Pan Seared Strip Steak
The strip steak comes from the short loin of a cow. It's a tender, boneless cut made famous by Delmonico's in New York City.
Pan Seared Strip Steak
1 Acabonac Farm strip steak
1 tablespoon vegetable oil
Kosher salt
Pepper
Optional: butter or compound butter
1. Bring the steak to room temperature for at least 30 minutes.
2. Pat the steak dry with a paper towel.
3. Heat a nonstick pan on high heat.
4. Add the oil to the pan.
5. Generously salt one side of the steak and place it salt-side down into the pan. Cook for 2 minutes.
6. Salt the other side of the steak and flip.
7. Cook the difference for 2 to 3 more minutes. Check the internal temperature for the doneness you want: cook to 125 degrees F for rare, 135 degrees F for medium rare, 145 degrees F for medium, 155 degrees F for medium-well, and 160 degrees F for well done.
8. Remove the steak to a lipped plate or cutting board to rest for at least 5 to 7 minutes.
9. Slice the steak against the grain and garnish with black pepper.
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