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Frank Style New York Strip Steak
A restaurant‑quality New York strip steak cooked in a cast‑iron skillet. The secret is generous kosher‑salt seasoning, a high‑heat sear, butter‑basting with garlic and thyme, and a proper rest so the interior stays juicy and the crust stays crunchy.
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Cost Breakdown
Critical Success Points
- • Allow steak to come to room temperature (15‑20 min).
- • Season generously with kosher salt and light pepper.
- • Heat the skillet until a thin wisp of smoke appears.
- • Sear without moving for a solid crust (3‑4 min per side).
- • Add butter, garlic, and thyme for basting.
- • Check internal temperature (target 140 °F).
- • Rest the steak for 5‑7 min before slicing.
Safety Warnings
- • Hot oil can splatter – keep face away and use a splatter guard if needed.
- • Handle the cast‑iron skillet with oven mitts; the handle gets extremely hot.
- • Insert the thermometer away from fat to avoid a false high reading.
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