NY Strip Steak With Garlic Thyme Butter Cooked In Cast Iron Skillet!

hi I'm Eric with simply elegant home cooking and today I'm going to share with you one of my favorite recipes we're gonna be doing a New York strip steak with garlic thyme butter cooked in a cast-iron skillet this recipe is very very easy and you'll be able to replicate Steakhouse quality results in your own home kitchen so stick around and I'll show you how it's done one of the most important steps in cooking a steak on your stovetop is to make sure that you take the steak out with enough time to come up to room temperature before you cook it I've taken this steak out a full hour ahead of the cooking time I know that might sound like a really really long time but if you take it out only 20-30 minutes ahead of time it's really not going to have enough time to come up temperature so what you want to do is you want to take it out an hour ahead of time and you want to make sure to blot it as dry as you can with some paper towels there's not much moisture left I already did this when I took it out of the refrigerator but I'm gonna do it again just to make sure there is as little moisture as possible the more moisture you have the harder it's going to be to get a good sear so you want to blot this on all sides get it nice and dry and once your steak is nice and dry you just want to season it now I only use kosher salt and cracked black pepper what you want to do is you want to go in there with a pretty generous coating and I like to use kosher salt or you know course or salt grains you don't want to use really fine sea salt with this you want it to really stick on there so I'll hit it with this salt and then some cracked black pepper this is cracked at a medium grind you don't want it too fine or it can actually burn up in the pan we're going to be cooking with a pretty high heat so you want to make sure that you have some actual coarse or grains use your hands and just kind of spread that out and we'll hit the other side just be sure to hit the sides to usually what I do is I just go like that to mop up all of those pieces of salt and pepper this is ready to go just needs a few more minutes to sit out now is a good time to preheat our cast iron skillet so I'm gonna turn the burner on to medium-high heat and we're gonna give this a good 5 minutes to come up to full heat you want to make sure that the pan is super super hot when you put the steak on now I'm using cast iron you could also use stainless steel you just don't want to use nonstick you won't get a good sear with a nonstick skillet and while we wait on that skillet to come up to temperature I'm going to go over the rest of the ingredients so we're going to be doing a garlic thyme butter based towards the end of the cooking I have about two tablespoons of butter cut up into pieces I have a handful of time I like to use a lot of the time I really like the flavor that that adds I've cut them in half just to make it a little easier to deal with in the pan and I have two garlic cloves so I don't take the time to peel all I do is I take a hammer and I hit them like this and all that's going to do is it's gonna break them up and allow those oils to come out and really impart that garlic flavor into the final cooking result you're also going to want to use olive oil or any other neutral flavored oil now you'll notice that the olive oil that I use says extra light on the bottle that's important you don't want a heavy olive flavor when you're cooking a steak the flavor is not going to go with the flavor profile of the steak and it's also not going to have a high smoke point so the extra light olive oils have a high smoke point and they're suitable for cooking over a medium-high heat we're not going to do the butter basting until the end with the lower heat so we're gonna start with this and that all of oil in the pan is going to prevent us from burning the butter towards the end when we go to base the steak so our pans fully come up to temperature you can probably see a little bit of smoke coming off the pan that's how you want it to look now we haven't added oil you want to make sure that you wait until you're about to put the steak on to add the oil to prevent from burning so I'm gonna go in with just a very small amount of oil that's all you need for this and what I'm gonna do first is I'm gonna sear the fat cap you want to make sure you hear that sizzle sound when you put the steak in we're going to cook this for about a minute and then we're going to cook the the main sides so we've now been cooking for a little bit more than a minute that should be plenty of time to render that fat cap at this point you want to lay the steak down on its side and we're gonna let this go for three minutes and forty-five seconds you don't want to touch it flip it or move it at all we're gonna let it just sit there for three minutes 45 seconds and get a good sear that's gonna get it a nice crispy crust on the exterior of the steak so we've been going for 3 minutes and 45 seconds it's time to turn the steak and that's how you want it to look you want it to be nice and crispy that's gonna be a lot of flavor there so we're gonna flip that over and let it go another 3 minutes and 45 seconds so we've been going for about three minutes now on this side I'm gonna just test the steak that feels done to me so I don't want to overcook it what I'm gonna do now is I'm gonna render this other side for a moment or two the one that we didn't hit yet and I'm gonna turn the heat down to medium-low we're gonna just give that a minute or two to reduce in heat and once we've had enough time for the pan to come down in temperature we'll add our butter garlic and thyme so a minute later our pans had enough time to come down and temperature just going to flip that back on its side and we're going to go in with our aromatics and what you want to do you want to tilt the pan on its side and then base the steak with that butter kind of move it around as you go that's going to impart just a really rich flavor on the steak we're not really trying to cook it at this point all we want to do is spoon that butter mixture over the whole steak and once you hit that side nicely what you want to do is break that off give this take a flip and we're gonna hit that on the side to put in the whole surface one last flip hit it again so after about a minute or two of the basting you can turn the heat off and we're ready to take this off the heat so what you want to do is you just want to take your steak and lay it on some aluminum foil and you want to get about one or two spoonfuls of the butter just kind of ladle that over top and then you want to close the foil around the state to maintain the temperature and what you want to do is you want to sit this out for a full 10 minutes you want to leave it cover for 10 minutes before you touch it or cut into it or do anything to it we're just gonna let it sit there so we've now been sitting for a full 10 minutes do not skimp on the 10 minute resting time we're gonna peel that away and we're better to carve this up I usually start by giving it a nice cut through the center you can see that turned out absolutely perfectly and then you want to just cut these into thick strips you don't want to cut them too thin or it's going to lose all of that moisture it's gonna lose too much of the juices I really hope you enjoyed this video it's really really easy to get a steakhouse quality result in your own home in your own kitchen so please be sure to give this recipe a try leave me a comment let me know what you think be sure to like and subscribe I'm Eric with simply elegant home cooking and I look forward to seeing you again soon

Channel: Simply Elegant Home Cooking

Views: 372,988

Keywords: NY, Strip Steak, New York, Cast Iron, Skillet, Simply Elegant Home Cooking, Garlic, Thyme, Butter, Perfectly Cooked, Steak, Medium Rare, Steak House, Baste

Id: AS_gk6SGC44

Length: 8min 44sec (524 seconds)

Published: Wed Jan 31 2018