cast iron new york strip steaks

How To Make cast iron new york strip steaks

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  Step 1
  *Note: For house seasoning, combine 1 teaspoon salt, 1/4 teaspoon ground black pepper and 1/4 teaspoon garlic powder.
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  Step 2
  2 to 3 hours before cooking, unwrap steaks and sprinkle each side of steaks with 1/2 teaspoon Montreal steak seasoning.
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  Step 3
  Leave steaks unwrapped and place in refrigerator until 1 hour before cooking.
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  Step 4
  1 hour before cooking, remove steaks from refrigerator; sprinkle both sides of each steak with some of the house seasoning; set aside on counter for 1 hour to allow the meat to come to room temperature.
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  Step 5
  After 1 hour, place cast iron skillet over medium-high heat. (You want the skillet to be good and hot, but not screaming hot.)
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  Step 6
  While the skillet is heating, rub each side of the steaks with a few drops of olive oil.
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  Step 7
  When skillet is heated, add bacon grease or butter and the olive oil; swirl skillet to evenly cover the bottom with the oil.
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  Step 8
  Place steaks in hot skillet; flip steaks over after 1 1/2 to 2 minutes, cover with lid or foil and shut heat off. (The steaks will continue to cook because cast iron stays hot for a long time.)
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  Step 9
  Check for doneness after 1 minute. Cooking time depends on thickness of the steaks and personal preference as to doneness. If too rare for your taste, replace cover and allow to sit for another minute or so.
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  Step 10
  Remove to serving plate; pour skillet juices over steaks; serve.
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  Step 11
  Cover and refrigerate leftovers.
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