Garlicky New York Strip Steak

Ann Taylor Pittman
Updated

To make your next steak night a success, watch over the temperature of the meat with a thermometer. This works best on steaks of 1-inch (or more) thickness; it's hard to get a good reading on anything thinner.

Serves 4 (serving size: 3 oz. steak)

Ingredients

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

Preparation

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 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.


Nutritional Information

Calories 213
Fat 13 g
Satfat 3 g
Unsatfat 8 g
Protein 22 g
Carbohydrate 1 g
Fiber 0.0 g
Sodium 493 mg
Calcium 2 % DV
Potassium 8 % DV
Sugars 0 g
Added sugars 0 g


Cooking Light
November 2017