Ingredients
Equipment
Method
Instructions
- Begin by removing the strip steaks from the refrigerator about 30 minutes before cooking. This allows them to come to room temperature, ensuring even cooking. Pat them dry with paper towels to help achieve a nice sear.
- Sprinkle both sides of the steaks with kosher salt and black pepper. Don’t be shy with the seasoning; it enhances the flavor of the meat.
- Place your cast iron skillet over high heat. Allow it to heat until it’s smoking hot. This high temperature is crucial for a great sear.
- Add the steaks to the skillet carefully, ensuring not to overcrowd the pan. You should hear a loud sizzle as they hit the hot surface. Cook without moving them for about 4-5 minutes.
- Using tongs, flip the steaks over and cook for another 3-5 minutes, depending on your desired doneness. For medium-rare, aim for an internal temperature of about 130°F.
- Once cooked to your liking, remove the steaks from the skillet and place them on a cutting board. Tent them loosely with foil and let them rest for about 5-10 minutes. This allows the juices to redistribute, ensuring a juicy steak.
Notes
- Always start with a hot skillet to achieve that delicious sear.
- Don’t overcrowd the skillet; cook in batches if necessary to maintain high heat.
- Use a meat thermometer to check for doneness without slicing into the steak.