Perfect Reverse Seared Steaks with Stainless & Cast Iron
Come along as we delve into the world of New York Strip steak using the reverse searing method, cooked with both stainless steel and cast iron cookware. While the cooking steps remain consistent, each type of cookware presents its own unique characteristics, which can influence the outcome of your steak. Discover which one delivers the steak that best suits your taste preferences.
Equipment
- 1 stainless steel skillet
- 1 cast iron skillet
Ingredients
- 2 New York Strip Steaks (approximately 1.5 inches thick)
- 2 tablespoons of Avocado Oil
- 2 teaspoons of Espelette Pepper (optional)
- 1/3 cup of Butter
- 10 cloves of Garlic
- Salt and Pepper (to taste)
Instructions
- First, preheat your oven to 210°F.
- Remove the two steaks from the refrigerator 30 minutes before cooking, allowing them to reach room temperature. This will ensure a more consistent cook.
- Pat the steaks dry with a paper towel. Then, lightly brush them with avocado oil. Season each side with salt, pepper, and Espelette pepper to add a touch of spice.
- Put the seasoned steaks in the preheated oven and cook for 45 minutes and take the steaks out after that.
- Next, heat avocado oil in a stainless steel skillet or a cast iron skillet over high heat. When the oil shimmers or ripples, it's ready. Carefully add the first steak to the skillet and sear each side for about 2 minutes to develop a rich brown crust.
- Reduce the heat to medium and add butter and garlic to the skillet. As the butter melts, continuously baste the steaks with it for about 1-2 minutes.
- To achieve a medium-rare steak, cook for a total of 7-10 minutes, or until it reaches an internal temperature of 132°F. For medium, aim for 140°F. Remember that the cooking time might vary depending on the thickness of your steak.
- Once the steak is cooked to your liking, take it out of the skillet and let it rest for about 5 minutes before cutting into it. This rest time allows the juices to redistribute throughout the steak.
- Finally, serve the steaks topped with the remaining garlic butter from the skillet and your choice of sides. The generous amount of butter and garlic in this recipe gives the steak a buttery and garlicky flavor.
Video
Notes
- Quality of the Steak: The quality of the steak is crucial. Opt for a high-quality, preferably dry-aged, New York Strip steak. It should have a good amount of marbling (the little white flecks of fat within the meat), which will melt during cooking and add flavor.
- Temperature Monitoring: Use a good quality instant-read thermometer or a probe thermometer. Don't guess the doneness of your steak by time alone - always check the temperature to ensure you cook it to your liking.
- Seasoning: Don't skimp on the salt. Season generously with kosher salt, as this will not only enhance the flavor but also aid in forming a nice crust when searing.
- Resting the Steak: Rest your steak both before and after searing. Resting before searing helps to bring the steak to room temperature for even cooking. Resting after searing allows the juices to redistribute throughout the steak, preventing them from running out onto your plate when you cut into it.
- Preheating the Skillet: Make sure your cast iron skillet is very hot before you add the steak. This ensures a nice, flavorful crust forms quickly, without overcooking the inside of the steak.
- Basting: While the steak is searing, baste it with the butter and oil mixture. This not only adds flavor but also helps to cook the steak evenly by enveloping it in a layer of hot fat.
Nutrition
Calories: 750kcal