How to pan fry a 8 oz. new York strip steak?

[Remobz]

Hey guys,

I don't want to screw this up. I have steak seasoning and an 8 oz. New York strip. My steak will be at room temperature and I will season it 5 minutes before cooking.


Please be detailed as possible.

 

[Hayabusa Rider]

It's very simple. If you have a cast iron skillet put it on high heat for at least 5 minutes, maybe longer. Apply a good oil to both sides if the steak and season. Place the steak into the pan for 2 minutes without moving to form a crust. Turn it over and place it on another area of the pan and do the same. Repeat turning (turn once only is a myth) until the desired doneness is reached. This is of course dependant on thickness.

 

[Ns1]

cook 6 minutes per side medium high heat until tough as leather and no blood leaks out. Slice and serve immediately after removing from stovetop. top with generous amounts of a1, pair with 3 buck chuck.

allez cuisine!

 

[CoPhotoGuy]

It's very simple. If you have a cast iron skillet put it on high heat for at least 5 minutes, maybe longer. Apply a good oil to both sides if the steak and season. Place the steak into the pan for 2 minutes without moving to form a crust. Turn it over and place it on another area of the pan and do the same. Repeat turning (turn once only is a myth) until the desired doneness is reached. This is of course dependant on thickness.

This. I rub with the steak with olive oil and then use kosher salt and fresh cracked pepper. You can put the cast iron in the oven at 450° or so to get it nice and hot and then transfer to a burner just before you put the steak on. If you like you can put the steak in and put it back in the oven for 2.5 minutes, take it out and flip then back in the oven for 2.5 minutes, repeat.

For a good medium rare you can go from 8-10 minutes total cooking time depending on thickness. New York is usually thinner so it may only take 5-8 minutes.

I just use the touch test to determine doneness.

 

[WaTaGuMp]

cook 6 minutes per side medium high heat until tough as leather and no blood leaks out. Slice and serve immediately after removing from stovetop. top with generous amounts of a1, pair with 3 buck chuck.

allez cuisine!

ROFL.

 

[thestrangebrew1]

What do you guys do if you have multiple steaks you need to cook? like for a party of 4? place cooked steak on a warming plate or something? do you cook the steaks one at a time etc?

 

[IAteYourMother]

What do you guys do if you have multiple steaks you need to cook? like for a party of 4? place cooked steak on a warming plate or something? do you cook the steaks one at a time etc?

I would do 2 at a time

 

[DrPizza]

What do you guys do if you have multiple steaks you need to cook? like for a party of 4? place cooked steak on a warming plate or something? do you cook the steaks one at a time etc?

I have 4 cast iron frying pans of sufficient size to cook steaks. Hard to pass up a griswald at a garage sale for a great price.


Also, 8oz NY strip? Some of the recommended cook times are a bit long in this thread. I presume it's a fairly thin steak.

 

[Drako]

I have 4 cast iron frying pans of sufficient size to cook steaks. Hard to pass up a griswald at a garage sale for a great price.

This is what I do as well. Much easier to cook 4 steaks ranging from rare to well done that way.

My wife only eats steak well done. :'(

 

[WaTaGuMp]

I have 4 cast iron frying pans of sufficient size to cook steaks. Hard to pass up a griswald at a garage sale for a great price.


Also, 8oz NY strip? Some of the recommended cook times are a bit long in this thread. I presume it's a fairly thin steak.

People shouldn't be giving cooking times without knowing the thickness.

 

[CoPhotoGuy]

What do you guys do if you have multiple steaks you need to cook? like for a party of 4? place cooked steak on a warming plate or something? do you cook the steaks one at a time etc?

Well I do them all at once on my Weber not cast iron. But I also have a cast iron reversible griddle/grill that can sit on my stove top if I need more room as well.

On a grill I crank the heat up high and do a filet for 2 minutes, rotate 90°, 2 more minutes, flip, 2 more minutes and rotate 90° and then 2 more minutes. I might do 2.5 minutes each depending on thickness. The meat will tell you when it's ready to be turned because it will come right off and not stick.

 

[sao123]

What do you guys do if you have multiple steaks you need to cook? like for a party of 4? place cooked steak on a warming plate or something? do you cook the steaks one at a time etc?

4 burners... 4 cast iron skillets.

 

[MongGrel]

http://www.amazon.com/gp/product/B00LGLITWS/ref=oh_aui_detailpage_o05_s00?ie=UTF8&psc=1

 

[Drako]

http://www.amazon.com/gp/product/B00...?ie=UTF8&psc=1

You don't need that to cook a steak. D: Use the touch test.

http://www.simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/

 

[CoPhotoGuy]

You don't need that to cook a steak. D: Use the touch test.

http://www.simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/

This.

I never use a thermometer.

 

[JamesV]

What do you guys do if you have multiple steaks you need to cook? like for a party of 4? place cooked steak on a warming plate or something? do you cook the steaks one at a time etc?

I would broil them.

Never have had a steak as good as broiled done in a pan on a stove.

