Dual Skillet Magic: The New York Strip Experience with Stainless Steel & Cast Iron

What is reverse searing?

Reverse searing is a two-step cooking technique that upends the typical steak-searing procedure. This method bakes the steak at a low temperature first, then quickly sears it at a high heat. This is as opposed to starting with a sear and finishing in the oven. This approach yields an evenly cooked, juicy steak topped with a beautiful, crispy layer—the ultimate dream for steak lovers. Not to forget the added benefit of significantly reduced smoke during cooking, a perk that home cooks will undoubtedly appreciate.

The New York Strip: An Excellent Candidate

Choosing the perfect steak for reverse searing often boils down to personal preference and the varying characteristics of different cuts. Given the slow, low-temperature cooking step, thicker pieces of steak are generally better suited for reverse searing, and a high quality, thick New York Strip fits the bill perfectly.

Known as a strip steak, the New York Strip is a cut from the short loin of a cow. It holds a special place in the hearts of steak enthusiasts due to its exceptional marbling, robust flavor, and perfect balance of tenderness. These attributes make it a prime candidate for the reverse sear method. I like it especially because it has a really lean bulk of steak, and also a juicy, tasty cap of fat that we can render.

The slow, low-temperature cooking process allows the fats in the well-marbled New York Strip to render gradually, infusing the meat with a richness that enhances its inherent tenderness. A final high-heat sear produces a beautifully browned crust, providing a tantalizing textural contrast to the tender interior.

While the New York Strip is an excellent choice for reverse searing, other steak cuts, such as ribeye, T-bone, and filet mignon, can also be successfully reverse seared due to their thickness and marbling. Each of these cuts brings a distinct flavor and textural profile to the table.

Cast Iron vs. Stainless Steel

Even though both stainless steel and cast iron pans are excellent for searing steaks, they have unique characteristics that can influence the cooking process and the final product.

Cast Iron Skillets

• PROS

Cast iron skillets are well-known for their excellent heat retention and even heat dispersion. When a cast iron pan gets heated, it stays hot, which makes it excellent for creating that lovely, caramelized crust on your steak that is the trademark of a fantastic sear. This crust not only adds texture but also enhances the flavor of the steak due to the Maillard reaction, a chemical reaction that occurs in the presence of heat between amino acids and reducing sugars.

Cast iron pans may also be used on the stovetop and in the oven, making them ideal for the reverse searing process, which necessitates both forms of cooking.

• CONS

Cast iron pans, on the other hand, take longer to heat up and require frequent seasoning to maintain their nonstick characteristics. They are also heavier, which may make handling them more difficult.

Stainless Steel Cookware

• PROS

Conversely, stainless steel pans are lighter and easier to handle.

Moreover, stainless steel pans handle acidic foods better than cast iron, which can react with acidic ingredients and impart a metallic taste.

• CONS

Stainless steel pans heat up faster than cast iron but do not retain heat as well, which could lead to uneven cooking if not carefully managed.

Stainless steel pans are excellent for achieving a good sear, but due to their lower heat retention, they generally do not produce the same level of browning as cast iron pans.

Unleashing Culinary Brilliance: Enhancing Your Steak Cooking Experience

• Quality of the Steak: The quality of the steak is crucial. Opt for a high-quality, preferably dry-aged, thick cut New York Strip steak. It should have a good amount of marbling (the little white flecks of fat within the meat), which will melt during cooking and add flavor.
• Temperature Monitoring: Use a good quality instant-read thermometer or a probe thermometer. Don't guess the doneness of your steak by time alone - always check the temperature to ensure you cook it to your liking.
• Seasoning: Don't skimp on the salt. Season generously with kosher salt, as this will not only enhance the flavor but also aid in forming a nice crust when searing.
• Resting the Steak: Rest your steak both before and after searing. Resting before searing helps to bring the steak to room temperature for even cooking. Resting after searing allows the juices to redistribute throughout the steak, preventing them from running out onto your plate when you cut into it.
• Preheating the Skillet: Make sure your cast iron skillet is very hot before you add the steak. This ensures a nice, flavorful crust forms quickly, without overcooking the inside of the steak.
• Basting: While the steak is searing, baste it with the butter and oil mixture. This not only adds flavor but also helps to cook the steak evenly by enveloping it in a layer of hot fat.
• Aromatics: Rosemary are optional, but they add a wonderful flavor to the steak. Feel free to experiment with other herbs or spices to suit your taste.