My savory pan-seared New York strip steak is easy to make at home, especially with 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.
Serve with classic steakhouse side dishes like creamed spinach, brown sugar-glazed carrots, or loaded baked potatoes. Don't forget your favorite steak sauce, too.
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After many years of living in the middle of nowhere, I have learned to make our home my favorite restaurant. That is just one of the many reasons why I really love perfecting some of these restaurant-style cooking methods and copycat recipes.
This is one of my tried and true methods for the perfect pan-fried NY strip steak, as seen on plenty of Gordon Ramsay shows. It applies to just about any steak with little marbling that you want to turn out nice and tender.
🥘 Ingredients
- Olive Oil - Extra virgin olive oil or another oil with a high smoke point for searing the steaks.
- New York Strip Steaks - Look for steaks with the most marbling, a fresh smell, and a bright red color.
- Steak Seasoning - I swear by my homemade steak seasoning blend, or you can use your favorite store-bought brand.
- Garlic - Peel the cloves but don't slice or mince them. Whole cloves won't burn as quickly but still add tons of flavor.
- Thyme - Fresh thyme or rosemary are my preferred herbs, but dried works well, too.
- Butter - For butter basting the steaks. It's key for juicy steaks that are flavorful on every side!
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Cook Pan Seared New York Strip Steaks
Everything goes quickly once the steak hits the pan, so read through these instructions before you get started. Grab your measuring utensils, a cast-iron skillet or frying pan, and some kitchen tongs to get started.
This recipe is for two New York Strip steaks, but you can make as many as you need. Scale up the seasoning and aromatics if you work in batches.
Prep & Season The Steaks
Step 1: Bring to room temperature. Before beginning, set your two New York strip steaks out on the counter and allow them to warm at room temperature for at least 10 minutes, preferably 20 - 30 minutes, or up to an hour before cooking. This allows the chill from the refrigerator to wear off and will make your steaks cook more evenly.
Step 2: Preheat your pan. Once your steaks have come closer to room temperature, your seasoning is handy (as well as garlic and herbs), and you are ready to cook. Heat your pan and 2 tablespoons of oil over medium-high heat until you see smoke just starting to come off the pan.
Step 3: Season. While your skillet or frying pan is heating, season your steaks liberally with ½ tablespoon of my steak seasoning and pat the seasoning into place on both sides and the fatty edges, too! Try not to rub your seasoning into the steaks, as this will make pockets of heavier seasoning in some areas.
Pan-Sear The Steaks
Step 4: Sear. When your frying pan is hot and your steaks are seasoned and ready to go, place them into the pan with some room between the steaks. Don't overcrowd your pan, as this will slow down the cooking process. *If needed, use multiple pans or cook your steaks in batches.
Step 5: Add aromatics. Place 3 cloves of garlic and 8 sprigs of fresh thyme or rosemary in the pan with your steaks. Cook the first side of the steaks for about 3 minutes or until starting to brown and caramelize on the cooked surface. *Your steaks will brown better if you do not move them during the cooking time.
Step 6: Flip and baste. Turn your steaks when the first side is browned, and cook the opposite side for 3 minutes (or 4-5 minutes, depending on thickness). Add 1 tablespoon of butter once the steaks are flipped over, and tip the pan toward yourself to spoon the melted butter over the cooked surfaces of your steaks. *This basting method is called 'arroser' and adds the garlic and herb flavor to your steaks as well as additional moisture.
Rest & Serve
Step 7: Rest. When your steaks are done, remove them to a plate or platter and pour the pan juices, including the herbs and garlic, over the tops of the steaks. Tent a square of aluminum foil over the plate of steaks, and allow your New York strip steaks to rest for a minimum of 5 minutes.
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💭 Angela's Pro Tips & Recipe Notes
- When you season your steak, it should be done immediately before cooking. You want the salt to be on the steaks no more than three minutes before cooking, as the salt will draw moisture out of the steaks.
- I 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.
- Thicker steaks will take longer to cook. If you're using steaks about 1 inch thick, the three-minute cooking time should be just right. Thicker steaks, like 1 ½-inch steak, should take 4 - 5 minutes to cook on each side for medium-rare doneness. Learn more about the different levels of doneness for steaks here.
- Don't crowd the pan. 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.
- Always rest your steaks. Typically, the resting period of your steaks is half the total cooking time.
🥡 Storing & Reheating
Save your leftovers for delicious leftover steak recipes later in the week. Transfer the cooled steak to an airtight container and keep it in the fridge for up to 3-4 days.
Reheating
Reheat your steak in the oven low and slow at 250°F (120°C/Gas Mark ½) for about 15- 20 minutes, depending on the size of the steak. You can find more ways to reheat steak here.
