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| New York Strip Steak and potato |
Start with a couple of good steaks (T-bone, strip, ribeye or porterhouse) and a plastic lidded container. Other steaks could require other methods. Sprinkle the steaks with seasonings and let marinade for a few hours before cooking. Before starting dinner sides, remove from fridge and let set on counter covered so they can come closer to room temp.
When you have all other parts of the dinner about ready, preheat oven and prepare pan. I use cooking spray to coat a foil-lined pan. It makes clean up SO much easier and since I'm the one doing clean up, I go for easy.
Steaks should be cooked last so they retain their heat. Don't cut into them to check for doneness. If the juices are red, they are still on the pink side, if clear, more on the well done side. Press on them to check for firmness, softer is less cooked, harder is more cooked. (See times below.) Let them rest on the counter (or plate) for a few before serving.
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| Steak and seasonings. |
Basic Steak
2 NY strip steaks (3/4 inch thick)
a few tablespoons of steak seasoning of choice
sprinkle of Kosher salt
sprinkle of fresh ground black pepper
few splashes of Worcestershire sauce
1 tsp. minced garlic in a jar (in juice)
Remove meat from wrappings and sprinkle with steak seasoning, salt and pepper on both sides. Add some dashes of Worcestershire sauce. Put in plastic container and let marinade for at least 30 minutes to an hour.
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| Steaks ready for oven. |
Remove meat from refrigerator and let set while heating broiler to high. Cover pan with foil and spray with cooking spray.
Cook 3-4 minutes and then flip. Cook another 3 minutes for medium.
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| Ribeye steak and potato. |
Remember meat continues to cook after removing from heat and you can always cook it longer, but you can't take it away. For well done steaks, cook about 5 minutes per side, for rare, no more than about 2 minutes each side. This all depends on thickness and cut of meat.
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