3 hours ago
Saturday, April 24, 2010
Suzee's NYC Style Steak
Moving to Manhattan, we gave up the grill (I miss you my lovely Webber!) and we gave up the wine cellar. So it took me a while to find a way to cook beef that would satisfy us in a similar way, since nothing is like grilling, but grilling.
First, I like to buy thick cuts of meat. The thicker, the better in my book, because in order to get a nice caramelization on the outside, and still have your meat medium rare, you need that thickness. If your steak has a bit of bone still in it (like this bone in shell steak pictured here), all the better. The bone adds flavor, and you can pop the bone in the freezer for stock later.
Third, I always use my magic All Clad 12" pan. I set it on the stove, with nothing in it. Then I turn the burner to high to heat the pan, and using a timer, I leave it there for 15 minutes.
Yes. 15 minutes. Very important!
I also turn on the oven to 350.