Use a shallow pan with a top so that drippings drip down into the pan and don't stay 'pooled' around the steaks. No oil or nonstick junk. Just broil on high with the oven door open (if you leave it closed it will bake), about 3-4 inches from the coil, for around 3 minutes per side (depending on size).

I also buy the entire strip loin (around $100-$125) though.

 

[Belegost]

What do you guys do if you have multiple steaks you need to cook? like for a party of 4? place cooked steak on a warming plate or something? do you cook the steaks one at a time etc?

What I found worked decent was to heat the oven to around 450, with a thick baking sheet in it. Oil and season the steaks. Then two at a time on the stovetop sear each side for 45 seconds or so, and put them in the oven. Flip them at 3-4 minutes (maybe more or less depending on thickness) and pull them out at another 3-4 minutes. Then all the steaks get done within a couple minutes of each other, and some will rest 6-7 minutes and others 4-5 minutes, but they all can be served together.

 

[uhohs]

cook it until it's slimy.

 

[Chocu1a]

What I found worked decent was to heat the oven to around 450, with a thick baking sheet in it. Oil and season the steaks. Then two at a time on the stovetop sear each side for 45 seconds or so, and put them in the oven. Flip them at 3-4 minutes (maybe more or less depending on thickness) and pull them out at another 3-4 minutes. Then all the steaks get done within a couple minutes of each other, and some will rest 6-7 minutes and others 4-5 minutes, but they all can be served together.

This. Also, let them rest for a few minutes before serving.

 

[MongGrel]

You don't need that to cook a steak. D: Use the touch test.

http://www.simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/

Need, no. Doesn't hurt though.

And is useful for everything, the grill, smokers, rotisserie, etc.

 

[NikolaeVarius]

You don't need that to cook a steak. D: Use the touch test.

http://www.simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/

Touch test is really really dumb. Every cut of meat and everyone's hands are different and is an extremely subjective test.

Thermometer gives you a objective measure of when a steak is done.

130 for medium rare
140 for medium
150 medium well

My preference would be to sous vide it.
Pre-Cooking
Salt the steak as far in advance as possible and hold it inside fridge.

1. Get a insulated container.
2. Pour in water that is measured out to be 135 degrees.
3. Put steak in air/water tight bag with air squeezed out.
4. Put steak into water and keep inside for about an hour, making sure every once in a while the water stays above 130 degrees.
5. After an hour, sear on both sides on a the hottest cast iron pan you can get for 30-60 seconds each with a pat of butter
6. Rest for 5 minutes and serve.

Perfection every single time. Anyone who gives you cooking times without knowing the thickness of the steak is doing it wrong. The above method is pretty much foolproof unless you're using a unnaturally very thin or very thick steak.

 

[thestrangebrew1]

Well I do them all at once on my Weber not cast iron. But I also have a cast iron reversible griddle/grill that can sit on my stove top if I need more room as well.

On a grill I crank the heat up high and do a filet for 2 minutes, rotate 90°, 2 more minutes, flip, 2 more minutes and rotate 90° and then 2 more minutes. I might do 2.5 minutes each depending on thickness. The meat will tell you when it's ready to be turned because it will come right off and not stick.

This is what I've always done, but in inclement weather, I think I'll try pan frying one. It sounds like I'd need to get a few cast irons though. Have to keep an eye out for them.

 

[CoPhotoGuy]

Touch test is really really dumb. Every cut of meat and everyone's hands are different and is an extremely subjective test.

Thermometer gives you a objective measure of when a steak is done.

130 for medium rare
140 for medium
150 medium well

My preference would be to sous vide it.

1. Get a insulated container.
2. Pour in water that is measured out to be 135 degrees.
3. Put steak in air/water tight bag with air squeezed out.
4. Put steak into water and keep inside for about an hour, making sure every once in a while the water stays above 130 degrees.
5. After an hour, sear on both sides on a hot cast iron pan for about a minute each with a pat of butter
6. Rest for 5 minutes and serve.

Perfection every single time.

Touch test isn't dumb. It works perfectly. The point is that you get used to your own touch.

 

[CoPhotoGuy]

This is what I've always done, but in inclement weather, I think I'll try pan frying one. It sounds like I'd need to get a few cast irons though. Have to keep an eye out for them.

Bah. I grill in the snow. :biggrin:

 

[MongGrel]

Touch test is really really dumb. Every cut of meat and everyone's hands are different and is an extremely subjective test.

Thermometer gives you a objective measure of when a steak is done.

130 for medium rare
140 for medium
150 medium well

My preference would be to sous vide it.

1. Get a insulated container.
2. Pour in water that is measured out to be 135 degrees.
3. Put steak in air/water tight bag with air squeezed out.
4. Put steak into water and keep inside for about an hour, making sure every once in a while the water stays above 130 degrees.
5. After an hour, sear on both sides on a hot cast iron pan for about a minute each with a pat of butter
6. Rest for 5 minutes and serve.

Perfection every single time.

Yep, I like 135, now that I finally bought one awhile back.

I've still have never tried the sous vide method, I'll have to give it a shot soon.

Have been lately searing in a pan on high heat about 90 seconds a side while frozen, then putting them on a broiler pan in the oven at 275 till it hits 135 internally myself.