What To Know
- Place the steak in the hot skillet and sear for 2-3 minutes per side, or until a deep golden-brown crust forms.
- Remove the steak from the skillet and let it rest on a cutting board for 10-15 minutes before slicing and serving.
- Can I cook the steak in a regular skillet if I don’t have a cast iron skillet.
Indulge in the culinary masterpiece of a perfectly seared New York strip steak, just like the renowned chef Gordon Ramsay. Follow this comprehensive guide to elevate your steak-cooking skills and impress your dinner guests with a restaurant-quality dish.
Ingredients:
- 1 pound New York strip steak, 1 1/2 inches thick
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 sprigs fresh thyme
- 2 cloves garlic, smashed
Instructions:
1. Prepare the Steak:
- Remove the steak from the refrigerator 1 hour before cooking to bring it to room temperature.
- Pat the steak dry with paper towels.
- Season the steak generously with salt and pepper on all sides.
2. Heat the Pan:
- Heat a cast iron skillet over high heat.
- Add the olive oil and let it shimmer.
3. Sear the Steak:
- Place the steak in the hot skillet and sear for 2-3 minutes per side, or until a deep golden-brown crust forms.
4. Add the Butter and Aromatics:
- Reduce the heat to medium-high.
- Add the butter, thyme, and garlic cloves to the skillet.
5. Baste the Steak:
- Use a spoon to baste the steak with the melted butter, thyme, and garlic.
- Continue basting for 5-7 minutes per side, or until the steak reaches your desired internal temperature (see below).
6. Rest the Steak:
- Remove the steak from the skillet and let it rest on a cutting board for 10-15 minutes before slicing and serving.
Internal Temperature Guide:
- Rare: 125-130°F
- Medium-rare: 130-135°F
- Medium: 135-140°F
- Medium-well: 140-145°F
- Well-done: 145°F and above
Tips from Gordon Ramsay:
- Use a meat thermometer to accurately measure the internal temperature of the steak.
- Don’t overcrowd the skillet. Cook the steak in batches if necessary.
- Let the steak rest before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and juicy steak.
- Serve the steak with your favorite sides, such as mashed potatoes, roasted vegetables, or a rich red wine sauce.
The Perfect Steak, Every Time
Mastering the art of cooking a New York strip steak like Gordon Ramsay requires practice and attention to detail. By following these steps and incorporating the chef’s tips, you can consistently create mouthwatering steaks that will wow your guests.
Frequently Asked Questions:
Q: What is the best type of pan to use for searing a steak?
A: A cast iron skillet is ideal because it retains heat well and creates a beautiful sear.
Q: How long should I rest the steak before slicing it?
A: Rest the steak for at least 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender steak.
Q: What is the difference between a New York strip steak and a ribeye steak?
A: New York strip steaks have a more pronounced beefy flavor and a leaner texture than ribeye steaks, which are known for their marbling and richness.
Q: Can I cook the steak in a regular skillet if I don’t have a cast iron skillet?
A: Yes, you can use a regular skillet, but it may not sear the steak as evenly or quickly.
Q: What is the best way to season a steak?
A: Season the steak generously with salt and pepper on all sides. You can also add additional seasonings, such as garlic powder, onion powder, or herbs, to your taste.
