Every fourth dimension I order a steak at a good steakhouse, I ‘m in awe. It always comes out arrant – a compact delightful crust on the outside, superintendent fat medium-rare meat on the inwardly. How do they do it ? The clandestine is to cook the steak in two stages. First, you sear it in a super-hot cast-iron frying pan. then you finish cooking it in the oven. That ‘s how they do it in restaurants, and that ‘s how you should do it at home to achieve arrant ( or close to perfect ) results.
Reading: Perfect New York Strip Steak
Ingredients
You ‘ll only need a few childlike ingredients for this recipe. The claim measurements are listed in the recipe card below. hera ‘s an overview of what you ‘ll need : New York strip steak : Either USDA choice or ( better so far ) USDA prime. It should be about 1-inch compact. If you ‘d rather cook a ribeye steak, check out this recipe for cast-iron ribeye. To season : Kosher salt and black pepper. Butter : To finish the steak. Steakhouses about always top your hot steak with some butter and allow it to melt into the steak. It greatly enhances its season .
Instructions
Cooking steakhouse-quality New York strip steak at home is not difficult. The detail instructions are listed in the recipe wag below. here ‘s an overview of the steps :
- Preheat your oven to 500 degrees F.
- Heat a well seasoned cast iron skillet over high heat until smoking hot, 5-7 minutes.
- Meanwhile, sprinkle both sides of the steak with kosher salt and black pepper.
- Place the steak in the hot skillet. Cook, without moving, 2 minutes on each side. This will create a nice crust. Then cook the fat strip for 30 more seconds.
- Using oven mitts, transfer the skillet to the hot oven. Roast the steak to medium rare, 3-4 minutes. For medium, roast 4-5 minutes.
- Place the steak on a plate. Loosely cover it with foil. Allow it to rest for 5 minutes, then top it with butter and serve.
Expert tip
If your steak is slender ( about ½-inch dense ), you can plainly pan-fry it. Cook it for 2 minutes per side in a hot cast-iron frying pan .
Frequently asked questions
What is the best pan for cooking steaks? A cast-iron pan is best for this recipe because it gets super hot and stays super hot. It ‘s the best way to ensure you get that fantastic crust on your steak .Can I skip the oven and just pan-fry the steak? You could, particularly if you like your steaks on the rare side. Try cooking the steak for 3-4 minutes per english plus 1 hour on the fatness strip .Should I remove the steak from the fridge ahead of time? No, that ‘s unnecessary. I like my steak medium-rare. A coldness plaza allows me to sear the steak very well, creating a beautiful crust, and hush keep it medium-rare.
I have found that when I bring a steak to room temperature prior to cooking it, it frequently ends up medium-done, which is not bad, but a bit besides done for my personal taste.
Can I add spices to the steak? generally speaking, steaks such as this are minimally seasoned with just salt and pepper. You want the kernel to shine through, particularly when using high-quality gripe.
Having said that, if you feel like adding spices ( such as garlic powder and smoked sweet pepper ), you could. Just keep in beware that they ‘ll char in the hot frame iron frying pan, so you ‘ll likely end up with blackened steak. If you do add spices, you might want to sear the steak for merely 1 minute per side and increase the clock time it spends in the oven .Should I add oil to the skillet? not if you use a well-seasoned cast-iron frying pan. When it ‘s well-seasoned it ‘s wholly nonstick. For any early frying pan, add a fat that can withstand high-heat cooking, such as avocado oil or ghee .Can I use a frozen steak? I do n’t recommend cooking from frozen. It ‘s best to thaw the steak in the electric refrigerator overnight before cooking it .Where does the New York strip come from? It comes from the top separate of the light loin. This area of the animal does n’t get worked, which is why this cut is so tender. Its meat is relatively lean with just a little marble, but it does have a delightful fatty leach on one of its edges. 
Recommended side dishes
With a thoroughly cut such as a New York clean, the kernel should be the asterisk of the show. I never serve starches with a dear steak. rather, I serve it with a minor salad such as this childlike tomato salad or this rocket salad. other estimable sides include roast carrots, caramelized shallots, and sauteed kale .
Storing leftovers
Steak is best when served impertinently cooked. But you can keep the leftovers in the electric refrigerator, in an airtight container, for 3-4 days. rather than reheat them and gamble overcooked meat, I like to slice the leftovers and add them to a steak salad or use them in a lettuce sandwich ( slice them very thinly if you use them in a sandwich and remove the adipose tissue ). But you can besides reheat the leftovers gently, covered, in the microwave on 50 % ability.
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