Pan-Seared Thick-Cut Strip Steaks
From Cook's Illustrated [1]
Notes
Rib-Eye Steaks: Buy two thick steaks, and cut each in half.
Filet Mignon: Cut 2-pound roast into four steaks and press each piece to flatten.
Strip Steaks: Buy two thick steaks and cut each in half.
Rib-eye or filet mignon of similar thickness can be substituted for strip steaks. If using filet mignon, buying a 2-pound center-cut tenderloin roast and portioning it into four 8-ounce steaks yourself will produce more consistent results. If using filet mignon, increase the oven time by about 5 minutes. When cooking lean strip steaks (without an external fat cap) or filet mignon, add an extra tablespoon of oil to the pan. If desired, serve with a pan sauce, relish, or butter.
Ingredients
- 2 boneless strip steaks, 1 1/2 to 1 3/4 inches thick, about 1 pound each (see note above)
Kosher salt and ground black pepper
1 tablespoon vegetable oil
Directions
- Adjust oven rack to middle position and heat oven to 275°F. Pat steaks dry with paper towel. Cut each steak in half vertically to create four 8-ounce steaks. Season entire surface of steaks liberally with salt; gently press sides of steaks until uniform 1 1/2 inches thick. Place steaks on wire rack set in rimmed baking sheet; transfer baking sheet to oven. Cook until instant-read thermometer inserted in center of steak registers 90 to 95°F for rare to medium rare, 20 to 25 minutes, or 100 to 105 °F for medium, 25 to 30 minutes.
- Heat oil in 12-inch heavy-bottomed skillet over high heat until smoking. Place steaks in skillet and sear steaks until well-browned and crusty, about 1 1/2 to 2 minutes, lifting once halfway through to redistribute fat underneath each steak. (Reduce heat if fond begins to burn.) Using tongs, turn steaks and cook until well browned on second side, 2 to 2 1/2 minutes. Transfer all steaks to wire cooling rack and reduce heat under pan to medium. Use tongs to stand 2 steaks on their sides. Holding steaks together, return to skillet and sear on all sides until browned, about 1 1/2 minutes. Repeat with remaining 2 steaks.
- Transfer steaks to wire cooling rack and let rest, loosely tented with foil, for 10 minutes while preparing pan sauce [2]. Arrange steaks on individual plates, spoon sauce over steaks, and pepper to your liking; serve immediately.
More stories from Cook's Illustrated:
Pan Seared Flank Steak With Sriracha-Lime Butter [3]
Making Cheap Steak Tender (With Your Knife) [4]
Equipment Review: Steak Knives [5]
Information
- Category
- Main Dishes, Beef
- Cuisine
- North American
- Yield
- 4 steaks