Cookbook:Slow-Roasted Strip Steak
These mouthwatering strip steaks are cooked slowly until fork-tender. No need to slice across the grain or anything, because they're already very tender, almost like a filet.
- Heat a large cast iron skillet over high heat for 6 minutes.
- Meanwhile, brush steaks liberally with extra-virgin olive oil. Sprinkle liberally with salt and freshly ground black pepper.
- Place steaks in pan and cook until browned and slightly charred on both sides. Remove to a roasting rack set in a roasting pan.
- Insert a probe thermometer into one of the steaks and bake at 225°F until internal temperature reaches 140°F for medium-rare.
- Remove steaks from pan and keep warm.
- Skim fat from drippings and place pan on high heat on two burners. Deglaze pan with broth. Bring to a boil and cook until liquid has reduced by ⅔.
- Remove pan from heat and add wine. Once alcohol has cooked off, place pan back on two burners. Cook until liquid has reduced by ⅔.
- Pour into a squirt bottle. Make a fancy plate with the sauce and serve warm.