Figure out how to cook strip steak in a cast iron skillet on the oven, gotten done with a basic garlic spread wine dish sauce. This delicate succulent steak is a definitive brief supper (ideal for night out and Valentine’s Day, as well!)
Strip steak is my go to cut of meat when I simply need a fast and simple fancy meal.
I pick it since it’s boneless, it’s a pleasant little size, it’s delicate, and reasonable. Most importantly, it’s really simple to cook. Since I don’t eat a ton of red meat, this cut is ideal for more modest parts and plans where I need to make hamburger the highlight, similar to steak plates of mixed greens or mix frys. This specific steak is so natural to cut into meager succulent cuts, as well.
Otherwise known as Kansas City Strip Steak, Ambassador Steak, Club Steak, Country Club Steak, Delmonico Steak, Hotel Cut Steak, Shell Steak, Strip Loin Steak, Top Loin Steak ~ it has a ton of names since it’s a darling cut of meat 🙂
- 2 lbs strip steak (2 steaks about 1 1/2 inches thick)
- olive oil
- sea salt and fresh cracked black pepper
- 4 cloves garlic, peeled and smashed
- 3 Tbsp butter
- 1/2 cup red wine (drinking wine, not cooking wine)
- fresh rosemary, minced
- Set your steaks out on the counter for 30 minutes before cooking. This allows the internal temperature to come up slowly, and allows the meat to cook more evenly.
- Rub the steaks on both sides with olive oil, and season with sea salt and pepper, both sides. Preheat your pan over high heat. This will allow you to get that great outdoor grill sear right on the stove top.
- Add the meat to the hot pan and LEAVE IT in place so it can get fabulous caramelization. Cook for 3-4 minutes per side or until the meat is done to your taste. For a rare steak, cook to 125 degrees F, Medium Rare to 135 degrees F, Medium to 145 degrees F, Medium Well 155 degrees F, Well Done to 160 degrees F.
- Add the butter and garlic to the pan and baste the meat a few times.
- Remove the meat to a plate, tent with foil and let rest for 5-10 minutes while you make a quick pan sauce.
- Slice the steak, against the grain, into thin slices.
- After removing the meat, deglaze the pan with the wine. You can use stock or even water if you don’t want to use alcohol, but I recommend the alcohol for best flavor. Much of the alcohol will burn off as you cook the sauce, anyway.
- Add the minced rosemary and boil the sauce until reduced and thickened. Remove the garlic cloves. Taste to adjust the seasonings and serve drizzled over the sliced steak.
Calories: 613kcal | Carbohydrates: 2g | Protein: 47g | Fat: 43g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 195mg | Potassium: 763mg | Fiber: 1g | Sugar: 1g | Vitamin A: 263IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 4mg