Steak can be one of the most intimidating foods to cook because it can become overcooked and dry very easily. The truth is steak is not hard to cook at all! But you can make this recipe with almost any cut of steak.
Here are my top tips for a pan seared steak that is caramelized on the outside, and juicy in the middle. We make a lot of steak in our house, and because we live in the Northeast, outdoor grilling is out of the question for much of the year. I recently experimented with a few of them to see if I liked new methods better. And of course, you can cook it more if you prefer a more well done steak.
Strip steak also called a New York Strip Steak, or New York Strip is a beautiful cut of beef that requires little more than high heat, simple seasoning, and some solid technique. A strip steak is cut from the short loin of the cow. Strip steaks are best when they are well-marbled with nice, white fat weaving through the muscle of the steak.
This site contains Amazon affiliate links which earn a small commission but does not increase price. I have a lot fun getting into conversations with the workers at Whole Foods. Although they sell some of the best meat around, including local grass-fed steak and high-priced slowly aged beef, it seems that a more than normal percentage of folks who work there are vegetarians, if not vegans.
This isn't steakhouse steak; it's your-house steak, ideal for home cooks who want fast weeknight meals. The rules are simple: buy boneless cuts they cook evenlythinner steaks they cook through on top of the stovedry them well to maximize crustthen salt and sear them in an insanely hot, preferably cast-iron pan. The recipe here is a radical departure from the conventional wisdom on steak, which commands you to salt the meat beforehand, put it on the heat and then leave it alone.
There's no better way to do steak than a good ole' reverse sear. This NY strip steak is seasoned with our Traeger Beef Rub, smoked and seared hot for melt-in-your-mouth perfection. Print Recipe. I'm ready to joinwood-fired enthusiasts to receive free recipes each week.
Searing a steak is great for flavor. How you do your browning is key, because while brown is good, gray is bad. Gray is the sad, unintentionally over cooked portion of the interior of the steak.