NY Strip.......What to do?
I bought a massive 2 lb, 2in thick Prime NY Strip to cook tonight for V Day. I am looking for suggestions on the best way to prepare it i.e. seasoning, cooking, etc. I will not have access to a grill, so I need to prepare it inside some way. Thanks for the ideas!!
Welcome to Chowhound. You have quite a slab of beef and eating ahead of you.
Seasoning, you have a great piece of meat, don;t try to hide it. S&P on the steak. I would place a little evoo in hot cast iron pan, add a couple of slices of garlic, brown the garlic and remove, you just want to flavor the oil and it will burn and get bitter. then place the steak in and sear in the on both sides and finish in a 400 degree oven. take care and do not overcook. with a slab this thick you should have an instant read thermometer to check the internal temp remember it will continue to cook for 5-10 minutes after you remove..
Broil, baby, broil!
My favorite rub is coriander and salt. My man loves cumin, coriander, smoked paprika and salt on his NY strips. Give the hunk a nice rubdown of the spices of your choice, and then broil. For 2 inches I'd guess 3-4 min per side will give you about a medium temp, but don't go by my word for it. Look up some guidelines, they must be out there somwhere.
That's good advice. One warning. The searing will create a lot of smoke..so be prepared and hopefully you have a good ventilation system.
A few years ago, I had the pleasure of eating a $205 hamburger. $5 for the burger..$200 for the fire dept and alarm company. I live in a hi rise..and smoke got into the hallway and set off the alarm..ouch..:)
Broiling a 2" steak in the typical home broiler simply won't work. Certainly not for 3-4 minutes a side (that'll barely begin to turn it light brown.)
I'm with jfood - "pan searing" in a very hot iron pan then roasting - in essence - is the only way to handle a steak that thick with normal home appliances.
If you set off the fire alarms, you preheated the pan too much - you're searing it, not blackening it!
I like my steaks black and blue...so yes; I get the pan real hot. I've beefed up my ventilation system and haven't had the problem since.
My broiler won't get nearly hot enough to properly cook a steak.
The sear /oven method works great. I cooked some porterhouses from Peter Lugers that were about 2 " thick and the sear/oven method was even better than an outdoor open fire...my usual preferred method.
Can I ask how you beefed up your ventilation system? I don't have a ventilator, just a window very close the stove. I bought an air circulator which helps quite a but but it needs to be replaced. I'm thinking of getting an even stronger one. I put it in the window and set it to "exhaust." I don't like the smoke either but man does that steak taste good!
I agree -- I think you'll be disappointed if you broil a steak that thick unless you like it Pittsburgh.
Searing and blasting a steak, as described above, is a delicious and foolproof way to go.