New York Strip Steaks with Homemade Worcestershire Sauce
Cut from the short loin, strip steak is a tender piece of meat that can be readily divided into sizable portions. To prepare this manly meal, follow the recipe from Emeril's Delmonico restaurant in New Orleans.
- 4 New York strip steaks (12-to-14-ounces each), trimmed of excess fat
- 4 teaspoons olive oil
- 4 teaspoons coarse salt
- 2 teaspoons freshly ground black pepper
- 1/2 cup Homemade Worcestershire Sauce
Preheat grill pan or large skillet over medium-high heat. Preheat oven to 450 degrees.
Lightly rub 1/2 teaspoon oil on each side of steaks. Season on each side with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place steaks on hot grill pan and cook for 2 minutes; turn each steak one-quarter turn to make grill marks and cook 2 minutes more. Turn steaks over and continue cooking for 4 minutes for medium-rare.
Transfer steaks to a large baking sheet and transfer to oven; roast until an instant-read thermometer inserted into steaks reaches 140 degrees, about 4 to 6 minutes, for medium-rare. Place each steak on a serving plate and drizzle each with 1 to 2 tablespoons Worcestershire sauce. Serve immediately.