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Gently press on the steaks with tongs to make sure the bottom is in full contact with the pan. Cook for 7-9 minutes for medium, turning every minute. During the final two minutes of cooking the steaks, top them with some of the garlic butter before flipping them over for the final minute of cooking.A one-inch (2.5-centimeter) thick steak will take about four minutes for rare steak and about 10 minutes for a well-done steak. Half way through the cooking time, turn the steak over in the pan [source: Delia Smith].Place steaks 1 inch apart in a cold nonstick skillet. Place skillet over high heat and cook steaks for 2 minutes. Flip steaks and cook on the second side for 2 minutes. (Neither side will be browned at this point.)
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How long does it take to cook a steak on an electric stove?
A one-inch (2.5-centimeter) thick steak will take about four minutes for rare steak and about 10 minutes for a well-done steak. Half way through the cooking time, turn the steak over in the pan [source: Delia Smith].
How do you cook New York strip steak on a non stick pan?
Place steaks 1 inch apart in a cold nonstick skillet. Place skillet over high heat and cook steaks for 2 minutes. Flip steaks and cook on the second side for 2 minutes. (Neither side will be browned at this point.)
How long should you cook a New York strip on each side?
Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
How long should I cook NY strip steak?
This should take about 12 minutes total for rare (120°F internal temperature), 14 minutes for medium rare (125°F internal temperature) and 16 minutes (130°F for medium). Remove the steaks from the grill to a cutting board or serving plates.
Can I cook steak in a regular frying pan?
If you want to eat a delicious steak but don’t have a grill available, no worries! You can easily cook your steak in a frying pan. Use a cut of steak at least 1 in (2.5 cm) thick for best results, and heat it up for 3-6 minutes on both sides.
How do you cook a steak on the stove without a cast iron skillet?
Yes, you can cook a steak without a cast iron skillet. Bring the steak to room temperature, then oil and preheat your frying pan over medium-high. Sear the steak for 1-2 minutes per side, then reduce the heat to medium and continue cooking the steak to your desired doneness.
What’s the best pan to cook steak in?
Experts all agree that cast iron pans are the gold standard when it comes to cooking steak. This is because cast iron retains heat very well, and can reach high temperatures without any issues. Cast iron is also very durable, and pretty much indestructible!
How long do you cook a 2 inch New York strip?
Add 1 to 2 minutes per side for a medium and 3 to 4 minutes for a well-done New York strip.
How do you know when a New York strip steak is done?
- Rare: 130 degrees Fahrenheit.
- Medium Rare: 135 degrees Fahrenheit.
- For Medium: 145 degrees Fahrenheit.
- Medium Well: 150 degrees Fahrenheit.
- Well Done: 160 degrees Fahrenheit.
Do you wash New York steak before cooking?
According to the Center for Disease Control, you shouldn’t wash raw meat or poultry before cooking it since it can spread bacteria to surfaces (like the kitchen countertop), utensils, and other foods in the nearby area. If you’re wondering if the CDC is just paranoid, know that the USDA agrees.
What temperature do you cook New York strips?
| Doneness | Brown On The Stove | Target Temperature * |
|---|---|---|
| Medium Rare | 2 minutes per side | 130 degrees F |
| Medium | 2 minutes per side | 140 degrees F |
| Medium Well | 2 minutes per side | 150 degrees F |
| Well Done | 2 minutes per side | 160 degrees F |
How do you cook a ribeye steak on an electric stove top?
Prepare the steak: Season both sides of the steak with salt and pepper. Sear the ribeye: Place the steak on the pan and cook it for four minutes. Then flip the steak and cook another three to four minutes to the desired doneness.
What number do I cook steak on stove?
To cook the steak to medium or well-done, start at medium-high for the first few minutes, then reduce the heat to medium-low and continue cooking to your desired doneness. Depending on the thickness of your steak: Rare to Medium-Rare Steak: two to three minutes per side over medium-high heat.
How do you cook a steak on a stove without an iron skillet?
Yes, you can cook a steak without a cast iron skillet. Bring the steak to room temperature, then oil and preheat your frying pan over medium-high. Sear the steak for 1-2 minutes per side, then reduce the heat to medium and continue cooking the steak to your desired doneness.
