Slow-Roasted Strip Steak
Slow-roasted strip steak is a gentle, low-oven route to a cut that is usually cooked hard and fast. After a quick sear in a screaming hot cast iron skillet, the steaks finish at 225°F until a probe reads 140°F, which keeps them tender enough to eat without worrying about slicing against the grain. The pan drippings, broth and red wine reduce into a glossy sauce for the plate.
Instructions
Heat a large cast iron skillet over high heat for 6 minutes so it is thoroughly hot before any meat goes in.
While the pan heats, brush the steaks generously with olive oil, then season them well with salt and freshly ground black pepper.
Put the steaks in the hot skillet and sear until browned and slightly charred on both sides. Move them to a roasting rack set inside a roasting pan.
Push a probe thermometer into one of the steaks and bake at 225°F until the internal temperature reaches 140°F, which gives medium-rare. Take the steaks out of the pan and keep them warm.
Skim the fat from the pan drippings and set the pan over high heat across two burners. Pour in the broth to deglaze, bring it to a boil, and cook until the liquid has reduced by two thirds.
Take the pan off the heat and add the red wine. Once the alcohol has cooked off, return the pan to the two burners and reduce the liquid by two thirds again.
Pour the sauce into a squirt bottle, draw it across each plate, and serve the steaks warm.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
