Yesterday was mine and JiT’s four-year “fake-iverssary”. JiT says we don’t get a real anniversary until we’re married, and though I agree, I still think putting up with one another for for years is something worth celebrating. Thus, the “fake-iverssary” was born.
In honor of our special day, I chose to fix and old-school surf and turf meal:
– Frisee salad with blue cheese and pears
– Thick-cut garlic-rubbed NY Strip Steaks
– Broiled lobster tails
– Roasted garlic country smashed potatoes
– Greens beans almondine
– Chocolate lava cakes (which we never got around to making because we were too full)
I know its an indulgent menu, but with such rich flavors, you can keep the portions pretty small. By purchasing one thick-cut NY Strip steak, and cutting it in half width-wise, we each got a perfect 6 oz. portion of steak. In addition, we each had a 4 oz. lobster tail, butterflied for a beautiful look that filled the plate, and we were totally satisfied.
NY Strip is far and away my favorite steak. Rich and flavorful, and though it doesn’t melt in your mouth like a filet, the texture seems a bit more substantial, which I prefer. The meat really doesn’t need much “help” to achieve great flavor either. The recipe below is based on a cooking method detailed by Cook’s Illustrated in their monthly Podcast. I recommend checking it out, for great how-to instructions for cooking just about anything.
As a fun side-note, JiT and I toasted our four years with a bottle of Yellow Tail Sparkling Rose Wine. A surprisingly tasty choice for around $10 a bottle.
Garlic-Rubbed NY Strip Steaks
Adapted from a Cooks Illustrated recipe
1 12 oz thick-cut NY Strip Steak
1 clove garlic, crushed
Kosher salt and fresh-cracked pepper
1 Tbs. olive oil
Preheat oven to 275. Trim any excess fat from edges of strip steak and cut steak in half width-wise, for two six-ounce portions. Rub each steak on all sides with crushed garlic and sprinkle with salt and pepper. Let steaks rest until they’ve reached room temperature (about 20 minutes).
Place steaks on a rack inside of a baking sheet and bake until they reach an internal temperature of of 95 degrees. In the meantime, heat olive oil in a heavy skillet or cast-iron grill pan until smoking-hot. I suggest opening the windows and turning on a fan at this point.
When steaks reach 95 degrees, remove from oven and use tongs to place in the pan. Stand back in case of splatter. Cook the steaks for about 1-1.5 minutes before flipping, to allow them to get nice and browned. Flip and cook for an additional 1-1.5 minutes. Remove from pan. If the steaks are thick enough to require browning along the sides, use your kitchen tongs to hold them together and brown for a few seconds on all sides. Remove to a pan and tent with foil. Test with a kitchen timer. For medium-rare, you want an internal temperature of 145 degrees F.
Let the steaks rest under foil for about 10 minutes. When rested, slice against the grain and serve.
As a note of disclosure, the National Cattlemen’s Beef Association is a client of my company, Edelman.