Cómo hacer un New York Grueso al Sartén

butter

🥗Healthier: olive oil

Olive oil is a healthier fat option.

Begin by preparing a New York strip steak, which is about 1 inch thick.

Season the steak with a drizzle of olive oil to help the seasoning stick.

Generously sprinkle salt on both sides of the steak, and add black pepper and garlic powder.

Season the sides of the steak as well by placing it on its side and picking up any seasoning that falls off.

Let the steak rest for about 30 minutes before cooking.

While the steak rests, prepare side dishes by boiling potatoes in water for about 15-20 minutes.

After the potatoes are boiling, heat a cast iron skillet over high heat.

Place the New York strip steak in the skillet and cook for 2 minutes on each side, checking the sear.

While the steak cooks, slice zucchini and onion into thick half-inch slices.

In another skillet, add olive oil and sauté the zucchini and onion with a pinch of salt.

After 3 minutes of cooking the steak, flip it to the other side and check for a good sear.

Rest the steak on its fat side to get a nice golden color and release juices.

Optionally, add a tablespoon of butter and a couple of garlic cloves to enhance flavor.

Check the doneness of the steak; it should be pink inside, between medium and medium-well.

If you prefer it more cooked, lower the heat and cook for a few more minutes, flipping occasionally.

Once the steak is done, remove the sautéed zucchini and onion from the skillet.

Add another tablespoon of butter to the skillet and toss in the boiled potatoes, cooking them for 2-3 minutes with a sprinkle of salt.

To plate, slice the steak into strips and arrange on a plate with potatoes on one side and zucchini and onion on the other.

Drizzle any remaining juices from the skillet over the dish before serving.

Cooking Techniques

Equipment Needed

Allergens