ny strip steak

New York Strip Steak is a one of the best beef steaks that&#039;s flavorful, tender with a slight chew. This recipe uses simple seasonings and optional garlic butter flavors for pure steak perfection!

Pan Seared New York Strip Steak

(about 1 inch thick (1 1/2-2 pounds)*)

oil oil

salt

black pepper (freshly ground)

garlic (minced (2 teaspoons))

unsalted butter ()

thyme (or rosemary)

Remove steaks from the fridge 30-60 minutes ahead of time to approach room temperature for even cooking.

When you&#039;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.

Steak in a cast iron skillet is reliable, quick, and this method has a few tips to keep your steak extra juicy with tons of flavor. 

Pan Seared NY Strip Steak

boneless NY strip steak, about 2/3 pound (10 ounces or so)

olive oil

butter

shallots,

Let the steak rest out of the fridge at room temperature for at least 20 minutes. Preheat a cast iron skillet to medium-high with the olive oil. Sprinkle the steak with the salt on both sides.

When the skillet is hot, add the butter to the pan and swirl it to melt. When the butter foams and browns slightly, add the steak to the skillet. Don't touch it or move it for 5 minutes. After 5 minutes, flip the steak (it should have a nice dark crust, let it cook for another minute or two and increase the heat if needed) and let it cook without disturbing for 3 minutes more.

Remove the steak to a plate to rest for at least 10 minutes. Reduce the skillet heat to low, and add the shallots to the pan. Stir the shallots for a few minutes to soften and turn brown, then remove the skillet from the heat while you slice the steak.

When the shallots are done and the steak has rested, thinly slice the steak against the grain and remove any large pieces of fat.

Top the steak with spoonfuls of the shallots, and serve with your favorite side dishes. Enjoy!

Transfer steak to carving board and let rest for 5 minutes. Slice steak, season with coarse or flake sea salt to taste, and serve.

This is perfect for a quick dinner and would make the carnivores very happy, too!:)

I am terrible at cooking steak so I am glad to find this easy recipe. Now with the cost of meat I don't want to ruin it.

I made this last night when the rain ruined our grilling plans. All you need is a little salt, a little butter to make a great steak but the shallots really give it a little extra kick!

This pan-seared strip steak is even better than what I would get at a restaurant! It was so full of flavor; I'm already dreaming about cooking it again! Thanks for the great recipe!

The absolute best way to cook a New York Strip Steak is to slow cook them in the oven with compound butter, give them a rest while the pan is heating on the stove, and finish them off with a quick reverse sear. Best part is you can use this simple cooking method for any kind of steak. They are perfectly cooked and beyond flavorful every time.

New York Strip Steak

tsp kosher salt

unsalted butter

garlic

rosemary (stems removed)

thyme (woody stems removed)

Prep steaks: Cover both sides of steaks with salt and set on rack in refrigerator for at least an hour before cooking.

Make compound butter: Combine butter, garlic and herbs in food processor and process until smooth.

Cook steaks in oven: Preheat oven to 225°F. Cover both sides of steaks with compound butter (thin layer on bottom, thicker layer on top). Place in a cast iron or oven-safe skillet. Insert a meat thermometer into the center of the thickest steak. Cook in preheated oven until the internal temperature reaches 110°F.

Rest steaks: Remove steaks from oven and transfer to a cutting board. Do not remove thermometer. Allow to rest for 10 minutes. Temperature will increase 5-10°F while resting. Towards the end of the rest period, set pan they were cooked in with remaining melted butter on burner over high heat.

Reverse sear: Just as melted butter starts to smoke, gently place steaks in hot pan. Allow to sear, undisturbed, until they start to brown on the bottom and then flip. The goal is to get a nice sear on both sides and also to bring them to the proper temperature. Steak temperature will still rise a few degrees once removed from pan, so remove them 3-5°F below desired final temperature. For medium, remove at 127°F. Transfer to cutting board and allow to rest at least five minutes before serving.

This pan-seared New York strip steak recipe with garlic-herb butter and balsamic reduction is an easy, fancy dinner you'll love.

New York Strip Steak with Balsamic Reduction

New York Strip Steaks (1 1/2 inch thick)

avocado oil

thyme

salt & pepper

Balsamic Reduction

Take steak out of refrigerator and allow to come to room temperature for at least 30 minutes.

Generously season both sides of the steak with salt and pepper.

Heat a large 10″ cast iron skillet to high heat.

Once HOT add avocado oil to the pan along with new york strip steaks.

Sear for 4 minutes, until you have nice browning.

Flip and sear another 4 minutes on the other side.

Reduce heat to medium low. Add butter, garlic and thyme to the pan.

Using a hot pan, tilt the pan towards you so the butter pools. Using a spoon baste the top of the steaks with the butter mixture for 1 and a half minutes.

Slice against the grain and drizzle balsamic reduction over top.

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Pan Seared New York Strip Steak

Pan Seared NY Strip Steak

New York Strip Steak

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Top 4 ny strip steak recipes from across the web

The most viewed ny strip steak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pan Seared New York Strip Steak

Pan Seared NY Strip Steak

New York Strip Steak

New York Strip Steak with Balsamic ...

The most viewed ny strip steak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine