Shelly's Recipe

SPICY NEW YORK STRIP

Category: Recipes

1 New York strip, about 1-1/2 lbs untrimmed
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried rosemary
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1/4 tsp salt
1 tbsp extra virgin olive oil
1/4 Cup chicken stock

Remove all surface fat from the roast. The trimmed roast should weigh 1-1/4 lbs. and be 1-1/4 inches thick. Crush the dried herbs between your thumb and fingers and mix them with the black and cayenne peppers. Pat the mixture on both sides of the meat.

When ready to cook, preheat oven to 450. Sprinkle roast with salt. Heat oil in a heavy oven-proof skillet or saucepan. When hot, add meat and cook over medium to high heat for 3 minutes on each side. Transfer skillet to oven and cook for 8 to 10 minutes for medium rare.

Add the chicken stock and let rest 10 minutes before carving. Serve with the cooking juices. Serves 3-4.

Serve with a medium-full red such as a Cabernet, Bordeaux, Merlot, Rioja Riserva or a stylish Syrah.