So as you all know there is this on-going bbq battle in my house – going on what 3, maybe 4 years now. I’ve finally given up on getting a new one.. for now. While it’s a nice-to-have-a-new-one it’s not a necessity for me. Almost everything you make on a bbq, I can make either on the indoor grill (word to the wise, make sure you have a great exhaust fan) or oven. From my baked corn and baked sweet potato to baked russets I’ve got a good grip on making it just as fabulous, if not more, indoors. Well the one thing that always besieged me was steaks. Oh how I truly love a fat juicy steak (with ketchup… yes with ketchup! SHUT IT, don’t judge! I like ketchup!) sadly the steak doesn’t like me. My stomach says “OH HELL NO!”… that’s all I’m gonna say ’bout that.
Now Mr. Fantabulous loves his steak! He’s a true carnivore. Now I always thought an amazing steak could only be had via a grill of sorts. I tried in the past, numerous times, trying to make it indoors but it never EVER worked out. It was either tough as shoe leather, raw or I would end up smoking us out of the house using the indoor grill. Okay truth be told, maybe I did make a a bit more smoke than normal (I figured if I kept smoking him out of the house that he’d get the hint and we’d go get a new bbq)… sigh.. he just turned on the big exhaust fan and helped fan out the rooms. Oh gee.. thanks honey. Damn it!
It wasn’t until I was watching Hell’s Kitchen a few ago did I actually pay attention while they were making steaks. Pan seared then in the oven. Hmmm… me thinks they were on to something
So that night, I stopped at our local butcher’s shop (God I seriously love the local butcher type store versus the commercial grocery meat department). I seasoned it, let it rest and then gave it a shot. When I told Mr. Fantabulous what I was doing he said “um baby, make sure you have the exhaust fans on BEFORE you start cooking.” LI swear if he wasn’t so damn hot I’d beat that man. LOL
Well let me tell you what people. This steak was perfect. No, it was BEYOND PERFECTION! I mean.. I would put this up against any restaurant steak. It’s THAT good.
Now I did think maybe I got lucky but I’ve made this dish umpteen times since I first made it and it’s been perfection every single time.
|Better than restaurant quality New York Strip Steaks…||
- 2 1-1 1/2” thick cuts New York Steak, fat trimmed
- 1 Tbl Worcestershire
- 1-2 Tsp Montreal Steak Seasoning
- 2 Tbl butter
- 2 sprigs of fresh thyme
- 1 Tbl Olive Oil
- Pat the steaks dry.
- Add 1 1/2tsp Worcestershire to the one side.
- Add half of the seasoning and press down.
- Flip the steak and add the remaining Worcestershire and seasoning.
- All to sit at room temperature for 30 minutes.
- Preheat oven to 400f.
- Place a cast iron pan or stainless (oven safe) pan (NOT NON STICK!), over medium high heat.
- Drizzle the olive oil onto the steak and flip to get all sides coated.
- When the pan is super hot (add a few drops of water to it. If they dance around and evaporate almost immediately then you’re good!) add the steaks. DO NOT FLIP yet.
- Cook for 4-5 minutes or until a good crust forms.
- Flip over and immediately shut off the heat to the pan.
- Working fast add the sprigs of thyme and pats of butter on top.
- Put the pan into the oven.
- Cook per the ‘doneness’ in the Notes field.
- When done, remove the pan from the oven and plate the steak.
- Allow to rest for 5 minutes before cutting.
See below for times:
Very Rare 4-5 minutes
Rare 5-6 minutes
Medium Rare 6-8 minutes
Medium 7-10 minutes
Well done Not Recommended
Oh and yes, that was served with a perfectly baked sweet potato!