PAN SEARED NEW YORK STRIP
I pinched this from the Kitchen Whisperer (http://www.thekitchenwhisperer.net/2012/07/15/better-than-restaurant-quality-new-york-strip-steaks/)(and changed the name). I am not a beef eater but my family is, so I decided to accomodate them by starting with this and pot roast. This is SOOO GOOD!
Provided by Tamara Newcombe @TamaraNewcombe
Categories Beef
Number Of Ingredients 6
Steps:
- 1. Rinse steaks and pat them dry.
- 2. Add 1 1/2tsp Worcestershire to the one side.
- 3. Add half of the seasoning and press down.
- 4. Flip the steak and add the remaining Worcestershire and seasoning.
- 5. All to sit at room temperature for 30 minutes.
- 6. Preheat oven to 400f.
- 7. Place a cast iron pan or stainless (oven safe) pan (NOT NON STICK!), over medium high heat.
- 8. Drizzle the olive oil onto the steak and flip to get all sides coated.
- 9. When the pan is super hot (add a few drops of water to it. If they dance around and evaporate almost immediately then you're good!) add the steaks. DO NOT FLIP yet.
- 10. Cook for 4-5 minutes or until a good crust forms.
- 11. Flip over and immediately shut off the heat.
- 12. Working fast add the sprigs of thyme and pats of butter on top.
- 13. Put the pan into the oven.
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