Known locally as the New York Strip Steak, this cut of beef goes by many names. In some places, it’s called a Kansas City or Delmonico, while upstate New Yorkers might know it as a shell steak. Globally, it’s often referred to as a club steak. No matter the name, one thing remains consistent, it’s an excellent cut of beef, and we’ve happily embraced it wherever we’ve lived or traveled.
What Makes a New York Strip Steak Special?
The strip steak is cut from the short loin of the cow, situated right next to the tenderloin. It comes from the longissimus muscle, which doesn’t do much heavy lifting, making it incredibly tender.
While it’s not as pricey as a tenderloin filet, it’s on par with a ribeye. Interestingly, in our area, ribeye reigns supreme, so strip steaks are often more budget-friendly. Let’s keep this our little secret to ensure it stays that way.
Why Pan-Cook Strip Steaks?
With the heat too intense to fire up the grill, I opted to pan-cook these steaks. It’s a quick and hassle-free method, perfect for hot days. To elevate the flavors, I served them with chimichurri sauce and roasted potatoes. Simple, flavorful, and satisfying.
A Local Quirk
In the mid-south, grilling steak outdoors is almost a cultural mandate. Skipping the grill might earn you the side-eye, but when your steak tastes this good, who cares? Print
New York Strip Steak with Chimichurri Sauce
Pan seared New York strip steak with chimichurri!
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 1 1x
Ingredients
- (1) 8-10 oz New York strip steak per person
- 2 TBL butter
- Sea salt
- Fresh ground black pepper
Instructions
- Season the steak on both sides with salt and pepper
- Place the butter and oil into a fry pan over medium high heat until very hot but not smoking
- Sear the steak 3-6 minutes per side depending on how thoroughly cooked you like it
- Flip and sear the other side, again for 3-6 minutes
- Remove, cover and rest for five minutes
- Slice across the grain and serve with chimichurri sauce – get the recipe HERE!