Brace yourself for a captivating culinary adventure as we present the technique of reverse searing a New York Strip steak using either Stainless Steel or Cast Iron skillets. This recipe illustrates a distinctive and savory method of preparing New York Strip Steaks, harnessing the unique qualities of two varied skillet types to secure a flawless sear and an irresistibly tantalizing flavor.
2 New York Strip Steaks (approximately 1.5 inches thick)
2 tablespoons of Avocado Oil
2 teaspoons of Espelette Pepper (optional)
1/3 cup of Butter
10 cloves of Garlic
Salt and Pepper, to taste
Quality of the Steak: The quality of the steak is crucial. Opt for a high-quality, preferably dry-aged, 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.
4 servings per container
Amount Per Serving | ||
---|---|---|
Calories |
750 |
|
% Daily Value* | ||
Total Fat 50 g | 77 % | |
Saturated Fat 20 g | 100 % | |
Trans Fat O g | ||
Cholesterol 223 mg | 74 % | |
Sodium 487 mg | 21 % | |
Total Carbohydrate 223 mg | 74 % | |
Dietary Fiber 0 g | 0 % | |
Total Sugars 0 g | ||
includes 0 g Added Sugards | 0 % | |
Protein 68 g |
Vitamin D 0 mcg | 0 % | |
Calcium 51 mg | 4 % | |
Iron 8 mg | 44 % | |
Potassium 692 mg | 15 % |
*The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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