You and Your Cast Iron Skillet: A Bone-In New York Steak Tango
Let's face it, grilling is great, but sometimes you just don't want to wrestle with lighter fluid and cranky propane tanks. That's where your trusty cast iron skillet swoops in, cape billowing dramatically. Today, we're gonna use this bad boy to create a restaurant-worthy bone-in New York strip that's so juicy, it'll make your taste buds do the Macarena.
Prepping Like a Boss (Because Burnt Steak is Not the Boss)
The Meat Matchup: Find yourself a beautiful bone-in New York strip steak. Thickness is key, aim for at least 1-inch for even cooking. Be our guest and pat that bad boy dry with paper towels. Moisture is the enemy of a good sear, and nobody likes a soggy villain in their steak story.
Seasoning Serenade: Here's where you can get creative. Salt and freshly cracked black pepper are the classics, but feel free to explore with steak spice blends or even a little garlic powder. Just don't go overboard; we want the steak's natural flavor to shine. Bold the seasoning generously, because confidence is key in the kitchen (and everywhere else in life, really).
The Temperature Tango: Get your cast iron skillet screaming hot over medium-high heat. You want that bad boy smoking slightly to achieve the perfect sear. Cast iron takes a while to heat up, so be patient, grasshopper.
Searing Showdown: Man vs. Meat
The Great Sear: Cast a drizzle of high smoke point oil (avocado or canola work well) into the pan. Carefully place your steak in the skillet, and watch as those beautiful char marks develop. This is not the time to be shy! Let the steak sizzle and cook undisturbed for a good 2-3 minutes per side.
Boney Bonus: The bone in your steak adds tons of flavor, but it can also cook faster than the rest of the meat. To prevent this, use a pair of tongs to tilt the steak on its side and sear the fatty edge.
The Butter Bath (Optional but Oh-So-Worth-It): Once you've got a nice sear going, you can add a pat of butter, some fresh herbs like thyme or rosemary, and a clove of garlic (smashed for maximum flavor release) to the pan. Baste the steak with this glorious concoction for a minute or two, letting those flavors sing.
From Searing to Savoring: The Grand Finale
The Oven Orchestration (Optional): While a good sear is amazing, sometimes you need a little more control over the internal temperature. If you prefer your steak beyond medium-rare, pop the whole skillet (steak and all) into a preheated oven (around 400°F) for a few minutes. Use a meat thermometer to check for your desired doneness: 130°F for rare, 140°F for medium-rare, and so on.
The Rest is History: This is crucial, folks! Once your steak is cooked to perfection, take it off the heat and let it rest for 5-10 minutes on a cutting board. This allows the juices to redistribute throughout the meat, ensuring a juicy and flavorful bite.
Slicing Serenade: Slice your steak against the grain for maximum tenderness. Now, admire your masterpiece, pat yourself on the back, and prepare to be showered with compliments.
FAQ: Bone-In New York Strip Steak in a Cast Iron Skillet
- How hot should I get my cast iron skillet? Hot enough to make you raise an eyebrow! You want it smoking slightly for the perfect sear.
- How long do I cook the steak? It depends on the thickness and your desired doneness. Aim for 2-3 minutes per side for a good sear, then adjust cooking time in the oven (if using) based on desired internal temperature.
- What oil should I use? Choose an oil with a high smoke point, like avocado or canola oil.
- Can I use a different cut of steak? Sure! Just adjust the cooking time based on the thickness. Ribeye or porterhouse would also work well.
- What should I serve with my steak? Roasted vegetables, mashed potatoes, or a simple salad are all great options.
Now go forth, conquer your cast iron skillet, and devour that delicious steak! Remember, cooking is all about having fun and experimenting. So crank up the tunes, grab a glass of wine, and get ready to impress yourself (and maybe a date
