Best Strip Steaks The Kitchen Whisperer Recipes

THE PERFECT NEW YORK STRIP STEAK

The Perfect New York Strip Steak image

Reverse staging is the definitive way to cook thick steaks for a nice brown crust and a perfectly juicy interior. Slow-cook them in the oven to bring them up to temperature, then quickly sear the outsides by basting with hot butter, a French technique called "arroser."

Provided by Chris Pandel

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 New York strip steaks, 1 lb each, 1½ to 2 inches thick
Salt
1 tablespoon vegetable oil
3 tablespoons unsalted butter, divided
2 cloves garlic, skin on
1 sprig thyme
1 sprig rosemary

Steps:

Roast the steaks at low heat: Preheat oven to 275 degrees F. Season steaks generously with salt on all sides. Place steaks on a wire rack fitted over a rimmed baking sheet; this will ensure even airflow all around the steaks as they cook. Cook for 25-35 minutes, checking after 20 minutes, until internal temperature reaches 125 degrees F. (Note: Once the temperature reaches 80 degrees F, it will climb quickly.) For an accurate temperature, place the thermometer through the side into the center of the steak. When steak reaches 125 degrees F, let rest 10 minutes.
Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip steaks, drain off the fat, then cook another 1 minute, undisturbed. Meanwhile, gently smash the garlic cloves with the heel of your hand until you hear a crack, leaving the peels attached.Add 2 tablespoons of butter, garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and continually baste the steaks with the hot butter as it browns and gets foamy. Take the pan off the heat as you baste if the butter is browning too quickly or the herbs and garlic are starting to burn. Add remaining tablespoon of butter; once the first side is well-browned, flip the steaks and continue basting-a French technique called arroser-until the butter is no longer foamy. (Once the steaks have been flipped, Chef Pandel continues basting with his pan entirely off the heat; you may need to do the same, depending on the variables of stove temperature, pan, and the steaks themselves.) When it's no longer foamy, the butter has done its job and the steaks should be well seared with a nice crust. Check the temperature of the steaks: for medium-rare, the internal temperature should be 125 degrees F-130 degrees F. Remove steaks to the rack to rest, about 10 minutes. Serve right away.

NEW YORK STRIP STEAKS, THE KITCHEN WHISPERER

NEW YORK STRIP STEAKS, THE KITCHEN WHISPERER image

Categories Beef

Yield 2

Number Of Ingredients 26

Ingredients

2 1-1 1/2" thick cuts New York Steak, fat trimmed
1 Tbsp. Worcestershire
1-2 Tsp Montreal Steak Seasoning
2 Tbsp. butter
2 sprigs of fresh thyme
1 Tbsp. Olive Oil
Instructions
Pat the steaks dry.
Add 1 1/2tsp Worcestershire to the one side.
Add half of the seasoning and press down.
Flip the steak and add the remaining Worcestershire and seasoning.
All to sit at room temperature for 30 minutes.
Preheat oven to 400f.
Place a cast iron pan or stainless (oven safe) pan (NOT NON STICK!), over medium high heat.
Drizzle the olive oil onto the steak and flip to get all sides coated.
When the pan is super hot (add a few drops of water to it. If they dance around and evaporate almost immediately then you're good!) add the steaks. DO NOT FLIP yet.
Cook for 4-5 minutes or until a good crust forms.
Flip over and immediately shut off the heat to the pan.
Working fast add the sprigs of thyme and pats of butter on top.
Put the pan into the oven.
Cook per the 'doneness' in the Notes field.
When done, remove the pan from the oven and plate the steak.
Allow to rest for 5 minutes before cutting.
Notes
See below for times: Very Rare 4-5 minutes Rare 5-6 minutes Medium Rare 6-8 minutes Medium 7-10 minutes Well done Not Recommended
Seasoning: 3/4 tbsp garlic; 1/2 tbsp salt, 1 tbsp paprika, 3/4 tbsp pepper flakes, 1 tbsp black pepper.

Steps:

1. Pat the steaks dry. 2. Add 1 1/2 tsp Worcestershire to the one side. 3. Add half of the seasoning and press down. 4. Flip the steak and add the remaining Worcestershire and seasoning. 5. All to sit at room temperature for 30 minutes. 6. Preheat oven to 400 f. 7. Place a cast iron pan or stainless (oven safe) pan (NOT NON STICK!), over medium high heat. 8. Drizzle the olive oil onto the steak and flip to get all sides coated. 9. When the pan is super hot (add a few drops of water to it. If they dance around and evaporate almost immediately then you're good!) add the steaks. DO NOT FLIP yet. 10. Cook for 4-5 minutes or until a good crust forms. 11. Flip over and immediately shut off the heat to the pan. 12. Working fast add the sprigs of thyme and pats of butter on top. 13. Put the pan into the oven. 14. Cook per the 'doneness' in the Notes field. 15. When done, remove the pan from the oven and plate the steak. 16. Allow to rest for 5 minutes before cutting.