Simple Skillet Steak Recipe - Modern Farmer

Simple Skillet Steak Recipe

The ideal thickness for achieving a dark, delicious sear without overcooking the interior of a New York strip or rib-eye steak is 1½ inches.

skillet steak recipe
Brown W. Cannon III

1. Rub a teaspoon of kosher salt on each side of a 1½- to 2-pound bone-in steak; let meat rest for at least 3 hours at room temperature. Place a large cast-iron skillet on a burner on high heat until it becomes extremely hot, 3 to 5 minutes. Add steak to pan and sear for 1 minute per side; then, using tongs, hold steak upright and rotate it to sear all edges, 2 minutes more. Turn heat off and let meat rest in pan for 2 minutes per side.

2. Transfer steak to a cutting board and top with a pat of butter. Invert skillet over steak; let rest for 10 minutes.

3. Cut meat off bone and slice into thick, steakhouse-style strips. Serve with flaky sea salt, such as Maldon, and one of Fernald’s green sauces: Italian-Style Salsa Verde, Traditional Uruguayan Chimichurri, and Rough Chimichurri.

[mf_h2 align=”left” transform=”uppercase”]Choosing the Right Cut[/mf_h2]

Fernald recommends starting with aged beef from cattle that’s been grass fed and grass finished. Buy one large, bone-in New York strip or rib-eye for every two guests, and have your butcher cut the meat to a maximum of 1½ inches thick – the ideal dimension for achieving a dark, delicious sear without overcooking the interior. And don’t cut fat away before cooking; it shields and flavors the meat’s edges and can always be trimmed before serving.

Photographs reprinted from Home Cooked by Anya Fernald with Jessica Battilana. Copyright © 2016 by Anya Fernald. Photography copyright © 2016 by Brown W. Cannon III. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.

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Anne Goldman
5 years ago

Looking for modern farmer recipes

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