From Cook's Illustrated Cook's Country TV
To minimize smoking, be sure to trim as much exterior fat as possible from the steaks before cooking.
4 tablespoons unsalted butter, room temperature
1 tablespoon minced fresh thyme leaves
1 teaspoon Dijon mustard
Salt and pepper
4 New York strip steaks, 1 to 2 inches thick*, trimmed
Adjust oven racks to upper middle and lower middle positions and heat oven to 375 degrees. Beat butter, thyme, mustard, 1/4 tsp salt and 1/4 tsp pepper in a small bowl. Form into 4 soft balls and refrigerate.
Spread 2 cups salt over bottom of 3-inch deep disposable 9 by 13 aluminum pan. Pat steaks dry with paper towels, season with salt and pepper, and transfer to wire rack. Set rack over aluminum pan and trasfer to lower-middle oven rack. Cook 6-10 minutes*, then remove pan from oven. Flip steaks, pat dry with paper towels, and let rest 10 minutes.
Heat broiler to high. Transfer pan to upper-middle oven rack and broil steaks, flipping every 2-4 minutes*, until meat registers 125 for medium rare or 130 for medium, 6-16 minutes total. Transfer steaks to platter, and top each with a ball of compound butter. Tent with foil, let rest 5 minutes, and serve.
*For 1 inch thick steaks, bake at 375 for 6 minutes, rest 10 minutes, and broil, turning every 2 minutes.
For 1 1/2 inch thick steaks, bake at 375 for 8 minutes, rest 10 minutes, and broil, turning every 3 minutes.
For 2 inch thick steaks, bake at 375 for 10 minutes, rest 10 minutes, and broil, turning every 4 minutes.
To minimize smoking, be sure to trim as much exterior fat as possible from the steaks before cooking.
4 tablespoons unsalted butter, room temperature
1 tablespoon minced fresh thyme leaves
1 teaspoon Dijon mustard
Salt and pepper
4 New York strip steaks, 1 to 2 inches thick*, trimmed
Adjust oven racks to upper middle and lower middle positions and heat oven to 375 degrees. Beat butter, thyme, mustard, 1/4 tsp salt and 1/4 tsp pepper in a small bowl. Form into 4 soft balls and refrigerate.
Spread 2 cups salt over bottom of 3-inch deep disposable 9 by 13 aluminum pan. Pat steaks dry with paper towels, season with salt and pepper, and transfer to wire rack. Set rack over aluminum pan and trasfer to lower-middle oven rack. Cook 6-10 minutes*, then remove pan from oven. Flip steaks, pat dry with paper towels, and let rest 10 minutes.
Heat broiler to high. Transfer pan to upper-middle oven rack and broil steaks, flipping every 2-4 minutes*, until meat registers 125 for medium rare or 130 for medium, 6-16 minutes total. Transfer steaks to platter, and top each with a ball of compound butter. Tent with foil, let rest 5 minutes, and serve.
*For 1 inch thick steaks, bake at 375 for 6 minutes, rest 10 minutes, and broil, turning every 2 minutes.
For 1 1/2 inch thick steaks, bake at 375 for 8 minutes, rest 10 minutes, and broil, turning every 3 minutes.
For 2 inch thick steaks, bake at 375 for 10 minutes, rest 10 minutes, and broil, turning every 4 minutes.
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