We all crave a perfectly cooked steak – one with a seared, caramelized exterior and a tender, rosy medium-rare center. If you think you know the best way to cook a steak, prepare to be amazed. We recently stumbled upon a recipe by Andrew Janjigian in Cook’s Illustrated that completely defied convention, yet produced the most incredible steak we’ve had in ages. Trust us when we say, this unorthodox method is a game-changer.
A Steak Lover’s Dream
Among the plethora of steak options, we’ve found that New York Strip steals the show with its marbling and robust beefy flavor. And it turns out, this recipe is a match made in heaven for the New York Strip. So whether you’re without an outdoor grill or simply seeking a new steak-cooking adventure, this is the method you need to try. The best part? You won’t even have to turn on the exhaust fan.
Desperation Gives Birth to Innovation
Like many New Yorkers, we’re currently confined to our apartments with limited cooking options. Steak, in particular, has always been a challenge due to the excessive smoke it generates. Our previous attempts set off our smoke alarms so relentlessly that concerned neighbors would knock on our door. Frustrated, we finally admitted defeat. But then, an unexpected turn of events led us to uncover this remarkable recipe.
Discovering a New Path to Steak Perfection
Although we can’t claim to explain the scientific intricacies behind this method like Alton Brown would, we can share what Andrew Janjigian uncovered through experimentation.
- Non-stick Magic: Cook your steaks in a non-stick pan. Unlike traditional cast-iron or stainless steel skillets, the non-stick surface eliminates the need for oil and prevents the steaks from sticking.
- Skip the Oil: Don’t add any oil to the pan. It’s the oil that usually smokes and splatters at high temperatures. New York Strip and Rib Eye cuts, with their natural marbling, don’t require additional fat to achieve a beautiful browning effect. They release enough fat on their own during cooking.
- Cold Start: Surprisingly, don’t pre-heat the skillet. Starting with a “cold” pan allows the interior of the steak to heat up gradually and evenly, resulting in a perfectly cooked steak.
- The Heat Dance: Begin with high heat to drive off excess moisture from the steaks, then lower the heat to ensure the interior and exterior finish cooking simultaneously.
- Flip with Confidence: Flip the steak every 2 minutes. This technique ensures that the steak cooks evenly from both the top and bottom. As a result, the interior will be consistently cooked while a delectable crust builds up.
Achieve Steak Stardom in Your Kitchen
Now that we’ve revealed the secrets, it’s time for you to embark on your journey to the ultimate stove-top steak. Follow this recipe, and watch in awe as your steak looks and tastes just like ours. This method is also adaptable for boneless rib-eye steaks as long as they are at least 1 ½ inches thick. For two people, a generous 16 oz. New York Strip is perfect. And when sliced, you’ll see the mouthwatering result. For the best outcome, remember to salt your steaks at least 45 minutes prior (up to 24 hours) to cooking. Sprinkle 1 teaspoon of kosher salt over both sides, refrigerate, and pat dry before the cooking process begins.
Finally, if you’re craving the perfect baked potato to accompany your flawlessly cooked steak, check out the link below for an exceptional recipe from America’s Test Kitchen.