New York Steak
First of all, choose a nice looking steak, look for a thick steak with a thick but trimmed ivory white fat on the side, and with good marbling , (streaks of fat running through the meat). The more marbling the better, look for the ones that run in curvy lines.
Second, do not cook your steak straight from the fridge to the pan, it will cause shocking and the fat in the meat will shrink and harden, and you will have a hard steak. Imagine dinner is at 6 pm, at around 3 pm place your meat in a platter, cover and place on counter.
Follow this steps for a great steak !!!
- Preheat oven at 500*F
- Heat a cast iron pan.
- Sprinkle both sides with a coarse salt and coarse grounded fresh pepper.
- Add 1 tbsp oil or less to cast iron and place steak, for 2 minutes, repeat on the other side and then grab your steak and place it on pan with the fat side down for 1 minute. (you might have to hold it in place with tongues).
- Immediately place in oven for 5 minutes or 4 for medium rare. When out and add 1 tsp hard butter on top of steak.
- Rest in a raised plate, cover with foil for 5 minutes.