How to Cook a Steak On Your Stove Top | HowStuffWorks
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Perfect Stovetop to Oven New York Strip Steak Recipe – Eat Simple Food
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How to Cook a Steak On Your Stove Top
A steak is a slice of meat cut from a fleshy part of a beef carcass [source: Merriam Webster]. When buying steak choose one with fine texture that’s firm to the touch. Make sure the steak is well marbleized; you should see the white fat. A substantial amount of evenly distributed fat contributes greatly to the taste of the steak. The best steak is 1 to 1½ inches (2.5 to 3.8 centimeters) thick. Anything thinner will dry out too quickly [source: Sagon]. Here’s how to make a pan fried steak on your stove top.
Heat a heavy frying pan with a thick solid base, or a cast iron skillet. Flatten and tenderize the steak by hitting it with the back of your hand or with a tenderizer. Season the steak with pepper. Don’t add salt , as it will draw out the steak’s juices. We don’t want that to happen at this stage. Add a teaspoon of cooking oil when the pan is hot. Drop the steak onto the pan when the oil is hot. Have all the whole steak hit the pan at the same time. This will sear the steak and hold in the juices. Press gently on the steak with the back of a tablespoon to keep it in contact with pan as much as possible. Let your steak cook until it’s done. How long this takes depends on how thick the steak is and how well you want it to be done. A one-inch (2.5-centimeter) thick steak will take about four minutes for rare steak and about 10 minutes for a well-done steak. Half way through the cooking time, turn the steak over in the pan [source: Delia Smith ].
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Originally Published: Jun 17, 2011
Forget Everything You Know About Cooking A Great Steak – C H E W I N G T H E F A T
This cooking method is totally unorthodox. But the results were the best steak we’ve had in ages.
We love a great steak. One that has a deeply browned crust on the outside and a true rosy medium-rare inside. We like New York Strip best for its marbling and great beefy flavor. That is precisely what we got following a recipe by Andrew Janjigian in Cook’s Illustrated’s latest issue. I had to wait until after Easter to post it. But if you are a carnivore, absent your outdoor grill, I think you’ll want to cook it this way from now on. And we didn’t even have turn on the exhaust fan.
Desperation is the mother of this invention.
Like everyone else in New York, we’re confined to our apartment and have been for days on end. The one thing I do not cook here is steak. Every attempt set off the smoke alarms so ferociously, we’ve had neighbors knock on the door asking if we are okay. So I gave up. Just about a year ago, Andrew and I moved down a floor in the same building where we’ve lived for over 25 years. We love our building—its location and the service we get here. In truth, our previous apartment dated from the 60s. And I mean dated. So we were delighted to move into a place that had been top-to-bottom renovated just a couple of years ago. It must have been in the years when ‘loft-like’ was a selling point. Because it has a wide-open living room and dining room and an open kitchen. And we love it. We just couldn’t cook steak in it.
Forget everything you thought you knew about stove-top steak cooking.
I can’t pretend to go into the science behind this recipe. I am not Alton Brown. I can tell you what Andrew Janjigian discovered. 1. Cook in a non-stick pan—not a cast-iron skillet or a stainless steel pan. The non-stick surface prevents the steaks from sticking without oil. 2. Don’t add any oil. That oil is what smokes and splatters at high temperatures. The two cuts we mentioned, New York Strip and Rib Eye are well-marbled and don’t need extra fat to brown them. They’ll release plenty of their own while cooking. 3. Do not pre-heat the skillet. What starting the steak ‘cold’ allows the interior to heat up gradually and evenly. 4. Start with high heat to drive off the moisture then lower it so that the interior and exterior finish cooking at the same time. 5. Flip the steak every 2 minutes. It will cook from the bottom up and the top down so the interior will be even all the way through and the crust will gradually build up.
Some final words of advice and you’ll be well on your way to your best stove-top steak ever.
Here is the recipe. Follow it and you will end up with a steak that looks and tastes just like ours. This recipe also works with boneless rib-eye steaks as long as they are at least 1 ½ inches thick. I found that a 16 oz. New York Strip is a gracious plenty for two people. And you can see what one portion looks like when sliced. If you can, salt the steaks at least 45 minutes and up to 24 hours before you cook them. Sprinkle 1 teaspoon of kosher salt over both sides. Refrigerate the steak and pat them dry with a paper towel before cooking. Finally, if you want to cook the perfect baked potato to serve with your perfectly cooked steak, follow the link below.
