New York Strip Steak, Grilled, Pan-Seared & Sous Vide

Servings: 1

Ingredients:

• 1 teaspoon oil, canola
• 1 each new york strip steak, 10 oz. trimmed

Directions:

Grilled:

1. Allow steak to come to room temperature.  
2. Pat steak dry with paper towel and season steak with salt and pepper.  
3. Place on a hot grill, cook to achieve partial grill mark.  
4. Turn steak 90˚ and cook to achieve cross-hatch grill mark on one side.  
5. Turn steak over, and cook to desired doneness.

Pan-Seared:

1. Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees.
2. Bring steak(s) to room temperature.  
3. When oven reaches temperature, remove pan and place on range over high heat.
4. Coat steak lightly with oil and season both sides with a generous pinch of salt.
5. Grind on black pepper to taste.  
6. Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving.
7. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes.
8. Flip steak and cook for another 2 minutes for medium rare.  
9. Remove steak from pan, cover loosely with foil, and rest for 2 minutes.
10. Serve whole or slice thin and fan onto plate.

Sous-Vide:

1. Make sure the steaks are 1½-inch thick.
2. Coat lightly with oil, season with salt and pepper and seal in a vacuum bag.
3. Place in a water bath set to 130 degrees F. Cook for 1½ hours.
4. Remove from bag and dry steak with paper towels. 
5. Sear the steak quickly in a hot skillet or use blowtorch 1 to 2 minutes until charred as desired.