Prime New York Strip Steak from Harry Caray's features a tender, juicy cut seasoned with herbs and grilled to perfection, showcasing a rich marbling and a caramelized crust that delivers a succulent, flavorful steak experience.
Equipments
- Grill or broiler
- Tongs
- Meat thermometer
- Chef’s knife
- Cutting board
- Small bowl (for mixing herbs)
- Pastry brush (optional, for oil or butter)
- Plate or platter (for resting and serving)
Ingredients
- 1 (16 oz) Prime New York Strip Steak
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh thyme, minced
- 1 tablespoon fresh parsley, minced
- 2 cloves garlic, minced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons unsalted butter (optional, for basting)
Choosing a Prime New York Strip Steak with rich marbling ensures a juicy and flavorful result when grilled. Fresh herbs like rosemary, thyme, and parsley add vibrant, aromatic notes that enhance the natural taste of the steak. Use kosher salt and freshly ground black pepper to season evenly, allowing the flavors to penetrate deeply. Olive oil helps achieve a caramelized crust while preventing sticking on the grill. Your cooking experience will be elevated by selecting high-quality ingredients that mirror the premium standards of Harry Caray's copycat menu.
Instructions
- Preheat grill or broiler to high heat.
- Pat steak dry with paper towels.
- In a small bowl, mix olive oil, rosemary, thyme, parsley, garlic, salt, and pepper.
- Rub the herb mixture evenly over both sides of the steak.
- Let steak sit at room temperature for 30 minutes.
- Place steak on the hot grill or under the broiler.
- Cook for 4-5 minutes per side for medium-rare, adjusting for thickness and desired doneness.
- Use tongs to flip the steak once during cooking.
- (Optional) Baste steak with melted butter during the final minute of cooking, using a pastry brush.
- Check internal temperature with meat thermometer (130°F for medium-rare).
- Transfer steak to a plate or platter and let rest for 5-10 minutes.
- Slice against the grain with a chef’s knife.
- Serve immediately.
Substitution
Prime New York Strip Steak from Harry Caray's copycat menu is known for its prime quality and exceptional flavor, making it a standout choice for steak lovers. If you don't have fresh herbs like rosemary or thyme, dried herbs can be used, but reduce the quantity by half to avoid overpowering the steak. Olive oil may be substituted with avocado or grapeseed oil for a higher smoke point during grilling. Using a meat thermometer ensures your steak reaches the perfect internal temperature for desired doneness, preventing overcooking. Let your steak rest on a warm plate after grilling to maintain juiciness before slicing and serving.
Tips
Patting Your Prime New York Strip Steak dry before seasoning ensures a better sear and caramelized crust. Allowing the steak to rest at room temperature for 30 minutes promotes even cooking throughout the meat. Using a meat thermometer guarantees precision doneness, with 130degF recommended for medium-rare. Always slice against the grain to maximize tenderness and enhance the steak's flavor profile.
Nutritions
A Prime New York Strip Steak contains about 1050 calories, with approximately 70 grams of protein supporting muscle repair and growth. The steak's rich marbling provides around 80 grams of fat, including saturated fat, which contributes to flavor and satiety. Herbs like rosemary, thyme, and parsley add antioxidants without adding significant calories, while olive oil offers heart-healthy monounsaturated fats. You can enjoy this nutrient-dense meal while balancing your intake with vegetables or whole grains for a well-rounded diet.
Storage
Store your Prime New York Strip Steak in an airtight container or vacuum-sealed bag to maintain freshness and prevent exposure to air. Keep it refrigerated at or below 40degF (4degC) if consuming within 3-5 days, or freeze at 0degF (-18degC) for longer storage up to 6-12 months. Thaw the steak slowly in the refrigerator before cooking to preserve tenderness and flavor.
Variation or Alternatives
If you prefer a smoky flavor, try using smoked sea salt instead of kosher salt to enhance the steak's taste. You can substitute fresh herbs with dried Italian seasoning if fresh is unavailable, mixing it with olive oil for easy application. For a different cooking method, searing the steak in a cast-iron skillet over high heat followed by finishing in a 400degF oven creates a perfect crust and even doneness. Your preferred level of doneness can be accurately achieved by using the meat thermometer to reach specific temperatures from 125degF (rare) to 140degF (medium).
Allergies
Prime New York Strip Steak from Harry Caray's contains common allergens like garlic and butter, which includes dairy that may trigger lactose intolerance or milk allergies in some individuals. Fresh herbs such as rosemary, thyme, and parsley are generally safe but could cause reactions in those sensitive to specific plants. You should carefully review these ingredients if you have known food allergies or dietary restrictions to avoid adverse reactions.
Why this recipe?
The Prime New York Strip Steak at Harry Caray's garners praise for its perfectly marbled beef, delivering a rich and juicy flavor profile that steak enthusiasts crave. Expertly aged and seared to lock in natural juices, this dish offers a tender texture and robust taste emblematic of premium quality cuts. Your attempt to create a copycat version allows you to replicate the bold seasoning and precise cooking techniques that define Harry Caray's signature steak experience. Reproducing this beloved menu item lets you indulge in a restaurant-quality meal crafted to satisfy refined palates and elevate home dining.