How to Cook Strip Steak
User Reviews
4.9
How to Cook Strip Steak
Description
How to Cook Strip Steak explains the process for cooking two thick strip steaks about 1.5 inches thick on the stove to achieve a caramelized exterior. The steaks are first brought to room temperature for even cooking. After rubbing olive oil and seasoning with sea salt and freshly cracked black pepper, they are seared in a preheated pan over high heat to develop a crust. The heat is then lowered to medium-high to finish cooking, with timing guidelines provided for rare through well-done based on internal temperature. Butter and smashed garlic are added for basting, enriching the flavor and moisture.
A pan sauce is made using red wine and minced fresh rosemary to enhance the dish further. Alternatives to red wine such as fortified wines, broth, or water can be used in the sauce. The result is a richly seared steak with a flavorful butter baste and optional herbaceous sauce, ready to serve as a hearty main.
Following the temperature targets helps ensure the steak reaches your preferred level of doneness, avoiding over- or undercooking. The recipe offers practical seasoning and cooking advice suitable for home cooks preparing strip steaks with stovetop methods.
Ingredients
- 2 lbs strip steak 2 steaks about 1 1/2 inches thick
- olive oil
- salt sea salt and fresh cracked
- black pepper sea salt and fresh cracked
- 4 cloves garlic peeled and smashed
- 3 Tbsp butter
pan sauce
- 1/2 cup red wine drinking wine, not cooking wine
- rosemary fresh, minced
Instructions
- 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.
- Turn the heat down to medium high and add the meat to the hot pan. 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. Note: if your steak isn't done after the 3-4 minutes per side, keep flipping the steak every minute or so, until the internal temperature reaches your desired degree of doneness.
- 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.
pan sauce
- After removing the meat, deglaze the pan with the wine. You can use stock or even water if you don'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.
Notes
- Allow the steaks to rest at room temperature for about 30 minutes before cooking for even doneness.
- You can substitute the red wine in the pan sauce with fortified wines like sherry or vermouth, or use broth or water if you prefer to avoid alcohol.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 613 kcal
% Daily Value*
| Calories | 613kcal | 31% |
| Carbohydrates | 2g | 1% |
| Protein | 47g | 94% |
| Fat | 43g | 66% |
| Saturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 204mg | 68% |
| Sodium | 195mg | 8% |
| Potassium | 763mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 263IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 63mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
