STRIPLOIN, SEARED with Flavors of Spain
1 full NY strip loin, bone out, "naked" (ask your butcher--all surface fat and connective tissue removed)
- 1/2 cup Flavors of Spain rub
- 2 teaspoons sea salt
- Grapeseed oil, as needed to sear meat (use a good high smoke point alternative if needed)
To prepare the meat, cut into two equal halves crosswise; then slice down the center lengthwise making 4 pieces, approximately 8 x2 inch sections. Using butcher’s twine and tie lengthwise each piece separately to keep them firm during cooking. Using gloved hands, place each section into a bowl and toss/rub 2 tablespoons of the spice all around; set aside and do the same to remaining pieces the same. Season each with salt. Hold aside while heating the pan over high heat. Add 2-4 tablespoons grape seed oil. Place meat into pan and sear to brown on all sides. Remove to roasting rack until each pieces has been well seared. Place into 350ºF for 15-24 minutes (approximately 1 minute cook time per ounce of meat; (or if small one is 15 ounces it will take about 15 minutes; if 20 ounces, 20 minutes). Remove when internal temp is about 125ºF. Cover with foil and rest 10-20 minutes. Slice into 1/2 inch slices, placing 2-3 on a plate to serve. Garnish with minced chive and EVOO.