Cooking The Perfect Steak – Part Three

Posted by in The Coffee Shop

A study in simplicity…


Simple IS better…New York Strip, room temperature. Rubbed with a BIG crushed clove of garlic. Sprinkled with freshly ground black pepper. Heated a cast iron skillet over medium high heat. Poured about 1 tbl olive oil over steak and flipped onto skillet. Seared for about two minutes and turned. Cooked for another two minutes to desired doneness, about five minutes total for a 1-inch thick, medium rare steak. Removed to plate and drizzled with 1 tsp truffle oil. Sprinkled with sea salt. Heaven.