Pan-Roasted Strip Steaks
serves 2-4
The strip steak, also referred to as striploin and shell steak, is one of the most tender and tasty cuts of beef. This oh-so-simple preparation is perfect for bringing out all its flavor with minimum fuss.
2 (2-inch thick) strip steaks
salt and pepper
1 tablespoon olive oil
prep: 5 minutes
total: 30 minutes
oven-safe sauté pan
tongs
digital instant-read meat thermometer
1. Preheat the oven to 350F and put the rack in the middle position. Generously sprinkle the steaks on both sides with salt and pepper.
2. Heat the oil in an oven-safe sauté pan until it begins to lightly smoke. Add the steaks, with plenty of room between them, and let them develop a rich brown crust on the first side, 3-5 minutes. Turn them and brown 2 minutes on the other side.
3. Put the steaks in the oven and cook until they reach an internal temperature of 130F for rare. Remove the steaks to a plate and let them rest, loosely covered with foil, 5 minutes.
2. Heat the oil in an oven-safe sauté pan until it begins to lightly smoke. Add the steaks, with plenty of room between them, and let them develop a rich brown crust on the first side, 3-5 minutes. Turn them and brown 2 minutes on the other side.
3. Put the steaks in the oven and cook until they reach an internal temperature of 130F for rare. Remove the steaks to a plate and let them rest, loosely covered with foil, 5 minutes.
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