It was raining cats and dogs a while back so it was back inside to the grill pan for some steak. I picked up some pretty New York strip steaks at the store. I really prefer ribeyes but they are fatty enough to cause the kitchen to smoke up if you cook them on a grill pan.
I hit the steaks with some salt and pepper and let them rest on the counter for 30 minutes and preheated my grill pan for 5 minutes over medium low heat.
The steaks were cooked for 6 minutes per side and were slightly rotated after 4 minutes to get a little cross hatch action.
The 12 minutes of cooking took these guys to “medium well”. Pretty good eating.
I did these steaks a few weeks later. Pretty much the same routine; salt, pepper and rest at room temperature. Then into a preheated grill pan for 5 minutes a side (took it to the medium side of medium rare).
Below is a video of a different approach to using this pan for a New York strip. This is actually a product demonstration from Lodge Cast Iron. I was a little amazed when I watched this. They add oil to the pan, which causes a lot of smoke, and finish the steak in the oven. I am not a fan of the approach but I guess it works for some folks.
If you need a little more inspiration check out the video from Jamie Oliver. I have not used one of his grill pans before but I think they look neat. I like the bulls eye that turns red when the pan is the right temperature. I always enjoyed watching Jamie so I was tickled to find his video on cooking the perfect steak in a grill pan.