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Brokedick Millionaire
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40,227 Posts
Discussion Starter #1
1 lb of NY Strip, cast iron skillet, Ramsay style.

Perfection if you like Med. Rare, but just a little under cooked for me, but I still ate it. Yes, that is just a tiny little bit of A1 in the last pic, mixed it in with the juices for just a tiny bit of extra flavor.





 

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MuthaFuckaUppa
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517 Posts
Nicely done. I just did a lamb steak the other week in the same fashion.
Pan sear both sides, throw in some butter, garlic, black pepper and salt, and let it cook to temp in the oven, medium rare. I have been on a reverse sear kick lately, but pan searing was very good, especially when it was negative temps out side. I am more of a ribeye guy, but a NY strip is excellent.
 

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looks good just needs another 69 seconds of pan for me..

makin me hungry ,better go eat before I get grumpy..
 

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Brokedick Millionaire
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40,227 Posts
Discussion Starter #4
I didn't put it in the oven, but could have to make it more medium like I prefer.

$4.99/lb for NY Strip, not bad for a $5 steak!
 

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MuthaFuckaUppa
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517 Posts
I didn't put it in the oven, but could have to make it more medium like I prefer.

$4.99/lb for NY Strip, not bad for a $5 steak!
I probed mine. I cant remember how long I seared it in the pan, but after I got the color I wanted, I just put it in the oven to come to just below temp and let it rest and carry over to temp. Again it was lamb, not beef. Skillet makes it great though.

I will be smoking grilling this Sat. I'm not sure what I want to do though.
 
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