strip steak

Cook your strip steaks like the best steakhouses. A little pan sear on the stovetop, then cook your steak in the oven to your taste. The best results are easy with these simple step by step photo instructions.

Pan Seared Oven Roasted Strip Steak

salt and pepper

Allow the steaks to rest at room temperature for 30-60 minutes if you have time. Preheat oven to 400° convection or 425° conventional is preferred, but you may adjust this some for your needs,

Trim and season steaks to your taste with coarse salt and pepper. I use 7:2:2 (my homemade seasoning) or use a seasoning of your choice.

In an oven-safe pan (I used my 10-inch cast iron) over medium-high heat, melt one tablespoon of butter or use oil. Some prefer oil at this point due to the lower smoke point of butter, but I have never had a problem.

When hot, sear both sides of the steaks for 2-3 minutes. Sear close to the final color you want. Transfer pan to the preheated oven.

Now comes the variables. The steak thickness, how long you seared, and the true temperature of the oven. It takes about 7-8 minutes to get to about 145° (medium). Remove from the oven and allow to rest for a few minutes before serving. COOK TO THE TEMPERATURE, NOT BY TIME ALONG.

Remember that you may get a few more degrees after removal from the oven.

This New York strip steak is seared steak that&#x27;s cooked to golden brown, then topped with a garlic and herb butter. An easy dinner recipe that tastes like it came from a steakhouse, but can be made in the comfort of your own home.

New York Strip Steak with Garlic Butter

New York strip steaks (8-10 ounces each)

butter

garlic

thyme

Let the steaks sit at room temperature for 20 minutes.

Preheat the oven to 450 degrees F. Season the steaks on both sides with salt and pepper to taste.

Heat a heavy pan such as a cast iron skillet over high heat.

Add the oil to the pan. Place the strip steaks in the pan in a single layer.

Cook for 3-4 minutes per side or until deep golden brown.

Add the butter to the pan. After the butter has melted, add the garlic cloves and thyme sprigs to the pan. Stir to combine.

Spoon the butter mixture over the steaks. Insert a probe thermometer into the thickest part of one of the steaks.

Place the meat in the oven and bake for 5-7 minutes or until the thermometer registers 140 degrees F for a medium steak.

Remove the pan from the oven. Let the steak rest for 5 minutes. Spoon the pan drippings over the steak, then slice and serve immediately.

https://content.jwplatform.com/videos/KP9wv72K.mp4

This New York strip steak is seared steak that's cooked to golden brown, then topped with a garlic and herb butter. An easy dinner recipe that tastes like it came from a steakhouse, but can be made in the comfort of your own home.

New York Strip Steak

I have 4 techniques that show how to cook the best steak. You will learn how to reverse sear a steak for the most even cooking you can imagine. Sous vide steak to the exact temperature you want. Pan sear a thick steak and baste it with garlic butter. Also a skirt steak recipe with salsa verde.

4 Ways How To Cook Steak At Home

smoked paprika, ancho chile powder, cumin

cayenne pepper

Kosher salt

Avocado or grapeseed oil

Kosher salt & fresh cracked pepper

unsalted butter

garlic (lightly smashed)

skirts each)

Coffee spice rub

Salsa verde

For the reverse sear steak, make the spice rub by combing the smoked paprika, ancho chile powder, cumin, and cayenne pepper. Mix well and season the steaks with a generous pinch of salt and spice rub on all four sides of the steak. At this point you can marinate the steak uncovered overnight in the fridge on a wire rack set inside a sheet tray. This will allow the salt and spices to penetrate down deep in the meat.  Or you can let the steak sit at room temperature on the wire rack for 30-60 minutes. Pre-heat oven to 275 F and insert a digital probe thermometer horizontally into the center and deepest part of the steak. Cook the steak on the wire rack set on the sheet tray with tin foil underneath until the internal temperature reaches 115 F. This will take about 30-40 minutes and the steak will be perfectly medium-rare after it sears in the pan.

Remove the steak from the oven and allow to rest for a few minutes while you pre-heat a cast iron pan

just below high heat. After 3-4 minutes, add enough oil to coat the bottom of the pan, remove the thermometer and add the steak. Push down on the steak for 10 seconds so it makes maximum contact with the pan and sear for 60 seconds, or until nice and crusty. Flip and repeat on the second side, using the tongs to push the steak down. Flip the steak on all sides to sear it all around. Remove steak from pan and allow to rest for 5 minutes. Slice and enjoy!

