Need help cooking 2 1/4 inch NY Strip
I am just learning how to cook steaks and have gotten one-inch T-bone down to a science, but my husband brought home a gorgeous NY Strip last night that is over 2 inches thick (about a pound and a half total) and I want to make it for our NYE dinner tonight, but am really afraid of overcooking. We like our steaks medium RARE. I can't tell you how many recipes end with "cook to desired doneness." That does me no good - I need time and temp, please.
We don't have a grill, but I have an iron skillet with grating (for "authentic" grill marks), several non-stick pans and a griddle, and a crappy "cheap-landlord" oven that won't go above 450. Also, I generally season beef lightly with a rub I got in Texas recently, but if anyone has a to-die-for seasoning, I'd be open to making that, too. Thanks, chowhounds!
Brown well on both sizes in your well kosher salted cast iron grill pan.
Put the pan into a pre heated oven at 350.
I will not suggest a time but we are talking minutes..
At 3-4 minutes come in from the edge looking for 125 on an insta read.
When you get that temp,remove steak to cutting board (do not leave in cast iron pan).
Rest steak 8-10 min and slice on the diagonal.
If you like,melt some butter with a splash of worcestershire and pour over slices.
Simple and foolproof.
Try this as a guide. I cooked a similar RibEye last night and it came out perfectly medium rare and better than the Prime Rib Roast I made for Christmas dinner.
You can sear on a stove, but if you do this under the broiler, you will have less smoke, which is what I did.
Preheat your oven on Broil for 15-20 minutes with your cast iron skillet under the broiler, on the lowest position(farthest away from heat). Ten minutes before cooking, I used some extra fat trimmings from the steak and greased the skillet(I used a flat pan).
Make sure your steak is room temperature and patted dry before cooking.....you can use oil after is is patted dry and placed under the broiler. Season as to your preference.
The total cooking time will be 22-25 minutes, depending on the accuracy of your oven temperature. Place your steak under the broiler for 4-minutes on each side in the lowest position as stated earlier. Transfer to the oven on the middle rack and immediately turn the oven down to 375* for another 16-18 minutes. Check the temperature at this time in the process...120* and remove from the oven and place on another plate, tented with aluminum foil............add some chopped shallots, red wine and reduce to half volume.....add butter, swirl and season to taste for some excellent pan sauce. Serve your steak proudly.
Unfortunately the perfect doneness has too many variables for time and temperature to mean much. The amount of intramuscular fat in the steak, the amount of heat your cooktop puts out, the accuracy of your oven thermostat, and the alignment of the planets will play a role in how long you have to cook the steak. You need a meat thermometer. I recommend the kind with a remote probe on a 3' cord--the probe can be in food that's in the oven while the display is out where you can see it.
As to your particular steak (and any other steak over about 1.5" thick), your best bet is to use the stovetop AND the oven. Season the steak generously with kosher salt and pepper and let sit on the counter for half an hour to an hour to warm up. Preheat the oven to 350 and put your (empty) cast iron pan on a high burner for at least 5 minutes. (Now would be a good time to put shower caps on the smoke detectors.) Once the pan is smoking hot, gently lay in the steak. After 2 minutes, flip it over. After another 2 minutes, turn it once again (if you rotate it about 30 degrees each time you turn you'll get pretty cross-hatch marks), turn off the burner, and move steak and pan to the oven. Cook to an internal temperature of 125 degrees, remove to a warm plate, cover with foil, and let rest 5-10 minutes before serving.
If you like, you can deglaze the pan for a quick sauce. Stock and wine work well, but since it's a festive occasion, why not a flaming brandy cream sauce? Put the pan back on the high burner and pour in a shot or two of brandy. Tilt the pan away from you toward the burner and the vapors from the brandy will ignite in very dramatic fashion. Don't worry--alcohol flames are fairly cool, so you're not going to catch the ceiling on fire. Once the flames have subsided, scrape the pan with a wooden spoon to loosen up all the good bits, then enrich with a little heavy cream and, if you're feeling decadent, a knob of butter.
Just like the 1 inch, turn it when iut starts to juice on top side. If you haven't got an instant read, use the touch test - rare meat will be soft and wobbly, medium will have a springy firmness.
If you do have an instnat read - bang, you're good to go. 130 F for your med rarer.