Best Way To Cook Strip Steak Indoors Food

HOW TO COOK STRIP STEAK

Steps:

• 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.
• Add the meat to the hot pan and 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.
• 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.

THE PERFECT NEW YORK STRIP STEAK

Steps:

• Roast the steaks at low heat: Preheat oven to 275 degrees F. Season steaks generously with salt on all sides. Place steaks on a wire rack fitted over a rimmed baking sheet; this will ensure even airflow all around the steaks as they cook. Cook for 25-35 minutes, checking after 20 minutes, until internal temperature reaches 125 degrees F. (Note: Once the temperature reaches 80 degrees F, it will climb quickly.) For an accurate temperature, place the thermometer through the side into the center of the steak. When steak reaches 125 degrees F, let rest 10 minutes.
• Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip steaks, drain off the fat, then cook another 1 minute, undisturbed. Meanwhile, gently smash the garlic cloves with the heel of your hand until you hear a crack, leaving the peels attached.Add 2 tablespoons of butter, garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and continually baste the steaks with the hot butter as it browns and gets foamy. Take the pan off the heat as you baste if the butter is browning too quickly or the herbs and garlic are starting to burn. Add remaining tablespoon of butter; once the first side is well-browned, flip the steaks and continue basting-a French technique called arroser-until the butter is no longer foamy. (Once the steaks have been flipped, Chef Pandel continues basting with his pan entirely off the heat; you may need to do the same, depending on the variables of stove temperature, pan, and the steaks themselves.) When it's no longer foamy, the butter has done its job and the steaks should be well seared with a nice crust. Check the temperature of the steaks: for medium-rare, the internal temperature should be 125 degrees F-130 degrees F. Remove steaks to the rack to rest, about 10 minutes. Serve right away.

GRILLED STEAKS (INDOORS)

Steps:

• Heat grill pan to very very hot.
• Rub seasoning evenly onto steaks then drizzle with olive oil and let it marinate for 10 minutes at room temperature.
• Place steaks in pan searing the steaks for 2 to 3 minutes on each side.
• After the steaks are seared, reduce the heat to moderately hot to hot and continue cooking the steaks to a desired doneness using the timing suggestions below.
• Transfer the steaks to a platter, and let rest 5 minutes before slicing and serving.
• Cooking times below include the initial searing time. Give filet mignon one minute less to cook than other steaks.
• DO NOT OVERCOOK.
• For best results, check the internal temperature for doneness with an instant-read thermometer a couple of minutes before the end of suggested cooking time.
• Thickness and Times for Rare (120-130°F):.
• 1 inch 8 minutes;.
• 1 1/4 inches 10 minutes;.
• 1 3/4 inches 12 minutes;.
• Thickness and Times for Medium Rare (130-140°F).
• 1 inch 10 minutes;.
• 1 1/4 inches 12 minutes;.
• 1 3/4 inches 14 minutes;.
• Thickness and Times for Medium (140-150°F):.
• 1 inch 13 minutes;.
• 1 1/4 inches 15 minutes;.
• 1 3/4 inches 17 minutes;.
• Thickness and Times for Medium Well (150-160°F):.
• 1 inch 18 minutes;.
• 1 1/4 inches 20 minutes;.
• 1 3/4 inches 22 minutes;.