Perfect NY Strip From Frozen

Using a cast-iron pan, we're cooking a NY strip steak...from frozen!

NY Strip Steak 101: http://bchrbox.co/steak-butcherbox-a3965

Let's make the perfect New York strip steak from frozen. First, I’m defrosting our steak in the sink in a bowl, submerged in cool running water. You’re probably wondering what’s he doing? It? Looks like he’s defrosting it. All I want is the surface defrosted enough for it to hold some salt and pepper.

We're going to slice up some of our ingredients, first some mushrooms. A little handful, and I’m going to quarter them. And then a quickly sliced onion and a splash of balsamic vinegar.

Quick tip about slicing onions, onion has rings that go in a certain direction. I just want thin slices. So I’m going to let the onion and the shape of the onion do most of the work for me and just cut against those rings.

I’m going to use the garlic when I baste the steak, so I don’t want to mince it too much.
I’ve already got the oven preheated to 350°F. Now, before we get started one of the key points to getting a good sear on a steak is having a dry surface.

Next, we open our package. I like to have a paring knife go right in on the edge. We want to dry every bit of moisture on that surface because any moisture is going to steam and steam is going to slow down the searing process.

Now when it comes to salt and pepper, not all salts are equal. I like to use coarse kosher salt that gives me a nice texture to work with.

Then, of course, fresh cracked black pepper has the best flavor. We’re gonna flip that over. A nice coating. remember we’re only seasoning the outside of the meat so we want to make sure it has a nice even cover, that way every bite is flavorful.
I’ve got avocado oil here, and it can cook at very high temperatures without smoking and it’s refined and what that means is that it has most of the impurities taken out of it.
If you’re using an extra virgin olive oil, you risk the impurity scorching and you get that burnt flavor. So a good high temp oil will go a long way. Lots of alternatives out there, coconut oil, peanut oil, some of the sunflower, safflower, and canola oils work well.

That’s ready to go. So we’re going to go with our steak right into the pan.
We want every inch of that steak touching the pan because when we brown steak when we brown meat, that’s where the flavor happens. It’s called the Maillard reaction, and we are building flavor compounds. So don’t skip the browning step. Good surface contact. I press down a little bit.
Resist the temptation to move that steak around. The first two minutes are crucial for a good sear.
We’re about ready to flip it over and you know the New York strip has that very distinctive line of fat along one side. So what I like to do is before I flip it. I’m actually going to turn it on its side and make sure that that fat has good contact with the pan. It’s absolutely delicious. But it needs a sear.

So we’re just going to press it in there, make sure it has a nice brown crust building and then we will flip the steak over and do the other side.

Cook it for about a minute on this side and then we’re going to add butter and garlic and we’re going to baste it. Now what I’m going to do is move the steak to the top of the pan and get my butter foaming. We’re going to pull the steak out for just a minute and saute our onions and mushrooms before putting our steak back in and putting everything into the oven.
We’re just going to stir it up and make sure it has every bit of coating that we for need maximum flavor. Now, we’re going to add a splash of balsamic.
Let's put our steak right back on top and put it into our preheated oven for about 10 minutes; but we’re going to check it in three minutes, so we know exactly what temperature it is so we can track it better.
That’s perfect. We’re looking for 115°F and rising, under 120°F. We’re going to leave it there eight minutes in that time. It will rise to at least 5°F. It’s, in fact, getting hot or not colder. If we want to keep the surface hot as well, we’ll loosely tent it with foil, just so it can breathe a little bit. In the meantime, we can reduce a little bit of that liquid for our sauce. It’s going to cook down real fast. It’s going to be absolutely delicious all those flavors come together. The mushrooms just give off all the liquid we needed for a sauce. The butter, the balsamic, the onions also give off a lot of moisture.
Beautiful. Well, we’re going to let that steak rest for a few minutes. We’re gonna let the pan simmer. Let’s just give it low flame. All right our steak has rested long enough. We’re gonna slice into it.
Now, we’re going to slice it right down the middle. Like so. And then we’re going to slice it against the grain because it’s going to be crazy tender when we do that. It’s already a super tender steak. Slicing against the grain makes it even more tender.

Put it all into a pan together. Sear it. Baste it. Throw it in the oven. Rest it. Eat it.

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