I'm more of a medium-rare-closer-to-medium kind of person while my husband likes medium-rare-closer-to-rare steaks. I had the 1-inch thick steak and I gave him the 1¼-inch steak. Both were cooked for 5 minutes each side. Mine came out medium but medium-rare closer to the bone, while his turned out medium-rare and more rare closer to the bone.
Enough chitchat. Let's get cooking!
Pan-Seared New York Strip Steak
ingredients:
• 2 (1 lb each) bone-in New York strip steaks, 1 to 1¼ inch thick
• kosher salt
• freshly ground black pepper
• grapeseed oil (or any neutral, high smoke point oil such as canola)
• 2 tbsp unsalted butter, divided use
• 2 (1 lb each) bone-in New York strip steaks, 1 to 1¼ inch thick
• kosher salt
• freshly ground black pepper
• grapeseed oil (or any neutral, high smoke point oil such as canola)
• 2 tbsp unsalted butter, divided use
instructions:
1) Place steaks on a wire rack over a sheet or roasting pan. Season steaks on all sides with salt and pepper. Place the pan, uncovered, on the lowest shelf in the refrigerator for at least 6 hours.
2) Remove pan from the refrigerator 1 hour before cooking to let the steaks come to room temperature. Right before cooking, drizzle oil on one side of the steaks.
3) Heat a 10 or 12-inch cast iron skillet over high heat. At the first sight of smoke put the steaks, oiled side down, in the skillet. Cook for 5 minutes, undisturbed. Meanwhile, drizzle oil on the side facing up.
◘ tip: For medium-rare, cook for 4 minutes each side.
4) Flip the steaks and cook for another 5 minutes, undisturbed. While this side is cooking, add half of a tablespoon of butter on top of each steak and spread it around.
◘ tip: Kerrygold Garlic and Herb butter would be nice.
5) Turn the steaks onto their fat side and cook for 1 minute.
6) Transfer steaks to a plate or carving board and top each with the remaining 2 half tablespoons of butter; spread it around.
7) Tent steaks with foil and let rest for 5-10 minutes before serving.
◘ note: Tent means loosely covered. Do not cover tightly.
1) Place steaks on a wire rack over a sheet or roasting pan. Season steaks on all sides with salt and pepper. Place the pan, uncovered, on the lowest shelf in the refrigerator for at least 6 hours.
2) Remove pan from the refrigerator 1 hour before cooking to let the steaks come to room temperature. Right before cooking, drizzle oil on one side of the steaks.
3) Heat a 10 or 12-inch cast iron skillet over high heat. At the first sight of smoke put the steaks, oiled side down, in the skillet. Cook for 5 minutes, undisturbed. Meanwhile, drizzle oil on the side facing up.
◘ tip: For medium-rare, cook for 4 minutes each side.
4) Flip the steaks and cook for another 5 minutes, undisturbed. While this side is cooking, add half of a tablespoon of butter on top of each steak and spread it around.
◘ tip: Kerrygold Garlic and Herb butter would be nice.
5) Turn the steaks onto their fat side and cook for 1 minute.
6) Transfer steaks to a plate or carving board and top each with the remaining 2 half tablespoons of butter; spread it around.
7) Tent steaks with foil and let rest for 5-10 minutes before serving.
◘ note: Tent means loosely covered. Do not cover tightly.
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