I really can't be trusted alone in the grocery store. Really. All it takes is one glance at something that looks even the slightest bit yummy and it lands in my cart. Even if I have no idea how to cook it. That's when I start making stuff up. Win some, lose some-- but this steak was a definite winner last weekend so I went for it again this week. Turned out so great I couldn't keep it to myself.
The first time I made it I had a 4 pound New York Strip roast. I think I bought it believing I would cut it into individual steaks and serve it that way, but it was just such a nice cut of beef that I couldn't bare to slice it up. So on to plan B, if there had been one, which there wasn't because I'd never cooked a steak like this before. Ever. This time I started out with a 2 pound New York Strip steak. I'd imagine you can use other cuts but I love that this has a nice layer of fat on the the top and tends to be relatively tender.
The first step was deciding to do a dry rub on the steak. So I went with my default spices, Rosemary, Sage and Thyme. You really can't go wrong with this combination in most cases. I threw in salt and pepper also. Mix it up then really rub it down. Its not a sprinkle, you're literally trying to press the seasonings into the meat. Be sure to get the sides really well also. I did this on heavy duty non-stick foil since I knew that was how I was going to be cooking it.
Then things got crazy. I started taking some chances and it payed off in a big way. Chopped up some fresh garlic and fresh jalapeños. (I seeded them but if you're adventurous and enjoy a lot of heat you could leave the seeds in). Next I took a small knife and began to dig little holes into the bottom of the meat (non-fat side) and I stuffed the garlic and jalapeños right into the meat. I used my thumbs and pressed it in until it was about half way through the roast. Then I flipped it over and did the same thing on the top, estimating where I had put the ones on the bottom and trying to stagger them.
I had a good amount of garlic and jalapeños left over so I diced up a shallot and threw it all on top.
Once you've gotten to this stage you'll want to put the meat in the fridge. A few hours is good, preparing it the day before is even better. When you're ready to cook, take the roast out and let it come to room temperature. This is super important as meat taken directly out of the fridge takes much longer to cook and has a higher chance of being dry. Preheat the oven to 450 (really preheat it, if you're like me preheating usually means turning it on about 10 seconds before I start cooking but this requires a hot oven from the start). Place the roast in a roasting pan with the foil still underneath, but the top unwrapped. Cook for 20 minutes. This stage sears the outside quickly and helps keep it moist. Turn the oven down to 375 and cook for another 20 minutes. Using a meat thermometer check the temperature and cook until its about 130 degrees for medium rare, or 140 for medium. If the 20 minutes isn't enough time, keep checking at 10 minute intervals until you reach the temperature you want. Remove immediately from the pan and let it sit on a cutting board. You can use the foil to wrap it back up if you want. The meat will continue to cook for another 20 minutes so give it time to rest. This also allows the juices to absorb so resist the urge to cut into it and check it out.
Once the meat is finished resting you can check the temperature again. It should be around 140-150 or higher if you wanted it more well done. Cut against the grain and serve right away. This is a beautiful presentation with the jalapeños and garlic peeking out of the sliced meat. It also makes wonderful leftovers for sandwiches or guests to take home.
Hope you enjoy it and please contact me with any questions! Happy cooking!