Restaurants›Milestones Coquitlam - Test Kitchen›Ny Striploin Recipe

Ny Striploin Recipe

Inspired by Milestones Coquitlam - Test Kitchen
Time50m
Serves2

Make Ny Striploin Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak

For cooking

Finishing

Method

Steak

1

Bring to temperature

Remove steaks from the refrigerator 30–45 minutes before cooking (longer for thicker cuts up to 1 hour) so they come toward room temperature. Pat both sides dry with paper towels to remove surface moisture—this aids browning.

2

Season

Evenly coat both sides and the edges of the steaks with the kosher salt, then sprinkle the black pepper and garlic powder on both sides. Press gently so the seasoning adheres.

For cooking

3

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat and let it get very hot, about 4–6 minutes. The pan should be smoking lightly when ready. Meanwhile, add the neutral oil to the skillet just before adding steak and swirl to coat.

4

Sear steaks

Carefully place steaks in the hot pan, leaving space between them. Sear without moving for 2½–3½ minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. Times assume steaks about 1 to 1¼ inches thick and give a medium-rare result; adjust time ±1 minute per side for thicker cuts or desired doneness.

5

Baste with butter and aromatics

Reduce heat to medium. Add the 2 tbsp butter, crushed garlic cloves, and herb sprigs to the pan. Once butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the steaks with the flavored butter for 1–2 minutes while cooking the second side or until an instant-read thermometer registers 125–130°F (52–54°C) for medium-rare. For medium aim for 135°F (57°C).

6

Rest

Transfer steaks to a cutting board and tent loosely with foil. Rest for 5–10 minutes; carryover cooking will raise internal temperature a few degrees and juices will redistribute.

Finishing

7

While steaks rest, spoon any butter and juices from the pan over the steaks. If desired, add 1 tbsp additional unsalted butter on top of each steak and let it melt. Sprinkle with coarse sea salt to taste just before serving to enhance flavor and texture.

8

Slice against the grain into ½-inch thick slices if serving family-style, or serve whole. Plate with pan juices spooned over and any accompanying sides.