I suppose this could go in the Grilling section but I cooked these indoors...
I asked the butcher at my local supermarket to cut me some 2 1/4-inch
thick New York Strip steaks and he of course obliged. I've always pre-
pared the thicker steaks by searing first and then finishing off in the oven
but a recent Cook's Illustrated article suggested doing just the opposite!
Let the steaks rest for an hour before cooking.
For a 2-inch steak, give or take a quarter-inch, they recommend putting
the steaks on a rack and baking at 275 F for 20 minutes, bringing the
center of the steak up to around 90 F. Then you sear it on both sides
for one to two minutes. Bringing the middle of the steak and then searing
gives an evenly-cooked steak and gets rid of that unappealing grey line
separating the inside and outside of the meat.
Of course, following cooking, tent with foil for 10 minutes or so.
This was seriously one of my best steak experiences ever.
Pre-oven:
Sear:
On the money:
Om nom nom!
I asked the butcher at my local supermarket to cut me some 2 1/4-inch
thick New York Strip steaks and he of course obliged. I've always pre-
pared the thicker steaks by searing first and then finishing off in the oven
but a recent Cook's Illustrated article suggested doing just the opposite!
Let the steaks rest for an hour before cooking.
For a 2-inch steak, give or take a quarter-inch, they recommend putting
the steaks on a rack and baking at 275 F for 20 minutes, bringing the
center of the steak up to around 90 F. Then you sear it on both sides
for one to two minutes. Bringing the middle of the steak and then searing
gives an evenly-cooked steak and gets rid of that unappealing grey line
separating the inside and outside of the meat.
Of course, following cooking, tent with foil for 10 minutes or so.
This was seriously one of my best steak experiences ever.
Pre-oven:
Sear:
On the money:
Om nom nom!
