Wednesday, February 19, 2014
Pan-Seared Thick-Cut Steaks
Rib-eye or filet mignon of similar thickness can be substituted for strip steaks. If using filet mignon, buying a 2-pound center-cut tenderloin roast and portioning it into four 8-ounce steaks yourself will produce more consistent results. If using filet mignon, increase the oven time by about 5 minutes. When cooking lean strip steaks (without an external fat cap) or filet mignon, add an extra tablespoon of oil to the pan. If desired, serve with a pan sauce, relish, or butter; see related recipes.
2 boneless strip steaks (1 1/2 to 1 3/4 inches thick (about 1 pound each) (see note above)
Kosher salt and ground black pepper
1 tablespoon vegetable oil
1. Adjust oven rack to middle position and heat oven to 275 degrees. Pat steaks dry with paper towel. Cut each steak in half vertically to create four 8-ounce steaks. Season entire surface of steaks liberally with salt and pepper; gently press sides of steaks until uniform 1 1/2 inches thick. Place steaks on wire rack set in rimmed baking sheet; transfer baking sheet to oven. Cook until instant-read thermometer inserted in center of steak registers 90 to 95 degrees for rare to medium-rare, 20 to 25 minutes, or 100 to 105 degrees for medium, 25 to 30 minutes.
2. Heat oil in 12-inch heavy-bottomed skillet over high heat until smoking. Place steaks in skillet and sear steaks until well-browned and crusty, about 1 1/2 to 2 minutes, lifting once halfway through to redistribute fat underneath each steak. (Reduce heat if fond begins to burn.) Using tongs, turn steaks and cook until well browned on second side, 2 to 2 1/2 minutes. Transfer all steaks to wire cooling rack and reduce heat under pan to medium. Use tongs to stand 2 steaks on their sides. Holding steaks together, return to skillet and sear on all sides until browned, about 1 1/2 minutes. Repeat with remaining 2 steaks.
3. Transfer steaks to wire cooling rack and let rest, loosely tented with foil, for 10 minutes while preparing pan sauce. Arrange steaks on individual plates and spoon sauce over steaks; serve immediately.
Preparing 3 Cuts of Steak for Pan-Searing
Rib-Eye Steaks: Buy two thick steaks, cut each in half, and tie each piece with twine.
Filet Mignon: Cut 2-pound roast into four steaks and press each piece to flatten.
Strip Steaks: Buy two thick steaks and cut each in half.