Thick-Cut Steaks Pan Seared or Grilled

serves 4


2 boneless strip steaks (1 1/2 to 1 3/4-inch thick), about 1 pound each

Kosher salt and freshly ground black pepper

2 Tablespoons canola oil

1 large garlic clove peeled and sliced in half


*Note-- for a deeper beef flavor, you can dry age the steaks for up to 2 days in the refrigerator.  Pat the steaks dry with paper towels and set on a rack over a rimmed baking sheet (do not season).  Cover loosely with a double thick piece of cheesecloth and allow to age for at least 1 day and up to 2 days.  Proceed with the recipe.


For the Pan Seared Method

Place oven rack in the center of the oven and preheat to 275º F.  Pat steaks dry with paper towels.  Cut each steak in half vertically to create four 8-ounce steaks.  Season steaks liberally with salt and pepper.  Place the steaks on a wire rack set in a rimmed baking sheet; transfer steaks to oven.  Cook until an instant read thermometer inserted in the center of the steaks registers 90º to 95º F for rare to medium-rare, about 20-25 minutes, or 100º to 105º F for medium, about 25-30 minutes.


In a large cast iron skillet, heat the oil over high heat until smoking.  Place the steaks in the skillet and sear until browned and crusty, about 1 1/2 to 2 minutes, lifting steaks halfway through to redistribute the fat. Using tongs, turn steaks and cook until well browned on the second side, 2 to 2 1/2 minutes.  Transfer steaks to a wire rack and reduce the heat to medium.  Using tongs, hold 2 steaks together and return to skillet to sear on all sides until browned, about 1 1/2 minutes total.  Repeat with remaining 2 steaks.  Transfer steaks to a plate.  Rub each side of the steak with the cut side of the garlic clove.  Cover loosely with a sheet of aluminum foil and let rest for 10 minutes before serving.


For the Grill Method

Place oven rack in the center of the oven and preheat to 275º F.  Pat steaks dry with paper towels.  Cut each steak in half vertically to create four 8-ounce steaks.  Season steaks liberally with salt and pepper.  Place the steaks on a wire rack set in a rimmed baking sheet; transfer steaks to oven.  Cook until an instant read thermometer inserted in the center of the steaks registers 90º to 95º F for rare to medium-rare, about 20-25 minutes, or 100º to 105º F for medium, about 25-30 minutes.


Prepare a charcoal grill for high heat with a cool area on the side; oil grates well.  Rub both sides of the steak with the oil.  Place the steaks on the grill, close the lid, and sear until browned and crusty, about 1 1/2 to 2 minutes. Using tongs, turn steaks and cook until well browned on the second side, 2 to 2 1/2 minutes, jockey steaks as needed to prevent flare-ups.  Transfer steaks to a plate and lower the charcoal for a medium heat.  (If you are unable to lower the temperature by changing the charcoal rack position, use the outer edge of the fire for the cooking area)  Using tongs, hold 2 steaks together and return to grill to sear on all sides until browned, about 1 1/2 minutes total.  Repeat with remaining 2 steaks.  Transfer steaks to a plate.  Rub each side of the steak with the cut side of the garlic clove.  Cover loosely with a sheet of aluminum foil and let rest for 10 minutes before serving.  Enjoy! 


Printed from thegaleeygourmet.net