New York Times Cast Iron Steak
How to Reverse-Sear Steak in a Cast-Iron Skillet.
New york times cast iron steak. This is one of the quickest and easiest steak recipes. Pick up our Test Kitchens favorite cast-iron skillet. Flip the steak and add the remaining Worcestershire and.
Season steak with 12 teaspoon each salt and pepper. Add half of the seasoning and press down. This is very similar to Alton Browns ribeye recipe from the very first episode of Good Eats screaming hot cast-iron skillet 500 degree oven.
Season the steaks with salt freshly ground pepper and sage. Cast Iron Pan fry and oven finish. Heat a cast-iron skillet over medium-high heat.
Add 1 12 teaspoon Worcestershire to the one side. Prime or choice cuts and this recipe works well with Ribeye or New York Strip and go with boneless NYT says they cook more evenly besides only a small portion would barely be. The article is here.
Pat the steaks dry. I do recommend cast iron pans for cooking a pan. Place steaks on a wire rack over a baking sheet.
I thought I would give it a try. I get a cast iron pan smoking hot and then sear the steak on one side turn it over and stick it in the oven. Its so easy you could make it any day of the week.