strip steak
strip steak π· Joe Sevita
strip steak at home
This is for my husband who yearns to cut his food. ππ
The recipe is mostly adapted from Tyler Florence. His recipe called for 275 degrees F. I used 375F because I thought my steaks were thicker and that 275F maybe a typo. In the end, Iβm happy with 375F and 7 minute in the oven for my 1.5 inch steaks.
When I revisited the video on Food Network again later, Tylerβs steaks look about 1 inch thick maybe thinner.
Be aware, unlike restaurants, my steaks were not consistently 1.5 inch thick, although it was still buttery tender and delicious. One end was about 1 .25 inch while the other end is thicker at 1.5 inch. For us, this worked out perfectly for us as it did offer a mix of medium rare and rare.
ingredients
2 strip steaks 1.5 inch thick
Salt
Olive oil
2 tbsp butter
1 handful fresh thyme
cooking steps
Take the steaks out of the fridge. Let them come to room temperature for 45 minutes. Pat dry with paper towel. Salt both sides just before cooking.
Preheat oven to 375 degrees F.
Heat oven safe cast iron pan on medium high heat. Add olive oil, then steaks. Sear the steaks untouched for 4 minutes.
Turn off the heat. Flip steaks over. Add butter and thyme. Continuously spoon melted butter over steaks for 45 seconds.
Transfer the pan with steaks into the oven for 5-7 minutes. Remove steaks from oven and test that the temperature of thickest part of the steaks temperature is 135 degrees F for medium rare.
Transfer steaks to a cutting board. Let rest for 10-15 minutes. Slice steaks against the grain diagonally into 3/4 inch slices. Serve with your favorite vegetable and starch.
