– 2” thick NY Strip x2 – Montreal Steak Seasoning – Oven – Bluetooth Meat Thermometer – Garlic – Avocado Oil – Butter – Cast Iron Pan – Rosemary – Stove
Step 1: Preheat the oven to 200°. Thaw steak on counter for 30 minutes before putting in oven. Once steak has sat for 30 minutes (it doesn’t need to be room temp, just needs to not be super cold), pat dry with paper towels and season with Montreal steak seasoning on both sides. Place meat thermometer inside and put in cast iron skillet in oven. Keep steak in oven until it reaches 108° Fahrenheit. (Make sure to track the actual ambient air temperature if your Bluetooth thermometer allows it, oven temperatures vary wildly from what the actual display reads.)
Step 2: Once the steak has reached 108° internal, take out of oven. Place on plate and tent with foil. While steak is resting, cut halfway through two heads of garlic without peeling (the outer layers help keep the garlic together. You should end up with two half circles of garlic that you can put face down in the skillet and expose the garlic flesh.) Put your garlic, rosemary sprigs, and 3 tablespoons of butter on a plate/in a bowl for later.
Step 3: Heat your cast iron skillet on the stove with avocado oil in it (just enough to cover the bottom) until either the avocado oil is smoking, or the handle of the cast iron is so hot you cannot comfortable touch it for more than half a second. Once the cast iron is hot enough, place your steak in the skillet. (Cover with meat press if you have one)
Step 4: Sear steaks for 90 seconds each side, flipping twice. On the second flip, briefly remove the steaks with tongs, add your butter, garlic, and rosemary to create a bed. Place your steak on the bed of herbs and butter/garlic. Place the steaks on the far end of the pan away from you and tilt the pan towards you. Use a basting brush or a spoon to baste the garlic butter onto the surface of the steak as it cooks, do this for about 90 seconds, flip, and repeat. Check the internal temperature of the steak to ensure it has reached roughly 115-117 but no higher.
Step 5: Take steaks off of skillet, place on plate, tent with foil, let rest for ten minutes, check internal temperature at 5 minute mark. If needed, place them in oven briefly to bump their temp up to desired, or place them in fridge/freezer to attempt to stop any warming and prevent overcooking (usually it’s too far gone at this point but occasionally you can save it if you catch it in time).
Step 6: Cut steak horizontal to the grain at a 45° angle away from you with a sharp knife.
Step 7: Eat steak and watch The Office.
Edit: many grocery stores will not have 2” thick strip steaks on display, just go to the butcher counter and ask if they will cut on demand, many will for free or a small charge ($5-10). These I got cut at Publix. In order, the best steaks I have found are Fresh Market, Sam’s Club, Publix, and then occasionally if you can find a good local butcher. You can also order them yourself but they get pricey when delivered.
Second edit: Set aside a small slice of steak at the beginning before you add all the herbs, garlic, butter, etc. You can cook this for pets. Make sure not to overcook it, or you’ll just have an angry cat/dog turning their nose at it lol.😂
timmyyoo124
Looks great but I’ve never such a long recipe for just… steak.
Ornery-Training2008
Definitely puts the strip in New York strip. Looks like those lil gals were barely 3 inches wide and likely less than 2 inches thick. Nice job on the cook tho.
5 Comments
Recipe:
– 2” thick NY Strip x2
– Montreal Steak Seasoning
– Oven
– Bluetooth Meat Thermometer
– Garlic
– Avocado Oil
– Butter
– Cast Iron Pan
– Rosemary
– Stove
Step 1:
Preheat the oven to 200°. Thaw steak on counter for 30 minutes before putting in oven. Once steak has sat for 30 minutes (it doesn’t need to be room temp, just needs to not be super cold), pat dry with paper towels and season with Montreal steak seasoning on both sides. Place meat thermometer inside and put in cast iron skillet in oven. Keep steak in oven until it reaches 108° Fahrenheit. (Make sure to track the actual ambient air temperature if your Bluetooth thermometer allows it, oven temperatures vary wildly from what the actual display reads.)
Step 2:
Once the steak has reached 108° internal, take out of oven. Place on plate and tent with foil. While steak is resting, cut halfway through two heads of garlic without peeling (the outer layers help keep the garlic together. You should end up with two half circles of garlic that you can put face down in the skillet and expose the garlic flesh.) Put your garlic, rosemary sprigs, and 3 tablespoons of butter on a plate/in a bowl for later.
Step 3:
Heat your cast iron skillet on the stove with avocado oil in it (just enough to cover the bottom) until either the avocado oil is smoking, or the handle of the cast iron is so hot you cannot comfortable touch it for more than half a second. Once the cast iron is hot enough, place your steak in the skillet. (Cover with meat press if you have one)
Step 4:
Sear steaks for 90 seconds each side, flipping twice. On the second flip, briefly remove the steaks with tongs, add your butter, garlic, and rosemary to create a bed. Place your steak on the bed of herbs and butter/garlic. Place the steaks on the far end of the pan away from you and tilt the pan towards you. Use a basting brush or a spoon to baste the garlic butter onto the surface of the steak as it cooks, do this for about 90 seconds, flip, and repeat. Check the internal temperature of the steak to ensure it has reached roughly 115-117 but no higher.
Step 5:
Take steaks off of skillet, place on plate, tent with foil, let rest for ten minutes, check internal temperature at 5 minute mark. If needed, place them in oven briefly to bump their temp up to desired, or place them in fridge/freezer to attempt to stop any warming and prevent overcooking (usually it’s too far gone at this point but occasionally you can save it if you catch it in time).
Step 6:
Cut steak horizontal to the grain at a 45° angle away from you with a sharp knife.
Step 7:
Eat steak and watch The Office.
Edit: many grocery stores will not have 2” thick strip steaks on display, just go to the butcher counter and ask if they will cut on demand, many will for free or a small charge ($5-10). These I got cut at Publix. In order, the best steaks I have found are Fresh Market, Sam’s Club, Publix, and then occasionally if you can find a good local butcher. You can also order them yourself but they get pricey when delivered.
Second edit:
Set aside a small slice of steak at the beginning before you add all the herbs, garlic, butter, etc. You can cook this for pets. Make sure not to overcook it, or you’ll just have an angry cat/dog turning their nose at it lol.😂
Looks great but I’ve never such a long recipe for just… steak.
Definitely puts the strip in New York strip. Looks like those lil gals were barely 3 inches wide and likely less than 2 inches thick. Nice job on the cook tho.
Ok, but it’s only Dec. 30th
Perfect