Broiled One-Pound NY Strip Steaks

Rather than telling you the thickness (1 inch maybe?), I'll tell you that these NY strip steaks are about 1 pound each. That way you'll get a similar result as me when you broil yours. 

You can broil these bad boys! It has been such a chore to fry meat for our carnivore meal plan, so I finally decided to try my luck under the broiler, before I buy an air fryer. Granted, an air fryer might be better for the environment, but you gotta do what you gotta do. 

Before I tell you how to broil these, which is easy enough that you can do it on demand, I want you to know that you SHOULD do these on demand, rather than pre-cooking them for reheating later. 

They're not bad reheated, but they're not as good as when they're fresh out of the oven, and since they're so easy, why not just make a fresh boi every time. 

Here's how!

Ingredients:

• One 1-pound NY strip steak per person. 
• salt and pepper to taste. 

Kitchen Tools:

1. A large baking sheet. 
2. A similar sized wire rack. 
3. some non stick aluminum foil (if you want to save some of the fat - carnivore love!). 
4. a spatula, or a fork to flip 'em. 
5. your favorite steak knife for eatin'. 

Directions:

1. One of the great things about using the broiler is that you don't have to rest the steaks on the counter to get them up to room temperature. 
2. And you can rinse them under the tap, which I like to do just for the "Reiki" if nothing else. This is something you can't do when you're pan frying, unless you dry them afterwards, or account for extra counter time. 
3. So rinse them under the tap thoroughly, but putting lots of consciousness vibes into them for flavor. 
4. Place however many steaks you're going to serve immediately on the wire rack (as much as will fit, obvs). 
5. If you only want half a steak right now, cut the steak before you broil it, and save the other half in the fridge until you're ready to broil it later. That way both pieces are their tastiest. 
6. For this size of strip steak, broil them on each side for 8 minutes. 
7. Remove from oven, and sprinkle with salt and pepper on both sides. I like to pre-mix my salt and pepper, that way it's easier to season the steaks in one turn. I save this mixture in a tiny container with lid, that way it doesn't go to waste if I have extra. 
8. Return the steaks to the broiler on their original side for 2 more minutes. 
9. Remove from oven and allow to rest for 5 minutes. 
10. These steaks will be to the doneness photographed below. My husband is skiddish of juices running reddish, and if that's you, you'll want to add broiling time, a minute at a time on each side, but still only finish with that 3rd broil at 2 minutes. That step was for fung shui - you'll just have to take my word for it. 

Serve! Try it with this recipe for microwaved white wine alfredo.