New York Strip Steaks

Mr. C’s sister sent us a gift certificate from Kansas City Steak Company for Christmas. It took me a while to decide what to get since everything in the catalog was very expensive and spending that much money on a small amount of meat was difficult. But, since we had the gift certificate I finally decided to go pretty much all out and bought  16 ounce New York Strip Steaks.

Pan-seared New York Strip Steaks are tender and juicy.

Since Pete & Andi are always there for us we decided to invite them to share these amazing steaks. We actually thought about grilling them because it wasn’t exactly bitter cold. But it was still pretty darned cold so we changed our minds and cooked them indoors.

I took the steaks out of the refrigerator about 40 minutes before I planned to start cooking them. I think they could have used an hour out as they were still pretty chilly when I put them in the pan.

Pan-seared New York Strip Steaks are tender and juicy!

Pete and Andi decided to split their steaks right down the middle.

Pan-seared New York Strip Steaks are tender and juicy!

Before starting to heat the skillet I seasoned the steaks with salt and pepper and let them sit a while.

Salt, pepper, butter, garlic, and rosemary are all you need to make great New York Strip Steaks!

I heated my cast iron skillet over high heat and added about 2 tablespoons of olive oil. When the oil was good and hot I added the steaks.

Salt, pepper, butter, garlic, and rosemary are all you need to make great New York Strip Steaks!

After the steaks had gotten a sear I added 3 tablespoons of butter.

Pan seared New York Strip Steaks and tender and juicy!

I dropped in 2 large cloves of garlic (whole) and two sprigs of rosemary. I let the garlic and rosemary cook with the steaks for a few minutes.

Pan seared New York Strip Steaks are tender and juicy!

Then Pete basted the steaks with the butter.

Pan seared New York Strip Steaks are tender and juicy!

The steaks didn’t take long to finish cooking. Pete and Andi’s were done first since they’d cut theirs and like it a little more medium than Mr. C and I. Ours stayed in the pan a couple more minutes since it was still very thick.

We rested the steaks for several minutes and dinner was served!

Pan seared New York Strip Steak is tender and juicy!

Oh my gosh! That tender, juicy, steak!

I worried that Pete’s was underdone for his taste but he said it was perfect.

Pan seared New York Strip Steaks are tender and juicy!

Is there anything like a thick delicious steak for dinner? I don’t think so!

I served the steaks with small baked potatoes (two potatoes each), a salad loaded with peppers, onions, dried cranberries, and much more, and some broccoli and cheese. We could barely move after eating!

Pan seared New York Strip Steaks and tender and juicy!

My take on Kansas City Steak Company is this: the steaks were great but I was disappointed when they came. UPS just dropped the box on the porch and didn’t even knock. By the time I discovered the steaks had been delivered (around 1 p.m.) the dry ice had already melted. Thank goodness the steaks were still frozen! And, although the steaks were great, I can get the same cut at the same thickness locally for less.
But these were gifts and they were amazing!

New York Strip Steaks

Pan seared with butter, garlic, and rosemary these New York Strip Steaks are tender and juicy! If you’re looking for a really special dinner look no further!

  • 2 16 ounce New York Strip Steaks
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 3 tbsp butter (unsalted)
  • 2 large cloves of garlic (whole)
  • 2 large sprigs rosemary
  1. Allow steaks to come to room temperature

    Season with salt and pepper

    Heat olive oil in large skillet

    When oil is hot add steaks and sear on all sides

    Add butter and let melt

    Add garlic cloves and rosemary and cook for a couple of minutes

    Baste steaks with butter

    Place garlic and rosemary on top of steaks while the steaks finish cooking

    Allow steaks to rest for several minutes before slicing

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