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    Home » Recipes » Main Dish

    Angela @ BakeItWithLove.com · 11 Comments

    Pan Seared New York Strip Steak

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    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!
    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.

    raw new york strip steaks being prepared, left shows steak with thyme and garlic bulbs, right shows the strip steaks seasoned and ready to cook

    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.

    The perfect restaurant quality steak is easy to make at home with this pan seared New York Strip steak method!

    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.

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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    The perfect restaurant quality steak is easy to make at home with this pan seared New York Strip steak method!
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    4.98 from 98 reviews

    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!
    Author | Angela
    Servings: 2 steaks
    Calories: 569kcal
    Prep 5 minutes
    Cooking 5 minutes
    Resting Time 5 minutes
    Total Time 15 minutes
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    Ingredients
     

    • 2 tablespoon olive oil (extra virgin)
    • 12 oz New York Strip Steak (2 steaks)
    • ½ tablespoon steak seasoning (see recipe)
    • 3 cloves garlic (peeled)
    • 8 sprigs fresh thyme (rosemary and thyme are my preferred herbs, dried works well too)
    • 1 tablespoon 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 (½ to 1 tablespoon 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

    *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.

    Nutrition

    Calories: 569kcal (28%) | Carbohydrates: 3g (1%) | Protein: 36g (72%) | Fat: 46g (71%) | Saturated Fat: 16g (100%) | Cholesterol: 151mg (50%) | Sodium: 141mg (6%) | Potassium: 575mg (16%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 394IU (8%) | Vitamin C: 8mg (10%) | Calcium: 73mg (7%) | Iron: 4mg (22%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    Course Beef Dishes, Dinner Recipes, Entrees, Main Course
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    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!

    bakeitwithlove.com/about/
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    Reader Interactions

    Comments

    1. Carl says

      July 18, 2022 at 4:46 pm

      5 stars
      Excellent steps in this steak recipe, the timing, tip, and seasoning were perfect!

      Reply
    2. Beth says

      April 02, 2022 at 2:33 pm

      How much oil do I use in pan searing my ny strip?

      Reply
      • Angela @ BakeItWithLove.com says

        April 02, 2022 at 5:42 pm

        Typically 1 tablespoon is sufficient. Enjoy!

        Reply
    3. Eze says

      November 09, 2021 at 11:31 pm

      4 stars
      Great recipe!!! Might I add, hold the fat against the pan when done to give it a good sear and trap that flavor in!!!

      Reply
      • Angela @ BakeItWithLove.com says

        November 10, 2021 at 7:34 am

        Thank you 🙂 And yes, definitely get a sear on your steak edges too!

        Reply
    4. Frank P says

      September 27, 2021 at 4:44 pm

      5 stars
      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.

      Reply
    5. Russell says

      February 01, 2021 at 12:13 am

      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....

      Reply
    6. Brad Quick says

      November 22, 2020 at 7:34 pm

      I make my own steak rub finish with a little garlic butter at the end. With a great Malbec wine😃.

      Reply
      • Angela @ BakeItWithLove.com says

        November 23, 2020 at 9:01 am

        Sounds wonderful! It's an easy cooking method to use with all of your favorite flavors!

        Reply
    7. L SoDak says

      September 10, 2020 at 7:17 pm

      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! 😀

      Reply
      • Angela @ BakeItWithLove.com says

        September 10, 2020 at 8:27 pm

        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!!

        Reply

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    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

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