A technique for mastering the perfect strip steak that only requires a skillet. The fast-flip method, where you flip the steak every 2 minutes, cooks a perfect steak every time.
Prep the steak. Trim down the fat on the side for more even contact with the skillet. Heavily season with kosher salt at least 45 minutes before cooking, or preferably 24 hours ahead of time. Then place in the refrigerator uncovered on a cooling rack until it's time to cook.
Remove the steak from the refrigerator and pat dry with a paper towel. Season with pepper.
Sear the steak. Place the cold steak in a cold skillet and turn the heat to high. Set your timer for 2 minutes. After 2 minutes, flip the steak and reduce the heat to medium-low.
Continue flipping every 2 minutes until the internal temperature reaches 130° F to 134° F for medium-rare, about 10 to 14 minutes total. Start testing the temperature after about 8 minutes with an instant-read probe meat thermometer by going through the side (not the top) to get an idea how much longer it will cook.
Sear the sides of the steak briefly toward the end of the cook.
Remove the steak from the skillet and rest for 5 minutes uncovered on a cutting board. Slice against the grain and sprinkle with a little finishing salt. Or leave whole. Enjoy!
Notes
Season with about 1 teaspoon of Diamond brand kosher salt per pound of beef OR 1/2 teaspoon of Morton brand kosher salt.
If you can't salt in advance, then salt just before cooking.
A timer is a must. It's easy to forget to flip every 2 minutes.
Bring out a notepad and a pen to keep track and tally up your flips.