Pan Seared Oven Roasted Strip Steak Food

CAST IRON PAN-SEARED STEAK (OVEN-FINISHED)

Steps:

• Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Refrigerate, uncovered, for 45 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let reach room temperature, at least 15 minutes.
• Heat olive oil in a cast-iron skillet over high heat.
• Place steaks on a clean work surface and generously rub with steak seasoning and black pepper.
• Cook steaks in the hot skillet until lightly browned on the bottom, 2 1/2 minutes. Flip and cook until browned on the other side and red in the center, about 2 minutes more. Place skillet, with steaks, into the oven.
• Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C).
• Remove steaks from oven; season with salt. Let sit for 5 minutes before serving.

PAN SEARED STEAK (FROM ALTON BROWN)

Steps:

• Remove steak(s) from fridge and start bringing them to room temperature.
• After 30 to 45 minutes, place a 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees F.
• When oven reaches temperature, remove the pan and place it on a burner over high heat.
• Coat steak(s) lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
• Immediately place steak(s) in the middle of the hot, dry pan. Cook 30 to 60 seconds without moving. Turn the steak(s) with tongs and cook another 30 to 60 seconds, then put the pan straight into the oven for 3 to 5 minutes. Flip steak(s) and cook for another 3 to 5 minutes. (The time in the oven depends on how rare you like your steaks. The time given is for medium, but depends on number of steaks, etc. as well.)
• Remove the steak(s) from the pan, cover loosely with foil, and rest for 2 minutes.
• Serve whole or slice thin and fan onto plate.

HOW TO COOK A PERFECT NEW YORK STRIP STEAK

Steps:

• If you have a few days, salt steak and place uncovered on open rack to dry out. If you don't have days, salt at least for 45 minutes.
• Preheat oven to 375 degrees F.
• Heat frying pan on medium to medium high heat for a few minutes. Add small amount of oil.
• Heat a few more minutes.
• Use paper towel to make sure steak is dry.
• Add in steak. Place grill press over steak if you have one. Don't worry if you don't have one.
• Turn over at 3 minutes when steak easily moves. If it's not moving easily, give it another minute.
• Turn over, place in oven and cook for 5 more minutes for rare, 7 minutes for medium rare, 9 minutes for medium. These are approximates. Use a meat thermometer to check.
• Remove from oven at 135 degrees for medium rare.
• If you want to add butter and thyme, add a tablespoon of butter to pan when removing from oven.
• As butter melts, spoon on top of the steak.
• Allow to rest for 5 to 10 minutes.

PAN SEARED OVEN ROASTED STRIP STEAK

Steps:

• Allow the steaks to rest at room temperature for 30-60 minutes if you have time. Preheat oven to 400° convection or 425° conventional but you may adjust this some for your needs,
• Trim and season steaks to your taste with coarse salt and pepper. I use 7:2:2 (my homemade seasoning) or use a seasoning of your choice.
• In an oven-safe pan over medium-high heat, melt one tablespoon of butter or use oil. Some prefer oil at this point due to the lower smoke point of butter, but I have never had a problem.
• When hot, sear both sides of the steaks for 2-3 minutes. Sear close to the final color you want. Transfer pan to the preheated oven.
• Now comes the variables. The steak thickness, how long you seared, and the true temperature of the oven. It takes about 7-8 minutes to get to about 145° (medium). Remove from the oven and allow to rest for a few minutes before serving. COOK TO THE TEMPERATURE, NOT BY TIME ALONG.
• Remember that you may get a few more degrees after removal from the oven.

KITTENCAL'S PAN-SEARED STEAK, STOVE TOP-TO-OVEN METHOD

Steps:

• Pat the meat dry using paper towels.
• Season the steak/s with black pepper, then allow the meat to sit at room temperature for 1 to 1-1/2 hours.
• Preheat oven to 400 degrees F.
• Heat the oil in a cast-iron skillet over medium-high heat or just until the oil begins to lightly smoke.
• Cook/sear the steak in the heated skillet over medium-high heat until a dark crust has formed (about 5-6 minutes per side, reduce the heat if the meat is browning too quickly, if you prefer a lighter outside crust then reduce the time slightly).
• After the 5-6 minutes cooking on each side you may lift the steak with tongs and brown the edges also.
• Return the steak flat in the pan.
• Transfer the skillet to the oven and cook until an instant-read thermometer reads to desired doneness (oven cooking time will be anywhere from 5-15 minutes depending on the desired doneness of your steak --- for medium-rare 140-145 degrees and for medium 155-160 degrees. please be aware that the temperature will continue to cook after removing the steak so it is advised to pull the pan out slightly before the desired doneness).
• Transfer the steak to a plate using tongs (do not use a fork or the juices will run out).
• Spread the top with butter then season lightly with salt.
• Cover loosely with foil and allow to rest about 5-6 minutes.
• Slice across the grain.