For the sous vide steak, set the immersion circulator to 125 F for medium rare, and add enough water to a pot. Season the steak with a generous pinch of salt and pepper all over and place inside of a good quality zip top bag. Place 3 sprigs of thyme on top of the steak and seal the bag almost all the way. If cooking more than one steak, only use one steak per bag. Place the bag in the pot of water and use water displacement to push all the air out of the bag and then seal it up. Watch the video to see how I do this. Cook for 2.5 to 3 hours, making sure the steaks are submerged in the water, I like to clip the bag to the side of the pot. Remove steaks from the water and the bags. Pre-heat a cast iron pan just below high heat for 3-4 minutes. Pat the steaks dry with paper towels and make sure to remove as much moisture as possible. Season the steak with a touch more salt on both sides, add enough oil to coat the bottom of the pan, and sear the steak on all sides for about 1 minute, or until crusty and golden. Allow the steak to rest for 5 minutes, slice and enjoy!

For the pan seared steak, season the ribeye or strip with a generous amount of salt and pepper on both sides and allow to sit at room temperature for 30 minutes. Pre-heat the cast iron pan in a 500 F oven for 30 minutes so it can evenly heat up. Remove pan from oven and place medium-high heat. Add enough oil to coat the bottom of the pan and add the steak. Push down for a few seconds so the steak makes good contact with the pan and cook for 2 minutes. Flip and cook another 2 minutes. Flip the steak back to the first side and turn the heat down to medium-low, cook another 2 minutes. Flip and immediately add butter on top of the steak along with the smashed garlic and thyme. Cook for 1-2 minutes more, constantly basting the steak with the melted butter using a spoon. Remove from heat and let the steak rest for 5 minutes and then enjoy!

For the skirt steak, make the coffee spice rub by combining the ingredients in a small bowl and mix well. Season both sides of the skirt steak with a generous pinch of salt and some of the spice rub. Allow to sit at room temperature for 20-30 minutes. Pre-heat a cast iron pan over medium-high for 3 minutes, add enough oil to coat the bottom, allow it to heat up for 30 seconds, then add the steak. Allow to cook undisturbed for 3-4 minutes then flip and cook another 3-4 minutes, or until your liking. Allow the steak to rest 3-5 minutes, slice the steak against the grain and serve with the salsa verde. Enjoy!

This kitchen basics video is going be epic, because it's all about how to make the best steak of your life. I have 4 techniques and steak recipes for you to make at home. Each steak recipe is easy to make and will help show you how to make the best steak ever. The first method is a reverse seared strip steak that is cooked in the oven and then finished in a hot cast iron pan. This helps the strip steak cook evenly and prevent the sear mark from going to deep. Next up is a sous vide strip steak recipe that is really easy and will cook up and be the most juicy strip steak you my have ever tried. The pan seared ribeye steak is really easy to make, and is incredibly crusty on the outside and very juicy inside. You cook the ribeye steak in the cast iron pan and flip it every 2 minutes and then finish it with butter, garlic, and thyme. Last up, we make a spice crusted skirt steak recipe cooked in a hot cast iron pan, and finished with a zesty salsa verde. Let me know which technique is you favorite and make sure to share this video..it was a beast to make! Big thanks to True Aussie Beef & Lamb for providing the meat! Much Love..Bobby, Dessi, & Art XOXO

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Macros per 1 ounce of strip steak:
61 calories
4.1 grams of fat
0 carbs
7 grams of protein
0 fiber

Macros per 1 ounce of ribeye steak:
77 calories
5.3 grams of fat
0 carbs
7 grams of protein
0 fiber 

Macros per 1 ounce of skirt steak:
67 calories
4 grams of fat
0 carbs
7 grams of protein
0 fiber

Macros for all the salsa verde:
501 calories
0.89 grams of net carbs
1 total grams of carbs
56 grams of fat
0 protein
0 fiber  

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4 Ways To Cook The Best Steak Of Your Life - Bobby's Kitchen Basics

Tender juicy strip steak cooked in a cast iron skillet on the stove, with a simple garlic butter wine pan sauce.

