A boneless strip steak (also called New York strip or top sirloin) is one of the best cuts of meat for grilling in a cast iron skillet. A boneless strip steak cooks more evenly and quickly than thicker bone-in cuts, and it's easier to slice. Trim the excess fat around the edge of the meat before or after it is cooked. Season the meat well with salt and pepper and let it come to room temperature before it hits the hot skillet. Place the steaks in the skillet and let them sit so that they develop a nice brown crust. Then, baste the meat with a mixture of butter and pan juices to add richness and flavor. Finally, remember to use a meat thermometer to get the most accurate results.
4 (6-oz.) boneless beef strip steaks (1 inch thick), trimmed
3 large garlic cloves, minced (about 1 Tbsp.)
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
2 tablespoons canola oil, divided
3 tablespoons salted butter
1 1/2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
6 ounces fresh green beans, trimmed and halved on an angle (1 1/2 cups)
5 ounces sweet mini peppers, halved lengthwise (1 1/2 cups)
3/4 cup sliced red onion (from 1 onion)
2 tablespoons fresh lemon juice (from 1 lemon)
How to Make It
Pat steaks dry with a paper towel. Rub garlic evenly over steaks; sprinkle with 1 teaspoon of the salt and ½ teaspoon of the black pepper. Let stand at room temperature 15 minutes.
Place a 12-inch cast-iron skillet on grill grates, and preheat grill to high (450°F to 500°F). Add 1 tablespoon of the oil to skillet; immediately add steaks to skillet. Cook until well browned, 4 to 5 minutes. Add butter to skillet, and flip steaks. Cook, tilting pan and constantly spooning butter mixture over steaks, until a thermometer inserted in thickest portion registers 125°F, 1 to 2 minutes. Remove from heat. Transfer to a cutting board, and let rest 10 minutes. Transfer skillet drippings to a small bowl; stir in parsley and thyme. Set aside. Slice steak; transfer to a serving platter.
Wipe skillet clean; return to grill over high heat. Add remaining 1 tablespoon oil to skillet. Add green beans and peppers; cook, stirring occasionally, until charred, about 4 minutes. Stir in onion and lemon juice, and cover and cook until vegetables are tender, about 2 minutes. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange vegetables and steak on serving platter, and spoon parsley-thyme mixture over vegetables and steak.