I have a question.
Can you please give me the best way to prepare a 12 ounce NY STrip steak, about 1 1/2 inches thick to rae to medium rare? This would be cooked indoors. Thanks very much.
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5 Comments:
It should have read "rare to medium rare."
Phil at 12:51PM on 12/19/06
How about this: Coat it with olive oil, some fresh cracked black pepper and a tiny sprinkle of cinammon. Fry (medium-high heat) it for 2-4 minutes per side in a cast iron skillet, then put the skillet into a 375 degree oven for about 15 minutes to finish it. Pull the skillet out of the oven, let the steak rest on a plate, and deglaze the pan with some red wine. Bring it to boil until it thickens to a sauce consistency. Pour on top and voila. For checking doneness without a thermometer, use the touch test. At different doneness, the steak will feel like different parts of your palm. It works remarkably well.
smalera at 1:44PM on 12/19/06
Wow that sounds good smalera! I was going to suggest sprinkling with seasoned salt (Borsari original flavor is the best thing on earth) or a combination of sea salt and fresh ground pepper. Rest it on the counter with the spiced for about 15-20 minutes. Preheat broiler, broil 4 minutes on the first side, flip, add more seasoning, and broil 3 minutes on the second side. Rest the steak and then serve. A very simple but tasty preparation.
FKC at 2:14PM on 12/19/06
Thanks FKC. Your recipe sounds scrumptious, and you can't go wrong with a broil. I don't know if I've ever had Borsari salt. What's it like? Oh, but one thing-- I'm not sure if it's paranoia, but I tend not to salt steaks before cooking. I feel like that draws out moisture. Instead I like to salt the meat once it's been served. I really don't know if it makes a difference in moisture, but you can taste more of the (especially gourmet) salt.
smalera at 4:22PM on 12/19/06
Smalera - you can find the Borsari on Amazon, and in some Whole Foods usually by the meat case. The ingredients in the original flavor are (per the label) sea salt, fresh garlic, fresh basil, black pepper, fresh parsley, fresh rosemary, fresh nutmeg, fresh lemon peel. I've found it to be a great base for seasoning any grilled red meat, something that can be sauced or added to later, or eaten as is. I go through a lot of this stuff. There is a citrus and one other flavor (I forget the kind). Use them for poultry/fish more and also a mean salad dressing. All very fresh and natural, and very very (to me) yummy -- I can eat it right out of the jar on days when I'm down in the dumps.
I don't see as it makes a moisture difference in the steak. If you're cooking to medium rare/rare, it certainly won't make any moisture difference. If you are concerned, rub the meat with some olive oil before seasoning. I tend to not do that unless I"m working with a very lean cut of meat though.
Still, my next steak adventure will be your suggestion for sure. We always have some left over red wine hanging about.
:)
FKC at 12:40AM on 12/20/06