NY Strip Steak with Chimichurri
The first strip steak I ever cooked went straight from the fridge into the pan, and the middle stayed cold while the crust went from brown to burnt. Never again. Now the steaks sit on the counter for half an hour, get salted, then sit another fifteen minutes so the salt draws a little moisture to the surface and soaks back in. That second rest is the one people skip.
The other thing I’d tell anyone: sear the fat cap. Stand the steak on its edge with tongs for a minute or two and that thick white strip turns crisp and golden instead of chewy, which honestly is my favorite bite. I chop the parsley, cilantro and fresh oregano by hand so the sauce stays loose and bright green. I use a cast-iron skillet and open a window first, because the smoke is real.
Ingredients
Equipment
Method
- Take the steaks out of the fridge 45 minutes before you plan to cook them. Pat them completely dry with paper towels and leave them on a plate on the counter.2 NY strip steaks
- Heat the oven to 425°F. Toss the halved potatoes with the olive oil, salt, garlic powder and pepper on a rimmed baking sheet, then turn them cut side down. Roast for 30 to 35 minutes, without stirring, until the cut sides are deep golden and crisp.1 1/2 lb baby gold potatoes, 2 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp garlic powder, 1/4 tsp black pepper
- Stir the parsley, cilantro, oregano, garlic, red pepper flakes, red wine vinegar, extra-virgin olive oil and salt together in a small bowl. Let it sit at room temperature for at least 20 minutes so the garlic mellows and the herbs soften.1 cup fresh flat-leaf parsley, 1/2 cup fresh cilantro, 2 tbsp fresh oregano, 3 cloves garlic, 1/2 tsp red pepper flakes, 3 tbsp red wine vinegar, 1/3 cup extra-virgin olive oil, 1/2 tsp kosher salt
- After the steaks have been out for 30 minutes, season both sides and the edges generously with the salt and pepper. Leave them on the counter for another 15 minutes, until the surface looks dry again.1 1/2 tsp kosher salt, 1 tsp black pepper
- Toss the asparagus with the olive oil and salt on a second baking sheet and slide it into the oven for the last 10 to 12 minutes of the potatoes. Scatter the Parmesan over the spears for the final 2 minutes so it just melts.1 lb asparagus, 1 tbsp olive oil, 1/2 tsp kosher salt, 1/3 cup Parmesan cheese
- Heat a cast-iron skillet over high heat until it barely smokes, then add the avocado oil. Hold each steak on its fat edge with tongs for 1 to 2 minutes to render and crisp the fat cap. Lay the steaks flat and sear without moving them for 4 minutes, flip, and sear 3 to 4 minutes more, until the thickest part reads 125°F for medium-rare.1 tbsp avocado oil
- Move the steaks to a cutting board and rest them for 8 minutes. Slice against the grain into 1/2-inch strips, spoon the chimichurri over the top, and serve with the potatoes and asparagus on the side.
did the two rests like you said and it was pink edge to edge for once. seared the fat cap too, my husband actually ate the fat this time lol
sauce was great but i only had dried oregano so i used 2 tsp, still good. my potatoes needed closer to 40 min, might just be my oven