Garlicky New York strip steak from Cooking Light Magazine, November 2017: 30th Anniversary Issue (page 124) by Ann Taylor Pittman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jhallen on January 11, 2023

    These are very tasty. Easy and delicious way to make steak.

  • GiselleMarie on April 26, 2020

    My cast iron skillet is packed away in the basement after a renovation and I couldn’t find it. I used my Emeril frying pan instead, so I couldn’t heat it as high as the recipe directed. Still, even with longer cooking, the steaks came out nicely pink in the center. The flavor was pretty good and this recipe is very easy with a short list of ingredients. I didn’t have fresh rosemary so I gave the steaks a sprinkling of ground rosemary as a finishing touch and that was good. I used salt as directed but I should have been more heavy-handed with it. Next time I’ll know lots of salt would help give these steaks more flavor. I plan to use the leftover meat to make a steak salad.

  • Dannausc on November 06, 2017

    Good and easy.

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