Strip Steak with Chimichurri Sauce
Here it’s called the New York strip, but it has several aliases. Kansas City and Delmonico are two others, but in upstate New York it was commonly called a shell steak. Internationally it’s known as a club steak. Wherever we lived or traveled, we quickly adapted because it’s a very good cut of beef.
What is a Strip Steak?
It comes from the short loin of the cow, right next to the tenderloin. Technically it’s part of the longissimus muscle which apparently does little work for the cow and is therefore very tender.
It costs less than a filet from the tenderloin but about the same as a ribeye. Locally they are lower priced because ribeye is more popular. Let’s keep the strip steak our little secret and keep the price down.
I chose to pan cook these because it was so hot I couldn’t bring myself to fire up the grill. This is a fast and easy way to cook steak. I amped up the flavor by adding chimichurri sauce with some roasted potatoes on the side. Enjoy!
And just one more thing…
Here in the mid-south you get the side eye if you don’t grill your steaks outdoors. I’m not even sure what that means, but when they taste this good, who cares!
- (1) 8-10 oz New York strip steak per person
- 2 TBL vegetable oil
- Sea salt
- Fresh ground black pepper
- Season the steak on both sides with salt and pepper
- Drizzle the oil into a fry pan
- Heat until very hot but not smoking
- Sear the steak 3-6 minutes per side depending on how thoroughly cooked you like it
- Flip and sear the other side, again for 3-6 minutes
- Remove, cover and rest for five minutes
- Slice across the grain
- Serve with chimichurri sauce and get the recipe HERE!