Jacob's New York Strip & Green Beans

Classic steak recipe, crispy crust, savory perfection. Difficulty: Intermediate

Prep & Cook Time

  • Prep Time: 1hr, +24hrs (if brine)

  • CookTime: 30min

  • Total Time: 1hr 30mins

  • Difficult: Easy

Ingredients

Steak:

  • Thick Cut New York strips (2-2.5ins thick) 12-16oz

  • Salt

  • Pepper (course grounded)

  • Garlic (fresh or ground)

  • Dried Powdered Thyme (preferred over fresh)

  • Oil

  • Butter

Green Beans:

  • Green Beans - 12oz

  • Cayenne pepper 1/4 tsp

  • Cumin 1/2 tsp

  • Paprika 3/4 tsp

  • salt 1/2 tsp

  • Black pepper (course grounded) 3/4 tsp

  • Butter 1/2 tbsp

Kitchen Tools

  • Steel Frying pan or cast iron

  • Baking sheet

  • Tongs

  • Meat thermometer

  • Measuring spoons

Cooking Instructions

Getting started:

If you start 24hrs before:

  1. Take the meat out of the packaging, wash and pat dry.

  2. Salt every side of the meat. A nice pass or two per side with the salt container should be great. As long as you don't dump salt onto your steak you will be in a good place.

  3. Place in Tupperware or on plate uncovered in the fridge until you are ready to cook it the next day.

Putting in the work:

  1. If you did not dry brine the steak the day before, take out the meat and repeat steps 1 & 2 from the above section.

  2. Leave your steak out at room temp for about an hour. Letting it warm up. This will help sear and cook the steak evenly.

  3. Set your oven to 400 degrees. We will need to finish cooking the steak in the oven.

  4. Since your steak is already pre-salted, add your black pepper, ground thyme, and garlic.

    1. Save any additional salt for the end

    2. For the quantity of these ingredients, try for 1/4 tsp per side, seasoning the top and bottom.

    3. Generally, I will just do a couple passes with a shaker/container until the meat looks covered.

    4. If you using fresh garlic throw it in with your first tbsp of butter in step 5. Use whole, crushed garlic cloves. Mincing it on top of the steak just messes up the sear.

  5. Get out your pan and set it to a high setting. Immediately put 1 tbsp of cold butter into the pan. Let the butter melt and help indicate when your pan is hot enough to cook.

  6. A general rule of thumb is, if you are not worried about the smoke alarm, and don't feel like you have to crack a window, your burner isn't hot enough

  7. Once the butter starts to brown add your steaks.

  8. I like to continuously turn my steaks while I sear them. If you want to add more butter at this stage you can. With whatever extra butter you have take a spoon and continuously poor the butter over the steak as you turn it. It will give you best sear, but your arteries might not appreciate it...

  9. Once you have nice dark sear on all the sides of your steak, temp it. It should be between 80-110 degrees depending on how hot your burner was and if you let the steak sit out.

  10. Put the steak on a cooking sheet in the oven to finish to the desired temp, we aim for 130 degrees, pre-resting the meat.

  11. Lower the temperature of burner to medium

  12. In your hot pan with steak juices, add 1/2 tbsp of butter (if you basted, this is probably not required), green beans, and spices.

  13. We let the green beans cook until they have a nice sear. All greens should be seared, steaming greens = flavorless food.

Last mile:

  1. Note, let the last 5-10 degrees of cook happen while you are resting your meat. The meat generally won't need longer than 5-7mins for medium-rare after searing. 1-2mins in the oven the steak can jump by 15-20 degrees

  2. Plate your steak and green beans

  3. Enjoy!

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