veggie mom cooking steak for son- HELP!
- Amanda Enclade Nov 25, 2006 11:31 PM
I bought a grass fed steak for my beef eating boy. It is a new york strip about half a pound. I want to cook it in my cast iron grill. I am getting it to room tempature and I am going to salt it. I need help with timing(how long on each side? do I need to put it in the oven after?) and if I need to flavor it more. Thanks!
Getting to room temp is good.
How thick is it, and how does he like it, rare, medium, or medium rare?
You will want the pan pretty hot. Put on the vent. When done you will want it to rest tented.
Also, add a couple of pats of butter once you take it out of the pan.
Measure its thickness. If it's between 1 and 1-1/2 inches thick, you're going to want to do it in a very, very hot pan for about 6 minutes on one side and 5 on the other for a nice medium rare. Let it sit for five, six, seven minutes after you take it out of the pan to let the juices seize up and finish cooking.
Salt it afterwards, never before.
If you need any more help, check out the cooking instructions here (I'm a fan of Omaha Steaks):
thank you! the steak was reportedly pretty good so I will continue trying--he just loves steak!
This is late. For that, I appologise.
I recommend rib eye, though top sirloin isn't bad.
As mentioned above, let the thing sit out for awhile--30 minutes wouldn't be too long.
Contrary to the suggestion above, salt the thing with kosher salt some 15 minutes before you cook it. It draws out some juice, enough to help develop a crust but not enough to make the meat dry (especially if you use a rib eye).
Cook the thing in a nicely preheated cast iron skillet. Those hold heat better than anything else. For preheating, 5 minutes on high before cooking ought to be enough.
A rare steak will be yours after six or seven minutes (at three minutes or so per side).
Resting, again as mentioned above, is a good idea.