Friday, January 9, 2015

Pan-Seared New York Strip Steak recipe

Mm-mmm-mmm!! The steaks were perfectly crusted, just the way my husband likes it! Though the ingredients are simple and the cooking is easy, these steaks are very flavorful! My hubby was even sucking on the bones! I recommend that you let the steaks hang out in the fridge for a while. The cold air will help dry the meat out a bit which will help the steaks sear better. Your patience will be rewarded so try not to skip this step!

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
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.

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