PAN-SEARED STEAK

Steps:

• Preheat oven to 400. Heat oil in a large cast-iron or other ovenproof skillet (not a nonstick) over medium-high until it begins to smoke. Pat steak dry with paper towels. Season each side with 1 teaspoon coarse salt and 1 teaspoon cracked pepper.
• Cook steak in skillet over medium-high heat until a dark crust has formed, 5 to 7 minutes per side (reduce heat if meat is browning too quickly). Holding steak with tongs, quickly brown all edges, turning as necessary; lay steak flat in skillet.
• Transfer skillet to oven. Roast until an instant-read thermometer inserted in the thickest part of steak registers desired doneness, 5 to 15 minutes. Transfer to a plate; spread with 1 tablespoon Steak Butter. Cover loosely with aluminum foil, and let rest 5 to 10 minutes (temperature will then rise another 5 to 10 degrees). Slice across the grain; serve with remaining Steak Butter. Cover and refrigerate any leftovers, up to 2 days.

PAN SEARED & OVEN ROASTED GARLIC BUTTER STEAK

Steps:

• Preheat oven to 475 degrees.
• Mix parsley and garlic. Sprinkle lightly with salt and mash slightly to mix, then mix with butter.
• Melt the butter mixture over low heat in a small pan.
• Season both sides of the steak with salt and pepper and place a heavy pan or iron skillet over high heat. Lightly coat pan with oil when hot. Sear the steak until browned on one side (5 minutes). Turn the steak and brush the top generously with the flavored butter.
• Place into the heated oven and cook to your preference (check after 5 minutes by cutting into the center of one of the steaks). The meat will continue to cook from residual heat, so remove it from the oven when slightly less done than you wish.
• Pour remaining butter and any pan juices over the meat and let it stand for a few minutes before serving.

SKILLET SEARED STEAK WITH GARLIC BUTTER

Steps:

• Let steaks rest at room temperature 30 minutes.
• Heat vegetable oil in a 12-inch cast iron skillet over medium-high heat (you want to let it get hot oil should be shimmering near smoking, preheating should take about 3 minutes if using a gas stove, longer for electric).
• Dab both sides of steak dry with paper towels then season both sides with salt and pepper.
• Place steaks in skillet and using metal tongs press down over top surface of steaks to ensure the entire bottom surface is making direct contact with skillet.
• Let cook until browned on bottom, about 3 minutes.
• Flip and continue to cook until steak is about 10 degrees away from desired doneness, approximately 3 minutes longer.
• Reduce heat to medium-low, add butter, garlic and thyme.
• Using an oven mitt grasp pan and tilt pan so butter pools to one side, spoon butter over steaks and continue to cook until steaks registers desired doneness (see notes below for temps, keep in mind they'll rise about 5 more degrees of heat), about 1 minute longer.
• Transfer to plates. Let rest 5 minutes before slicing.
• Recipe source: adapted from My Recipes

PAN-SEARED STEAK WITH GARLIC BUTTER

Steps:

• Thoroughly pat steak dry with paper towels. Just before cooking, generously season with 1 1/2 tsp salt and 1 tsp black pepper
• Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).
• Reduce heat to medium and immediately add 2 Tbsp butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-10 degrees while steaks rest).
• Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing into 1/2" strips to serve. Spoon extra butter sauce over sliced steak to serve.

PAN-SEARED STRIP STEAK

Steps:

• 1. Let steaks stand 30 minutes at room temperature.
• 2. Sprinkle salt and pepper evenly over steaks. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until browned. Reduce heat to medium-low; add butter, thyme, and garlic to pan. Carefully grasp pan handle using an oven mitt or folded dish towel. Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly. Remove steaks from pan; cover loosely with foil. Let stand 10 minutes. Reserve butter mixture.
• 3. Cut steak diagonally across grain into thin slices. Discard thyme and garlic; spoon reserved butter mixture over steak.

NY STRIP STEAKS

Steps:

• Preheat the oven to 275 degrees F.
• Allow the steaks to come to room temperature, 30 to 45 minutes. Season the steaks with some kosher salt. Heat a large, oven-safe skillet over medium-high heat until hot, about 2 minutes. Add the olive oil to the pan. Carefully place the steaks in the pan and allow them to sear untouched until golden brown, about 4 minutes. Flip the steaks and take the pan off the heat. Add the butter and thyme sprigs. Spoon the melted butter over the steaks and continue to baste for about 45 seconds. Transfer the skillet to the center of the oven and cook the steaks until an instant-read thermometer inserted into the thickest part reads 135 degrees F., 5 to 7 minutes for medium-rare.
• Carefully remove the hot skillet from the oven, transfer the steaks to a cutting board and allow the meat to rest for 10 to 15 minutes. Slice the steaks and arrange on a serving plate. Spoon the remaining pan sauce over the steaks, sprinkle with sea salt and drizzle with olive oil.

PAN-SEARED STEAK

Steps:

• Brush both sides of the steaks with oil and season generously with salt and pepper.
• Heat a large, heavy skillet over high heat. Add the steaks and sear on one side, about 5 minutes. Turn and sear on the second side for 3 to 4 minutes for rare, 5 to 8 minutes for med. Serve hot.