If you can't grill outside and don't want to spend the time with sous vide, you can still make great, crusty strip or rib-eye steaks indoors by pan-searing them on the cooktop. However, this usually leads to a smoky, grease-splattered kitchen. But today I'm using the 'cold skillet technique' from America's Test Kitchen.
They've devised a fast, mess-free method for achieving a crusty seared surface and a rosy, perfectly cooked interior and I'm sharing it with you today. It requires no oil in the skillet because we are using a non-stick or hybrid pan.
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Hybrid Pans: I'm using the AnolonX skillet today. I use this skillet anytime I'm browning meat on the cooktop as it withstands higher heat, yet remains non-stick. If you are cooking with oil, it also keeps the oil wear you pour it. Hexclad is another similar brand with the same qualities. If you only have a standard non-stick skillet, you can use it, just take care to not to cook at too high heat as it can damage the surface.
Because we are cooking in a nonstick skillet, it isn't necessary to lubricate the skillet with oil; plus, the well-marbled meat exudes enough fat to achieve a good sear. Adding more encourages splatter.
Ingredients
2 (12- to 16-ounce) boneless strip steaks, 1 to 1½ inches thick
trimmed of excess fat
1 teaspoon salt (flaked or coarse preferred)
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground black pepper
Instructions
1-4 hours before dinner, dry the steaks with a paper towel and sprinkle each with 1 teaspoon of salt. Place them on a paper-towel lined plate and refrigerate. (Make the optional mushroom topping below.)
When ready to cook, remove from refrigerator and pat the steaks dry with paper towels. Sprinkle both sides with pepper. Place steaks 1 inch apart in cold 12-inch nonstick or hybrid skillet. Turn the heat to high and cook steaks for 2 minutes. Flip steaks and cook on second side for 2 minutes.
Flip steaks, reduce heat to medium, and continue to cook, flipping steaks every 2 minutes, until browned and an instant read thermometer inserted into their center registers 120-125F degrees for medium-rare, 130-135F for medium, 4 -8 minutes longer. These temps may seem low, but as the steaks rest they will continue to cook and increase in temperature to the correct doneness level. Steaks should be sizzling gently as they cook; if not, increase heat slightly. Reduce heat if skillet starts to smoke.
Transfer steaks to carving board and let rest for 5-10 minutes. Slice steaks, season with coarse or flake sea salt to taste, and serve with optional mushroom topping below.
Optional Mushroom Topping
1 pint white button mushrooms
1/2 cup white white
2 tablespoons butter
1 teaspoon salt
2 garlic cloves, peeled and minced (optional)
Instructions
Wash and cut off the bottom of the dry stems. Cut the mushrooms into bite-sized pieces (quarter the larger ones, cut the smaller in half). Place in a small sauce pan.
Add the wine, butter, salt and optional garlic to the mushrooms. Set the heat to medium and cover the pan. Let cook until they come to a boil and then reduce the temperature to medium-low. Offset the lid to allow some of the moisture to evaporate. Continue to cook until the mushrooms are cooked and the liquid is reduced, about 30-60 minutes. Spoon the mushrooms and sauce over the steaks.
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