Perfect Strip Steaks
TASTIER
GLUTEN-FREE
Makes 2 steaks (2 or 4 servings)
Strip steaks are actually better when they start out frozen. The technique is first to sear the frozen steaks in a lot of oil (so they get crunchy), then roast them in a relatively low-temperature oven to preserve that texture. A cast-iron skillet is the best tool for the first steps. After that, you’ll need a heat-safe rack in a roasting pan. Why? The steaks will continue to thaw a bit, even after they’re in the oven. If you put the frozen steaks into the oven in that same skillet you used to sear them, or if you set them directly on a baking sheet in the oven, they’ll still give off enough moisture to begin to burble in their own juices, hardly a good way to get a good crunch on a steak. The rack in the pan lifts them out of the moisture and gives them a better texture.
About ¼ cup canola oil
Two 10-ounce frozen boneless beef strip steaks
Kosher salt and ground black pepper, to taste
1. Position the rack in the center of the oven. Set a shallow roasting rack in a roasting pan. Set this pan in the oven and heat the oven to 275°F.
2. Pour enough oil into an 8- or 10-inch cast-iron skillet to come to a depth of ⅛ inch. Set the skillet over medium-high heat just until smoking.
3. Add the frozen steaks and cook for 90 seconds. Turn and cook for another 90 seconds.
4. Transfer the steaks to the rack in the roasting pan. Season them with salt and pepper.
5. Roast until an instant-read meat thermometer inserted into the thickest part of the steak registers 125°F for rare, 130°F for medium-rare, or 135°F for medium, 15 to 20 minutes. Let the steaks stand at room temperature for 5 minutes before serving.
Voilà! There’s a reason your stove’s burners go up to high. You can cook more quickly at higher temperatures—within reason, of course. The best cooking shortcut is often a little more heat.