Winchester Usa

Anyone know how to do a decent NY strip steak…?

Best steak I ever had was in a pub I visited in Winchester, Virginia, USA. I can’t remember the name, but apparently it burned down (Or at least had a naty fire)

The reason it is so difficult obtain a restaurant quality result cooking steak at home is because home broilers and grills do not have the capability of attaining the same high heat as restaurant cooking equipment.

Here is a method which will give a result as close to restaurant quality as can be achieved at home.

As others have mentioned, selection of a well marbled steak is important. You may marinate it if you wish; be careful of marinades that incorporate citrus (such as lemon or lime juice) as these break down the fibers and result in a spongey or mushy texture. The most effective marinades are those that use soy sauce – soy has proven to tenderize meat without changing the texture.

The best way to cook steak at home requires a well-seasoned cast iron skillet. If you don’t have one, buy it! You can purchased pre-seasoned cast iron in many cook shops. Follow the directions included with the skillet to prepare it for first time use.

Mkae sure the surface of the steak is dry before proceeding. Moisture on the surface prevents browning. For this reason, you should only season with pepper, not salt, before cooking. (Salt draws moisture from inside the meat to the surface).

Have the steaks at room temperature before proceeding. Removing them from the fridge 1/2 hour before cooking is sufficient.

I am assuming a steak of approximately 1″ to 1 1/4″ thick in these directions. With experience, you will gain the ability to judge when the steak is done to your liking, and can then use steaks thicker or thinner as you choose.

Preheat the dry cast iron skillet over medium heat for exactly 10 minutes. At the 10 minute mark, pour in 1 tablespoon of vegetable oil. Tilt and swirl pan to coat the entire surface of the bottom of the pan with the oil. Place steak in pan. (Note: you must have at least 1″ all around each steak, between steaks and from steak to pan sides. If not, you’ll need to cook the steaks in batches – or, get a bigger pan).

Do not touch the steak(s) for 5 minutes. Leave the heat alone. At the 5 minute mark, turn the steak(s) over. Let cook 5 minutes on the second side. (A total cooking time of 10 minutes will result in medium rare doneness for steak 1″ to 1 1/4″ thick).

Remove steaks to a platter. Tent with foil (foil should not be sealed to plate – there should be some air circulation). Let steaks rest for 5-10 minutes. Serve.

Bon Appetit!

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