Crown City Cooking | Seared Steak
The only steak recipe you’ll ever need!
- Two NY Strip steaks
- Salt & Pepper
- Heat a large pan on high, you want to get the pan searing hot before adding the steaks. A cast iron pan is ideal but for all of us budget chefs, a regular every day cooking pan will work.
- Add butter to the pan, let it melt down a bit but not completely.
- Place the steaks in the pan, adding salt and pepper to the exposed side. Let the steaks rest for eight to ten minutes before flipping if you enjoy a medium cut. From experience I can tell you cooking steaks for five or less minutes will leave you with a mostly raw chunk of beef. It’ll cook the outer layer a bit so that there is a dark, charred line running across the top but it’s a rareness only a power business person like Gordon Gecko would appreciate. For well steaks leave them in the pan for twelve to fifteen minutes on each side.
- Once you’ve reached your desired pinkness, remove the steaks and let rest for five minutes. Here’s a tip I learned from Alton Brown: place a smaller plate upside down on your serving plate and rest the steaks on that. That way the juices and blood run off and your dinner plate will be mostly dry when it comes time to eat.
Here’s a photo of my finished product. Since I like a medium cut steak, the sear ended up a nice brownish color. I unfortunately didn’t heed Alton Brown’s advice but that’s okay, the juices added a bit of flavor to the instant potatoes that accompanied these babies.
I hope you enjoy this recipe, post your results in the comment section!