2 November, 2021
Steak – NY Strip
Posted in : Beef on by : MikeZ
Stove-top Perfection
NY Strip Steak
With Winter keeping us off the patio and away from the BBQ grill, we can always use a tried and true method to sizzle a steak on your stovetop like your favorite restaurant. This has minimal ingredients and is ALL method. It will work on any premium cut of beef: Rib Eye, NY Strip, even T-Bone.Cook as many at a time as will fit in your skillet comfortably. Don't overcrowd them.Difficulty: Easy
Equipment
- 10” Cast Iron Skillet (Ribs Optional)
- Instant-read Meat Thermometer.
INGREDIENTS
- Steak – ¾” to 1” Thick – Trimmed
- 1 pat Butter
- 2 tsp Extra Virgin Olive Oil
- Salt & Pepper
INSTRUCTIONS
- Pat Steak(s) dry with a paper towel
- Generously Salt and Pepper on both sides.
- Rub all over with EVOO
- Heat Oil in Skillet over medium-high heat. Spread Oil evenly on and between ribs.
- Lay Steak in the skillet, diagonally across ribs for 1-2 minutes. Don't fuss or peak during this initial period. Steak should sizzle and not stick to the skillet when ready to flip.
- Turn Steak over, reversing the diagonal orientation. Cook for 1 minute.
- Turn Steak over again, making sure the grill pattern is across the original marks. Cook 1 to 2 minutes.
- Turn Steak over for a final time, again making sure you get a crisscross grill pattern.
- Use an instant-read Meat Thermometer. Steak should reach 140° F for Medium – 160° F for Well Done internal temp.
- Brush with the pat of Butter on the top side.
- Remove from Skillet, cover with foil and let rest for 5 Minutes.
Notes
Only use Oil to grease the skillet. Oil will not burn and will smoke very little whereas Butter will burn and produce enough smoke to trip your smoke alarm.
Copyright © 2021 – 2024 – Mike Zets, Sylvania, Ohio USA – All Rights Reserved
