2 November, 2021
Steak – NY StripPosted in : Beef on by : MikeZ
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
- 10” Cast Iron Skillet (Ribs Optional)
- Instant-read Meat Thermometer.
- Steak – ¾” to 1” Thick – Trimmed
- 1 pat Butter
- 2 tsp Extra Virgin Olive Oil
- Salt & Pepper
- 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.
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.
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