Steak de contre-filet de New York

Ingrédients

• 1 or 2 New York strip steaks, (at least 1 1/2" thick, 12 to 16 oz each)
• Diamond kosher salt
• Black pepper
• Finishing salt such as Maldon Sea Salt Flakes

Préparation

1. 1

   Prep the steak. Trim down the fat on the side for more even contact with the skillet. Heavily season with kosher salt at least 45 minutes before cooking, or preferably 24 hours ahead of time. Then place in the refrigerator uncovered on a cooling rack until it's time to cook.

2. 2

   Remove the steak from the refrigerator and pat dry with a paper towel. Season with pepper.

3. 3

   Sear the steak. Place the cold steak in a cold skillet and turn the heat to high. Set your timer for 2 minutes. After 2 minutes, flip the steak and reduce the heat to medium-low.

4. 4

   Continue flipping every 2 minutes until the internal temperature reaches 130° F to 134° F for medium-rare, about 10 to 14 minutes total. Start testing the temperature after about 8 minutes with an instant-read probe meat thermometer by going through the side (not the top) to get an idea how much longer it will cook.

5. 5

   Sear the sides of the steak briefly toward the end of the cook.

6. 6

   Remove the steak from the skillet and rest for 5 minutes uncovered on a cutting board. Slice against the grain and sprinkle with a little finishing salt. Or leave whole. Enjoy!