyster steak, rib eye, shoulder blade, shoulder top blade, skirt steak, steak recipe, tender cut, top blade, well-known restaurant steaksDennis Keohane

Flat iron steak shouldn’t work. It is named after a domestic appliance, it is notoriously hard to find outside of restaurants, and it comes from an area of the cow, the shoulder blade, that was long considered too tough to produce any tender, enjoyable steaks.

But if you’ve ever had a grilled flat iron steak from a steakhouse or cooked it in your own backyard, you know that it is an amazing cut of beef.

The history of flat iron steaks

Flat iron steak is a tender cut of beef that not only has an interesting history but is also tough to find, similar to the Denver steak. Flat iron is not as prevalent in the butcher case as rib-eye, filet mignon, or flank steaks, but it is quite popular on restaurant menus in America and beyond.

Flat iron steak, which derives its name from its shape being similar to that of an old-fashioned clothes iron, has been around, in some form, for a while. The cut, or something similar to it, is known as the butler steak in the U.K. or the oyster blade steak in Australia and New Zealand. In some places, it can also be called book steak, petite steak, or shoulder top blade steak. However, much like the Denver steak, the flat iron steak as we now know it was not discovered until 2002 by researchers at the University of Florida and the University of Nebraska, and also as part of the Beef Checkoff Program.

The cut is derived from the shoulder of the cow, specifically from the top blade of the chuck primal cut. For a long period of time, the region from where the flat iron steak is derived was waste meat or used in ground beef mixes. This was due to the connective tissue that ran through it, making it undesirable as a stand-alone cut.

The researchers from Florida and Nebraska found a way to remove the gristle, creating a fibrous, marbled steak that is popular as a bistro steak. The term bistro steak is often used for tasty, tender cuts that are used by smaller restaurants as a delicious, cheaper alternative to more expensive cuts at high-end steakhouses like a New York strip steak.

The popularity of the flat iron steak among chefs is due to the versatility of the flavorful cut. According to our own Chef Yankel Polak, our in-house ButcherBox chef, “The flat iron steak is an industry darling, a new-age steak.”

It’s such a challenge to find in stores because it is in such high demand with restaurants. “It is on every top-notch steak joint’s menu these days,” Chef Yankel says.

Preparing flat iron steak

The tender cut can be cooked as is, but it is often used with a rub or marinade. It’s popular as a stir-fry meat, sometimes sliced for sandwiches, and commonly used with chimichurri or other spicy sauces for tacos. It can also be the centerpiece of other dishes.

The flat iron steak is ideal for grilling because it is relatively easy to cook. Whether using a marinade or just some olive oil, kosher salt, and freshly ground black pepper, our chef says that cooking it medium rare is best to keep the steak tender.

As Chef Yankel also explains, “It has a deep grain, so cutting against the grain is imperative, but it has minimal connective tissue, so your slices don’t have to be super thin.”

Chef Yankel says that flat iron is similar to both skirt steak and hanger steak, “For mouthfeel, it’s slightly chewy but in an enjoyable way, and for meatiness, it tastes like what you imagine beef should taste like,” he explained.

It is a shame that the cut is so prevalent among restaurants, as it is difficult for steak-loving consumers to find on their own. (Luckily, if you are a ButcherBox subscriber, it is often featured in our monthly boxes.)

Because of its great taste and usefulness, the flat iron steak has gained a tremendous reputation in the 15 years since it was discovered. Its legend will likely continue to grow. As Chef Yankel explains, “They will trend to higher price points as they gain popularity.”

So try to get your hands on one soon, or you might be priced out of the flat iron steak market in the near future.

Here is one of our favorite flat iron steak recipes, Chef Yankel’s Pepper-Crusted Flat Iron with Root Vegetable Mash.

Pepper-Crusted Flat Iron with Root Vegetable Mash

Ingredients:

2 ButcherBox flat iron steaks
2 tablespoons coarse ground black pepper
1 tablespoon kosher salt
3 medium parsnips, peeled and sliced
1 large turnip, peeled and sliced
4 cloves garlic, smashed
3 cups milk
4 tablespoons butter
1 tablespoon fresh parsley, chopped
1/2 cup Parmesan cheese, grated

Directions:

1. Preheat oven to 350 F. Place cast iron pan in the oven.

2. Place parsnips, turnip, garlic, and milk in small saucepan. Add more milk if needed to cover vegetables.

3. Simmer on low heat until vegetables are tender. Remove vegetables from pot, and place in a bowl.

4. Add butter and mash vegetables, adding small amounts of milk as needed to get a thick mashed consistency

5. Add Parmesan and parsley and scoop mash into medium cupcake tins. Sprinkle top with black pepper and bake for 20 minutes, or until golden brown.

6. Pour coarse black pepper on a plate and press one side of flat iron steaks onto pepper. Season steaks on both sides with kosher salt.

7. Remove cast iron pan from oven, add a small amount of oil and place steaks in pan, pepper side down. Return pan to oven. After 4 minutes, flip steaks. Continue to cook in oven 4 more minutes or until thermometer inserted into thickest part reads 120 F.

8. Let steaks rest at room temperature for at least 8 minutes. Serve with mash and enjoy!

How long to cook steak in the oven, and other tips for becoming a kitchen steak master

March 27, 2018Uncategorizedbrown, cast iron skillet, cooking time, good steak, grilled steak, high heat, how to, juicy steak, oven steak recipe, pan seared, ribeye, ribeye steak, room temperature, searing, sirloin, steak recipe, t boneDennis Keohane

Craving a steak night dinner, but can’t fire up the grill? No problem.

