New York Strip Steak
Take out of the refrigerator and let sit at room temperature for 30 minutes to 1 hour...
- 1 (8oz) Top Loin steak
Put a heavy bottomed cast iron skillet on high heat for 3-5 minutes.
Season steak generously all around with...
- kosher salt
- fresh ground pepper
Sear the steak in the skillet for 3-5 minutes undisturbed to allow a deep, golden-brown crust to form.
Flip the steak and cook for another 3-4 minutes until the steak reaches desired doneness...
- Rare: Remove at 115-120ºF (rested temp 120-125ºF)
- Medium Rare: Remove at 125-130ºF (rested temp 130-135ºF)
- Medium: Remove at 135-140ºF (rested temp 140-145ºF)
- Medium Well: Remove at 145-150ºF (rested temp 150-155ºF)
Remove the steak from the skillet, cover it loosely with alluminum foil, and let it rest for 5-10 minutes. This is a critical step to ensure the steak reaches its final temperature and also allows the juices of the meat to redistribute through the steak.
Slice the steak against the grain and serve. Goes well with mashed potatoes. Enjoy!
If you want to offend the steak gods and be publicly shunned, serve it with some A1 sauce. I won't tell. (But seriously, if you season this steak as directed, you won't need the A1.)