Let’s cook our strip steaks like the steakhouses do. Pan sear to caramelize and then finish in the oven to your taste.
Time to get the absolute best results with minimal work. Start with a couple of good quality strip steaks. If you buy cheap steaks, you may well get what you pay for. Choice or Prime only, please. And since Prime will cost you your first child, get a nicely marbled choice. I’m not a fan “grass feed”… it tastes like grass. I’m from Iowa and can tell.
Now that you have your steaks trim off chunks of fat. Coat with 7:2:2 seasoning (see my post on making 7:2:2 HERE) (or seasoning of your taste) and give each side a nice sear in some butter for a few minutes and finish in a preheated oven. Don’t forget to let them rest for a few minutes before serving.
A good steak is always a five.
What is a strip steak?
The strip steak is a cut from the short loin from a cow which is located behind the rib area with the tenderloin. Also called a New York strip, or a Kansas City strip steak, they come from the longissimus muscle that does little work but a fair amount of fat the make it tender.
The strip steak is the bigger side of t-bone and porterhouse steaks. The only difference between the t-bone and porterhouse is the amount of beef tenderloin included in the cut.
You can buy the whole strip loin and cut your own steaks. Also, you can occasionally find the “bone-in” which is basically a t-bone without any tenderloin section.
You may run into something called “first cut” which may sound great, but it is not. It is closer to the ribeye and only worth about half the cost of the prized “center cut.”
Notes on Pan Seared Oven Roasted Strip Steak:
The pan does not have to be cast iron. Any oven-safe pan that can move from stovetop to oven will do. If you don’t have that, sear in a stove top pan and move to a different oven safe pan to finish. If using the later technique, I would preheat the oven pan with the oven, so the steak goes in a hot pan.
Steak thickness notes. Somehow people equate thickness with quality. NOT… A 1 1/2 inch thick strip steak is a good pound plus of meat. An inch is a nice 10-12 oz and too large of serving for most of us. If you want the 1 1/2 inch thick steak, this should work well but be sure to rest to room temperature first.
Allow the steaks to rest at room temperature for 30-60 minutes if you have time. Preheat oven to 400 degrees convection or 425 conventional.
Trim and season steaks to your taste. I use 7:2:2 (my homemade seasoning). If you don’t have that, you can season with a little coarse salt, pepper, and granular garlic powder. Or any way you want.
In an oven safe pan (I used my 10-inch cast iron) oven medium-high heat melt one tablespoon of butter or use oil. Some prefer an oil at this point due to the lower smoke point of butter, but I have never had a problem.
When hot, sear both sides of the steaks for 2-3 minutes. Sear close to the final color you want.
Transfer pan to the preheated oven. Now comes the variables. The steak thickness, how long you seared and the true temperature of the oven. Cook to the final temperature you want. Remember that you may get a few more degrees after removal from the oven.
It took 7 minutes to get to 150 (medium). Remove from the oven and allow to rest for a few minutes before serving.COOK TO THE TEMPERATURE, NOT BY TIME ALONE.
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October 3, 2017