New York strip
Let it get to room temperature for about an hour
Padded it with a paper towel to get moisture out
Seasoned with Salt, pepper, thymeuu and garlic powder about 15 minutes before cooking
Medium high heat on a cast iron with avocado oil
Started with searing the fat cap for about 2 minutes
Then Cooked on each side for about 4 minutes
Added some butter at the end and basted it with a spoon
Let it rest for about 5 minutes
I was going for a medium rare
I think I might have had the heat a little too high
Internal temperature was about 135
by moonr1se12
41 Comments
Great lookin potatoes, and that looks like a perfect medium to me
sear it on high heat then lower the heat when you baste to temp
Looks medium but that’s just preference. Salting is either right before cooking or at least a couple hours because it’ll draw out moisture initially.
It’s a splurge but I’d recommend getting a good quick read meat thermometer. It’ll pay for itself by helping you avoid poorly cooked steaks.
Was it on a grill?
Great job
Good looking medium not a mid rare, but looks great,
Good job nice sear
Looks awesome! Try Mexican oregano and thank me later.
Taking that DOWN! Nice work
I like that heavy seasoning. Looks good to me.
Looks amazing
Perfect.
A true scholar here.
Heat was fine, to long a time on either side. Instead of four minutes each side, try maybe 2 to 2 and half
9
Perfection. Hopefully you’ll be able to always make them look that good. My steaks are hit or miss.
I’m not a pro but the only seasoning I use before cooking is salt. Save the frills for after it’s done because chances are the seasonings will char and burn; depleting their flavor profile and possibly giving ur steak a different taste. Baste with butter/ghee and garlic/rosemary. Cannot go wrong.
Im sorry for your failed experiment. Allow me to dispose of that properly. Jk That looks so good.
What’s your address? I need to swing over and give some instructions…
Nice
I love it like this. Medium is where it’s at.
Clearly not your first potatoes 👀
Would smash
The steak looks fantastic, medium is still acceptable in my book…but may I ask how you prepared the potatoes? They look like perfection!
Nice tates.
Ngl this looks perfect imo
Yum
You did a great job!! Nice steak looks yummy
Looks great including the potatoes. Id like it slightly more rare but id still eat this and enjoy if it were served to me. Good job.
It looks over seasoned, that is a case by case scenario (I stick to garlic salt and pepper.) We all like what we like. I prefer some pink in the middle but I’m well aware that this is not okay with everyone. It actually looks fantastic. If I was a guest, I would eat as much as you let me have. That is the truth. Going with an 8.5 out of 10. Not because you did it wrong. But I just love my beef bleeding and I keep my seasonings simple. Nice sear.
Strip steak is my favorite cut!!! Looks delicious!!!
Incredible
This looks great to me
Great looking first steak. 8/10 👍 Only salt before cooking, temp was fine cook it for less time & salt just before you cook, if it sits too long before it will draw out moisture and won’t get as good a crust 😊
Reverse Sear: Boneless Ribeye
https://www.seriouseats.com/reverse-seared-steak-recipe
Salt generously on an oven rack, place in fridge for an house. Pre heat oven to 200 with another oven rack. Take out steak, let it come to room temp, dry moisture off with a paper towel, place in oven on new oven rack that’s been in there (not the cold fridge one). After 20 minutes check internal temp. For me when it reaches 120 degrees take it out and place it in a medium high heat cast iron pan that has been pre heated for a while about 5 real minutes and just before adding the steak to then pan out in teaspoon of olive oil (some use nitrile oils I don’t).
Sear each side for 1-2 minutes until desired doneness (I like my steaks rare and thick 1.5-2”). Pro tip cook fat cap first. This will render and allow you to also cook the sides with a bit of its own fat w the olive oil.
Let steak rest loosely covered with foil.
While resting add few garlics and hot slices cherry peppers to some police oil and sauté nicely gentle. In another pan sauté some fat onions slices with a little bit of salt in olive oil.
Pour sautées over steak after you sliced up the steak in 3/4 “ fat slices. Don’t slice it thin error on thick slices.
Looks awesome. If you want a pro tip Skip the herbs and pepper. They both burn.
Pepper afterwards. Use Fresh Coarse ground and use more than you think. If you want the herb flavor melt some butter and put the herbs in there and baste it.
Again, that looks amazing and I’m not talking down to you . The fact you got it perfect with 4 min a side without flipping every 30-60 sec is pretty crazy.
I cannot. Would need to try it myself. 🙂
Nice!
You’ll have to ship me a sample for me to rate 😁 add herbs and stuff after searing, black pepper and herbs burn, save that for basting.
looks juicy and delicious 😋
Good medium well
I need to taste this, it looks so good. sure it’s your first steak?