Directions: |
Directions:
1. Adjust oven rack to middle position and heat oven to 275 degrees. Pat steaks dry with paper towel. Cut each steak in half vertically to create four 8-ounce steaks. Season entire surface of steaks liberally with salt and pepper; gently press sides of steaks until uniform 1 1/2 inches thick. Place steaks on wire rack set in rimmed baking sheet; transfer baking sheet to oven. Cook until instant-read thermometer inserted in center of steak registers 90 to 95 degrees for rare to medium-rare, 20 to 25 minutes, or 100 to 105 degrees for medium, 25 to 30 minutes.
2. Heat oil in 12-inch heavy-bottomed skillet over high heat until smoking. Place steaks in skillet and sear steaks until well-browned and crusty, about 1 1/2 to 2 minutes, lifting once halfway through to redistribute fat underneath each steak. (Reduce heat if fond begins to burn.) Using tongs, turn steaks and cook until well browned on second side, 2 to 2 1/2 minutes. Transfer all steaks to wire cooling rack and reduce heat under pan to medium. Use tongs to stand 2 steaks on their sides. Holding steaks together, return to skillet and sear on all sides until browned, about 1 1/2 minutes. Repeat with remaining 2 steaks.
3. Transfer steaks to wire cooling rack and let rest, loosely tented with foil, for 10 minutes while preparing pan sauce. Arrange steaks on individual plates and spoon sauce over steaks; serve immediately.
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Personal
Notes: |
Personal
Notes: Serves 2-4; depending on the appetite of the people involved. Rib-eye or filet Mignon of similar thickness can be substituted for strip steaks. If using filet Mignon, buying a 2-pound center-cut tenderloin roast and portioning it into four 8-ounce steaks yourself will produce more consistent results. If using filet Mignon, increase the oven time by about 5 minutes. When cooking lean strip steaks (without an external fat cap) or filet Mignon, add an extra tablespoon of oil to the pan. If desired, serve with a pan sauce, relish, or butter;
This Pan Sauce Makes about 1 cup; Prepare all ingredients for the pan sauce while the steaks are in the oven.
Ingredients:
1 tablespoon vegetable oil
8 ounces button mushrooms, trimmed and sliced thin (about 3 cups)
1 small shallot, minced (about 1 1/2 tablespoons)
1 cup dry red wine
1/2 cup low-sodium chicken broth
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
2 tablespoons cold butter, cut into 4 pieces
1 teaspoon minced fresh thyme leaves
Salt and ground black pepper
Instructions:
Pour off any fat from skillet in which steaks were cooked. Heat oil over medium-high heat until just smoking. Add mushrooms and cook, stirring occasionally, until beginning to brown and liquid has evaporated, about 5 minutes. Add shallot and cook, stirring frequently, until beginning to soften, about 1 minute. Increase heat to high; add red wine and broth, scraping bottom of skillet with wooden spoon to loosen any browned bits. Simmer rapidly until liquid and mushrooms are reduced to 1 cup, about 6 minutes. Add vinegar, mustard, and any juices from resting steaks; cook until thickened, about 1 minute. Off heat, whisk in butter and thyme; season with salt and pepper to taste. Spoon sauce over steaks and serve immediately.
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This recipe for Pan-Seared Thick-Cut Strip Steaks is from