The New York steak is a premium cut of beef from the top loin of the short loin, among the most tender and delicious steaks available. New York steaks are known as strip steak, Kansas City steak and club steak, and respond very well to baking in the oven. Verify that your steak is from the top loin of the short loin when ordering New York steak. Baking New York steaks is a straightforward process, although it does involve cooking on the stovetop as well as the oven. Baking the steaks is not a difficult process and is completed by a novice cook without trouble.
Things You'll Need
Cast iron skillet
Coarsely ground black pepper
Preheat the oven to 400 degrees Fahrenheit.
Remove the 1-½ inch thick steaks from refrigeration and allow them to warm to room temperature, approximately 75 degrees Fahrenheit.
Place a cast iron skillet on a stove top burner set on medium-high heat until the steaks are seasoned, approximately 2 to 3 minutes.
Massage the New York steaks lightly with olive oil.
Sprinkle coarse salt and coarsely ground black pepper on both sides.
Place the steaks in the hot skillet for 30 to 45 seconds on one side, turn the steaks over with cooking tongs and sear for 30 to 45 seconds on the other side.
Wear oven mitts and use both hands to place the cast iron skillet onto the top rack of the hot oven to bake the New York steaks.
Bake the steaks for 2 minutes on each side for rare, 3 minutes on each side for medium and 4 minutes on each side for well-done.
Remove the steaks from the oven after baking, cover loosely with aluminum foil and allow them to rest for 2 to 3 minutes. The steaks need the time to finish cooking while the juices flow from the center to the outside of the steaks.
Select steaks with a bright red color and a white fat cover. Check the sell-by date on the package to be certain you buy it before expiration. Wrap the package of steaks in freezer paper and it will freeze for up to 12 months.
The entire surface of a cast iron skillet, including the handle, heats up to the same temperature. Do not take hold of the handle without wearing oven mitts. Thaw the steak in the refrigerator to avoid foodborne illness. Clean and sanitize the work area, cutting board and utensils before and after handling the steaks. Wash in hot soapy water and wipe or dip with a solution of one part chlorine bleach to nine parts clean water. Do not leave steaks out of refrigeration for longer than 2 hours.