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!
The perfect restaurant quality steak is easy to make at home with this pan seared New York strip steak method!
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 1/2 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.
Pan Seared New York Strip Steak
Ingredients
- 2 Tbsp olive oil (extra virgin)
- 12 oz New York Strip Steak (2 steaks)
- 1/2 Tbsp steak seasoning (see recipe)
- 3 cloves garlic (peeled)
- 8 sprigs fresh thyme (rosemary and thyme are my preferred herbs, dried works well too)
- 1 Tbsp butter
Instructions
- Heat your medium to large skillet or frying pan with the 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 steaks generously using the homemade steak seasoning (1/2 to 1 Tbsp portion of 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, garlic, and herbs 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 your tablespoon pat of 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 degrees F (57 degrees C).
- 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
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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