Pan-Seared New York Strip or Rib Eye Steak (for steaks at least 1 ¼ inch thick)
Pan-Seared New York Strip or Rib Eye Steak
(for steaks at least 1-1/4 inch thick)
Pan-Seared New York Strip or Rib Eye Steak
Moody’s Foodie personal steak recipe for steaks at least 1-1/4 inch thick; an all-time favorite for those who cherish the rich flavor of premium dry-aged steak.
Ingredients:
2 Moody’s premium dry-aged New York strip or rib eye steaks (at least 1 ¼ inch thick)
2 T canola oil
2 T butter
Salt and freshly ground black pepper to taste (I use coarse Kosher salt, but you can use your favorite rub such as St. Elmo’s. See tips below*)
Preparation:
Allow steaks to come to room temperature (about 1 hour)
Heat a cast iron skillet over high heat until very hot (6 to 8 minutes)
Rub the steaks all over with 1 T canola oil then season the steaks on all sides generously with the rub or salt and pepper.
Add 1 T canola oil to the skillet, making certain it is evenly distributed in the pan, and carefully add the steaks.
Cook without turning until deeply browned and crusty – about 5 to 6 minutes depending on thickness.
Flip the steaks and cook until browned on the second side – 2 to 4 minutes depending on preferred doneness.
Remove from pan, platter the steaks and add 1 T butter to each. Tent with foil and allow to rest for 5 minutes.
Note: Cooking time generally produces steaks between medium and medium rare depending on thickness.
*Tips: When fresh herbs are available, you might want to try this great natural rub: Garlic, thyme and rosemary all finely chopped mixed with salt and pepper and the canola oil.