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5 from 1 vote

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 mins
Cook Time10 mins
Total Time15 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