The Palm Restaurant Perfect NY Strip Steak
NEW YORK STRIP STEAK
The Palm Restaurant Recipe
2 (12 oz.) USDA Prime New York strip steaks, 1 1/4 to 1 1/2 inches thick, patted dry with paper towels
1 tablespoon olive oil
fine sea salt and freshly ground black pepper
Rub the steaks with the olive oil and let stand at room temperature, uncovered, for 1 to 1 1/2 hours. Place a large, ovenproof sauté pan, preferably heavy cast aluminum with a stainless steel interior, over high heat. Sprinkle one side of each steak with a little salt and pepper. When the pan is very hot, in about 3 minutes, place the steaks in the pan with tongs, seasoned side down, without touching. Do not move or press down on them (this makes it important to get the placement in the pan right the first time -- once they're in, you're not moving them until you are ready to turn).
After 2 1/2 minutes, season the top sides with salt and pepper, and gently turn the steaks over. Cook without disturbing for 2 1/2 minutes more. Transfer the steaks to a rack set over a plate, and let stand at room temperature for at least 30 and up to 60 minutes.
Thirty minutes before you plan to finish the steaks, preheat the oven to 425 degrees. Return the steaks to the pan in which they were seared, and finish cooking in the oven for 8 minutes for a warm red center (medium rare), or 12 minutes for a pink center (medium). Cooking to the well-done stage is not recommended. Let rest for 8 minutes on a rack, uncovered and away from any drafts, and serve on hot plates.
Labels: The Palm Restaurant