Thick-Cut Strip Steaks

Main Course

Recipe courtesy of Meat Illustrated from Cook's Illustrated

Serves 4

  • 2 (1-pound) boneless strip steaks, 1 ½ to 1 ¾ inches thick, trimmed
  • 1 tablespoon vegetable oil

Thick-Cut Strip Steaks

  Thick Cut Strip Steaks

Click image to enlarge


Adjust oven rack to middle position and hear oven to 275 degrees. Pat steaks dry with paper towels. Cut each steak in half cross­wise to create four 8-ounce steaks. Season steaks with salt and pepper; gently press sides of steaks until uniform 1 ½ inches thick.

Place steaks on wire rack set in a rimmed baking sheet. Cook until meat registers 90 to 95 degrees (for rare to medium-rare), 20 to 25 minutes, 25 to 30 minutes.

Heat oil in 12-inch skillet over high heat until just smoking. Place steaks in skillet and cook until well browned and crusty, ½ to 2 minutes, lifting once halfway through cooking to redis­tribute fat underneath each steak. (Reduce heat if fond begins to burn.) Using tongs, flip steaks and cook until well browned on second side, 2 to 2½ minutes. Transfer all steaks to clean wire rack set in rimmed baking sheet and reduce heat to medium. Using tongs, stand 2 steaks on their sides. Holding steaks together, return to skillet and sear on all sides until browned, about 1½ minutes. Return steaks to wire rack and tent with aluminum foil. Repeat with remaining 2 steaks. Let steaks rest for 10 minutes, then serve.


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive