Strip Steak

This pan-seared strip steak is a simple yet special midweek meal. The smoking-hot pan ensures a deep mahogany crust and the steaks are basted with butter infused with garlic and herbs. 

My recipe suggests serving the steaks with some watercress, lemon wedges, and a drizzle of olive oil. I have been obsessed with the combination of lemon and steak ever since I saw Nigella Lawson deglaze a steak with the juice of a lemon on a cooking show many years ago. So if you feel like channeling Nigella, when the steaks are resting, pour off the fat, discard the herbs and garlic, and add the juice of one lemon, scraping off all the delicious browned bits. Or you could also try this delicious pan sauce recipe.

However, if you are not up for fussing with a pan sauce, a squeeze of lemon juice on the steak right before serving really elevates it. The acidity cuts through the richness of the meat. You could even halve a lemon (with seeds removed) in your pan to char before squeezing if you feel fancy. 

New York strip steak is, in fact, the same as strip steak. The reason it’s called New York strip is because it was the signature dish at the famous New York City restaurant Delmonico’s. It was known as the “Delmonico steak,” which eventually became known as the New York strip. 

Strip steak is taken from the upper sirloin portion of the cow. This means it’s a sirloin steak, but not all sirloin steaks fall under the strip steak category. This is because strip steak is taken from the front portion, also known as the short loin. Just to confuse matters, strip steak is also known as shell steak. It can be a little mind-boggling, but it’s all the same boneless cut as long as you see the names “New York strip,” “strip,” or “shell steak.” When this cut is sold with the bone-in, it’s known as Kansas City strip steak. Regardless of the many names strip steak may be called, it’s tender, flavorful, and affordable.

• Loaded Baked Potato
• Garlic Parmesan Fries
• Creamed Spinach
• Green Salad