HOW TO SEASON A NEW YORK STRIP STEAK RECIPES

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CAST-IRON SKILLET STEAK RECIPE: HOW TO MAKE IT



Cast-Iron Skillet Steak Recipe: How to Make It image

If you’ve never cooked steak at home before, it can be a little intimidating. That’s why I came up with this simple steak recipe that’s so easy, you could make it any day of the week. —James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Dinner

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 2 servings.

Number Of Ingredients 2

3 teaspoons kosher salt, divided
1 beef New York strip or ribeye steak (1 pound), 1 inch thick

Steps:

  • Remove steak from refrigerator and sprinkle with 2 teaspoons salt; let stand 45-60 minutes. , Preheat a cast-iron skillet over high heat until extremely hot, 4-5 minutes. Sprinkle remaining 1 teaspoon salt in bottom of skillet; pat beef dry with paper towels. Place steak in skillet and cook until easily moved, 1-2 minutes; flip, placing steak in a different section of the skillet. Cook 30 seconds and then begin moving steak, occasionally pressing slightly to ensure even contact with skillet., Continue turning and flipping until cooked to desired degree of doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-2 minutes.

Nutrition Facts : Calories 494 calories, FatContent 36g fat (15g saturated fat), CholesterolContent 134mg cholesterol, SodiumContent 2983mg sodium, CarbohydrateContent 0 carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 40g protein.

STRIP STEAK - SOUS VIDE RECIPES



Strip Steak - Sous Vide Recipes image

Highly marbled cuts like a grain-finished Prime-grade ribeye and strip should be cooked a few degrees Fahrenheit higher than leaner steaks like tenderloin, since their copious intramuscular fat helps keep them moist while delivering plenty of flavor. I prefer ribeyes and strip steaks cooked medium-rare to medium, around 129°F / 54°C to 135°F / 57°C. Fattier steaks also have natural insulation which means they'll take slightly longer to reach the correct internal temperature.Timings are all given for steaks one-and-a-half to two inches thick. For steaks one inch or less, initial cooking time can be shortened to 40 minutes. Steaks cooked under 130°F / 54.4°C should not be cooked longer than two-and-a-half hours at a time for food safety reasons.Very Rare to Rare: 120°F / 49°C to 128°F / 53°C;1 to 2 1/2 hoursMedium-rare: 129°F / 54°C to 134°F / 57°C;1 to 4 hours*Medium: 135°F / 57°C to 144°F / 62°C;1 to 4 hoursMedium-well: 145°F / 63°C to 155°F / 68°C; 1 to 3 1/2 hoursWell done: 156°F / 69°C and up; 1 to 3 hours *2 1/2 hours max if under 130°F / 54°C

Provided by J. Kenji López-Alt

Total Time 01 hours 00 minutes

Prep Time 005 minutes

Yield Ingredients for 2

Number Of Ingredients 12

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