I’ve been spending more time with the beautiful cast iron pan I got for Christmas. Tonight I made two NY strips (look at those beautiful 18-ounce bastards!) and some roasted potatoes.
I started by getting the pan hot on medium high heat, and preheating the oven to 425. While the pan was heating up, I rubbed the steaks with coarse salt, fresh ground pepper, and dried rosemary.
Added a tablespoon of olive oil and a tablespoon of butter. Once the butter got done bubbling, I threw in the steaks.
I seared the steaks for about 3 minutes per side. Smelled amazing. Then I put them on a plate, knowing they were nowhere near being done in the middle. (These suckers were about 1 1/2 inches thick!) Then I threw in three large potatoes that were cut into chunks, added a little more oilve oil, salt and rosemary, and put the entire pan into the oven. I checked the potatoes periodically until they were soft enough to put a fork into with little effort.
Then I put the steaks – with a thermometer probe – on top of the potatoes and placed back in the oven. Removed the steaks when the interior temperature hit 125. Then I took them out and tented them in aluminum foil, the residual heat rose to 145 degrees…a perfect medium rare.
Sliced on the bias for a fantastic meal!
10/10 would cook again.