Welcome to a gourmet adventure where traditional steak preparation meets refined culinary techniques.
This recipe for New York strip steak marinated in herbs and slow-cooked to perfection not only guarantees a mouth-watering meal but also introduces you to the precise art of cooking steak.
Let’s explore the science behind the method, some handy tips for success, and exciting variations you can try to make each meal uniquely delicious.
Recipe – New York Strip Steak with Herb Marinade
Description
Indulge in the rich flavors of New York strip steaks marinated in a delightful blend of herbs and spices. This recipe guides you through a meticulous slow-cooking and searing process that ensures a juicy, flavor-packed steak with a perfectly crusty exterior.
Ingredients
Instructions
- Marination: In a bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper. Place the steaks in a shallow dish or resealable bag, coat with the marinade, and refrigerate for 30-60 minutes.
- Preheat Oven: Set the oven to 107ºC.
- Slow Cooking: Let steaks reach room temperature, place on a rack over a baking sheet, and cook to 50-55ºC for desired doneness (about 45-60 minutes).
- Searing: Preheat a grill or skillet on high. Sear steaks for 1-2 minutes per side until browned.
- Resting: Rest steaks on a cutting board for 5 minutes to redistribute juices.
- Serving: Slice against the grain and serve immediately.
Notes
- Using a meat thermometer ensures precise cooking for perfect doneness.
- Marinating the steaks not only flavors the meat but also enhances its tenderness.
Nutrition
Calories: 875 kcal | Protein: 68 g | Fat: 65 g | Saturated Fat: 21 g | Carbohydrates: 2 g | Fiber: 0.5 g | Sugar: 0.2 g
The Science Behind The Method
Marination: Marinating meat is a science in itself. The olive oil serves as a medium to transfer the flavors of garlic, rosemary, and thyme into the steak. These herbs not only impart flavor but also contain enzymes that help break down protein fibers, tenderizing the meat.
Slow Cooking: Cooking the steak at a low temperature of 107ºC is a technique borrowed from the sous-vide method, where the goal is to cook the meat evenly, preserving its moisture and enhancing its natural flavors. This method allows the steak’s proteins to denature without losing too much moisture, resulting in a tender and juicy steak.
Searing: The quick sear at the end of the cooking process is crucial. It uses the Maillard reaction, a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. This brief, high heat creates a delicious crust that locks in the steak’s juices.
Tips For Success
- Meat Quality: Always choose high-quality, well-marbled steaks for the best results. The fat within the marbling melts during cooking, adding immense flavor and tenderness.
- Temperature Control: Use a meat thermometer to monitor the steak’s internal temperature closely. This ensures your steak reaches the perfect level of doneness without overcooking.
- Resting: Never skip resting the steak after cooking. This allows the juices to redistribute throughout the meat, ensuring every bite is as delicious as the first.
Variations You Can Try
- Spice Rubs: If herbs aren’t your favorite, try using dry rubs that include spices like paprika, cumin, or even a touch of cinnamon for a unique flavor profile.
- Marinade Options: Experiment with different oils like avocado or grapeseed, or add soy sauce or Worcestershire sauce for a deeper umami flavor.
- Herb Choices: While rosemary and thyme are classic, feel free to incorporate other herbs like oregano, basil, or marjoram to craft your signature marinade.
Every steak dinner can be a new discovery with these tips and variations. Enjoy crafting your perfect steak experience and savor every flavorful bite!
