How to Cook New York Striploin Steak - AMGA


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How to Cook New York Striploin Steak

Delicately marbled, boneless and locally sourced from Canadian farms – our AAA Aged New York Striploin Steaks are a crowd-pleaser! This New York Striploin Steak recipe is restaurant quality but made in the comfort of your own home. With only a few key ingredients, you’re going to fall in love with how easy it is to prepare.

First, let’s find out more about this cut of steak.

What is a New York Striploin Steak?

A New York Strip Steak, sometimes called a striploin steak, is a cut of beef from the short loin section of a cow. This section is located behind the rib section and in front of the thigh section. It is the source of many high-quality steak cuts.

While this type of cut is not as tender as the nearby tenderloin, it’s still a great option for a boneless steak that is easy to cook and has a great beef flavour. When this cut is still attached to a bone, it becomes a T-bone or porterhouse steak.

How to Cook

New York Striploin Steaks can be cooked on the grill, in the oven or in a cast iron skillet. Here, we share with you how to cook a striploin steak in a cast iron skillet. By using a cast iron, you’ll be able to sear the steaks evenly as they retain heat perfectly across their entire surface.

AAA Aged NY Striploin
Nóstimo Steak Spice
Olive Oil
Unsalted Butter
Rosemary and Thyme sprigs

Prepare the Steaks
Let the steaks rest at room temperature for 30 minutes before cooking. Afterwards, pat the steaks dry. Season both sides of the steak generously with our Nóstimo Steak Spice.

Sear the Steaks
Heat the cast iron skillet until hot over medium-high heat. Add olive oil, then add your steaks. Cook for 2 minutes on one side without moving the steak. Then, flip the steak over and cook an additional 2 minutes. After searing, add butter, rosemary and thyme to the skillet. As the butter melts, spoon over the steak for 2 to 3 minutes.

Check the Temperature
Check the internal temperature by sticking a digital thermometer into the thickest part of the steak. Stop cooking your steak a few degrees below your desired cooking temperature. When resting, the temperature of your steak will increase a few degrees.

Rare: 125° to 130°
Medium Rare: 130° to 140°
Medium: 140° to 150°
Medium Well: 150° to 160°
Well Done: Over 160°

Let it Rest
Using aluminum foil, tent your steaks for 5 minutes before serving. This will allow the juices to settle so your steak will be juicy and tender.

Recommended Side Dishes

Looking for a delicious side dish to serve with your steak? While you can always serve your steak with a simple salad or potatoes, here are a few of our favorite options:
Shrimps with Cherry Tomatoes and Pomegranates
Maple Syrup Beets
Acorn Squash
Brussels Sprouts

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