Strip Steak
Highly marbled cuts like a grain-finished Prime-grade ribeye and strip should be cooked a few degrees Fahrenheit higher than leaner steaks like tenderloin, since their copious intramuscular fat helps keep them moist while delivering plenty of flavor. I prefer ribeyes and strip steaks cooked medium-rare to medium, around 129°F / 54°C to 135°F / 57°C. Fattier steaks also have natural insulation which means they'll take slightly longer to reach the correct internal temperature. Timings are all given for steaks one-and-a-half to two inches thick. For steaks one inch or less, initial cooking time can be shortened to 40 minutes. Steaks cooked under 130°F / 54.4°C should not be cooked longer than two-and-a-half hours at a time for food safety reasons. Very Rare to Rare: 120°F / 49°C to 128°F / 53°C; 1 to 2 1/2 hours Medium-rare: 129°F / 54°C to 134°F / 57°C; 1 to 4 hours* Medium: 135°F / 57°C to 144°F / 62°C; 1 to 4 hours Medium-well: 145°F / 63°C to 155°F / 68°C; 1 to 3 1/2 hours Well done: 156°F / 69°C and up; 1 to 3 hours *2 1/2 hours max if under 130°F / 54°C
Highly marbled cuts like a grain-finished Prime-grade ribeye and strip should be cooked a few degrees Fahrenheit higher than leaner steaks like tenderloin, since their copious intramuscular fat helps keep them moist while delivering plenty of flavor. I prefer ribeyes and strip steaks cooked medium-rare to medium, around 129°F / 54°C to 135°F / 57°C. Fattier steaks also have natural insulation which means they'll take slightly longer to reach the correct internal temperature. Timings are all given for steaks one-and-a-half to two inches thick. For steaks one inch or less, initial cooking time can be shortened to 40 minutes. Steaks cooked under 130°F / 54.4°C should not be cooked longer than two-and-a-half hours at a time for food safety reasons. Very Rare to Rare: 120°F / 49°C to 128°F / 53°C; 1 to 2 1/2 hours Medium-rare: 129°F / 54°C to 134°F / 57°C; 1 to 4 hours* Medium: 135°F / 57°C to 144°F / 62°C; 1 to 4 hours Medium-well: 145°F / 63°C to 155°F / 68°C; 1 to 3 1/2 hours Well done: 156°F / 69°C and up; 1 to 3 hours *2 1/2 hours max if under 130°F / 54°C
- kosher salt and freshly ground black pepper to ta
- 1 1/2-to 2-pounds / 680 to 900 grams bone-in or 1
- 2 fresh thyme sprigs (optional)
- 2 fresh rosemary sprigs (optional)
- 1 tablespoon / 15 ml vegetable canola, or rice bran oil
- 1 tablespoon / 15 ml unsalted butter
- 3 to 4 fresh thyme sprigs (optional)
- 3 to 4 fresh rosemary sprigs (optional)
- 1 small shallot sliced (optional)
- 2 whole cloves garlic smashed (optional)
- coarse sea salt (such as maldon) to finish
- -- finishing steps ingredients --
- Carbohydrate 2.61489191259492 g
- Cholesterol 0 mg
- Fat 0.0246612613844936 g
- Fiber 0.0629999971389771 g
- Protein 0.432331534612339 g
- Saturated Fat 0.00431241443536391 g
- Serving Size 1 1 Serving (13g)
- Sodium 1.66935136613923 mg
- Sugar 2.55189191545594 g
- Trans Fat 0.00742837841534807 g
- Calories 11 calories
Step-by-step
- Season the steak generously with kosher salt and freshly ground black pepper.
- Heat the oil and butter in a large skillet over medium-high heat.
- Add the steak to the skillet and cook for 2-3 minutes per side, or until a nice crust has formed.
- Add thyme and rosemary sprigs (optional) to the skillet.
- Reduce the heat to medium and continue to cook the steak for another 4-5 minutes per side, or until it reaches your desired internal temperature.
- (Optional) Add the sliced shallot and smashed garlic cloves to the skillet during the last few minutes of cooking.
- Remove the steak from the skillet and let it rest for 5-10 minutes before slicing and serving.
- Season the steak with coarse sea salt to finish.
My Perfect Strip Steak: A Culinary Journey
As a busy professional woman, finding time to cook a delicious and satisfying meal can often feel like a challenge. However, there's nothing quite like the simple pleasure of a perfectly cooked steak, and this recipe for strip steak has become my go-to when I want something elegant yet quick. It's the perfect weeknight dinner or a special occasion treat, depending on how you choose to dress it up.
The beauty of this recipe lies in its simplicity. It’s not about complicated techniques or obscure ingredients; it’s about respecting the quality of the meat and letting its natural flavors shine. I always opt for a high-quality strip steak – the marbling ensures a juicy and tender result. But even the most exquisite piece of meat requires some attention to detail, and this recipe walks you through the steps needed to achieve that perfect sear and succulent interior. The finishing touch of coarse sea salt adds a delightful crunch that complements the richness of the steak beautifully. It’s a subtle detail, but it makes all the difference.
Beyond the cooking itself, the joy of this meal comes from the process. The aroma of the searing steak filling the kitchen, the satisfying sizzle of the butter and oil in the pan – these are sensory experiences that elevate a simple meal into something memorable. I often find myself lighting a candle and enjoying a glass of wine while the steak rests, transforming the preparation time into a peaceful moment of self-care amidst a busy schedule. It's a reminder that even in the midst of daily demands, there's always time for a little culinary indulgence.
The versatility of this strip steak recipe is another reason why it's a staple in my culinary repertoire. On a weeknight, I might serve it with a simple side salad and some roasted vegetables. But for a more celebratory occasion, I might pair it with creamy mashed potatoes, asparagus, and a rich red wine reduction sauce. The possibilities are endless, and the adaptability of the recipe allows me to tailor it to my mood and the occasion.
The essence of this dish, however, remains consistent: high-quality ingredients treated with respect and care. It's a tribute to the simple act of good cooking, a testament to the fact that sometimes, the most satisfying meals are the most straightforward. This steak recipe isn't just a recipe; it's a ritual, a small act of self-care, and a delicious celebration of simple pleasures.
So whether you're a seasoned cook or a beginner in the kitchen, this recipe is a great place to start. It's easy to follow, adaptable to your taste, and guaranteed to impress. Give it a try, and you'll soon understand why it's become a firm favorite in my home.
