Skillet Fast Flip
– Less smoke. – No grease splatter. – Faster, more even cook than just flipping once. – More tender - from the gentle cook. – Superior crust with more flavor. – Not much carryover cooking because of the low heat.
– Boneless Strip Steak AKA New York Steak - 1 ½" thick-cut, 12 to 16 ounces. – Diamond Crystal kosher Salt and Black Pepper – Finishing Salt. – Skillet - A well-seasoned cast-iron or carbon-steel skillet. Or even a nonstick skillet, since we aren't cooking with high heat. – Tongs – Meat Thermometer - An instant-read probe thermometer is perfect for checking the steak's temp. – Kitchen timer
Trim down the fat on the sides of the strip steak to about ¼". If it is too thick, the surface of the steak will not evenly come into contact with the skillet, since the fat is stiffer.
Season all sides with plenty of kosher salt. Preferably season 24 hours before cooking, but at least 45 minutes in advance to allow the salt to penetrate into the meat. Use about 1 teaspoon of Diamond Crystal brand or ½ teaspoon of Morton brand per steak. Refrigerate uncovered until it's time to cook.
Thoroughly dry the surface with a paper towel to remove moisture and make for a better sear.
Place the steak in a cold well-seasoned cast-iron skillet, or even a nonstick skillet, then place over high heat.
You will flip the steak every 2 minutes for the next 10 to 14ish minutes, so an easy-to-use timer that you can start again is key. Your phone timer will also work.
Using tongs, turn the steak and set your timer again.
After about 8 minutes (or 4 flips), check the internal temperature by going through the side (not the top). When it reaches a few degrees before the desired doneness, remove the steak from the skillet. This will be a total of 10 to 14 minutes for medium-rare (130-134° F).
Rest uncovered on a cutting board for 5 minutes to allow the juices to redistribute.
Slice the steaks, if desired and sprinkle with some finishing salt, such as Maldon salt flakes for an extra burst of flavor and crunch.
Get the full step-by-step recipe at the link below.