Pan-Seared New York Strip Steak
A perfectly seared New York strip steak with a golden crust and juicy, tender interior. Restaurant-quality results from your home kitchen in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 52g
Ingredients
- 2 steaks (12-14 oz each) New York strip steaks (1.5 inches thick)
- ½ teaspoon per steak Kosher salt
- ¼ teaspoon per steak Freshly ground black pepper
- 2 tablespoons Olive oil or avocado oil
- 2 tablespoons Unsalted butter
- 4 sprigs Fresh thyme sprigs
- 3 cloves Garlic cloves, smashed
Instructions
- 1
Remove the steaks from the refrigerator and place them on a cutting board. Let them sit uncovered at room temperature for 15 minutes so they cook evenly throughout.
- 2
Pat both sides and edges of each steak dry using paper towels, rubbing firmly to remove all surface moisture. This helps the crust brown better.
- 3
Sprinkle 0.5 teaspoon of kosher salt and 0.25 teaspoon of black pepper evenly over both sides of each steak, pressing gently so the seasoning sticks.
- 4
Place a 12-inch cast iron skillet or heavy-bottomed stainless steel skillet over medium-high heat and wait for 2 minutes until the pan is very hot — you should see wisps of smoke.
- 5
Pour 2 tablespoons of oil into the hot skillet and tilt the pan to coat the bottom evenly. It should shimmer and slide quickly when you move the pan.
- 6
Lay both steaks flat in the skillet away from you to avoid oil splatters. Do not move them for 3 minutes so a golden-brown crust forms on the bottom.
- 7
Flip each steak using tongs and cook the second side for another 3 minutes until that side is also golden brown and the edges look dark and caramelized.
- 8
Add 2 tablespoons of butter, 4 thyme sprigs, and 3 smashed garlic cloves to the skillet, pouring them into the empty spaces next to the steaks.
- 9
Tilt the skillet so the melted butter pools at one end, then use a basting spoon to scoop the hot butter and drizzle it over the top of each steak repeatedly for 2 minutes, basting constantly.
- 10
Remove the skillet from heat and insert an instant-read meat thermometer into the thickest part of each steak, not touching bone. For medium-rare, read 130°F; for medium, read 135°F.
- 11
Transfer the steaks to a cutting board using tongs. Let them rest uncovered for 5 minutes so juices redistribute and the meat stays tender when you cut into it.
- 12
Transfer each steak to a dinner plate. Spoon the pan butter, garlic, and thyme from the skillet over the top of each steak and serve immediately while hot.
Tools you’ll need
- 12-inch cast iron skillet or heavy-bottomed stainless steel skillet
- Cutting board
- Paper towels
- Tongs
- Instant-read meat thermometer
- Basting spoon
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