Thursday, August 19, 2010

NY Strip Steak

Pan Seared NY Strip Steak and Herb Roasted Potatoes

Rain does not stop us from having a delicious steak. I have an incredibly easy and delicious pan seared recipe that will give any grill a run for it's money!
we were in the mood for steak, but not a big meal so this one will be quick and to the point
first turn oven on to 475 degrees.
prep time - pull steak out of the fridge season it (i use mcormicks Montreal Steak seasoning and a little sea salt) and set aside. Check out our WHOPPER of a steak! (for this recipe we only a litttle less than half)
wash about 4 to 5 small new potatoes and cut them about 1/4 inch thick put on a pan and drizzle EVOO on them and sprinkle with your favorite herb seasoning - we use Garlic Herb. then put in the oven.
put a cast iron skillet on the stove and place your NY Strip fat edge down on cold skillet. now turn on the heat to a med-high heat - (on the high side of med-high)
the reason we start in a cold pan is to allow the fat on the steak to render (melt) and then it is used as the "oil" for searing. gives great flavor!
once your fatty side start to smoke and crisp, sear the steak for about 1 minute on each side (this may smoke so open a window and turn on a fan) then while still in the skillet top with a pat of butter and place the whole skillet into the oven with the potatoes - for rare - keep steak in for about 5-6 minutes - medium 10-12 minutes - well- (what's the point?)
while you have the door open, grab the potatoes and give them a turn over.
pull steak out and let it rest for at least 5 minutes.
Grab the potatoes when they are lightly browned and crisp and slice the steak if you wish.
Plate Up and Enjoy!