How to Cook Strip Steak

lbs strip steak (2 steaks about 1 1/2 inches thick)

olive oil

sea salt and fresh cracked black pepper

garlic,

Tbsp butter

red wine (drinking wine, not cooking wine)

fresh rosemary, minced

Set your steaks out on the counter for 30 minutes before cooking.  This allows the internal temperature to come up slowly, and allows the meat to cook more evenly.

Rub the steaks on both sides with olive oil, and season with sea salt and pepper, both sides.  Preheat your pan over high heat.  This will allow you to get that great outdoor grill sear right on the stove top.

Add the meat to the hot pan and LEAVE IT in place so it can get fabulous caramelization.  Cook for 3-4 minutes per side or until the meat is done to your taste.  For a rare steak, cook to 125 degrees F, Medium Rare to 135 degrees F, Medium to 145 degrees F, Medium Well 155 degrees F, Well Done to 160 degrees F.  

Add the butter and garlic to the pan and baste the meat a few times.

Remove the meat to a plate, tent with foil and let rest for 5-10 minutes while you make a quick pan sauce.

Slice the steak, against the grain, into thin slices.

After removing the meat, deglaze the pan with the wine.  You can use stock or even water if you don&#x27;t want to use alcohol, but I recommend the alcohol for best flavor.  Much of the alcohol will burn off as you cook the sauce, anyway.

Add the minced rosemary and boil the sauce until reduced and thickened.  Remove the garlic cloves.  Taste to adjust the seasonings and serve drizzled over the sliced steak.

pan sauce

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. I&#x27;ll give you the tools to cook a better-than-restaurant quality strip steak at home.

Strip Steak

strip

black pepper

Tablespoons salted butter (softened)

Worcestershire sauce

fresh thyme leaves (or 1/2 teaspoon dried thyme leaves)

Season the strip steaks.

Season the strip steaks. 30 minutes prior to grilling, remove your steaks from the refrigerator, season on both sides with the coarse salt and allow to come up in temperature.

Preheat the grill.

Preheat the grill. Preheat your grill to High heat. You&#039;re looking for temperatures around 900 degrees F on the grill grates.

Make the compound butter.

Make the compound butter. Combine all ingredients for the compound butter in a small bowl. Place one spoonful of butter directly on your serving platter underneath where each steak will be placed. Do this before you get your steaks on the grill so when they come off, you can set each steak on a spoonful of the butter. Set aside the remaining butter for the top of the grilled strip steaks.

Grill the steaks.

Grill the steaks. Place the steaks directly on the grill grates at a diagonal. For a medium rare steak, cook 2-3 minutes, then rotate 45 degrees and grill for 2-3 more minutes.

Finish grilling the steaks to your preferred doneness.

Finish grilling the steaks to your preferred doneness. Flip the steaks over, cook 2-3 minutes, then rotate 45 degrees and grill for 2-3 more minutes. Increase or decrease cooking time as needed to reach ideal internal doneness. For a rare steak, cook to 125 degrees F, Medium Rare to 135 degrees F, Medium to 145 degrees F, Medium Well 155 degrees F, Well Done to 160 degrees F. 

Place the steaks on the resting butter.

Place the steaks on the resting butter. Remove the steaks from the grill and set each steak on the dollop of prepared compound butter.

Rest the steaks before slicing and eating.

Rest the steaks before slicing and eating. Let the steak rest for at least 8-10 minutes before slicing. Sprinkle with the black pepper just before serving.

https://www.youtube.com/watch?v=ABRWTlbXbfQ

RECIPE HERE: https://heygrillhey.com/strip-steak/
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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. In this post, I’ll give you the tools to cook a better-than-restaurant quality strip steak at home.

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00:00:36 - How to season steak
00:01:14 - How to make finishing butter
00:01:50 - Steaks on the grill
00:03:10 - How to use resting butter
00:04:07 - How to slice steak

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Ingredients
2 Strip Steaks
Coarse Kosher or sea salt
coarse ground black pepper

Garlic Thyme Compound Butter (optional)
4 Tablespoons salted butter softened
2 cloves minced garlic
1 teaspoon Worcestershire sauce
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme leaves

Instructions

30 minutes prior to grilling, remove your steaks from the refrigerator, season on both sides with the coarse salt and allow to come up in temperature.