Grilling is our preferred method to prepare a steak. Browse through the Cut Library within BB Kitchen, and you’ll notice grill written more than any other cooking method. But what if grilling isn’t an option?

While summertime grilling on the deck may be one of our favorite pastimes, sometimes it’s just not feasible. Perhaps you live in an apartment without access to a grill. Maybe you don’t even own a grill — or the grill you do own is buried under three feet of snow.

While we’re partial to a perfectly grilled, medium-rare grass-fed steak with flawless sear marks, it’s not the only way you can prepare it. You can cook a juicy, flavorful steak right in your oven.

Selecting the right steak to cook

Cooking the perfect steak starts with selecting a quality cut. To purchase a good steak, consult with a farmer you trust, shop at a credible butcher or grocer, or order online to have your steak delivered right to your door.

Selecting high-quality steaks certainly has a number of health and ethical benefits, but you’ll also prefer the premium taste. Choose organic or grass-fed meat whenever possible. The organic label requires farmers raise their animals humanely and without growth hormones or antibiotics. Grass-fed meat ensures the animal grazed on grass during its lifetime, rather than feed made with corn or soy.

Pro tip: If you enjoy cooking steaks at home, consider purchasing an entire roast and slicing them into steaks yourself. A ribeye steak, for example, is nothing more than a ribeye roast cut into individual steaks. To save on cost without skimping on quality, consider purchasing an entire roast, slicing the steaks at home, then simply freeze what you cannot prepare in a single evening.

Which cut of steak works best in the oven?

Easy answer: All of them.

Any steak you enjoy on the grill can also be prepared in your oven. After all, does your favorite steakhouse come stocked with dozens of backyard grills? Of course not! They prepare premium, juicy steaks right from their kitchen. (Although some do have commercial indoor grills if they are lucky.)

You can make the same high-quality meat at home — you just need the right tools and a few tricks up your sleeve.

To prepare a steak in the oven, we recommend keeping the following on hand: A meat thermometer, aluminum foil, and a cast iron skillet. With those three items stocked in your kitchen, you should have all you need to follow any steak recipe you find online. Sprinkle a bit of sea salt and freshly ground black pepper, and you have yourself a steakhouse-worthy meal.

When cooking a steak in the oven, remember the following:

A medium-rare steak typically reaches an internal temperature of 125°F. Remember, a steak will continue to cook even after you take it out of the oven, so it’s best to remove it from the heat source when it reaches 115°F.
Do not try to rapid-defrost your steak. If you’re planning a steak night dinner for two, plan ahead and allow your steak to defrost slowly (beginning night before), bringing the steak to room temperature.
Do not serve your steak immediately after removing it from the oven. Allow your steak to sit for six to ten minutes or more before serving so as not to lose its flavor.

How long to cook steak in the oven?

When preparing a steak in the oven, the cooking time depends on several factors: The cut, the thickness of the cut, and the cooking method used within the recipe. Below, we dive into three different ways to cook your steak at home, including broiling, searing at high-heat in a cast iron skillet then finishing in the oven, and the reverse-sear method — a favorite of our Head ButcherBox Chef Yankel Polak.

One final tip: Don’t take your eyes off of your dinner. Cooking a steak in the oven is no different than preparing a grilled steak over an open flame. It can easily become overcooked, so keep one eye on the timer and the other on your instant-read thermometer.

The reverse-sear method: How to prepare a ribeye

One of our members’ favorite steaks is the ribeye, which is a great cut to prepare in the oven. It’s juicy, flavorful, and pairs great roasted vegetables.

Lisa MarcAurele from Low Carb Yum uses the reverse-sear method to prepare her steak. First, she places her steak in the middle of the oven rack, preheated 275°F. After cooking it for 40-50 minutes, it reaches the desired medium-rare temperature. After allowing the steak to sit for 5-10 minutes, she sears it in a piping-hot pan drizzled with olive oil. To see Lisa’s full instructions and how she seasons her steak, check out the full recipe.

Searing a steak in cast iron: Preparing a sirloin steak

We love top sirloin for how versatile it is. This particular cut has the texture of steak but has a similar taste to that of a roast — allowing it to cook up nicely in the oven.

Linda Spiker at The Organic Kitchen prepares her sirloin steak by searing it first in a cast iron skillet (the opposite approach Low Carb Yum took with her ribeye). Once the steak browns on the stovetop, she moves the sirloin from the cast iron to an oven-safe baking dish.

A pan-seared steak only needs an additional five minutes in the oven to reach the perfect temperature. Plus, cooking steak this way allows you to reuse the cast iron skillet, browning any sauces or side dishes in the steak juices. Using this method, she pairs her steak with caramelized shallots and a white wine reduction, which you can check out here.

Broiling in the oven: Cooking a New York strip

Love a thick-cut New York Strip? The team at PaleoHacks broils their New York strip with a side of asparagus, creating an easy steak night dinner for two.

Broiling is one of the easiest methods to prepare a steak. Set your broiler to high, place your steak in an oven-safe dish in the center of the rack six inches from the heat source. Ten minutes under the broiler is all you need to achieve a medium-rare temperature. To read the full instructions, check out their recipe here.

While we focused on the ribeye, sirloin, and New York strip, any of the above methods are suitable for almost any cut of steak. If you’re craving filet mignon or a thick-cut T-bone, any of the above methods will work.

There are plenty of advantages to preparing a steak in the oven. The temperature is easily controlled, it’s not weather-dependent, and you don’t need any special equipment. Try one (or all) of the above recipes and let us know your favorite cooking method.