Also known as the New York Strip, this is a steakhouse classic. Cook it fast and hot to caramelise that fat while leaving the tender eye of the meat rare and juicy.
Portion: 250g per adult.
Firstly, we recommend taking your steak out of the fridge half an hour before cooking to allow it to settle to room temperature – this allows the meat to cook more evenly. Add oil to pan and allow it to heat up on high heat. Once your oil is sizzling place your steak into your hot frying pan and cook until desired
Rare – internal temp. 54–57°C
Medium – internal temp. 57–63°C
Well Done – internal temp. 68°C and up
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