Pan-Seared New York Strip Steak




I forget which town I was in when I picked this up, but it was a nice little butcher who carried some excellent bacon and locally farmed eggs.

After riding around with it wrapped up for nearly 4 hours, I figured it had reached a good maturity and was ready to be cooked. I made some tea, and then coated the steak liberally with crushed garlic, herbs de provence, salt, and black pepper.




When the stove was free, I got my egg pan out and brought it up to a medium-high heat. A little butter in the pan, then laid that steak down, and just let it sit for a good 7 minutes, until the aroma of chard meat and sweating herbs filled my campsite.




Finally, I flipped it once and reduced the heat to low, covered it and let it cook that way for about 10 minutes or so. Checking the temp. by feel (I like a rare), I slid it on to my plate then added more butter to the pan to scrape up all that excellent flavor.


In my lust and hunger, I forgot to get a shot of the finished product, but it was great. Also good, was I kept half of it for the morning, and fried some pototoes & eggs over-easy to go with it. A great way to start a day.