SERVES 4
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. To serve the steaks with the Red Wine–Mushroom Pan Sauce (recipe follows), prepare all the sauce ingredients while the steaks are in the oven, and don’t wash the skillet after cooking the steaks.
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2 |
(1-pound) boneless strip steaks, each 1½ to 1¾ inches thick (see note) |
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Table salt and ground black pepper |
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1 |
tablespoon vegetable oil |
1. Adjust an oven rack to the middle position and heat the oven to 275 degrees. Pat the steaks dry with paper towels. Cut each steak in half vertically to create four 8-ounce steaks. Season the steaks liberally with salt and pepper; using your hands, gently shape into a uniform thickness. Place the steaks on a wire rack set over a rimmed baking sheet; transfer the baking sheet to the oven. Cook until an instant-read thermometer inserted horizontally into the center of the steaks 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).
2. Heat the oil in a 12-inch skillet over high heat until smoking. Place the steaks in the skillet and sear until well browned and crusty, 1½ to 2 minutes, lifting once halfway through to redistribute the fat underneath each steak. (Reduce the heat if the fond begins to burn.) Using tongs, turn the steaks and cook until well browned on the second side, 2 to 2½ minutes. Transfer the steaks to a clean rack and reduce the heat under the pan to medium. Use tongs to stand 2 steaks on their sides. Holding the steaks together, return to the skillet and sear on all edges until browned, about 1½ minutes (click here to see photo). Repeat with the remaining 2 steaks.
3. Return the steaks to the wire rack and let rest, loosely tented with foil, for about 10 minutes. If desired, cook the sauce in the now-empty skillet. Serve immediately.