Pan-Seared Thick-Cut Strip Steaks

Ingredients

2 (1-pound) boneless strip steaks, 1-1⁄2 to 1-3⁄4 inches thick
Salt and pepper
1 tablespoon vegetable oil
1 recipe pan sauce, relish, or butter (optional) (recipes follow)

Instructions

Adjust oven rack to middle position and heat oven to 275 degrees. Pat steaks dry with paper towels. Cut each steak in half vertically to create four 8-ounce steaks. Season steaks with salt and pepper; gently press sides of steaks until uniform 1-1⁄2 inches thick. Place steaks on wire rack set in rimmed baking sheet. Cook until meat registers 90 to 95 degrees (for rare to medium-rare), 20 to 25 minutes, or 100 to 105 degrees (for medium), 25 to 30 minutes.
Heat oil in 12-inch skillet over high heat until just smoking. Place steaks in skillet and sear until well browned and crusty, about 1-1⁄2 to 2 minutes, lifting once halfway through cooking to redistribute fat underneath each steak. (Reduce heat if fond begins to burn.) Using tongs, turn steaks and cook until well browned on second side, 2 to 2-1⁄2 minutes. Transfer all steaks to clean wire rack and reduce heat under pan to medium. Use tongs to stand 2 steaks on their sides. Holding steaks together, return to skillet and sear on all sides until browned, about 1-1⁄2 minutes. Repeat with remaining 2 steaks.
Transfer steaks to wire rack and let rest, tented loosely with aluminum foil, for 10 minutes while preparing pan sauce, if using. Arrange steaks on individual plates and spoon sauce over steaks; serve.

Pan-Seared Thick-Cut Strip Steaks

Ingredients

Instructions

Tags

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