Cast Iron New York Strip Steaks Recipes

CAST-IRON STEAK

Steps:

• Remove packaging and pat meat dry with paper towels. Line a plate with paper towels, place meat on top and set aside to dry further and come to cool room temperature (30 to 60 minutes, depending on the weather). Turn occasionally; replace paper towels as needed.
• Place a heavy skillet, preferably cast-iron, on the stove and sprinkle lightly but evenly with about 1/4 to 1/2 teaspoon salt. Turn heat to high under pan. Pat both sides of steak dry again.
• When pan is smoking hot, 5 to 8 minutes, pat steak dry again and place in pan. (If using two steaks, cook in two batches.)
• Let steak sizzle for 1 minute, then use tongs to flip it over, moving raw side of steak around in pan so both sides are salted. Press down gently to ensure even contact between steak and pan. Keep cooking over very high heat, flipping steak every 30 seconds. After it's been turned a few times, sprinkle in two pinches salt. If using pepper, add it now.
• When steak has contracted in size and developed a dark-brown crust, about 4 minutes total, check for doneness. To the touch, meat should feel softly springy but not squishy. If using an instant-read thermometer, insert into side of steak. For medium-rare meat, 120 to 125 degrees is ideal: Steak will continue cooking after being removed from heat.
• Remove steak to a cutting board and tent lightly with foil. Let rest 5 minutes.
• Serve in pieces or thickly slice on the diagonal, cutting away from your body and with the top edge of the knife leaning toward your body. If cooking skirt or hanger steak, make sure to slice across the grain of the meat.

CAST IRON NEW YORK STRIP STEAKS

Steps:

• *Note: For house seasoning, combine 1 teaspoon salt, 1/4 teaspoon ground black pepper and 1/4 teaspoon garlic powder.
• 2 to 3 hours before cooking, unwrap steaks and sprinkle each side of steaks with 1/2 teaspoon Montreal steak seasoning.
• Leave steaks unwrapped and place in refrigerator until 1 hour before cooking.
• 1 hour before cooking, remove steaks from refrigerator; sprinkle both sides of each steak with some of the house seasoning; set aside on counter for 1 hour to allow the meat to come to room temperature.
• After 1 hour, place cast iron skillet over medium-high heat. (You want the skillet to be good and hot, but not screaming hot.)
• While the skillet is heating, rub each side of the steaks with a few drops of olive oil.
• When skillet is heated, add bacon grease or butter and the olive oil; swirl skillet to evenly cover the bottom with the oil.
• Place steaks in hot skillet; flip steaks over after 1 1/2 to 2 minutes, cover with lid or foil and shut heat off. (The steaks will continue to cook because cast iron stays hot for a long time.)
• Check for doneness after 1 minute. Cooking time depends on thickness of the steaks and personal preference as to doneness. If too rare for your taste, replace cover and allow to sit for another minute or so.
• Remove to serving plate; pour skillet juices over steaks; serve.
• Cover and refrigerate leftovers.

THE PERFECT NEW YORK STRIP STEAK

Steps:

• Roast the steaks at low heat: Preheat oven to 275 degrees F. Season steaks generously with salt on all sides. Place steaks on a wire rack fitted over a rimmed baking sheet; this will ensure even airflow all around the steaks as they cook. Cook for 25-35 minutes, checking after 20 minutes, until internal temperature reaches 125 degrees F. (Note: Once the temperature reaches 80 degrees F, it will climb quickly.) For an accurate temperature, place the thermometer through the side into the center of the steak. When steak reaches 125 degrees F, let rest 10 minutes.
• Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip steaks, drain off the fat, then cook another 1 minute, undisturbed. Meanwhile, gently smash the garlic cloves with the heel of your hand until you hear a crack, leaving the peels attached.Add 2 tablespoons of butter, garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and continually baste the steaks with the hot butter as it browns and gets foamy. Take the pan off the heat as you baste if the butter is browning too quickly or the herbs and garlic are starting to burn. Add remaining tablespoon of butter; once the first side is well-browned, flip the steaks and continue basting-a French technique called arroser-until the butter is no longer foamy. (Once the steaks have been flipped, Chef Pandel continues basting with his pan entirely off the heat; you may need to do the same, depending on the variables of stove temperature, pan, and the steaks themselves.) When it's no longer foamy, the butter has done its job and the steaks should be well seared with a nice crust. Check the temperature of the steaks: for medium-rare, the internal temperature should be 125 degrees F-130 degrees F. Remove steaks to the rack to rest, about 10 minutes. Serve right away.