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Home Cooking

Why was my NY Strip tough? ;(

tangoking | Feb 24, 201612:58 AM     31

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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