A pan-seared New York strip steak is easy to make at home, especially with a great cast iron skillet and the right seasoning. It's a simple method that results in better-than-steakhouse-quality steaks every time! My perfect medium-rare NY strip steaks are on the table in just 15 minutes for a fabulous date night or special occasion meal.
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Instructions
Heat your medium to large skillet or frying pan with the 2 tablespoon olive oil over medium-high heat. As soon as it starts to smoke, it is ready to have the steaks added.
While your skillet is heating, season both sides of your 12 oz New York Strip Steaks generously using homemade steak seasoning(½ tablespoon steak seasoning). Pat the seasoning into place, and do not rub it into the steak, as the seasoning can accumulate rather than being spread evenly. *Don't forget to season the fatty strip on the sides of your NY strip steak!
Place your seasoned NY strip steaks, 3 cloves garlic, and 8 sprigs fresh thyme in the hot skillet and allow the steak to cook, without moving it, for 3 minutes or until browned and caramelization has begun (which can't start as easily if you move the steak around). Your average 1-inch thick NY strip steak will take 3 minutes on each side for a medium rare steak.
Turn your steaks over and cook on the second side for 2 minutes, then add 1 tablespoon butter. Allow the butter to melt, then tip your pan toward you and spoon (or 'arroser') the butter over the steaks for the finishing touch that adds moisture and flavor back into your cooked steaks.
The steaks are done when both sides are browned, and they have an internal temperature of 135℉ (57℃).
I usually use tongs to sear the ribbon of fat on the steak edges before removing from the heat. Transfer your steaks to a plate or platter, then drizzle the pan juices along with the herbs and garlic to set on your steaks while they rest.
Use a square of aluminum foil to loosely 'tent' over your steaks while resting, then allow the steaks to rest for 5 minutes before serving.
Notes
*I do recommend cast iron pans for cooking a pan seared steak. The cast iron skillet caramelizes the steaks better, and results in a better flavor. However, that is a personal preference so any medium to large skillet or frying pan will work.**If you are cooking more than one New York strip steak at a time, it is important not to crowd your frying pan or skillet. If you need to, use multiple pans or cook your steaks in batches.***Typically, the resting period of your steaks ( or any meat ) is half the total cooking time.