Prime NY Strip....

[Greg]

...dry-aged.

--Medium high heat, cast iron skillet with a slight amount (maybe a tbsp total) of equal parts butter and grape seed oil ( high smoking point...doesn't burn).

--Three minutes on one side, 45 sec each on the outsides, flip, then the entire skillet into a 550 degree oven for 3 min.

--Remove, place steak on a plate, wrap with foil, and let rest for 5 min.

Perfect medium-rare for a steak of this thickness, which was about an inch and a half, maybe slightly larger.

Dig in.

EDIT

Sorry, no 'cooked' pics, I just wanted to eat.

 

[jmatkins]

Nice!!!!!!

 

[okia42]

thanks

 

[lakeside toker]

Thats some great looking marbling on that chunk of meat. Bet it tasted great.

 

[PLUSH]

Man, that looks sweet. What the grill not working? I've done the cast iron in similar fashion and it just doesn't taste the same.

 

[Alwayslit]

that is a beautiful piece of meat:drool:

 

[Greg]

Man, that looks sweet. What the grill not working?

Nah, I didn't want to ruin it. :grin:

Seriously though, I like my method, and it turns out some fantastic steaks, but I'd like to see how a steak of this caliber would taste after cooked over fire as well. Wood, of course.

 

[flathead59]

Man, that looks sweet. What the grill not working? I've done the cast iron in similar fashion and it just doesn't taste the same.

I do love a grilled steak, and that's the truth. However, I was born and raised on a farm, where we always had ample supplies of really good homegrown beef, and I honestly don't think I ate a grilled steak until I moved away from home. Mom fried all steaks, hell, all meat, in a cast iron frying pan seasoned with bacon grease. Dusting of flour, salt and pepper, and into the pan. Could be the emotional attachment to that particular method of cooking, but to this day I've got that pan, and use it regularly. When I cook steaks for the kids, if I were to ask which method they'd prefer me to use, I'd probably get an even split. Just realized that this constitutes a thread jack, sorry.

Mark

 

[blooz4u]

There's nothing better than a prime piece of meat!

 

[CWS]

Thought about you on Sat bro. Went with Mike (Smokem94) to the Palm at Caesers with Giddyup and his daughter Monica. Had the most incredible bone in ribeye that I can ever remember. Reminded me of the steak you cooked for us in Omaha. Good friends, good steaks. Damn Greg...get your butt out to Caly.

Oh and a special thanks to Mike for hosting.

 

[Boppa-Wasch]

Looks delicious! Time for a snack.....

 

[Greg]

Thought about you on Sat bro. Went with Mike (Smokem94) to the Palm at Caesers with Giddyup and his daughter Monica. Had the most incredible bone in ribeye that I can ever remember. Reminded me of the staek you cooked for us in Omaha. Good friends, good steaks. Damn Greg...get your butt out to Caly.

Yessir!

I do need to get out that way....after the Holidays, maybe March/April :smokingco

 

[cvm4]

Awesome marbling with an unforgetable price!

 

[Ducati]

Awesome marbling with an unforgetable price!

Yep - the marbling is amazing.

 

[bballbaby]

that shure is purdy!!!

 

[Chase]

Thats the way to do it.. I love to grill, but pan sear and finish in blazing oven is the way to go.. seems to bring out all the flavor of the meat. Bet that steak was awsome.

 

[strife]

Can't beat red hot cast iron pan seared IMO. Lots of flavor to deglaze into a sauce too. Damn though, my oven only goes to 500°.

 

[Mixmaster15]

I noticed the Rib Eye next to it. I couldn't make out that price per pound. Could you pm me??