Friday, February 5, 2010

Skillet-Seared Strip Steak

Method adapted from Cook’s Illustrated, May/June 1997
Serves 4


4 boneless strip steaks, about 1-1 1/2 inch thick and 10-12 oz each
kosher salt and freshly ground black pepper, to taste
2 Tbl vegetable or canola oil
1/2 stick butter (4 Tbl), melted

Allow the steaks to sit at room temperature for at least an hour or so before you cook them – it’s always best not to work with super cold meat.

Heat a 12-inch cast-iron skillet for 10 minutes over medium-high heat. After 10 minutes, thoroughly dry the steaks by patting with paper towels, then season them liberally on both sides with salt and pepper. (Wait until the last minute to season, because in order to get a good sear, you’ll want the meat as dry as possible, and salt will cause juices to come to the surface of the steaks.)

Add oil to the pan and swirl to coat the bottom. Add the steaks to the pan, cover with a splatter screen. You’ll definitely want to use a splatter screen! And while you’re at it, turn on the fan over the stove, and maybe even open all your windows :).

Cook the steaks for five minutes, then flip them over and cook for 3 more minutes for rare (120°F on the inside), 4 more minutes for medium rare (125°F), 5 more minutes for medium (130-135°F), and please, if you want them any more done than that, don’t bother with steak at all ;). But if you must… If you’re after medium-well (150°F), cook 6 minutes on the first side and another six minutes on the flip side. Cook 7-8 minutes on each side for well (160°F). Remove the steaks from the pan and allow to rest on a plate for 5-10 minutes, covered with tin foil, before serving. (Resist the urge to check the doneness by slicing into one of the steaks. That will just cause you to lose out on tons of flavorful juice. Just trust me - This method will give you a perfect steak, done just to your liking. If you simply must check the doneness, do it with an instant thermometer.)

Now, to bring these steaks completely over the top, pour a tablespoon of melted butter over each one, and then serve immediately.




No comments:

Post a Comment