- Feb 24, 2001
- 14,513
- 4
- 81
So I had some NY strip I threw in the freezer a long while back because I never got a chance to grill it. Was hungry and didn't want to wait for the thing to thaw out so heated a skillet on med-high. Threw some olive oil and a bit of salt in it. Once up to temp placed the steak (about 1 3/4" thick) on the skillet, right out of the freezer. Cooked all six sides about 20 or so seconds each and threw it in a 275 degree oven for 30 minutes or so.
Was a little more cooked than I would have liked, rare-medium-rare or so. Would knock it down a bit to get it more rare next time. Dropped a dollop of butter on top and a dash of salt and tore it up. As soft, tender and pink as labia.
No salad, potatoes or bread, just a pound and a half steak. Throwing them all in the freezer from now on. Just a PSA.
Was a little more cooked than I would have liked, rare-medium-rare or so. Would knock it down a bit to get it more rare next time. Dropped a dollop of butter on top and a dash of salt and tore it up. As soft, tender and pink as labia.
No salad, potatoes or bread, just a pound and a half steak. Throwing them all in the freezer from now on. Just a PSA.