STEAK(S)cut from Naked New York



  • 6 each 3-4 ounce pieces steaks, cut from NEW YORK, called striploin
  •  Tablespoon spice rub, 1/2 teaspoon for each steak (purchase or see recipe)
  • 1 teaspoon sea salt, as needed*
  • Grapeseed oil or high smoke point oil, as needed
  • cast iron pan or other heavy pan


Rub spice (about 1/2 teaspoon) on each steak on one side only. Salt, if using our purchased blend. If using recipe for our blend it already includes salt.  Place pan over medium high-high heat and wait until pan is hot. Oil using brush, then place steaks down onto grill spice side down. Heat about 2-3 minutes, being careful the seasonings do not burn. Turn to another spot on the pan, and continue turning until all cut sides are seared. Typically there are 4 sides on this cut. When all sides have browned sufficiently, temp the interior and finish cooking to medium rare or less, pull at about 117ºF.  Place off heat, close together, for a short rest before serving. Serve immediately with finish salt at the table and a drizzle of your favorite EVOO. Or as pictured place meat on bruschetta with some Chimichurri sauce.

*(Note if using our purchased blend, salt is needed; if using recipe for our blend it already has salt in it. It is customary in our household to use a pinch of finishing salt at the table whenever we have steak.)


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