New York Steak

As simple as it gets, this recipe requires top-shelf beef and very little else. The difference is purely process driven. Instead of searing the steak and finishing in the oven we are going to roast the steak in oven first, pull it out raw and then finish in the pan. This has the effect of searing much faster and avoiding overcooking the outer edges of the steak.

Ingredients:

1.25 lb piece of Prime Dry Aged New York Steak (critical that it be large and dry aged for buttery consistency)
Salt and Pepper

Bit o butter

Grapeseed oil

Salt and pepper the steak very liberally to your liking. Preheat oven to 300. Place steak in a small pan with a grill so its elevated. “cook” for 7 minutes, turn over “cook” 7 minutes more.

The steak will look raw, because it is. Remove the steak.

Heat a cast iron skillet to super hot. Add the oil and sear the steak, one minute on each side (play this by ear)

Set the steak in a shallow dish to rest for at least 10 minutes, slice thinly crosswise and serve with a touch of tarragon butter as an app