Pan Seared New York Strip Steak
New York Strip Steak is a one of the best beef steaks that's flavorful, tender with a slight chew. This recipe uses simple seasonings and optional garlic butter flavors for pure steak perfection!
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: dinner, Main Course
Cuisine: American
Keyword: new york strip, new york strip steak, ny strip steak, striploin, striploin steak
Servings: 4 servings
Calories: 471kcal
Author: TipBuzz
- 2 strip steaks about 1 inch thick (1 1/2-2 pounds)*
- 2 tablespoons oil any high-temperature oil such as canola or refined olive oil, divided
- 1 teaspoon coarse salt
- 1 teaspoon black pepper freshly ground
Optional Flavorings
- 2 cloves garlic minced (2 teaspoons)
- 1 tablespoon unsalted butter
- fresh thyme or rosemary
Remove steaks from the fridge 30-60 minutes ahead of time to approach room temperature for even cooking.
When you're ready to cook, pat the steaks dry with paper towel to remove excess moisture.
Rub the steaks on all sides with 1 tablespoon oil. Then season both sides with salt and pepper.
Place a large cast iron skillet on medium-high heat. Turn on your ventilation/exhaust fan and wait 4-5 minutes until the pan is very hot.
Add the remaining 1 tablespoon oil to the pan and swirl to coat. Then carefully place the steaks in the hot skillet using kitchen tongs.
Sear for 3 minutes undisturbed to form a nice crust.
Flip the steak using tongs and sear 3 minutes more. Use the tongs to press the edges of the steak against the pan to render the fat.
Towards the end, add the optional garlic, butter and herbs to the pan, spooning the juices on top to baste the meat. Check doneness by inserting an instant-read thermometer into the middle of the steak: 120°F is rare, 130°F is medium-rare, 140°F is medium and 150-160°F is medium-well to well-done.**
Once the steaks have reached your desired doneness, remove to a plate or carving board. Cover with aluminum foil and rest for 5 minutes to let the juices redistribute through the meat.
Slice against the grain to serve.
- * May be labelled as striploin, top loin, New York strip and occasionally Delmonico. You can also use bone-in strip labelled club steak or Kansas City strip.
- ** The temperature will rise 5-10°F more during resting.
- Grilled New York Strip: Prepare the meat as above. Preheat your grill on high heat. Place the steaks on the grill grates and sear for 2 minutes with the lid closed. Rotate the steaks 45 degrees and sear 2 minutes more for crosshatch grill marks. Flip the steaks and repeat the 2+2 minute sequence. Check doneness and remove to a plate. Add garlic butter and seasonings and let rest covered for 5 minutes before serving. (Read: how long to grill steak).
- Strip Steak in the Oven: Prepare the meat as above. Preheat the oven to 425ºF. Sear in an ovenproof pan on high heat on the stovetop for 2 minutes per side. Add the optional garlic, butter and herbs to the pan. Transfer to the oven and cook to desired doneness, about 4-7 minutes. Remove to a plate and rest covered for 5 minutes before serving. You can also broil strip steak if you prefer.
Serving: 6oz | Calories: 471kcal | Carbohydrates: 1g | Protein: 35g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 144mg | Sodium: 671mg | Potassium: 532mg | Fiber: 1g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 3mg