Strip, also known as New York Strip, Kansas City Strip, or contre-filet, is similar in texture to that central eye of meat in a ribeye steak.Some folks may well be lacking joy in their life. Some folks might find a ribeye to be a little too rich and fatty. This cap is far and away the juiciest, most flavorful piece of meat that you'll find on any steak. It comes with a large, tender eye of meat surrounded by a swath of fat and a cap that comes from the spinalis muscle. Ribeye, also known as a Delmonico or entrecôte, is my personal favorite.On top of that, pan-searing affords you the opportunity to add your own flavorings in the form of aromatics. While grilling will get you a rapid-fire crust on your steak with all those delightfully crisp, on-the-verge-of-burnt bits and a good smoky flavor, I find that the even golden brown crust you can develop in a hot cast-iron pan really accentuates the flavor of the beef itself, letting it shine. Indeed, pan-seared steaks have several distinct advantages over grilled steaks-enough that there are times when given the two choices, I'll choose pan-seared just for the sake of it. Summers are made for the grill, but what's a steak lover to do when the weather's too cold and wet to light the suckers up? Just cook them indoors. Contrary to popular belief, flipping your steak frequently will help it cook more evenly and gently and develop a great crust.Basting it with butter both deepens the crust on the outside and helps the steak cook more quickly.Using a larger, thicker steak (at least one and a half inches thick and weighing between 24 and 32 ounces) makes it easier to achieve good contrast between the crust on the outside and the tender meat within.
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