New York Strip

On the stove

Cast iron on high heat. Render the fat-cap edge first (60 seconds standing on the fat side using tongs to balance) before searing the flat sides — this prevents the fat from curling the steak. Then sear 2–3 minutes per flat side.

On induction

Cast iron at level 8–9. Stand the steak on its fat-cap edge first using tongs to render it (60 seconds). Then sear flat sides 2–3 minutes each. Induction's consistent heat produces a very even, uniform Maillard crust across the entire surface.

Over an open fire

Excellent on charcoal or wood grill. Score the fat cap before grilling to prevent curling. Grill 3–4 minutes per side. The fat dripping on coals creates aromatic flare-ups. Season generously — this cut handles bold seasoning especially well.

🍋 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.