Preheat your grill to High heat. You're looking for temperatures around 900 degrees F on the grill grates.

Combine all ingredients for the compound butter in a small bowl. Place one spoonful of butter directly on your serving platter underneath where each steak will be placed. Do this before you get your steaks on the grill so when they come off, you can set each steak on a spoonful of the butter. Set aside the remaining butter for the top of the grilled strip steaks.

Place the steaks directly on the grill grates at a diagonal. For a medium rare steak, cook 2-3 minutes, then rotate 45 degrees and grill for 2-3 more minutes.

Flip the steaks over, cook 2-3 minutes, then rotate 45 degrees and grill for 2-3 more minutes. Increase or decrease cooking time as needed to reach ideal internal doneness. For a rare steak, cook to 125 degrees F, Medium Rare to 135 degrees F, Medium to 145 degrees F, Medium Well 155 degrees F, Well Done to 160 degrees F. 

Remove the steaks from the grill and set each steak on the dollop of prepared compound butter.

Let the steak rest for at least 8-10 minutes before slicing. Sprinkle with the black pepper just before serving.

How to grill the best New York Strip Steak of your LIFE!

This Carne Asada steak salad is made with everything I love – juicy steak, pico de gallo, Monterey Jack cheese and guacamole. Inspired by my favorite taco salad, it's quick, tasty, low-carb and high in protein which fills you up and leaves you satisfied.

Carne Asada Salad

beef Strip Steak Boneless (1 inch thick, trimmed (about 10 ounces))

garlic (minced)

cumin

salt

black pepper (to taste)

greens

pico de gallo ((store bought or recipe here))

Monterrey Jack

lime

jalapeno (optional)

Rub garlic all over meat then season with salt, cumin and black pepper.

To broil, place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil about 3 minutes on each side for medium rare to medium. To grill, heat the grill and oil the grates. When hot, grill over medium-high heat about 3 minutes on each side for medium rare to medium. To cook in a skillet, Heat a skillet over high heat and let the skillet get very hot. When it's hot, spray with oil and cook the steaks about 3 minutes on each side for medium rare to medium.

Squeeze juice from 1 lime wedge over each steak. Slice Steaks into thin slices.

To serve, divide the lettuce, pico de gallo, cheese and guacamole between two plates.

Serve with steak; garnish with lime wedges and jalapeño, if desired.

This Carne Asada steak salad is made with everything I love – juicy steak, pico de gallo, Monterey Jack cheese and guacamole.


https://www.skinnytaste.com/carne-asada-steak-salad/
9 SP 390 Calories

Carne Asada Steak Salad Recipe

Strip Steak with Mushroom Risotto

Creekstone Farms Prime Strip Steak

Cattleman’s Grill California Tri-Tip Steak Seasoning, fine ground

Saica Sicilian Extra Virgin Olive Oil

shallot,

(about 6 oz) portobello mushrooms, diced

arborio rice

white wine

chicken stock

pecorino romano cheese, finely grated

Fill the firebox of your Kamado Joe Kettle Joe with lump charcoal. Light the charcoal and build a hot coal bed, stabilizing the temperature of the grill around 500ºF with the grill set up for direct grilling. Bank the majority of the coals toward the back of the grill for two zone cooking.

Preheat a Lodge 10” Cast Iron Skillet on the grill.

Place a quart of chicken stock in a small sauce pot and bring to a simmer. Keep warm, covered, on the grill.

Season your steak with Cattleman’s Grill California Tri-Tip Steak Seasoning, ground in a spice grinder.

Sear the steak on both sides inside the skillet. Cook until the internal temperature reaches 120ºF. Remove from the grill .Wrap in foil and set aside.

Melt one tablespoon of butter and one tablespoon of Saica Sicilian Extra Virgin Olive Oil in the skillet with the fond from the steak. Add the shallots to the skillet and cook briefly (one minute). Add the diced portobello mushrooms. Cook until browned and softened. Remove the shallots and mushrooms from the skillet.

Drizzle another tablespoon of Saica Sicilian Extra Virgin Olive Oil in the skillet. Add the rice and toast for a minute, stirring frequently.

