This fantastic strip steak is the perfect dinner for date night or any special occasion that deserves something extra delicious on the table. A little butter adds richness and keeps the leaner-than-usual beef moist without adding much in the way of total fat. Don't know how to cook steak on the stove? No worries! Not only is this one of our best steak recipes, it's incredibly easy. However, a word of caution: This recipe is smoky! Keep your exhaust fan on high or cook in a skillet on a hot outdoor grill.

Pan-Seared Strip Steak

(12-ounce) lean, grass-fed New York strip steaks

salt

black pepper

olive oil

butter

thyme

garlic cloves, crushed

Let steaks stand 30 minutes at room temperature.


Sprinkle salt and pepper evenly over steaks. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until browned. Reduce heat to medium-low; add butter, thyme, and garlic to pan. Carefully grasp pan handle using an oven mitt or folded dish towel. Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly. Remove steaks from pan; cover loosely with foil. Let stand 10 minutes. Reserve butter mixture.


Cut steak diagonally across grain into thin slices. Discard thyme and garlic; spoon reserved butter mixture over steak.


I enjoy cooking for my family of six, but often have to be creative on a budget.  I happened across a great sale on grass fed strip steaks and then was lucky enough to find this recipe!  I cooked them up for my family and paired them with some whole potatoes roasted in butter and Irish peas.  Every one said this was the best steak they've ever had EVER (including restaurant meals!)  Absolutely delicious!!  Yum!  Yum!!!

if you want the best steak in the world. no lie. Come to Chicago. Gibsons Steak House. I have been to many steak houses all across the country and that is the best!

I don’t think so. You need the heat of cast iron. Circulon non stick would burn.

 This is one of the best steak recipes I have made!  I only made one steak and followed the directions exactly, except for I used dried thyme and let it sit out a little over an hour at room temp.  I was tempted to add worcestershire but I'm glad I didn't. I let it rest for 20 minutes. Awesome! 

 On a whim, I decided I wanted steak (which I eat infrequently). I got it at TJ's, which I use for almost everything *except* meat. But I was hungry, and the price was right. By the time I got home, I was starving and in a rush. So I tossed in rosemary rather than thyme because that was what was available. I ate the first half over arugula with some olive oil. It was excellent. The second half was supposed to be for lunch the next day with some 10-minute farro. FORGET. THAT. Cooled down even more with even more time for the herbs and the butter to sink in, this was absolutely perfect with a California cab. I'd go with about 15-20 minutes sitting time for a steak salad-type experience. Sad it was a solo night, because this is a show-off preparation! 

I don’t have a cast iron skillet. Can I make this in a Circulon non stick pan?

This steak recipe is difficult to beat for the taste, ease and perfect temperatures.  Made these steaks along with baked potatoes, lobster tails and sautéed asparagus and never stopped hearing proclamations of "best dinner ever!"  And, the repeated comment was about how good and perfect the steaks were.  Great Valentine's Day Dinner without the "lines" or super expensive bill.  Give this recipe a try!

Tried this last night and the steaks were perfect.  Had a good crust, tender, and tasty.  Made 5 Medium Rare and 1 Medium.  Note: If you are using a high output burner make sure you turn it down to compensate for the BTU output or you will burn your steak.  My steaks were about 1.5" thick.  I used the heel of my palm test to determine the doneness of the steaks. 

It really is a perfect recipe, as others have said. 

What are you even talking about? I got 2 grass-fed NY Strips for $8 each. All you have to do is keep am eure out for specials.

Okay, I looked at a number of recipes for cooking steak in cast iron and thought this looked especially good.  I was a bit intimidated and still am a bit over the doneness, but the steak was fantastic and got rave reviews.  I think the thyme and garlic enhanced the meat.  I will look no further for a great steak recipe.  I found it here.  Thanks.

Can someone clarify how long my cast iron skillet needs to be on "high heat" before adding my steak, 5 min or longer? I do not want to ruin $30 worth of steak by messing this up! Also, stupid question but am I adding my oil to the already hot skillet or letting the pan and oil heat up together over high heat? I'm a beginner cook but I think I can pull this off, hopefully! Please help!

Love this way of cooking steak, when I can't grill, but you never ever turn the pan with butter or oil toward you!  Tilt away, easier to scoop up the butter, less likely to get butter/oil dripped on yourself.

I have not eaten cow for a long time (just doesn't agree with me). My neighbor raises bison and sells the meat. After destroying some very expensive steaks I have learned to age the steaks', take frozen meat and thaw in fridge for 2 or 3 weeks! I'm telling you it's worth it! I used rosemary, and followed the recipe and it was fantastic!

So perfect that I remembered the steak sauce after I ate the steak. Didnt need the A1! 3 minutes a side is medium. For rare, go 1.5 minutes a side (1" cuts). Thanks for sharing this recipe and method!

If your stove has a heat setting that reads Low-2-3-4-5-6-7-8-9-High, try setting it in the  7.5-8 range and make sure you buy thick steaks. The ones I had were just over an inch thick. And don't skip the step of letting the steaks sit on the counter for a half hour before cooking. It sounds like you have a really hot cook top (not a bad thing!). The recipe is phenomenal, give it another shot, it is well worth it!

Tried this recipe, turned my $20 steaks into charcoal on one side because 3 minutes is way too long, and then following with 2 minutes on the other side and 2 1/2 minutes on medium-low left me with a super rare steak. The butter idea is fine but the times are wrong for a cast-iron skillet on my stovetop at least...

