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I have 3 NY strip steaks... now what?

weflyhigh

weflyhigh

Senior member
I have an oven, stove, frying pans (no cast iron here at home, though), spices, random misc. stuff, and no grill

how do I cook them?
 
Frying pan will work. Put over med-high heat with salt pepper until one side gets nice browning, flip and brown that side, finish in oven you've been heating to 450.
 
spidey07 said:
Frying pan will work. Put over med-high heat with salt pepper until one side gets nice browning, flip and brown that side, finish in oven you've been heating to 450.
Click to expand...

+1

The only thing I add to this is some "soy vey" teryakai sauce.
 
Axon said:
+1

The only thing I add to this is some "soy vey" teryakai sauce.
Click to expand...

And MAKE SURE THE pan can go into the oven at that temp. It should be all metal, preferably heavy base, absolutely, positively NO NON-STICK or plastic handles.

Ditto on the broiler if you have a broiling pan. A broiler is nothing more than an upside down grill. Put the steaks about 3-4 inches away from element.
 
Axon said:
The only thing I add to this is some "soy vey" teryakai sauce.
Click to expand...

D: D:


If you have a nice sharp knife, you could just cut them into thin slices and have beef sashimi, or really thin slices and have beef carpaccio. :awe:

KT
 
I'd also recommend doing them one at a time so you can perfect the doneness. Record what you did and for how long. This will help you tremendously.
 
spidey07 said:
Frying pan will work. Put over med-high heat with salt pepper until one side gets nice browning, flip and brown that side, finish in oven you've been heating to 450.
Click to expand...

Hey, speaking of which, did you guys go to St. Elmo's Steakhouse after the Colts/Jags game?


OP -- you can try pan searing them as well, if you like them a little red or pink.
 
Salt, pepper, garlic both sides. While that's waiting, preheat a cast iron pan on medium. Fry steak on pan, turning every few minutes. If you like, baste with a little bit of butter in the pan added after the first flip (recommended for less fatty cuts). The steak will be "medium" when you touch the middle and it bounces back.

You really can't beat steak on a grill, though. I'd recommend even a little travel one if you have any outside space you can work with.
 
spidey07 said:
And MAKE SURE THE pan can go into the oven at that temp. It should be all metal, preferably heavy base, absolutely, positively NO NON-STICK or plastic handles.

Ditto on the broiler if you have a broiling pan. A broiler is nothing more than an upside down grill. Put the steaks about 3-4 inches away from element.
Click to expand...

glad you said that i was going to go off on you. not all pans can go in at that temp.

i love my cast irons. but if for some reason i didn't have them broiling them is damn yummy too.
 
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