If you’re looking for a steakhouse-caliber dinner, but you don’t have the time or energy to get out of the house, then look no further than this recipe from The Kitchn for an excellently-prepared New York Strip Steak that’s served alongside seasoned green beans and blister tomatoes. This combination of flavors is sure to become a staple in your weeknight dinners.
While delicious, this recipe is also quite easy to prepare. It’s easy enough that even on a busy weeknight you can get a delicious steak dinner on the table in no time at all. Another perk of this recipe is that you’ll be using the same pan or cast-iron skillet that you cooked your New York strip steaks in when you cook your side dishes. This practice allows for the seasoning, smokiness, and flavored gristle to be transferred from entree to side dish seamlessly.
Ingredients
- 2 boneless New York strip steaks (each about 12 ounces & 1 ¼-inch thick)
- 8 ounces of green beans
- 2 cloves of garlic
- 1 pint of grape tomatoes or cherry tomatoes (approximately 10 ounces)
- 2 tablespoons of vegetable oil
- 1 teaspoon of freshly ground black pepper
- 1 ½ teaspoon of kosher salt, divided
Directions
- You’ll want to begin this recipe by heating 2 tablespoons of vegetable oil in a large frying pan or a cast-iron skillet. Heat the vegetable oil on the stove over medium-high heat just until the oil is beginning to smoke. Meanwhile, pat your 2 New York strip steaks completely dry with paper towels. Be sure to eliminate as much moisture as possible and then season the strip steaks all over with 1 teaspoon of your kosher salt.
- Once the pan or skillet is smoking, add the steaks to the pan and reduce the heat to medium. Cook the strip steaks while flipping them every 2 minutes until the center of the steaks registers at 120ºF for medium-rare. This should take 9 to 14 minutes in total.
- While your strip steaks are cooking, you will want to take some kitchen scissors and trim the stems and ends off of your 8 ounces of green beans and your 2 garlic cloves.
- Once your steaks are ready, you will want to transfer them to separate plates or a clean cutting board. Top the steaks with a few grinds of the black pepper mill, if desired.
- Take the same pan or skillet that you took the steak out of and empty the 8 ounces of green beans and the pint of grape or cherry tomatoes into the pan. Season the green beans and tomatoes with your remaining ½ teaspoon of kosher salt from earlier and cook the contents of the pan over medium heat until the green beans are crisp and tender and the tomatoes are blistered in spots. This should take approximately 3-4 minutes, and you should be sure to stir the contents of the pan rarely throughout.
- After the tomatoes are blistered and the green beans are crisp and tender, add your garlic and cook the cloves until fragrant, about 30 seconds.
- Slice the steak, if desired, and serve the strip steak pieces alongside your green beans and tomatoes.
Notes:
- In order to ensure that your New York strip steaks are properly cooked on the stovetop, you should take special care to not only pat the steaks completely dry but also place them in an extremely hot pan. After the steaks hit the pan surface, you should immediately turn the heat down to medium and cook the steaks for 9-14 minutes while flipping them every two minutes. You do this so that the steaks develop a crust on both sides.
- Leftovers of this meal can be refrigerated, as long as they are placed in an airtight container. They will keep for up to 4 days maximum.
- Other side dishes that pair nicely with this recipe are soft, buttery dinner rolls, creamed corn, and baked potatoes.
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