Got a hankering for red meat? How about a nice, juicy, New York strip steak?
We know just the place.
If you can't make it to the Big Apple for a bite of this mouthwatering meal, watch the video above for Willie's tips on making a spectacular strip steak. Or, keep reading for more pointers on recreating this recipe at home!
First, Willie recommends trimming your meat, but leaving about 1/8-inch of fat around the edge to maximize the flavor. (Or, as he says, "A little fat is good. It's like, more butter, more better!") Next, hand-rub kosher salt and ground black pepper on all sides of the steak, and let it rest for 15–20 minutes at room temperature. Willie cooks his meat in an infrared broiler at 1,800 degrees F, but seeing as you probably don't have one of those at home, he says you can sear each side of the steak in a skillet with a little butter and olive oil and cook until medium rare.