These seasonings are fairly mild, and do not overpower the delicate flavor of the New York steak. Try to use fresh basil if possible, which provides a much brighter and richer tone. This recipe can be used for grilled or broiled steaks. Tenderloins as well as T-bones and porterhouse steak can also be used.
(Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free, Refined Sugar Free)
Herb and Mustard New York Steak
- 2 Alderspring Organic Grass Fed New York Steaks
- ¼ cup Dijon mustard
- 1 large garlic clove finely minced or pressed through a garlic press
- 1 green onion finely minced
- 1 tablespoon fresh basil can substitute 1 teaspoon dried
- Pat steaks dry with a paper towel.
- Combine all ingredients and spread on both sides of the steak before pan-frying or grilling.
- Heat a cast iron skillet over medium high heat. Once the skillet is hot add enough oil to lightly coat the bottom. When the oil is hot place the steaks in the skillet, taking care to avoid any hot oil splatters. The pan and oil should be hot enough that the steaks sizzle when they hit the pan.
- Sear steaks well on both sides. Reduce the heat and continue to cook the steaks until the internal temperature of the steaks reaches 143 degrees F (or 138 degrees F if your steak is thinner than 1 1/4 inch thick). Remove the steaks from the skillet, place on a plate, and cover with a stainless steel bowl or aluminum foil. Let the steaks rest covered for 5 minutes.
- Serve and enjoy!
- Preheat your grill. Place steaks on the grill. Once dark brown grill lines have appeared on the undersides of the steaks, turn them over using tongs.
- Insert a thermometer into the steaks to check their internal temperatures. Once the internal temperature of the steaks reaches 143 degrees F (or 138 degrees F if your steak is thinner than 1 1/4 inch thick) remove the steaks from the grill. Place steaks on a plate and cover with a stainless steel bowl or aluminum foil. Let the steaks rest for 5 minutes.
- Serve and enjoy!