How to Cook a Bone-In Strip Steak?
Cooking a perfect bone-in strip steak involves searing it at a high temperature to develop a beautiful crust, then finishing it in the oven to achieve the desired internal temperature. The process benefits from careful attention to internal temperature and the use of a reliable meat thermometer, while leveraging the bone to enhance flavor and moisture.
The Allure of the Bone-In Strip Steak
The bone-in strip steak, also known as a New York strip steak with the bone left in, offers a trifecta of advantages over its boneless counterpart. First, the bone acts as an insulator, helping the meat cook more evenly and retain moisture. Second, the bone contributes to the flavor profile, releasing rich, savory compounds during the cooking process. Finally, the presentation is undeniably impressive, making it a showstopper on any plate. This cut combines the tenderness of the strip loin with the added flavor and texture benefits that only the bone can provide.
Ingredients and Equipment
Before embarking on your steak-cooking journey, gather your essential ingredients and equipment:
- Bone-In Strip Steak: Choose a steak that is at least 1.5 inches thick and well-marbled. Look for USDA Prime or Choice grades for the best flavor and tenderness.
- Salt and Pepper: Coarse kosher salt and freshly ground black pepper are your best friends.
- High-Heat Cooking Oil: Opt for a neutral oil like canola, grapeseed, or avocado oil, with a high smoke point.
- Cast Iron Skillet (or Oven-Safe Skillet): Essential for searing and transferring to the oven.
- Meat Thermometer: An absolute must for accurate temperature monitoring.
- Tongs: For flipping the steak without piercing it.
- Butter (optional): Adding butter during the finishing stage enhances richness and flavor.
- Aromatics (optional): Garlic cloves, rosemary, or thyme sprigs add depth.
The Cooking Process: Step-by-Step
Achieving a perfectly cooked bone-in strip steak requires precise execution. Here’s a detailed breakdown of the process:
- Preparation (30-60 minutes before cooking): Remove the steak from the refrigerator and pat it dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper. Allowing the steak to come to room temperature promotes more even cooking.
- Preheat the Oven and Skillet: Preheat your oven to 400°F (200°C). Place your cast iron skillet (or oven-safe skillet) over high heat until it is screaming hot. This is crucial for achieving a good sear.
- Sear the Steak: Add the cooking oil to the hot skillet, swirling to coat the bottom. Carefully place the steak in the skillet. Sear for 2-3 minutes per side, until a deep brown crust forms. Don’t overcrowd the pan; if cooking multiple steaks, sear them in batches.
- Add Aromatics (Optional): Once both sides are seared, add a knob of butter, a few smashed garlic cloves, and a sprig or two of rosemary or thyme to the skillet. As the butter melts, tilt the pan and use a spoon to baste the steak with the flavored butter.
- Transfer to the Oven: Place the entire skillet into the preheated oven.
- Monitor Internal Temperature: Use a meat thermometer to monitor the internal temperature of the steak. The cooking time will vary depending on the thickness of the steak and your desired level of doneness. Refer to the temperature chart below.
- Rest the Steak: Once the steak reaches your desired internal temperature, remove it from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 10 minutes. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
- Slice and Serve: Slice the steak against the grain and serve immediately.
Internal Temperature Guide
| Doneness | Internal Temperature |
|---|---|
| Rare | 125-130°F (52-54°C) |
| Medium Rare | 130-135°F (54-57°C) |
| Medium | 135-145°F (57-63°C) |
| Medium Well | 145-155°F (63-68°C) |
| Well Done | 155°F+ (68°C+) |
Common Mistakes and How to Avoid Them
Many factors can affect the outcome of your bone-in strip steak. Here are some common mistakes and how to avoid them:
- Not Letting the Steak Come to Room Temperature: This results in uneven cooking. Always allow the steak to sit at room temperature for at least 30 minutes before cooking.
- Not Seasoning Properly: Generous seasoning is essential for enhancing the steak’s flavor. Don’t be shy with the salt and pepper.
- Using a Cold Skillet: A cold skillet will not produce a good sear. Ensure your skillet is screaming hot before adding the steak.
- Overcrowding the Pan: Overcrowding lowers the pan’s temperature and inhibits searing. Cook in batches if necessary.
- Overcooking the Steak: Using a meat thermometer is crucial for preventing overcooking.
- Not Resting the Steak: Resting allows the juices to redistribute, resulting in a more tender steak. Don’t skip this step!
Frequently Asked Questions (FAQs)
Why is it important to let the steak come to room temperature before cooking?
Bringing the steak to room temperature allows for more even cooking. A cold steak will take longer to cook through, leading to an overcooked exterior before the center reaches the desired temperature.
What type of salt and pepper should I use?
Coarse kosher salt and freshly ground black pepper are ideal. Kosher salt adheres better to the surface of the steak, and freshly ground pepper provides a more intense flavor.
What is the best type of oil to use for searing a steak?
Choose a neutral oil with a high smoke point, such as canola, grapeseed, or avocado oil. These oils can withstand the high heat required for searing without burning.
Why is a cast iron skillet recommended?
Cast iron skillets are excellent at retaining heat and distributing it evenly, which is essential for achieving a good sear. They are also oven-safe, allowing for seamless transfer from stovetop to oven.
How do I know when the skillet is hot enough?
The skillet is hot enough when it is smoking slightly. You can also test it by flicking a drop of water into the pan; if it sizzles and evaporates immediately, the pan is ready.
How do I prevent the steak from sticking to the skillet?
Ensure the skillet is very hot before adding the oil and steak. Also, avoid moving the steak around too much during the searing process. Allow it to form a crust before attempting to flip it.
How long should I sear the steak on each side?
Sear the steak for approximately 2-3 minutes per side, or until a deep brown crust forms. The exact time will depend on the thickness of the steak and the heat of your skillet.
What is basting, and why is it beneficial?
Basting involves spooning melted butter and aromatics (such as garlic and herbs) over the steak as it cooks. This adds flavor and moisture, resulting in a more succulent steak.
How do I know when the steak is cooked to my desired doneness?
The most accurate way to determine doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding the bone. Refer to the internal temperature guide for target temperatures.
Why is it important to rest the steak after cooking?
Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. If you slice the steak immediately after cooking, the juices will run out, leaving the meat dry.
How long should I rest the steak?
Rest the steak for at least 10 minutes, or longer if possible. Loosely tenting it with foil will help keep it warm without steaming.
Should I slice the steak with or against the grain?
Always slice the steak against the grain. This shortens the muscle fibers, making the steak easier to chew and more tender.