Pan-Seared NY Strip Steak

Quick Summary

Achieve a deep, golden-brown crust and a tender, juicy center using a cast-iron skillet. This method takes 20 minutes from start to finish.

Ingredients

Method

1. 1. Bring your steaks to room temperature for 30 minutes before cooking. Pat them completely dry with paper towels to ensure a crisp sear.
2. 2. Season generously with salt and pepper on all sides. Heat your skillet over medium-high heat until it begins to smoke slightly.
3. 3. Add oil, then carefully place the steaks in the pan. Sear for 3–4 minutes per side for medium-rare.
4. 4. Reduce heat to medium. Add butter, garlic, and rosemary. Spoon the foaming butter over the steaks for the final minute.
5. 5. Remove from pan and rest on a board for 5–10 minutes before slicing.

Nutrition Snapshot

FAQ

How do I know when the steak is done?

Use a meat thermometer: 125°F for medium-rare or 135°F for medium.

Can I use olive oil?

Avoid extra virgin olive oil as it has a low smoke point. Use avocado or grapeseed oil instead.

Why must I pat the meat dry?

Moisture creates steam. Drying the surface allows the steak to brown properly rather than steaming in the pan.