FYI, I was able to purchase 2 beautiful grass fed steaks for $13. The rest of the ingredients I already had at home. However, we'll cost it out at another $5 for all of the other ingredients.That's legitimately $18 for two full steaks with preparation. If you wanna get technical, I also used about $0.50 in gas and electricity to make them too.So, not quite sure what your nonsensical comment was getting at, but it surely doesn't reflect on the actual recipe, nor does your rating.

I have found it. This recipe is simple yet delicious. I have tried several other , more difficult recipes and this is by far the best. Thank you , thank you, thank you.

What kind of an obnoxious comment is that? You did not prepare the dish, eat the dish, or comment on the dish. It does not matter what the ingredients cost. ($50?  where do you shop?  Find a better place)  Either way - the recipe was simple, smart, pointed, and excellent. I just made it. You are a complete idiot and do not deserve to be posting your rude "non-review" comments on this site. 

So I have literally traveled the world looking for the perfect steak, and I could never make it myself, it always came out too dry or too undercooked on the inside and overcooked outside etc. So I only ordered it at expensive steak houses. My friends were coming over for a Game of Thrones dinner party to watch the season premiere and requested steak. Nervously, I accepted their request and took to the internet for help. I did the recipe with ribeye and NY Strip and followed it pretty much to the T except i added a little bit of longhorn steakhouse seasoning. Oh my goodness it was SOOOO delicious, they all ate every single bite even the fat. In fact we went out to a steakhouse a couple days later and they were like "this doesnt even come close to your steaks" and i was so thrilled. I did 2 minutes on each side for a rare steak and 3 on each side for a perfect medium (leaning to rare), oh and i covered the pan with a glass top for more even cooking. I recommend this to everyone, I am a huge steak lover so my wallet would suffer, but not anymore! Im not going out for steaks again when they're so much more delicious at home. Thank you my recipes! (i'd post a pic but we ate it all so quick lol) 

Rating high from ingredients not recipe. Hard to make bad "lean grass fed ny strip" and harder to not lie to yourself +$50 meal you cook not 5 star meal

I can't remember if ever that I have had such a good steak.  I didn't have fresh thyme but used dried and didn't change anything else.  I used a strip about 1 1/2 thick and the cooking time specified was perfect.   I can't say enough about this recipe.

The BEST TASTING NY STRIP I'VE EVER MADE!  OMGOODNESS IT WAS SOOOOO GOOD! used 6 cloves of fresh garlic crushed, 3 1/2 tbsp Breakstone Butter (the blue one) and a little extra salt, pepper, and thyme. I would show you a photo but we ate it already!

This was so simple and steak house quality delicious.  The butter, thyme and garlic, which I was sure wouldn't be able to make a dent on such a crusty piece of meat, permeated the entire steak. I added some finely chopped Italian parsley and sprinkled it over the meat when I brought it to the table. That bright pop of flavor really enhanced the dish.The worst thing about this dish is that we are weren't able to stop eating.  No lunch tomorrow  :(

I haven't cooked steak in a pan except for tenderloin. I had three strip
 loin steaks, no bbq but did have a cast-iron pan. Tried this method and this recipe was really good.  Even my guest 
commented on how good the steak was done.  Medium done to perfection.

This recipe is so easy. I guess the only thing that isn't specified is the thickness of the steak. Use a pretty thick cut, 1.5-2" thick, follow the recipe to the letter, and your steak will turn out perfectly. I used a ribeye instead of a NY strip &amp; it tasted like a high end steak house steak. Will definitely do this again.

I never made steak right, so I usually ordered it only at restaurants. Let me tell ya, this recipe is perfect! Crisp on the outside, juicy on the inside. I followed the directions exactly. I just used ribeyes instead and used alder smoked salt instead of regular salt. I also used a lodge skillet with grill marks. Delicious. The recipe is right it gets smoky, so open every window and turn on every fan in your house. My bf and I enjoyed this restaurant quality steak and wouldn't mind eating through the clouds of smoke again.

Simple recipe I used garlic salt instead of actual garlic but still turned out great. Little prep time making this a very nice meal.

Delicious!  I was searching for a simple guideline to cook steaks inside, and this was perfect. 

I seasoned the steaks with merlot salt and black pepper. I used garlic infused butter for the finish.  BLEU CHEESE CRUST: My husband loves bleu cheese (I'm pregnant and can't have it) so I topped his with the cheese before basting with the butter. Drizzling the hot butter over the cheese created a really nice crust. Not the healthiest move, but he thought it was super tasty!  As for me, the suggested cooking time produced a flavorful and nicely cooked steak.  Will definitely do again.

This is the only way to cook a steak as far as I'm concerned. My grandmother and I would set off the smoke alarms making supper this way. I don't bother with the garlic and thyme. I don't think it needs it.

Delicious. Nice way to cook steaks when the weather outside isn't "grill" weather.

This recipe is so simple and healthy! The dish took only about 20 minutes to make but came out very tasty!

My husband and I LOVED this recipe! I substituted a rosemary sprig for the thyme. The steak was cooked perfectly medium-rare by following this recipe. The steak was as good as one from an expensive steak house. I will definitely make this again.

This fantastic strip steak is the perfect dinner for date night or any special occasion that deserves something extra delicious on the table. However, a word of caution: this recipe is smoky! Keep your exhaust fan on high.

pan-seared strip steak

Total: 51 minutes

Servings: 4.5

Author : Robin Bashinsky

Ingredients

Instructions

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