Baked New York Strip Steak

This steak pairs well as a topping on a caesar salad.

Ingredients

Method

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Step 1

Remove the steaks from the packaging and pat dry with paper towels.

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For

4

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4

New York Strip Steak

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Notes

The meat can be stored in a vacuum sealed freezer bag and reheated when ready to use or kept in the refrigerator for a week. This steak pairs well as a topping on a caesar salad, appetizers, or other quick meals. I throw this salad on tortilla wraps and use ranch or caesar dressing listed in the Baking Staples tab. If you own a sous vide, I recommend using it for 1-4 hours with a New York Strip Steak before searing it with a brown butter glaze in a cast iron skillet for 2 minutes post sous vide! Cooking Temperatures: Rare: 120-125°F. Medium Rare: 130-135°F. Medium: 140-145°F. Done: 150-155°F. Well Done: 160 -165°F.

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