If you’re a meat lover, then you know that nothing beats a perfectly cooked steak. One of the most popular cuts of steak is the strip steak, also known as a New York strip. It’s a flavorful and tender cut of beef that’s versatile and easy to cook. One of the best ways to prepare strip steak is by pan-searing it and then finishing it in the oven. In this article, we’ll discuss everything you need to know about pan-seared oven-roasted strip steak, from selecting the right cut of meat to cooking it to perfection.
Choosing the Right Cut of Meat
When it comes to cooking steak, the cut of meat you choose is crucial. Strip steak is a great choice because it’s tender and flavorful, with just the right amount of marbling. Look for strip steak that is at least 1-inch thick and has a good amount of marbling throughout the meat. Marbling refers to the white streaks of fat that are interspersed throughout the meat. This fat helps to keep the meat juicy and flavorful during cooking.
Preparing the Steak
Before cooking your strip steak, it’s important to let it come to room temperature. Take the steak out of the refrigerator at least 30 minutes before cooking it. This will allow the meat to cook more evenly. While you’re waiting for the steak to come to room temperature, season it generously with salt and pepper. You can also add other seasonings, such as garlic powder or rosemary, if you prefer.
Pan-Searing the Steak
The first step in cooking pan-seared oven-roasted strip steak is to sear the steak in a hot pan. Heat a heavy-bottomed skillet, such as a cast-iron skillet, over medium-high heat. Add a tablespoon of oil, such as canola or vegetable oil, to the pan. When the oil is hot, add the steak to the pan. Sear the steak for 2-3 minutes on each side, or until it’s nicely browned. Use tongs to flip the steak, and be careful not to pierce the meat with a fork, as this can cause the juices to escape.
Oven-Roasting the Steak
After pan-searing the steak, it’s time to finish cooking it in the oven. Preheat your oven to 400 degrees Fahrenheit. Transfer the seared steak to a baking sheet or a cast-iron skillet and place it in the oven. Cook the steak for 6-8 minutes, or until it reaches your desired level of doneness. Use a meat thermometer to check the temperature of the steak. For medium-rare steak, the internal temperature should be around 130-135 degrees Fahrenheit. For medium steak, the internal temperature should be around 135-145 degrees Fahrenheit.
Resting and Serving the Steak
After cooking the steak, it’s important to let it rest for a few minutes before slicing it. This allows the juices to redistribute throughout the meat, making it juicier and more flavorful. Let the steak rest for at least 5 minutes before slicing it. When you’re ready to serve the steak, slice it against the grain. This means cutting the meat perpendicular to the direction of the muscle fibers. This will make the meat more tender and easier to chew.
Tips and Tricks for Perfecting Your Steak
- Use a meat thermometer to ensure that your steak is cooked to your desired level of doneness.
- Let the steak come to room temperature before cooking it.
- Don’t pierce the meat with a fork, as this can cause the juices to escape.
- Use a heavy-bottomed skillet, such as a cast-iron skillet, for