Prep Time :5 mins
Cook Time:10 mins
Rest time: 5 mins
Total Time 20 mins
1 (8 oz) thick New York strip steak
1/4 teaspoon kosher salt Diamond Crystal
1/4 teaspoon black pepper, freshly ground
1/2 teaspoon butter
Preheat the oven to 500 degrees Fahrenheit.
Heat a well-seasoned cast iron skillet over high heat for 5-7 minutes, or until smoking hot.
Meanwhile, season the steak on both sides with kosher salt and black pepper.
Insert the steak into the hot skillet. Cook for 2 minutes on each side, without moving. This will result in a nice crust. Cook the fat strip for 30 seconds more.
Transfer the skillet to the hot oven using oven mitts. 3-4 minutes until the steak is medium rare. Roast for 4-5 minutes for medium.
Place the steak on a serving plate. Cover it loosely with foil. Allow it to rest for 5 minutes before serving, then top with butter.
The CDC recommends thoroughly cooking meat. It is not necessary to bring the steak to room temperature before cooking it. A cold center allows you to sear the steak thoroughly, forming a beautiful crust while keeping the steak medium-rare. Cooking from frozen is not something I recommend. It’s best to thaw the steak overnight in the fridge before cooking it