Man, I am really starting to get the hang of cooking strip steaks. Albany John and I felt like celebrating life in general one night, so I swung by Roma for a pair of strip steaks.
‘Ello beauties. The butcher asked me if they were thick enough (!) and volunteered to cut off thicker steaks from a fresh whole strip roast. Such great customer service. But no, these were just for the husbear and me, and really, more than we really probably needed. We could have probably split one steak, but they are so freaking good… And I am a bit of a piggy when it comes to delicious meat.
Any way, here’s a simple, easy recipe for how to cook strip steaks:
I crusted the exterior of each steak with kosher salt. And when I say crusted, I mean, CRUSTED. Rub those steaks down with kosher salt. Seriously. These are what they looked like after sitting in the fridge uncovered for a few hours. Absorbed all of the salt, no additional moisture.
Pan sear over medium-high heat for about 2-3 minutes per side with just a wee pat of butter, then pop in the oven for 4-6 minutes for a rare to medium rare steak.
Then comes the long process of letting them rest for a few 15-20 minutes. Such a difficulty.
Then dig in! These were in between rare and medium rare. Wider parts a little less cooked, thinner parts a little more cooked.
So there we go – give it a whirl! Have date night at home for a fraction of the price, but all of the flavor.