Ingredients Jump to Instructions ↓

  1. 2 boneless strip steaks,

  2. 1 1/2 to 1 3/4 inches thick (about 1 pound each) Kosher salt and ground black pepper

  3. 1 tablespoon vegetable oil

Instructions Jump to Ingredients ↑

  1. Adjust oven rack to middle position and heat oven to 275 degrees. Pat steaks dry with paper towel. Season entire surface of steaks liberally with salt and pepper; gently press sides of steaks until uniform 1½ 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. 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 1½ to 2 minutes, lifting once halfway through to redistribute fat underneath each steak. Using tongs, turn steaks and cook until well browned on second side, 2 to 2½ minutes. (Internal temperature should be 130 degrees for medium.) Transfer steaks to wire cooling rack and let rest, loosely tented with foil, for 10 minutes before serving.


Send feedback