I want to recommend a cut that I think is a great choice for just about anyone – the NY Strip steak. I like it for it’s tenderness, beefy flavor, and portion size. It’s widely available and beloved. These steaks can be prepared either bone-in or boneless, but you essentially cook them the same way.
- 2 strip steaks (1 ½ inches thick)
- Olive oil
- Kosher salt and cracked black pepper
- 2 shallots (thinly sliced)
- 1 garlic clove (smashed)
- ½ cup low sodium beef broth
- 2 sprigs of rosemary
- 2 tablespoons sherry vinegar
- 2 tablespoons unsalted butter
- Heat a 12-inch cast iron skillet over high heat until very hot, about 3 minutes. Meanwhile, dry steaks and lightly coat each side with olive oil. Season generously with salt and pepper.
- Add 1-2 tablespoons of olive oil to hot cast iron. Add the steaks, being careful not to overcrowd. Cook each steak 3-4 minutes on the first side. Using tongs, flip them and cook 2-3 more minutes or a lowest measured internal temperature of 127 F degrees is reached for medium-rare, or 133°F degrees for medium. Transfer steaks to a plate and cover with foil. Let rest at least 10 minutes before cutting.
- Meanwhile, add the shallots and garlic to the steak cast iron and lower heat to medium. Cook until they just begin to brown, about 5 minutes. Add the beef broth and 3 rosemary sprigs. Remove from heat, add vinegar and swirl in butter. Season with salt and pepper. Slice steak and pour sauce over.
- Prep Time: 10 minutes
- Cook Time: 15 minutes