Mr Soup's Favorite Meal - OF ALL TIME

The Perfect Steak (loosely adapted from the Palm Restaurant)


1 – 1&1/2” thick NY Strip Steak

1- Cast iron pan or a pan that can handle high heat and go from stove top to the oven

Olive Oil

Salt

Pepper

Rub your steak with olive oil and bring to room temperature – it’s important that the meat be room temperature

Bring a dry cast iron skillet up to high heat (open a window)

Liberally salt and pepper one side of the steak

Sear steak, seasoned side down for two minutes

Meanwhile salt and pepper the unseasoned side of the steak

Flip the steak and sear for two additional minutes

Remove the steak from the heat and let it rest, for a minimum of thirty minutes but better yet, one hour, preferably on a rack – I use the rack from my toaster oven – so that the juices will be reabsorbed

Preheat the oven to 450 degrees

Finish steak in the oven 8 to 10 minutes.

Remove from oven, place on rack and let rest for 10 minutes. Your finished product should be a steak that’s crusty on the outside and rare to medium rare on the inside

Slice and serve over lightly dressed greens.