Pan-Seared NY Strip Steak
Pan-Seared NY Strip Steak
Ingredients
- 4 NY strip steak, about 1 1/2 inches thick
- 1 tablespoon kosher salt, or as needed
- 1 teaspoon black pepper, freshly ground, or as needed
- 1 teaspoon garlic powder, or as needed
- 2 tablespoons high-smoke point oil, such as canola, grapeseed, or avocado oil
- 4 tablespoons unsalted butter
- 4 garlic cloves, smashed
Instructions
- 1
Remove the NY strip steaks from the refrigerator about 30 minutes before cooking to allow them to come to room temperature. This helps ensure more even cooking.
⏱️ 30 min
- 2
Pat the steaks thoroughly dry on all sides with paper towels. This is crucial for achieving a good sear.
⏱️ 2 min
- 3
Season the steaks generously on all sides with kosher salt, freshly ground black pepper, and garlic powder. Don't be shy with the seasoning.
⏱️ 3 min
- 4
Heat a heavy-bottomed pan (cast iron or stainless steel works best) over medium-low heat. Add the high-smoke point oil.
⏱️ 2 min
- 5
Once the oil is shimmering, carefully place the steaks in the pan, fat cap down. Sear the fat cap for about 1 minute, rendering some of the fat.
⏱️ 1 min
- 6
Lay the steaks flat and cook for about 4 minutes per side for medium-rare, or until a deep brown crust forms. Adjust cooking time based on steak thickness and desired doneness.
⏱️ 8 min
- 7
Reduce the heat to low. Using tongs, sear the edges of the steaks for about 1 minute, rotating to get all sides.
⏱️ 1 min
- 8
Add the unsalted butter and smashed garlic cloves to the pan. Once the butter is melted and foamy, tilt the pan slightly and continuously baste the steaks with the butter and garlic for another 1 minute.
⏱️ 1 min
- 9
Remove the steaks from the pan and transfer them to a cutting board. Let the steaks rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min
- 10
Slice against the grain and serve immediately. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-Seared NY Strip Steak
- 4 NY strip steak, about 1 1/2 inches thick
- 1 tablespoon kosher salt, or as needed
- 1 teaspoon black pepper, freshly ground, or as needed
- 1 teaspoon garlic powder, or as needed
- 2 tablespoons high-smoke point oil, such as canola, grapeseed, or avocado oil
- 4 tablespoons unsalted butter
- 4 garlic cloves, smashed
Instructions
- 1
Remove the NY strip steaks from the refrigerator about 30 minutes before cooking to allow them to come to room temperature. This helps ensure more even cooking.
⏱️ 30 min - 2
Pat the steaks thoroughly dry on all sides with paper towels. This is crucial for achieving a good sear.
⏱️ 2 min - 3
Season the steaks generously on all sides with kosher salt, freshly ground black pepper, and garlic powder. Don't be shy with the seasoning.
⏱️ 3 min - 4
Heat a heavy-bottomed pan (cast iron or stainless steel works best) over medium-low heat. Add the high-smoke point oil.
⏱️ 2 min - 5
Once the oil is shimmering, carefully place the steaks in the pan, fat cap down. Sear the fat cap for about 1 minute, rendering some of the fat.
⏱️ 1 min - 6
Lay the steaks flat and cook for about 4 minutes per side for medium-rare, or until a deep brown crust forms. Adjust cooking time based on steak thickness and desired doneness.
⏱️ 8 min - 7
Reduce the heat to low. Using tongs, sear the edges of the steaks for about 1 minute, rotating to get all sides.
⏱️ 1 min - 8
Add the unsalted butter and smashed garlic cloves to the pan. Once the butter is melted and foamy, tilt the pan slightly and continuously baste the steaks with the butter and garlic for another 1 minute.
⏱️ 1 min - 9
Remove the steaks from the pan and transfer them to a cutting board. Let the steaks rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min - 10
Slice against the grain and serve immediately. Enjoy!
⏱️ 1 min