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Learn how to cook a steak in a cast iron skillet on the stovetop, finished with a wine bread sauce with garlic butter. This tender, juicy steak is the best 30-minute dinner (perfect for date night and Valentine's Day too!)
Strip steak is my choice for cutting beef when I just want a quick and easy dinner.
I choose it because it is boneless, small and nice in size, tender and affordable. Above all, it is very easy to cook. Since I don't eat a lot of red meat, this cut is perfect for smaller portions and recipes where I want to emphasize meat, such as meat salads or stir-fries. This particular steak is also very easy to cut into juicy thin slices.
What is a New York Strip Steak?
Aka Kansas City Strip Steak, Ambassador Steak, Club Steak, Country Club Steak, Delmonico Steak, Hotel Cut Steak, Shell Steak, Strip Lomo Steak, Top Lomo Filete ~ has many names because it is a much loved cut of meat 🙂
- Beef steak is a tender cut of meat from the short section of beef loin. Sold with or without bone.
- Beef sirloin is a high-end cut because it has a good marbling (for flavor and juiciness) and is tender. It is one of the most popular cuts on high quality rotisseries.
- Beef sirloin is more affordable than other elegant cuts such as filet mignon.
The absolute best way to cook a New York steak
Don't you love it when the best way is easy road?
- Veal steak is known to be an excellent grilled steak, but I think the best way to cook it is on the stove, in a cast iron skillet.
- Why a cast iron skillet? Cast iron can get very hot, so you get a good steak on your steak. After that, it cooks nicely and evenly, without hot spots.
- You can better control the heat on your stove than on a grill, so I prefer this method. And you're not tied to making this great steak during the grill season, which is key!
How to cook a steak on the stove in 5 easy steps
- Set your meat at least 30 minutes before cooking. Cover it lightly with olive oil and season with salt and pepper everywhere.
- Preheat your skillet for several minutes over high heat, it should be steaming when ready.
- Add the meat to the hot pan and leave it in place so you can get some fabulous caramelization. Cook for 3-4 minutes per side or until meat is done to your liking. For a rare steak, cook at 125 degrees F, Medium Rare at 135 degrees F, Medium at 145 degrees F, Medium well 155 degrees F, Well done at 160 degrees F.
- Add a little butter to the pan and bathe the meat several times.
- Remove the meat to a plate, carp with aluminum foil and let sit for 5-10 minutes while preparing a quick sauce.
My favorite quick steak sauce
Every time you cook steak on the stove, you have a chance to make a quick, easy and incredibly delicious bread sauce. There are so many variations on this, but the basics are the same …
- After removing the steak from the pan, assess the amount of juices and remaining fat. If it is minimal, melt a few pats of butter. Add minced garlic if there is none in the pan and sauté every minute.
- Now you want to add some kind of liquid to the pan to form the base of your sauce, this can be wine broth (my preference) or even a splash of water. Stir to dissolve the golden pieces from the bottom of the pan, this is its flavor.
- Season with fresh or dried herbs if desired, I love adding fresh rosemary.
- Let the liquid reduce a bit, depending on how much you've added, this will only take a minute or two. If there are juices from the plate where the steak has been resting, add them now.
- Spoon steak while serving.
Note: do not expect a large amount of sauce … the bread sauces are carefully sprinkled on your meat. Expect a fine, highly reduced sauce that will add a touch of flavor as you serve.
Of course, if you feel like it, you can always make an amazing Chimichurri sauce for your steak …
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How to cut a steak
There are only 3 rules:
- Slice after meat has rested 5-10 minutes.
- Use a good sharp, smooth, non-serrated knife.
- Cut into grain into 1/4-inch slices. Cutting the grain makes the meat very tender. (The grain is the direction of the muscle fibers in the meat, so look in the direction the lines are going and cut the meat through them, not in the same direction.)
How to cook a steak
Tender and juicy beef steak cooked in a cast iron skillet on the stove top, with a simple wine bread sauce with garlic butter.
Makes 4 servings
- 2 pounds steak (2 steaks about 1 1/2 inches thick)
- olive oil
- sea salt and freshly ground black pepper
- 4 garlic cloves, peeled and crushed
- 3 tablespoons of butter
- 1/2 cup red wine (drink wine, don't cook wine)
- fresh rosemary, chopped
Place the steaks on the counter for 30 minutes before cooking. This allows the internal temperature to rise slowly and allows the meat to cook more evenly.
Rub the fillets on both sides with olive oil and season with sea salt and pepper on both sides. Preheat your skillet over high heat. This will allow you to get that great outdoor grill grill directly on the stove.
Add the meat to the hot pan and leave it in place so you can get some fabulous caramelization. Cook for 3-4 minutes per side or until meat is done to your liking. For a rare steak, cook at 125 degrees F, Medium Rare at 135 degrees F, Medium at 145 degrees F, Medium well 155 degrees F, Well done at 160 degrees F.
Add the butter to the pan and bathe the meat several times.
Remove the meat to a plate, carp with aluminum foil and let sit for 5-10 minutes while preparing a quick sauce.
Cut the fillet, against the grain, into thin slices.
After removing the meat, deglaze the pan with the wine. You can use broth or even water if you don't want to use alcohol, but I recommend alcohol for the best flavor. Anyway, much of the alcohol will burn when you cook the sauce.
Add the chopped rosemary and boil the sauce until it reduces and thickens. Remove the garlic cloves. Try adjusting the seasonings and serve drizzled over the sliced fillet.
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