posted on Aug, 11 2014 @ 06:10 PM
I like to start off with a couple of at least choice, if not prime cuts of 2 inch thick NY Strip. I set them out to reach room temp and give them a
generous coating of kosher salt.
After about 30 minutes, I turn the oven on broil, full temp and place a heavy cast iron skillet in the oven to heat up.
After 20 more minutes I figure the steaks are about room temp and brush most of what is left of the salt off the steaks. I can see that they have
undergone some changes as the texture appears to be looser.
I take the skillet out and pour a couple tablespoons of oil in and follow that up immediately with the steaks. I let them sizzle for 3 or 4 minutes
to let them get a nice char and add freshly cracked pepper and then flip them over. I pepper the side up and let them sizzle for another couple of
minutes and then pop them in the oven directly under the heat as close as possible.
After another 3 or 4 minutes I will pull and test for doneness. I and the wife prefer medium rare tilting a bit towards medium. Normally by this time
we are there.
Done this way your steaks (particularly if you go prime) will taste just as good as a fine restaurant steak.
Interested in learning how y'all do it! I am always up for learning a new technique!
edit on 11-8-2014 by bbracken677 because: (no reason