Definitely will enjoy this again and again. Prior to serving, expand upon the delicious taste by topping with Kansas City Steak Finishing Butters for full flavor. 9 Tips for Buying Steak | GrillinFools We recommend adding an additional savory flavor by topping your strip steak with with Kansas City Steak Finishing Butter (even if you added butter during the sous vide). Light a dozen or so pieces of charcoal on one side of the grill. The surprising part is just how EASY it is! After thawing, bringing to room temperature, seasoning, and preheating the sous vide; you're ready to start cooking. When your cast iron skillet is hot add the steaks and DO NOT TOUCH THEM. Tried this recipe, turned my $20 steaks into charcoal on one side because 3 minutes is way too long, and then following with 2 minutes on the other side and 2 1/2 minutes on medium-low left me with a super rare steak. This is one of my tried and true methods, as seen on plenty of Gordon Ramsay shows, for the perfect pan fried NY strip steak. Try these great grilling recipes for the spring and summer. Thank you , thank you, thank you. Made it exactly to the recipe and it rocked. Add the steaks in a single layer. Also, if you are going to spend the money on a tomahawk, we can help with a few recipes: Easy Reverse Seared Tomahawk Steak; How to Grill a Tomahawk Steak IN a Cast Iron Pan; Reverse Sear Tomahawk Steak ON a Cast Iron Pan; 7) Porterhouse or T-Bone. Check out our most popular Strip Steak Recipes below or click Strip Steak Recipes to view our recipe library. Cast-Iron Steak Recipe - NYT Cooking We love a simple oven-cooked strip steak, but these cooking methods are also excellent ways to cook this tasty cut of beef: Try our boneless or bone-in strip steaks! Can someone clarify how long my cast iron skillet needs to be on "high heat" before adding my steak, 5 min or longer? Grill for 912 minutes for a 1-inch steak, and 1214 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. When your steaks are done, remove them to a plate or platter and pour the pan juices, including the herbs and garlic, over the tops of the steaks. My food is influenced by my small town roots as well as my many travels around the world. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make! If you want to take a fancier route, add a generous pat of butter, a couple cloves of crushed garlic, and a sprig or two of rosemary or thyme after the first flip. Dry outside of your steak- If needed you can pat the outside dry with a paper towel, but if it has been sitting salted and uncovered in the fridge, it should be dry enough. Perfect! The butter idea is fine but the times are wrong for a cast-iron skillet on my stovetop at least FYI, I was able to purchase 2 beautiful grass fed steaks for $13.