Elevate New York strip steak with beef tallow, garlic butter and chimichurri

Name: Elevate New York strip steak with beef tallow, garlic butter and chimichurri
Prep time: 20 min
Cook time: 8 min
Total time: 38 min
Ingredients: ¼ cup minced cilantro; ½ cup minced parsley; 3 unit garlic cloves, minced; ½ tbsp red wine vinegar; ½ cup extra virgin olive oil; 1 tsp dried oregano; ¼ tsp red pepper; 1 tsp kosher salt; ¼ tsp black pepper; unit NY strip steaks, about 1.5 inches thick; 1 tbsp beef tallow; 2 tsp kosher salt; 1 tsp black pepper; 2 tbsp unsalted butter; 2 unit garlic cloves, smashed; 1 unit fresh rosemary sprig

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About this recipe

It’s steak season, and this recipe from Harmons’ chef Jake Driffil is a crowd pleaser whether you make it on the stove or the grill.

New York strip steak comes from the short loin of the cow, Driffil explained, and only takes about eight minutes total to cook.

“It’s a little bit more beefy than a rib-eye or tenderloin,” he said. “It’s also going to have that nice chew to it, so you’re going to have a nice bite of steak.”

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This recipe calls for rubbing the steak with beef tallow before searing in a cast-iron pan and basting with butter. “Fat equals flavor,” Driffil said.

Steak pairs beautifully with chimichurri, a South American sauce made from cilantro, parsley and garlic. Red wine vinegar gets rid of the sharpness of garlic, resulting in a more savory garlic flavor, Driffil said.

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Ingredients

Chimichurri Sauce

¼ cup minced cilantro
½ cup minced parsley
3 garlic cloves, minced
½ tbsp red wine vinegar
½ cup extra virgin olive oil
1 tsp dried oregano
¼ tsp red pepper
1 tsp kosher salt
¼ tsp black pepper

NY Strip Steak

NY strip steaks, about 1.5 inches thick
1 tbsp beef tallow
2 tsp kosher salt
1 tsp black pepper
2 tbsp unsalted butter
2 garlic cloves, smashed
1 fresh rosemary sprig

Directions

Chimichurri Sauce

Combine parsley, cilantro and garlic in a bowl or pulse in a food processor.
Whisk in red wine vinegar, olive oil, oregano, red pepper, salt and black pepper until combined.
Let the sauce sit at room temperature for at least 10 minutes before serving.
TIP: Resting allows the flavors to meld together.

NY Strip Steak

Remove steaks from the refrigerator 20 minutes before cooking and pat dry.
TIP: Drying helps achieve a better sear.
Rub steaks lightly with beef tallow and season generously with salt and pepper.
Heat a cast-iron skillet over medium-high heat until smoking hot.
Sear steaks for 2 minutes on one side without moving, then flip and sear another 2 minutes.
TIP: Avoid moving the steak to develop a crust.
Reduce heat to medium and add butter, garlic and rosemary. Tilt pan and baste steaks continuously for about 2 minutes.
Cook until desired internal temperature is reached (125°F rare, 135°F medium rare, 145°F medium).
Transfer steaks to a cutting board and rest for 5–7 minutes before slicing.
TIP: Resting keeps juices in the meat.
Slice against the grain and serve with chimichurri sauce.