Update: Okay, so the technique below worked great and this steak was delicious. BUT…I have since discovered another technique that is foolproof and the only way I will cook steak from here on out. So, feel free to keep reading this post, but I also would suggest checking out this more recent post by clicking here.
This beautiful New York strip steak was one of my Mother’s Day presents. (Sorry to the vegetarians out there…I always feel a little bad slapping a big piece of meat across your screen…but it was too good not to share!) Nate cooked it to delicious perfection, so we thought we’d share what he did.
Cooking a New York Strip Steak
- Let steak sit at room temperature for an hour before cooking.
- Heat a cast iron skillet over high heat on the stove, with a little canola oil in the skillet, it should get very hot and start smoking
- Salt and pepper the outside of the steak (Nate used coarse sea salt…make sure to spread evenly, but seriously, those little chunks of salt on the meat were to die for…good move, Nate)
- Place steak in hot pan, 1 minute per side (and a little on the edges of the steak as well)
- Place skillet in preheated 425-degree oven for ~8 minutes for medium rare (at least, that’s how long it took for us)
Medium rare is the only way to eat a steak. If you don’t like it that way, then you’ll have to experiment yourself with the oven cooking time. I refuse to assist with your endeavor, however! You can probably find a chart online that tells you what temperature the steak should be for what doneness you want.
I wish it was Mother’s Day again. All this steak talk is making me hungry.