![]() ![]() Steaks are best served immediately, so I don’t recommend making them ahead. This makes the strip steak more tender and easier to chew. This would cause them to overcook, so transfer to a plate and rest there instead. Do not rest steaks in the cast iron pan.After cooking, resting before cutting lets the juices settle, so your steak is juicy and tender, not dry. Use the temperature and time chart above as a guide. You set the temp you want, and it will beep when the steaks reach that temperature. Use a probe thermometer to get the perfect steak temperature every time.Move the steaks only when you are ready to flip them. When you pan sear NY strip, you need prolonged contact with the pan to get good browning (or grill marks if using a grill pan). The inside will finish cooking in the oven. Steaks do not need to be cooked through when searing on the stove.I highly recommend using cast iron, because it conducts heat well and will give you that nice sear. You can get the one I use here, but otherwise a cast iron skillet works fine as well. ![]() This is not required, but I love the look and taste you get from doing this.
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