Striploin Steak
Striploin steak, which is also called New York or Kansas, is cut from a thin edge. This meat is of the Prime category — with the highest degree of marbling, which provides the steak with a delicate texture and excellent flavor. Striploin turns out to be wonderfully juicy with any roasting, but we still recommend medium rare — it emphasizes all the softness and richness of taste.
Ingredients
Beef
Cooking Method
- Remove the steak from the package, blot excess moisture with a paper towel.
- Let the meat lie down for 20-30 minutes so that it warms up to room temperature.
- Preheat the pan to a high temperature (Reheat the grill). Brush the steak with vegetable oil, do not salt or pepper.
- Fry for 2 minutes on each side in a hot frying pan (hot grill) and for 3minutes 30 seconds on each side on low heat at a temperature in the center of the steak 55-57 ° C.
- Remove the steak from the pan (from the grill) and let it rest for 2minutes on a warm plate under foil. Season with salt, pepper, and butter. Juicy Striploin steak is ready!
Defrost before cooking!
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