This is a 43 Minute Steak Masterclass.
This is a 43 Minute Steak Masterclass. is a medium American recipe that serves 2. 600 calories per serving. Recipe by Ethan Chlebowski on YouTube.
Prep: 1 hr 15 min | Cook: 18 min | Total: 1 hr 43 min
Cost: $30.68 total, $15.34 per serving
Ingredients
- 2 pieces New York Strip Steak (1‑inch thick, about 12 oz (340 g) each, dry‑aged if possible)
- 1 tablespoon Kosher Salt (For dry brine; use coarse kosher or sea salt)
- 1 teaspoon Black Pepper (Freshly cracked)
- 2 tablespoons Canola Oil (High smoke‑point oil for searing)
- 2 tablespoons Unsalted Butter (For basting; cut into small pieces)
- 2 cloves Garlic Clove (Mince finely)
- 1 sprig Fresh Rosemary (Whole sprig; strip leaves before use if desired)
- 0.5 teaspoon Flaky Sea Salt (For finishing)
Instructions
Dry Brine the Steaks
Sprinkle 1/2 tablespoon kosher salt on each side of each steak, place on a wire rack set over a baking sheet, and refrigerate uncovered for 1 hour.
Time: PT1H
Pat Dry and Bring to Room Temperature
Remove steaks, pat thoroughly with paper towels, and let sit on the counter for 15 minutes.
Time: PT15M
Preheat Skillet
Place the cast‑iron skillet over high heat, add 2 Tbsp canola oil, and heat until the oil just begins to shimmer, about 5 minutes.
Time: PT5M
Temperature: 400°F
Sear First Side
Lay the steaks in the skillet without moving them; press gently with tongs and sear for 3 minutes until a deep brown crust forms.
Time: PT3M
Temperature: 400°F
Flip and Add Butter, Garlic, Rosemary
Flip the steaks, add butter, minced garlic, and the rosemary sprig. Tilt the pan and continuously spoon the melted butter over the steaks for 3 minutes.
Time: PT3M
Temperature: 400°F
Check Internal Temperature
Insert the meat thermometer into the thickest part; remove the steak when it reaches 125 °F for a target of 130 °F (medium‑rare) after carry‑over.
Time: PT1M
Rest the Steak
Transfer steaks to a plate, loosely cover with foil, and let rest for 5 minutes.
Time: PT5M
Finish and Serve
Sprinkle flaky sea salt over each steak, slice against the grain if desired, and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 600
- Protein
- 45 g
- Carbohydrates
- 0 g
- Fat
- 45 g
- Fiber
- 0 g
Dietary info: Gluten-Free, High-Protein, Keto-Friendly
Allergens: Dairy
Ingredient Substitutions
- Instead of New York Strip Steak: Ribeye steak, Sirloin steak, Petite Denver steak
- Instead of Kosher Salt: Sea salt
- Instead of Canola Oil: Vegetable oil, Grapeseed oil
- Instead of Unsalted Butter: Ghee
- Instead of Fresh Rosemary: Fresh thyme
Equipment Needed
- Cast Iron Skillet
- Tongs
- Meat Thermometer
- Spoon (optional)
- Cutting Board (optional)
- Chef's Knife (optional)
- Aluminum Foil (optional)
- Plate (optional)
Critical Steps — Do Not Skip
- Dry Brine the Steaks
- Preheat Skillet
- Check Internal Temperature
Chef Tips from the Video
- Use a high‑smoke‑point oil (canola, grapeseed) for the initial sear; add butter only after the crust has formed.
- Let the steak rest on a warm plate, not a cold surface, to keep carry‑over heat consistent.
- For extra aroma, crush the rosemary sprig and add it to the butter just before basting.
Troubleshooting
Steak does not develop a brown crust.
Make sure the pan is hot enough (≥325 °F) and the steak surface is completely dry before adding to the pan.
Steak is overcooked on the outside but rare inside.
Reduce heat slightly after the first 2 minutes, or finish the steak in a pre‑heated oven at 250 °F until the target internal temperature is reached.
Garlic burns and becomes bitter.
Add garlic after the first flip and keep it moving with the butter; alternatively, crush garlic and add whole sprigs for flavor without burning.
Storage
Refrigerator: Wrap tightly in plastic or foil; keep up to 3 days.
Freezer: Wrap in freezer paper or vacuum‑seal; store up to 2 months.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Dry‑brine the steaks up to 24 h in advance; keep uncovered in the fridge.
- You can sear both sides, then finish in a 250 °F oven to reach exact temperature.
- Butter‑basted sauce can be prepared ahead and reheated gently before drizzling.
Frequently Asked Questions
What is the cultural significance and history of steak in American cuisine?
Steak has long been a symbol of abundance and celebration in American cuisine, from classic diners to backyard barbecues. The rise of the steakhouse in the early 20th century cemented the cut as a centerpiece of American dining, representing both comfort and culinary skill.
What regional variations of steak exist within the United States?
Regional styles include Texas‑style charcoal‑grilled ribeye, New England pan‑seared strip steak, Midwest butter‑basted sirloin, and Pacific Northwest cedar‑plank salmon‑paired steak. Each region emphasizes different heat sources, rubs, and accompaniments.
How is a perfectly browned steak traditionally served in the American South?
In the South, a well‑browned steak is often served with a simple herb butter, a side of creamy coleslaw, and a slice of cornbread. The focus is on the smoky crust and the buttery finish that highlights the Maillard aromas.
During what celebrations is steak traditionally featured in American culture?
Steak is a staple at holidays such as Independence Day barbecues, Thanksgiving side‑dishes, and special occasions like birthdays or anniversaries where a high‑quality cut signals a celebratory meal.
What authentic traditional ingredients are essential for a classic American steak versus acceptable substitutes?
Traditional ingredients include coarse kosher salt, freshly cracked black pepper, high‑smoke‑point oil, and unsalted butter. Acceptable substitutes are sea salt, pre‑ground pepper, vegetable oil, or ghee, though they may slightly alter flavor and aroma.
What are the most common mistakes to avoid when making a pan‑seared New York strip steak?
Common errors include using a cold pan, not patting the steak dry, overcrowding the skillet, and flipping too early. Each mistake prevents the Maillard reaction, resulting in a pale, less flavorful crust.
Why does this recipe use a dry‑brine 1 hour ahead instead of adding salt right before cooking?
Dry‑brining allows salt to draw out surface moisture and then reabsorb it, creating a drier exterior that reaches higher temperatures for a stronger Maillard reaction while also seasoning the interior evenly.
Can I make this steak ahead of time and how should I store it?
Yes. You can dry‑brine up to 24 hours ahead, keep the uncooked steaks refrigerated uncovered, and after cooking, store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking.
What texture and appearance should I look for when the steak is properly browned?
A proper crust is deep brown with a slightly crisp edge, while the interior should be uniformly pink (for medium‑rare) with a juicy, tender texture. The surface should feel firm to the touch but not burnt.
How does the YouTube channel Ethan Chlebowski specialize in food science and cooking?
Ethan Chlebowski’s channel focuses on breaking down culinary concepts with food‑science explanations, offering practical experiments, and teaching viewers how to apply scientific principles—like the Maillard reaction—to everyday cooking.
What is the cooking philosophy and style of the YouTube channel Ethan Chlebowski?
Ethan Chlebowski emphasizes understanding the ‘why’ behind techniques, using data‑driven experiments, and encouraging home cooks to customize recipes based on personal preferences and equipment rather than following rigid rules.
Last updated: August 24, 2026
