I cooked a birthday dinner for a friend tonight. I bought two NY Strip steaks from Wegmans: decent marbilization. Not prime, but a solid choice. About one inch thick.
I cooked them as follows: screaming hot cast iron skillet, two minute sear on each side. After the second sear, popped the entire skillet into a 350 degree oven for three minutes to finish them. Removed the steaks and let them rest for a bit; finished with a bit of butter and pepper.
They were perfectly medium-rare.. and they were TOUGH! My poor friend commented that he was going to go home and rest his jaw!
What gives? Did I do something wrong? Any ideas? I was really frustrated... It thought that everything was spot-on.
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