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It took me a while to cook my steak properly. From my many trials and errors I discovered that to cook a perfect strip steak (my preferred cut of steak) you just need three things:
- A cast iron skillet
- Coarse salt, pepper + garlic
- A good butter
Let’s talk cast iron skillets! If you don’t already own one, please get one. They will become your most trusted pan. You can cook just about anything in them and they’re practically indestructible. But specifically for meats, this pan creates such a lovely sear! It’s the only pan I use for steaks. If you don’t want to buy a brand new one, you can almost ALWAYS find one at Goodwill for under $20.
Oven Steak vs. Grilled Steak
I prefer stovetop → oven. It’s easier for me than walking outside, firing up the grill, especially in the colder months. I do love the flavor that grilling offers though so either method works. Only once have I cooked a steak on the stove top, without the oven. It was a flavorless, burnt, hockey puck and I will never do that method again.
Cooking Tips For the Perfect Steak
As far as the seasoning for steak: salt, pepper and garlic is all you need. Steak really only needs salt and pepper, but I prefer to use McCormick’s Steak Seasoning cause I love the coarse garlic in it. Adding a liberal coating of this seasoning is the only thing I put on my steak and they turn out perfect, every time.
The last thing you’ll need for the perfect steak is BUTTA. I love Kerry Gold because it has a high amount of fat. Most American butters have more water than fat and that doesn’t do much for getting a good sear. If you want a perfect strip steak, use a quality butter. If you’re grilling the steak, rub soft butter on the steak before seasoning.
Give these methods a try and let me know how they work for you!
How to Cook the Perfect Steak
- Cast Iron Skillet
- 1 NY Strip Steak
- McCormick Steak Seasoning
- 2-3 Tbsp Good Butter I use Kerry Gold
- Preheat oven to 400F
- Rinse your steak and rub off any grit. Pat steak dry with paper towels.
- Liberally coat steak on each side with McCormick seasoning, patting the seasoning into the steak so it really sticks.
- Melt butter in a cast iron over medium high heat. When the butter is hot, add the steak to the skillet and sear for 2-3 minutes (or until you get a nice crust). Flip the steak and repeat searing on the other side.
- Spoon the butter from the bottom of the pan onto the steak. Then place cast iron in the oven and allow the steak to cook for 5 minutes or more, using a meat thermometer to check the internal temp of the steak to get it to your preferred doneness. See notes for steak temperatures.
- Remove pan from stove. Then remove steak from pan and let it rest for 5-7 minutes before cutting it. Do not skip this step. If you cut the steak immediately, all the juices will bleed out, leaving you with a dry steak.
- Medium Rare 130–135°F
- Medium 135–145°F
- Medium Well 145–155°F
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