Striploin Steak 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.

STEAKHOUSE-QUALITY SEARED STRIP LOIN STEAK

Steps:

• Pre-heat oven to 325 ºF.
• Place a 12 inch cast iron pan on the stove and raise the heat to high.
• Place the two steaks on a cutting board.
• Rub both side of the steaks with the soft roasted garlic.
• Sprinkle coarse sea salt generously over both side of the steaks.
• Grind the black pepper on both sides of the steaks.
• Pour the oil over the steaks and pat the ingredients into the steak, turn over and continue to pat the ingredients and rub the steaks over the oil that spilled off.All sides of the steaks should be coated.
• Place one steak at-a-time into the hot cast iron pan (no additional oil at this time). Note: Place the first end of the steak in the pan on the side closest to you and lay it into the pan away from you. This will minimize any potential splatter towards your hands.
• You will hear an intense sizzle. This is good. Continue to sear the the steak for 3 minutes.
• Turn the steak over and continue to sear the other side for another 3 minutes.
• During the searing of the second side, place the butter, sprigs of thyme and cloves of garlic in the pan. As the butter melts, hold the pan handle slightly tilted (don't forget to use protection to hold the handle) and start basting the butter over the steak with a spoon as it melts. Keep basting during the 3 minutes.
• Now place the pan in the oven for 3 more minutes.
• Remove the pan from the oven and let rest for about 5 minutes on a room temperature surface (clean cutting board) before serving or cutting. This will keep the juices in the steak.
• The steak should be medium done. Enjoy with your favourite sides.

GRILLED STRIPLOIN STEAK (NEW YORK STRIP STEAK)

Steps:

• Take your steak out about 30 minutes before grilling.
• Rub the marinade over it.
• Preheat your grill to high heat, or medium if you're a "nervous griller".
• Right before you pop them on the grill season with the salt and pepper.
• Set the steaks on the grill and allow them to cook for about 4 to 6 minutes.
• Flip them over and cook for another 6 to 8 minutes.
• If you're going for a nice medium this should work well. If you want it more rare take a minute to two minutes off each side.
• Take the steaks off the grill, slap a little of your favourite barbecue sauce on them, and allow them to stand for about 5 or so minutes to let the juices do their thing.
• Serve with a big old meat loving smile

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.