New York Strip

On the stove

Fettrand zuerst anbraten, um das Fett zu schmelzen. Dann flache Seiten je 3 Minuten.

On induction

Hohe Stufe. Zuerst Fettrand anbraten, dann beide flachen Seiten.

Over an open fire

Direkter starker Glut. Gut geeignet zum Grillen – Fettrand verhindert Austrocknen.

🍋 Classic soy & Worcestershire

Bold cut, bold marinade. Lemon adds tenderizing acid.

1 – 24 h

Ingredients

• • 80 ml soy sauce
• • 80 ml fresh lemon juice
• • 80 ml olive oil
• • 60 ml Worcestershire sauce
• • 1 tbsp minced garlic
• • 1 tsp dried Italian herbs
• • ½ tsp black pepper

Method

1. Whisk everything in a shallow dish or zip-top bag.
2. Add the steaks, refrigerate 1–24 h. Don't exceed — the acid will turn the meat mushy.
3. Pat dry, season lightly with salt, then sear over high heat.
4. Rest 8 minutes before slicing.

☕ Espresso-pepper dry rub

Adds a deep, smoky, almost chocolate-brown crust.

40 min – 4 h

Ingredients

• • 2 tbsp finely ground espresso or dark roast coffee
• • 1 tbsp brown sugar
• • 1 tbsp smoked paprika
• • 2 tsp coarse salt
• • 1 tsp coarsely ground black pepper
• • ½ tsp garlic powder

Method

1. Combine into a dry rub.
2. Press generously onto both sides of the steak.
3. Rest at room temperature 40 min, or up to 4 h refrigerated.
4. Sear hard — the sugar caramelizes into a beautiful crust.