Friday, April 05, 2024

Julie's Grass-fed Boneless NY Strip Steak!


My pal Julie and I shopped at one of my favorite places today -  The Organic Butcher of Bethesda !
The guys at the shop are always super helpful and I love that they have formed strong relationships with their farmers.  Want some super fresh locally grass-fed beef or pastured chicken? You got it!  Their meat, poultry, and seafood is always delicious and incredibly fresh.  They have lots more for your cooking/eating desires- standouts for me are delicious focaccia and baguette from Baked & Wired, homemade stocks in their freezer section, and daily specials created by their chef such as Tarrgon & Ramp Buttermilk Dressing - sooo good!

Julie and I are both interested in eating more high-quality protein and grass-fed beef is a very good if not the best source.  

Julie's Grass-Fed Boneless NY Strip Steak


  • 1/2 hour before cooking put steak on plate and drizzle with olive oil and sprinkle with salt. This will allow steak to come to room temperature.
  • Heat oven to 400 degrees.  
  • Put cast iron frying pan on burner, put a couple tablespoons olive oil in pan, turn heat to medium high.  
  • When pan is hot add steak and allow steak to sear completely for 4-5 minutes before turning to sear on second side (another 4-5 min).  You will know when steak is perfectly seared because it will not stick to the pan and you will be able to easily turn to other side. 
  • Place pan in hot oven and cook steak for another 6- 8 minutes.  Remove from oven and place steak on plate and let rest for 10 min (tent with foil). Put steak on cutting board- slice and enjoy!

Leftovers are great on tomorrow’s luncheon salad, steak will still be incredibly tender and delicious.