Hello! All one of you who will see this… Patty. I learned this from my friend who is a chef and has done amazing cooking classes with me. I buy New York Strip steaks because they have some marbling in them and it's nice to have a little fat in there when you want to cook at home. So…. here's what we do:

1: get the steaks out of the fridge and not necessarily to room temp, but at least un-chilled.
2: Preheat oven to 350 degrees. Preheat skillet (preferably one that can go from stovetop to oven!) to medium/medium-high.

3: LIBERALLY salt and pepper your steak on both sides. Don't use table/iodized salt. Used flaky salt… sea salt. It should be a thin/tiny layer on the whole steak.

4. Put your steaks on a hot skillet… medium high heat… and don't touch them. We are going to watch them for FOUR minutes on the first side.
See this picture below… before you turn the steak (at four minutes)… the grey will creep up about 1/3 the way up the steak. You can tell it's cooking through!) This grey will creep up the other side when you flip it and then it will finish cooking all the way through in the oven.

5. At four minutes, flip the steaks. 
This is what it will look like when you flip the first time. The bottom still looks raw, but you can tell the top has been cooked on the stove and is getting there.

Cook them for FOUR MINUTES
on the other side!! Then get ready to throw them in the oven.

6. Put them in the oven for 6.5 minutes. Take them out and immediately get them off the stovetop and onto a wooden cutting board to rest for a few minutes!

6. When you take them out of them oven, remove them from the pan and put them onto a wooden or rubber cutting board to let them rest for 6-8 minutes. If you leave them in the pan, they will keep cooking and over cook.

This is what they should look like when you first get them out of the pan!

This is what the inside will look like when you first take them off… they will keep cooking slightly for a couple minutes if you don't touch them. I wanted to see what it looked like so I cut into them.

See below… that juice coming out the bottom means there is juice running from the top of the steak to the bottom and it makes it so flavorful!
And… above… I slice the steaks before I serve them. I can serve one steak to three people (along with great sides) to make the steak stretch.
This was my lunch on a snow day… leftover homemade brussel sprouts and leftover restaurant tater tots plus steak and "easy Alton Brown horseradish cream sauce" for lunch!
Hope you try this soon! Let me know if you even see this (since I haven't blogged in like 18 months) or have questions. :)

See below for the "recipe" I sent to friends in case it gives you more context than the blog above!

- Let them sit out from the fridge a bit to not be super cold
- liberally salt and pepper each side
- sear on a medium/high skillet for 4 minutes on each side... Meat should be "greyed" on each side about 1/4 up... NOT all the way meeting in the middle. Should still be pink line through the side
- transfer skillets to 350 degree oven IF your skillets are oven proof!!! If not, transfer steaks to baking sheet with sides then put in oven
- cook 8 minutes
- remove from oven and transfer to cutting board or plate to set for 8 minutes. Don't cool on tray/skillet because they will keep cooking.

- so... Recap, 4 min each side in skillet, 8 in oven, 8 set. If you cut one after oven and feel they aren't done, cook 2 more minutes... But remember they keep cooking when you take them out.

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