Perfect Pan-Seared Steak
Ingredients: New York strip steak, Diamond Crystal kosher salt, Neutral oil, Garlic head, Rosemary sprig · 45 min cook time · 700kcal · ~₩33,000
Ingredients
400g New York strip steak, 10g Diamond Crystal kosher salt, 30ml Neutral oil, 1whole Garlic head, 1sprig Rosemary sprig, 3tbsp Butter, 10g Chives, 10g Parsley, 15ml Sherry vinegar, 5g Coarse pepper
Instructions
1. Pat the New York strip steak thoroughly dry with paper towels. Water is the enemy of caramelization and can cause splattering.
2. Generously season the steak with Diamond Crystal kosher salt, ensuring a visible layer on the surface. Salt will absorb into the meat, unlike other spices.
3. Lightly score the fat cap of the steak. This helps the fat render more quickly.
4. Place the seasoned steak uncovered in the fridge, preferably on a wire rack, until the salt has dissolved and the surface is dry. This can take at least an hour.
5. Heat a cast iron or black steel pan over medium-high heat until it's quite hot and smoking slightly.
6. Rub a small amount of neutral oil directly onto the steak, not into the pan. Neutral oil is preferred over olive oil or butter at this stage to prevent burning.
7. Carefully place the steak in the hot pan, away from you, and press it down to ensure full contact with the pan surface. Sear for 3-4 minutes on one side until a deep caramelization is visible.
8. Flip the steak. Add a head of garlic (cut in half) and a sprig of rosemary to the pan.
9. Sear all edges of the steak for about a minute per side to develop an all-over crust.
10. Add about three tablespoons of butter to the pan. Once melted, tilt the pan and use a spoon to baste the steak continuously with the infused butter, garlic, and rosemary.
11. Remove the steak from the pan when it reaches your desired internal temperature (around 115-120°F for medium-rare, checked with a thermapen).
12. Let the steak rest for at least 10-15 minutes to allow the juices to redistribute. This prevents them from running out when sliced.
13. While the steak rests, prepare the sauce: roughly chop chives and parsley (including some stems for a more concentrated grassy flavor).
14. Combine the chopped herbs with a few squirts of oil, a pinch of salt, a splash of sherry vinegar, and a generous amount of coarse pepper. Mix well.
15. Slice the rested steak against the grain into half-inch thick pieces. Season with a little extra salt and pepper for added crunch and flavor.
16. Serve the sliced steak with the herb and sherry vinegar sauce.
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