My New York Strip Steak Recipe: Cast Iron Pan fry and oven finish. I get a cast iron pan smoking hot and then sear the steak on one side, turn it over and stick it in the oven. Make sure you put on your exhaust fan and open windows or your smoke alarm will probably go off. Sa...
For well-marbled cuts, like ribeye or New York strip, you won’t need to add any oil, as you’ll get plenty of rendered fat from the steak as it cooks. Step 2: Crank the Heat Once you’ve added your meat to the pan, turn the heat up to high. The temperature of the protein ...
Spicy Chicken Stir-fry (Firebird Chicken) Stir-fried Carrot Noodles with Chicken About Bill Bill Leung is the patriarch of The Woks of Life family, working on the blog alongside wife Judy and daughters Sarah and Kaitlin. Born in upstate New York, Bill comes from a long line of professional...
1 1/4-inch-thick porterhouse steaks or New York strip steaks (each about 16 ounces) Coarse sea salt Coarsely cracked whole black peppercorns 1 /3 cup extra-virgin olive oil 2 fresh poblano chiles, seeded, cut into 2x1/4-inch strips 2 red bell peppers, cut into strips 1 yellow bell ...
Choose boneless cuts of steak, like ribeye, filet, or New York strip, that are around 1–1 1⁄2 in (2.5–3.8 cm) thick. Save bone-in steaks for cooking in the oven or on the grill so they cook evenly. If you’re preparing a frozen steak, put it in your fridge the night bef...