Stovetop to Oven Cast Iron New York Strip Steak
This easy, fast, and perfect New York strip steak is pan seared in a cast iron skillet on the stovetop, topped with butter, and transferred to the oven to bake.
this … Plate the browner side up (usually the side that’s touched the bottom of the pan last) for presentation.
Pan seared New York strip steak is another “go to” dinner recipe on a busy night. It’s easy and fast to make (~ 10 minutes). Plus, it is mouth watering delicious! I like to smother the cooked steak with a bit of Pimento Cheese or Sautéed Mushrooms.
Cooking steak in a cast iron skillet in the oven after searing on the stovetop is easy, fast, and delicious. You’ll get a perfect caramelized sear. Don’t have a cast iron pan? Cool, use any skillet or pan that’s oven safe.
This cooking method (using both the stovetop and the oven to cook steak) ensures a drier and caramelized brown crust while leaving the inside tender and juicy by finishing in the oven.
How To Cook A New York Strip Steak From Stovetop To Oven
Although steaks can be marinated, this recipe doesn’t focus on that. This is a simple recipe focusing on the meat. NY strip steaks are not the tenderest or leanest cut (that’s filet mignon / beef tenderloin), but they are a tender cut.
Strip steaks should not be tough or chewy. Pick uniform steaks that have a little fat marbling and not any tough looking collagen or silver skin. If you’re not sure, ask the butcher to show you a beautiful New York Strip (or see the raw image below).
Letting meat acclimate to room temperature for at least 20-30 minutes before cooking will ensure more even cooking. Don’t skip this step.
Salt and pepper the meat. Be liberal with the salt. A lot of it will cook into the butter sauce later. The salt is going to promote a crusty sear and give it a ton of flavor. Obviously, if you’re sensitive to salt then you will need to play with the amount of salt.
This strip steak recipe is basic because I love the taste of meat and this recipe focus is on that. Having said that, dry rubs are also amazing on steaks too so knock out your favorite seasonings if you want at this point: paprika, cumin, garlic salt, onion powder, rosemary, etc…
This is a general cooking time ratio for cooking steak in a cast iron skillet. Play with it. My stove and oven is generally 2 ½ minutes one side, 2 minutes the other side, then 2 minutes in the oven. Other peoples stove/oven may be different and therefore so is the cooking ratio -i.e. – maybe 3 minutes, 1 ½ minutes, 3 minutes. Learn your oven and remember your ratio.
Why Use A Cast Iron Skillet Or Pan For Cooking?
I use a cast iron skillet for cooking N.Y. Strip Steaks. Use any pan / skillet you like. Just make sure your pan can handle going into the oven at 375F straight after searing the steak on the stovetop.
Why a cast iron skillet or pan? It’s solid – cast iron maintains heat and has consistent heat throughout it’s surface. It gets hot and holds it’s heat. Cast iron can go straight from a screaming hot as hell heat on the stovetop and then can go straight into a screaming hot oven right after that.
New York Strip steaks are perfect for cast iron skillets because they are an even and flat cut. The surface layer lays beautifully even on the solid cast iron skillet. There is no curling of the meat and the heat stays consistent throughout the surface layer of the pan as well.
When plating this steak, the other side will be browner because the butter steamed off some of the caramelization. Plate the browner side up (usually the side that’s touched the bottom of the pan) for presentation.
Cast Iron New York Strip Steak FAQS:
Is it better to cook a steak in a cast iron skillet or pan? Yes or at least I think so! Cast iron provides uniform heat distribution and holds it’s heat throughout the entire pan. It’s a solid pan that can go straight from hot as heck heat on the stovetop into a screaming hot oven. Does this recipe work with bone in New York Strip Steak? Yes. Meat near the bone is super flavorful but it also needs a little more time to cook. Play with adding another minute or so to both sides and in the oven. As a side note, this method works with nearly any leaner cut of beef. How long does it take to cook a steak in a cast iron skillet? One side 2-3 minutes or until brown. Flip it. Cook another 2 or so minutes. Transfer the skillet with steaks to the oven at 375F and cook for another 2-3 minutes depending on the thickness of the steak.
Things In My Kitchen: As an Amazon Associate I earn from qualifying purchases. 12″ cast iron skillet for pan frying steaks on the stovetop and then transferring to oven.
A splatter guard to keep the stovetop and surroundings cleaner. As an Amazon Associate I earn from qualifying purchases.
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