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📖 Recipe Card
Pan Seared New York Strip Steak
Ingredients
- 2 tablespoon olive oil (extra virgin)
- 12-16 oz New York Strip Steaks (2 6-8 ounce steaks)
- ½ tablespoon steak seasoning (see recipe, or use your favorite brand)
- 3 cloves garlic (peeled)
- 8 sprigs fresh thyme (rosemary and thyme are my preferred herbs with steak, sage and tarragon are good too)
- 1 tablespoon butter
(Note: 2x or 3x only changes the ingredient list)
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 12-16 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
- When you season your steak, it should be done immediately before cooking. You want the salt to be on the steaks no more than three minutes before cooking, as the salt will draw moisture out of the steaks.
- I 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.
- Thicker steaks will take longer to cook. If you're using steaks about 1 inch thick, the three-minute cooking time should be just right. Thicker steaks, like 1 ½-inch steak, should take 4 - 5 minutes to cook on each side for medium-rare doneness. Learn more about the different levels of doneness for steaks here.
- Don't crowd the pan. 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.
- Always rest your steaks. Typically, the resting period of your steaks is half the total cooking time.
- To store: Save your leftovers for delicious leftover steak recipes later in the week. Transfer the cooled steak to an airtight container and keep it in the fridge for up to 4 days.
- To reheat: Reheat your steak in the oven low and slow at 250°F (120°C/Gas Mark ½) for about 15- 20 minutes, depending on the size of the steak. You can find more ways to reheat steak here.
Lynette says
This recipe was so easy & delish. I don't like rosemary or thyme so I omitted, and it was still flavor packed! Made for New Years Eve dinner. Better than restaurant steak.
Mike says
This worked exactly as written, thanks!
Newport says
Alot of good information about how to make this steak amazing, thanks!
Jon says
worked perfectly.... adjusted mine by a minute on the second side since I like rare steak and it was fantastic... thanks!
Anonymous says
Great advice on a cast iron steak, personally never forget to spoon butter and herb at the end for finishing touches. Delicious!
Ps. Let the steaks rest for 7 minutes before serving. 😊
Kat says
I'm staying in a vacation home with only nonstick frying pans. Happy to report this recipe worked perfectly and I had an EXCELLENT sear. I prefer mine on the medium side so I left it untouched for 4 minutes as opposed to 3.
Rebecca Balvanz says
I will be making steaks for the 1st time tonight for dinner. I can't wait to try this technique. Thank you for sharing.
Debbie says
I had no clue how to pan fry a steak. I followed the directions to the letter. The flavor and texture were fabulous! I am craving it now!
Janet says
Thank you so much! I've done this recipe twice now and both times it was perfect! I can't wait to try more of your recipes!
Anonymous says
Perfect steak! Restaurant quality.
Robin says
Thank you for this “get down to business” pan fried steak recipe - the steaks were so tender and the seasoning was incredible. I was reluctant to spend the money for strips but thankfully your recipe was right on!
Crystal U. says
I followed the steps exactly doing 2 steaks at a time. I had 2 rare and 2 medium ny strips that were perfect! So tender and juicy! Letting the steaks get to room temperature and the garlic butter added a delicious depth of flavor. I used a cast iron skillet and will be using this recipe again.
Kathy says
I found directions for how to do a New York strip steak in a pan thank you
Carl says
Excellent steps in this steak recipe, the timing, tip, and seasoning were perfect!
Beth says
How much oil do I use in pan searing my ny strip?
Angela @ BakeItWithLove.com says
Typically 1 tablespoon is sufficient. Enjoy!
Eze says
Great recipe!!! Might I add, hold the fat against the pan when done to give it a good sear and trap that flavor in!!!
Angela @ BakeItWithLove.com says
Thank you 🙂 And yes, definitely get a sear on your steak edges too!
Frank P says
Perfect! The time per side and the garlic/herb butter we're killer! My wife said it's the best cast iron skillet steak I've ever made.
Russell says
I've used this recipe for years, lately I've added a basic peppercorn sauce to go over the steaks once they have been properly rested and sliced. It's an absolute winner....
Brad Quick says
I make my own steak rub finish with a little garlic butter at the end. With a great Malbec wine😃.
Angela @ BakeItWithLove.com says
Sounds wonderful! It's an easy cooking method to use with all of your favorite flavors!
L SoDak says
Wonderful recipe! Thanks for your wonderful instructions. Until just now, I had never pan-seared a steak in my life. Mine turned out tender and flavorful to my absolute delight! I'm not a great cook but I might be able to pretend a little with these from now on! 😀
Angela @ BakeItWithLove.com says
Are you in South Dakota? We're in a very rural location here in Minnesota, where the chance of a dinner out at a steakhouse is an entire event with a trip to the cities! It's been my great pleasure to really make awesome steaks easy for everyone to enjoy 🙂 Thank you very much for stopping in to let me know your results!!