Pan-Seared Strip Steaks
We're sharing the secret to cooking up a restaurant-quality steak at home: mayonnaise. Just trust us, once you prepare your steaks this way, you'll never return to any other method.
Ingredients
-
1 tsp. flaky sea salt
-
1 tsp. black pepper
-
1/2 tsp. granulated garlic
-
1/2 tsp. onion powder
-
1/2 tsp. ground cumin
-
1/4 tsp. crushed red pepper
-
2 (12-oz. beef strip steaks (1 1/2 inch thick)
-
1/2 cup mayonnaise (such as Duke's)
-
2 tsp. kosher salt
Instructions
-
Combine salt, black pepper, granulated garlic, onion powder, cumin, and crushed red pepper in a small bowl; set aside.
-
Remove steaks from refrigerator 30 minutes before cooking, and let come to room temperature. Stir together mayonnaise and 1 tablespoon of the spice mix in a small bowl. (Reserve any remaining spice mix for another use.)
-
Pat steaks dry with a paper towel, and sprinkle both sides evenly with kosher salt. Heat a large cast-iron skillet over medium-high until hot. Brush one side of each steak with some of the mayonnaise mixture, and place steaks, mayonnaise mixture sides down, in hot skillet. Brush opposite side of steaks (side facing up) with some of the mayonnaise mixture.
-
Cook steaks, turning occasionally and spreading with remaining mayonnaise mixture using a butter knife or offset spatula, until medium-rare and deeply browned on both sides, about 12 minutes. Flip steaks, and cook until edges on both sides are seared, about 1 minute. Transfer to a cutting board, and let rest at least 15 minutes before serving.
You might also like
