This recipe delivers a perfectly broiled New York strip steak, highlighting a robust dry rub with mustard, garlic, and pepper. With a quick preparation and high-heat cooking method, it yields a beautifully seared exterior and a juicy, tender interior in under 30 minutes, ideal for a satisfying main course.
For optimal results, ensure your broiler is fully preheated to high. Trim excess fat from the steaks to prevent flare-ups and excessive smoke under intense heat. Pat the steaks completely dry before seasoning; moisture inhibits proper browning and crust development. While broiling, monitor closely, as broiler temperatures vary. Use an instant-read thermometer to gauge doneness: 130-135°F for medium-rare, 135-140°F for medium. Always rest the steaks for at least 10 minutes after broiling to allow juices to redistribute, ensuring a tender and flavorful bite. Consider a pat of compound butter for extra richness during resting.