A Nice Bit of Meat! Pan Seared Strip Steak.

"How?' you ask. "How could you possibly eat an entire steak the day after Thanksgiving?" As wonderful as a roast turkey is, it doesn't compare with a juicy, grass fed, organic, unbelievably succulent steak.  YUM.  I can't claim this is a recipe but the simplicity is the beauty of it. Sprinkle some salt and pepper on the meat, give it a quick sear, add some sauteed spinach and you have a meal that will make your taste buds sing.  Plus - there's no carbs - you know where I'm going with this!


I should have got a picture of the steak when sliced, but the vultures were circling, ready to devour every morsel.  I like my steak pretty rare, I cooked it 4 minutes each side and let it rest for 5 minutes under aluminum foil.  My squeamish children like it well cooked, can you believe 6-8 minutes per side and then covered and left to rest. The secret is a REALLY hot pan.

New York Strip Steaks, the best quality you feel comfortable paying for.
Olive oil
Freshly ground black pepper
Maldon Sea Salt

Heat a grill pan or large saute pan until it's really hot.

Cut the excess fat off the steaks.

Smother them in olive oil, sprinkle very liberally with salt and pepper.

When the pan is almost smoking, lay the steaks down, don't crowd them otherwise they will steam and not sear - definitely not what we're after here.

Don't move them for 4 minutes, then flip over and cook for another 4 minutes.  You may need to turn down the heat for fear of setting fire to the kitchen.  

Depending on the thickness of your steaks and how rare you like them, remove to a platter and cover with foil.  Allow to rest for 5 minutes before slicing and serving.  Sprinkle with more salt and pepper if desired.