New York Strip steaks have a bit more flavor than Filet Mignon, but still are very tender, and one of my favorite "premium' cuts of steak. Whenever I'm trying a new steak house, I typically go for the New York, as it's a great test, to see if they can get the perfect seared crust with a perfect medium rare center.
You can cook that same perfect New York Strip at home, using a combination of the stove top and the oven. For my technique, I use a very hot pan to quickly sear both sides of the well seasoned steak, and then move it into a 400 degree oven. You'll only need to leave it in the oven for a few minutes to get a med-rare, my preference. You can leave the strip in for a few more minutes per level of doneness (med, med-well, well done).
New York Strip is one of my favorite cuts. To get all my New York Steak recipes and techniques, head over to
And if you love steak, I'm pretty sure you do, head over here for all my steak recipes & techniques
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