Pan-Seared Thick-Cut Strip Steaks

Rib-eye or filet mignon of similar thickness can be substituted for strip steaks. If using filet mignon, buying a 2-pound center-cut tenderloin roast and portioning it into four 8-ounce steaks yourself will produce more consistent results. If using filet mignon, increase the oven time by about 5 minutes. When cooking lean strip steaks (without an external fat cap) or filet mignon, add an extra tablespoon of oil to the pan. If desired, serve with a pan sauce, relish, or butter.

Serves 4

  • 2 boneless strip steaks (1 1/2 to 1 3/4 inches thick (about 1 pound each)
  • Kosher salt and ground black pepper
  • 1 tablespoon vegetable oil

1. Adjust oven rack to middle position and heat oven to 275 degrees.

2. Cut each 1-pound steak in half vertically to create four 8-ounce steaks. Pat steaks dry with paper towel. Season entire surface of steaks liberally with salt and pepper; gently press sides of steaks until uniform 1 1/2 inches thick. Place steaks on wire rack set in rimmed baking sheet; transfer baking sheet to oven. Cook until instant-read thermometer inserted in center of steak registers 90 to 95 degrees for rare to medium-rare, 20 to 25 minutes, or 100 to 105 degrees for medium, 25 to 30 minutes.

3. Heat oil in 12-inch heavy-bottomed skillet over high heat until smoking. Place steaks in skillet and sear steaks until well-browned and crusty, about 1 1/2 to 2 minutes, lifting once halfway through to redistribute fat underneath each steak. (Reduce heat if fond begins to burn.) Using tongs, turn steaks and cook until well browned on second side, 2 to 2 1/2 minutes. Transfer all steaks to wire cooling rack.

4. Reduce heat under pan to medium. Stack two steaks together and using tongs to hold them together, sear the steaks on all sides until browned, about 1 1/2 minutes. Repeat with remaining 2 steaks.

5. Transfer steaks to wire cooling rack and let rest, loosely tented with foil, for 10 minutes. Serve immediately.