Pan Seared New York Strip Steak

This incredibly tasty and perfectly Pan Seared New York Strip Steak is easier than you may think to make! It's a super simple method that results in ( better than ) steakhouse restaurant 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!

These perfectly pan seared ribeye steaks are equally tasty, try them out too! Hibachi Steak and Shrimp is another delicious 'better than restaurant' quality meal to make at home!

Pan Seared New York Strip Steak Recipe

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 love really perfecting some of these restaurant style cooking methods and copycat recipes!

Of course, it's a big money saver too! I can spend more on quality ingredients, a great bottle of wine, and still save tons of money!

This is one of my tried and true methods, as seen on plenty of Gordon Ramsay shows, for the perfect pan fried NY strip steak. It applies to just about any steak with little marbling, that you want to turn out nice and tender. I hope you enjoy it as much as my family and I do!

How To Cook Pan Seared New York Strip Steaks

Before beginning to prepare your steak, set the steak(s) 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.

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.

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, it's time to warm up your skillet or frying pan with the olive oil. Heat your pan and the oil over medium high heat until you see smoke just starting to come off the pan.

While your skillet or frying pan is heating, season your steaks liberally with 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.

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.

Place your garlic and herbs 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.

If you are using steaks about 1 inch thick, the three minute cooking time should be just right. Thicker steaks, like 1 ½ inch steaks, should take 4 - 5 minutes to cook on each side for medium rare doneness.

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 the 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.

Your steaks are done when all of the fat has been rendered and you have reached an internal temperature of 135 ºF ( 57 ºC ) before resting. Your steaks will continue to cook while resting, and reach the USDA recommended internal temperature of 145 ºF ( 63 ºC ) before serving.

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.

*I do 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.

**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.

***Typically, the resting period of your steaks ( or any meat ) is half the total cooking time.

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