Help please Masters of the Steak

[JacoLesFlea]

I dont always eat steak but when I do I want it done right. So I have a NEw York Strip an inch thick and a little under a pound .81 to be exact. I want to cook it in a pan, I like med rare and I have olive oil. what is a good way to cook this where the outside is well and the inside is rare? Thanks. and I am washing it down with a bottle of Cono Sur Cabernet Sauvignon

[MakiSupaStar]

Hi temp. Sear both sides quickly. Remove. The sooner you cut the rarer it will be.

[basstotheface]

What you are talking about (i think) is Pittsburgh black and blue, yum. Just google it, I'm sure there are thousands of recipes.

[pickle]

Get the pan smoking hot and season the steak with salt and pepper and rub the meat with oil. then fry in pan moving it as little as possable. after cooking let it rest for a few moments before cutting it so it remains jucy and serve with sweet potato mash and peas nomm!!

[warwick.hoy]

Prepare for a lot of smoke. Olive Oil has a low smoke point so if you have some canola oil or better yet peanut oil,...you can cut a little bit in with the Olive Oil to up the smoke point.

Cast Iron is the best. Get it hot. Oil then salt your steak and let it get as close to room temp as you can. Pepper comes later.

For an inch think steak I found that 3.5 minutes on the first side,...then 2.5 on the second side. Once you put your meat in the pan don't futz with it, until you are ready to flip. You can oil the pan too. It will get smokey in your kitchen.

Let it rest as pickle says.

[Hoover]

I found an awesome steak recipe in the June 2007 issue of Cook's Illustrated where essentially you put them in a relatively low temperature oven to get the interior warm before doing all the high-temp pan-searing:

Pre-heat oven to 275°
Season meat liberally w/ salt & pepper
Put on a wire rack on top of a baking sheet and cook ~20 minutes, until interior temperature (measured w/ meat themometer) reads 90-95° (for rare)

Heat oil in skillet over high flame
Sear side #1 of steak for 1.5-2 minutes (lifting halfway through to allow for distribution of fat)
Sear side #2 of steak for 2-2.5 minutes (again, lifting halfway through to allow for distribution of fat)
Here's the tricky part: Holding the steak on its edge with tongs, sear sides #3, 4, 5, & 6 for 1.5 minutes each

Every single time I've followed this recipe (which is a lot!) the results have been exquisite.

...and the kitchen has been covered wall-to-wall in spattered grease.

[jp58]

Originally Posted by MakiSupaStar

Hi temp. Sear both sides quickly. Remove. The sooner you cut the rarer it will be.

This. But please for the love of [religious deity] let it sit for a few minutes to let the steam turn back into juicy awesomeness.

[JacoLesFlea]

thanks for the suggestions

[m0nst3r]

Just a a quick tip. After you turned the steak over you can tell how cooked it is by touching it. Touch your cheek, the front of your chin, and your forehead. If the steak feels like your cheek, it's rare. If it feels like your chin, it's medium, and if it feels like your forehead, it's well-done. Also, take into consideration that after you remove it from the heat, the inside is still cooking, so Maki's suggestion to cut it ASAP for a rarer steak is spot on.

Hope that helps.

[warwick.hoy]

AH,...upon re-reading the OP,...you should use some of your Cab-Sav to deglaze your pan. Drain off excess oil,...let pan cool a bit,...add wine to cover bottom of the pan,...loosen all those burnt bits off the bottom,...bring the heat back up and let the wine reduce by half.

Sauce.

[JacoLesFlea]

Originally Posted by warwick.hoy

AH,...upon re-reading the OP,...you should use some of your Cab-Sav to deglaze your pan. Drain off excess oil,...let pan cool a bit,...add wine to cover bottom of the pan,...loosen all those burnt bits off the bottom,...bring the heat back up and let the wine reduce by half.

Sauce.

quite fancy I will do this. thanks

[bassbully]

Steak in a Pan? Grill only in my book!

[David1234]

Cook it from room temp, not refrigerator temp.

[arbitrary]

I agree that the grill is best. But, I preheat my oven to 450 w/the skillet inside the oven so it heats up as well. Take the skillet out add a little olive oil to the pan, put on high flame (stove top) and sear each side of the steak for approx. 45 sec. Then I put it back in the oven for 2-3 minutes a side (don't cover). Best I've found so far. Just don't burn yourself. I did...once.

I also cover the steak w/olive oil & salt. I add pepper after it cooks as cooked pepper adds bitterness.

[JacoLesFlea]

Originally Posted by David1234

Cook it from room temp, not refrigerator temp.

Yep, I did this

[JacoLesFlea]

Originally Posted by bassbully

Steak in a Pan? Grill only in my book!

8 pm middle of the eagles giants game 32 degrees outside the last thing I want to do is fire up some coals to cook my steak so the pan is the way I went......it was delicious outside was chared just right and flavorful inside rare and warm simply delicious, tasted like I was eating a 30 dollar steak at Ruth Chris.

[JacoLesFlea]

Originally Posted by arbitrary

I agree that the grill is best. But, I preheat my oven to 450 w/the skillet inside the oven so it heats up as well. Take the skillet out add a little olive oil to the pan, put on high flame (stove top) and sear each side of the steak for approx. 45 sec. Then I put it back in the oven for 2-3 minutes a side (don't cover). Best I've found so far. Just don't burn yourself. I did...once.

I also cover the steak w/olive oil & salt. I add pepper after it cooks as cooked pepper adds bitterness.

thanks for the tip.

[EricF]

Originally Posted by bassbully

Steak in a Pan? Grill only in my book!

A cast iron skillet is a perfectly acceptable device for cooking slabs o' cow.

[Eric Perry]

Originally Posted by EricF

A cast iron skillet is a perfectly acceptable device for cooking slabs o' cow.

Yup.


For me, I marinate, at room temp, in olive oil, fresh garlic, and fresh rosemary. Liberally seasoned with salt and freshly course ground peppercorns.

Get the skillet HOT, and use an oil with a high smoke point like peanut oil. Cast iron is great because it retains heat very well, so the steak won't suck all the heat out of the pan when you throw it in. when that sucker is super hot, toss in the room temp (very important step, IMO) cow. Sear on both sides. I like a good crust on the surface, while keeping her pink in the middle. When almost done to your liking, remove from heat and let rest. It will continue to cook for a bit after you take it off the heat. Let the juices settle before you cut into it, or the flavor will be on your cutting board instead of in your steak.

For me, nothing beats a good NY strip steak cooked as above.

[MakiSupaStar]

Originally Posted by Eric Perry

Yup.


For me, I marinate, at room temp, in olive oil, fresh garlic, and fresh rosemary. Liberally seasoned with salt and freshly course ground peppercorns.

Get the skillet HOT, and use an oil with a high smoke point like peanut oil. Cast iron is great because it retains heat very well, so the steak won't suck all the heat out of the pan when you throw it in. when that sucker is super hot, toss in the room temp (very important step, IMO) cow. Sear on both sides. I like a good crust on the surface, while keeping her pink in the middle. When almost done to your liking, remove from heat and let rest. It will continue to cook for a bit after you take it off the heat. Let the juices settle before you cut into it, or the flavor will be on your cutting board instead of in your steak.

For me, nothing beats a good NY strip steak cooked as above.

Unless it's grilled. Out here we have that luxury. In fact, I just grilled yesterday.