When a ribeye’s too rich but you still want some butter, the strip’s got the marbling to take high heat and stay juicy. Whatever method you’re using, salt your steak an hour or two before cooking, even better to salt early and leave to absorb uncovered in the fridge for a few hours. Pull it out about 30 minutes before it hits the heat so it comes up close to room temp and cooks evenly.
On the skillet
Get the oiled pan ripping hot, and sear your North 36 Farms New York Strip 3-4 minutes a side.* Pull it at 120F for a perfect 130 medium-rare, rest it 10 minutes, then slice it diagonally across the grain, which runs the short way. Want the full steakhouse? Throw in a smashed garlic clove, a sprig of thyme, and butter in the pan for the last two minutes, spooning it over the top of the steak for a nutty, herby baste.
On the grill
On the grill it’s one of the best there is, and without a ribeye’s big fat seams it stays calm over the fire.
Reverse sear
Similar to the ribeye, a reverse sear on a ny strip is hard to beat. Bring it up slow in a 225F oven, grill, or smoker until the center reads 110F, then finish it with a hard sear on the grill or in oiled cast iron.
*For North 36 Farms Bone-In New York Strip, add an extra 30 seconds per side, including the bone edge, as the insulation makes the meat closest to the bone run rare.
