New York strip is the perfect combination of Tender, fatty, yet lean. And the grain of meat fiber is consistent throughout, so if you carve up a steak properly, it cooks very evenly, ensuring each bite is perfectly moist and tender and caramelized.
Begin with a 1.5” steak at room temperature. Preheat the cast iron on low to medium low, add a slice of butter, season accordingly with coarse salt and cracked pepper, then cook for 5 min on each face.
Don’t touch it while it’s cooking. Just let it fry in that butter.
Time it and flip it like clockwork.
After each face is cooked for 5 min and properly caramelized, you can do the sides for 15-30sec.
Then let rest for another 5 min before eating.
It’s critical you begin with a steak at least 1” and at most 2” thick.
Under 1” and you risk overcooking the inside and undercooking the caramelized outside.
2” and you risk undercooking the inside and overcooking the caramelized outside.
William Dare 