For the longest time, I always believed that steak was better eaten at restaurants than at home. Remove from oven. If you’re familiar with a T-bone steak, strip steak is the larger piece of meat on the side of the T-bone. Preheat oven to 400 degrees. New York Strip Steak Recipes Tender, juicy steak is tough to top but simple to make. This creates a brown crust that is the result of the amino acids forced by heat to react with the sugars--it's what infuses a lot of flavor. New York strip steaks typically come in around 1 1/2 inches thick, and they're not on the bone. I'll give you the tools to cook a better than restaurant quality strip steak at home. Just taste and see how this grade-A collection of New York strip steak recipes will make any occasion special. Heat a cast iron skillet over medium high heat until it is hot, but not smoking. The secret in restaurants is high heat cooking. Strip steak (also called a New York Strip Steak, or New York Strip) is a beautiful cut of beef that requires little more than high heat, simple seasoning, and some solid technique. The Perfect Steak in Your Home Oven. While the skillet is heating up, season both sides of the steaks with sea salt and pepper. He helped me select the perfect cut and amount of steak for our occasion. You can also cook steak with a convection oven broiler. Skip to Recipe. Drizzle olive oil on steaks and gently rub in the salt and pepper. With these parameters, expect your strip steak to take approximately 16 minutes baking time to hit medium. That said, in the spirit of special-occasion dining, a … To grill or broil a NY strip is an excellent way to help the flavor of this cut of beef stand out. Food Network recommends the following cooking times for porterhouse, t-bone and sirloin steaks, but remember, steak may cook faster in a convection oven, so check the meat frequently. The time may vary depending on the thickness of the steak and your oven temperature, but figure on at least 50 minutes to 1 hour. Then, he spent several minutes talking me through exactly how to prepare the perfect pan seared, oven finished steak. Same area as other tender cuts like tenderloin, T-Bone, and Porterhouse steaks come from. Roast for 2 minutes for every inch the steak is thick. Add steaks and sear until deep brown and crisp, about 3 minutes a side. Upon Bryan’s suggestion, I went with the New York Strip, since it was on sale and had nice marbling (read: ripples of fat throughout but not too much). New York strip steaks are known by several different names, but a New York strip, or NY strip, is typically tender and can be quite lean, according to the National Cattlemen's Beef Association (NCBA). Move the steaks (pan and all) into the 500 degree oven. Place your steak on a broiler pan and place in the broiler after preheating. Sear the steaks for 30 seconds on each side. | Source. It’s a rare occasion that a New York strip steak needs anything more than a little salt and pepper. New York Strip – also knows as strip steak, it’s one of the more tender cuts of beef that comes from the area below the backbone. This steak recipe delivers a Perfect Pan-Seared New York Strip every time — without any special marinade and without firing up the grill! The final product: a medium-rare New York strip steak cooked in your oven. HEAT oil in a medium skillet over high heat. Oven temperature affects cooking time, too; in general, use about 350 degrees Fahrenheit for steak. Simply seasoned with sea salt and cracked black pepper, this cast iron skillet steak gets a nice char from cooking first on top of the stove and gets its finish in a 400-degree oven. We tested this only with New York strip steaks.

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