A beginner’s look at searing a steak.
I purchased a typical Angus NY Strip USDA Choice steak from a mid-range big box grocery store.
I dried the steak with paper towels and salted it moderately on both sides and placed in the fridge for 8 hours. I did this process when I woke up in the morning. I found that the typical 30 mins to 2 hours before cooking is tough for me. Doing it first thing in the morning is the best time for me to take my time and do it right!
I placed my cast iron pan on the stove on high heat with 2 cap fulls/2 tablespoons of olive oil until it begins to smoke. While the pan heats up, I season the steak.
Once it starts to smoke, I thinly re-coat the pan with olive oil and cook the steak on both sides in 2 min intervals for a total of 8 mins. This is for a medium rare steak.
Let the steak rest for 5 minutes under foil and then cut.
*Please note the image below by Char-Griller for meat temperatures.
Ingredients:
Steak 1-2 inches
Cast iron pan
Salt – Kosher is my preference
Olive oil
Seasonings to taste – salt, pepper, minced garlic and olive oil
Food/meat thermometer
Side dish of fried potatoes it hubby’s request.
We are typically not a fried food cooking family but since June is Father’s Day Month…fried potatoes it is!
I strongly recommend a mandoline or a food slicer for the potatoes. This allows each potato to be the same size and cook at the same rate.
I dried the potatoes with a rough pat, season with salt and pepper and then put in hot cooking oil. Using a test potato piece is best to determine the oil’s readiness.
I fried the potatoes in the hot oil for about 4 mins or until the desired color. I then. Place on a wire rack with a paper towel for oil drainage.
Optional: season with garlic salt. I love me some garlic!
I let rest for 5 minutes…then we dig in.
Enjoy!
-Dwan MH
