Pan Seared New York Strip Steak with Ponzu

My daughter, Zoe, came home from Rhode Island last night for her month long winter break. She said she needed protein! All she eats in the cafeteria is pasta, pizza and peas. This is one of her favorite meals, a simple steak dipped in Ponzu sauce. Ponzu is a Japanese sauce made with lemon juice or rice vinegar, soy sauce, mirin and/or sake, kombu (seaweed) and dried bonito flakes. You can find it at most supermarkets in the Asian section. I was so excited that she is home, that I forgot to take a picture!

New York Strip Steak

IMG_0296

Pan Seared New York Strip Steak with Ponzu

extra-virgin olive oil
sirloin steaks
Kosher salt and freshly ground black pepper
ponzu sauce

Oil the steaks, coating them on both sides with about 1 tablespoon for each steak. Season the steaks generously with salt and pepper. Add 1 tablespoon of olive oil to a cast-iron skillet over high heat, cook for about 3 minutes on the first side and about 2½ minutes on the second side for rare, depending on thickness and desired doneness. They should be deep golden brown. Transfer the steaks to a plate to rest for 5 to 10 minutes.

Advertisements

4 thoughts on “Pan Seared New York Strip Steak with Ponzu

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s