Add the wine to the skillet and cook until it is almost entirely reduced out (skillet nearly dry). Stir in the garlic and let cook for about 30 seconds.

Ladle in the hot chicken stock, about 1/2 cup at a time, stirring constantly until the liquid has been absorbed. Continue adding 1/2 cup of liquid at a time until the rice is softened and a creamy sauce is formed.

Stir in the cheese and last tablespoon of butter.

https://www.youtube.com/watch?v=v8otYxBZLV0

Chef Tom cooks up the most delicious rice dish over a charcoal fire on the Kamado Joe Kettle Joe, with a truly impressive steak. This is Strip Steak with Mushroom Risotto.

Strip Steak with Mushroom Pan Sauce

For the Steaks

(8-ounce) NY strip steaks

Neutral oil,

For the Mushroom Sauce

neutral oil,

mushrooms,

beef stock

Dijon mustard

salt and pepper,

This is BEST and easiest way to make a perfectly cooked steak that will rival your favorite steakhouse. Seared in a cast iron and seasoned with garlic and butter, this steak will knock your socks off with flavor and is unbelievably simple to make!!

Cast Iron Strip Steak with Garlic Butter

(cut

tbsp butter

tsp pepper

Season

At least 40 minutes, and up to 2 hours, before cooking, season each steak evenly on all sides with the salt and pepper and refrigerate, uncovered, until time to cook.

Heat

Heat the pan over medium high to high heat until hot, then add the oil.

Cook

Add steak to the hot skillet and let cook 3-4 minutes on the first side without touching it.

Flip

Then flip each steak and turn the heat to low. Spread the crushed garlic  on the top of each steak (cooked side) and top with a pat of butter and fresh thyme.

Finish

Cover the pan with a lid and cook 5-10 more minutes until it reaches your desired level of doneness measured by temperature (see chart below.) Before removing from the heat, spoon the melted butter from the pan back over the top of the steak

Rest

Remove from heat, cover with foil, and allow to rest for 15 minutes before serving.

I made this with flank steak.  It was absolutely delicious!  I will certainly make it again.

A technique for mastering the perfect strip steak that only requires a skillet. The fast-flip method, where you flip the steak every 2 minutes, cooks a perfect steak every time.

Diamond kosher salt

Black pepper

salt Flakes

Prep the steak. Trim down the fat on the side for more even contact with the skillet. Heavily season with kosher salt at least 45 minutes before cooking, or preferably 24 hours ahead of time. Then place in the refrigerator uncovered on a cooling rack until it&#39;s time to cook.

Remove the steak from the refrigerator and pat dry with a paper towel. Season with pepper.

Sear the steak. Place the cold steak in a cold skillet and turn the heat to high. Set your timer for 2 minutes. After 2 minutes, flip the steak and reduce the heat to medium-low.

Continue flipping every 2 minutes until the internal temperature reaches 130° F to 134° F for medium-rare, about 10 to 14 minutes total. Start testing the temperature after about 8 minutes with an instant-read probe meat thermometer by going through the side (not the top) to get an idea how much longer it will cook.

Sear the sides of the steak briefly toward the end of the cook.

Remove the steak from the skillet and rest for 5 minutes uncovered on a cutting board. Slice against the grain and sprinkle with a little finishing salt. Or leave whole. Enjoy!

I am so impressed with this method I can hardly even stand it. It’s just me and I can’t eat a whole steak in one sitting - I crossed my fingers and cut a 1”, 3/4 lb. NY strip steak in half cross-wise after I’d salted then refrigerated it uncovered for 20 hours. (Wrapped the other half and put it in the freezer.) Used a cast iron skillet, folllowed your directions, took it off at 135 degrees, let it rest and had the most perfect steak I’ve ever made, bar none. I still couldn’t quite finish - had the last few bites cold and that was the best leftover steak I’ve ever had, as well. 
Thanks!

This is perfection!  I didn’t salt the steaks until just before cooking them.  4 NY Strips cooked according to the 2 min directions with a thermometer and the steaks came out perfect.  $95 worth of steaks, thank you for this great method!

Came out perfectly. Was always told to cook fully on one side and flip it only once. This felt more comfortable, and I'm much happier with the results. Thank you for all the great tips!

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