In the past, I only ate steak while dining out. Guess I was intimidated by the thought of taking it home and messing it up. But the fact is, steak is SUPER simple to prepare— especially when you have this fail-proof recipe (and a killer cut).
Selecting a Steak
When it comes to meat, the cut matters as much as how you cook it. First, you should be aware that steak will cook up differently depending on the breed, feed and cut of the cow. For example, grass-fed beef tends to be leaner than grain-fed. And a general rule of thumb, the leaner the steak, the quicker the cook time. Which means, if you’ve selected a lean cut (or a grass-fed steak) you’d be wise to shorten the cook time accordingly.
- Flank steak
- Top sirloin
Grain-fed beef generally contains more fat than grass-fed. And fattier steaks tend to require longer cook time. Keep in mind, the steak’s cook time depends largely upon the amount of marbleization it contains, as well as the size of the cut.
- New York strip
- Skirt steak
I’ve selected a 2 inch, Wagyu (8-9) New York strip steak— this sucker is thick as hell, and contains heaps of fat. I’m drooling just thinking about it! Which means, this steak will take considerably longer to cook than a traditional USDA Prime, Choice or Select.
Steak Cooking Tools
Before we get to the good stuff, you should know about some handy kitchen tools. These tools make a world of difference when cooking steak (and meat in general). First, I would highly recommend investing in a cast iron skillet. There are a few reasons for this. Cast iron is the king of holding heat, and a high-heat skillet is imperative if you desire that charred, crunchy exterior. What’s more, cast iron provides an even cook (no brainer when it comes to cooking— well— anything). Beyond that, cast iron can move from stovetop to oven which makes for easier transfer and quicker clean-up time. Yippie!
- Pittsburg 110-120°F (43-49°C)
- Rare 120-130°F (49-54°C)
- Medium Rare 130-135°F (54-57°C)
- Medium 135-145°F (57-63°C)
- Medium Well 145-155°F (63-68°C)
- Well Done 155°F (68°C) plus
Allow for rest time. The internal temperature of the steak will rise 3-4 degrees while resting.
Finally, I would suggest picking up some tongs. The last thing you want to be doing with your high-quality meat is stabbing it repeatedly with a fork to shuffle it around. Every time you pierce a steak, you cause it to hemorrhage juices. You’re already doing damage with the thermometer— put down the fork. And finally, the part you’ve been waiting for…
Pan Seared New York Strip Steak with Chimmichuri
Yield: 1lb steak, 2 cups chimmichuri / Serving size: 1/2lb steak (8oz), 1/4 cup chimmichuri / Prep time: 30 min / Cook time: 20 minutes (depends on size and desired temp)
- 1 pound Wagyu (8-9) New York strip steak
- 1/2 stick butter, melted
- 1 bunch fresh Italian parsley
- 1 bunch fresh cilantro
- 1 Tbsp fresh oregano
- 1 red bell pepper
- 1 fresno pepper
- 3 pepperoncinis
- 2 scallions
- 1 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 garlic cloves (mashed)
- 1/2 lemon (juiced)
- 1/2 fresh lime (juiced)
- Fresh cracked pepper to taste
- Himalayan sea salt to taste
- Preheat oven to 425°
- Pull steak from fridge and bring to room temperature (30+ min).
- Generously season steak with Himalayan (or choice course) sea salt.
- Bring cast iron to high heat.
- Place 2 Tbsp butter in skillet, followed by strip steak.
- Turn on overhead fan as steak (and skillet) will generally smoke.
- Let brown 3-8 min (until desired level of crispiness— I enjoy a charred exterior— so for a steak this thick I’d let it brown 7 minutes or so).
- Flip steak and repeat.
- Once both sides are nice and crispy, transfer cast iron to oven. Baste steak with remaining butter and bake until desired temp.*
- Let steak rest 5-10 minutes before cutting into it.
I baked this bad boy for 20 minutes. It was rare when I pulled it out. I prefer medium rare for a steak this marbled but the temp will rise 5-10 degrees while resting, so it came out perfect.
- Wash fresh herbs. Pat dry.
- Finely chop parsley, cilantro, oregano, scallions and peppers. Place all ingredients in large bowl (or food processor).
- Add olive oil, vinegar, garlic, lemon and lime and mix together.
- Finish off with salt and pepper to taste.
I’ve taken two individual recipes from two different chef’s (one of which is my mom— thanks ma!) and blended them together to create my personal twist on chimmichuri. It’s bursting in flavor with just the right amount of crunch.
Chimmichuri will save in a glass jar for 5-7 days. Excellent on fish, pork, chicken and steak.
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