Friday, October 15, 2010
So, what I did was to leave this New York Strip in the fridge until cooking time. I then preheated the oven to 275*, kosher salted and freshly ground peppered the steak which I had pat dried and placed on a rack above a rimmed baking dish. Into the oven for 20 minutes.
At the same time I was roasting my potatoes in a toaster oven and creating my salad based on one I have eaten a couple of times in a restaurant in San Francisco. The salad is a quarter of a head of lettuce sprinkled with one rasher of bacon crisped and crumbled, about 3 oz. of blue cheese, and a drizzle of blue cheese dressing. So, once the 20 minutes in the oven was up I tested the steak to find that the internal temperature was about 90* and ready for the stovetop. I wasn't up to bbq, so I had a heavy fry pan on heating up to a pretty high temperature, added some EVO and got it smoking. The steak then seared on both sides for about 2 minutes each side, then I used tongs to sear the fat cap for about a minute. I then put it back on the wire rack, covered with foil, to rest for about 10 minutes while the potatoes finished cooking. As I am sure you can see from the photo, the grey, overcooked band is not there and the steak was delicious to eat.
A positive result to this experiment.