Pan seared New York strip steak is a mouthwatering dish that can instantly elevate any meal. With its tender and juicy texture, combined with the rich and intense flavors, this classic steak preparation method has become a staple for meat lovers worldwide. Whether you’re looking to impress your dinner guests or simply treat yourself to an indulgent evening, pan seared New York strip steak promises to deliver an unforgettable culinary experience.
In this article, we will delve into the art of achieving the perfect sear on your steak while preserving its natural juices and flavors. From selecting the right cut of meat to mastering the cooking techniques, get ready to embark on a tantalizing journey through the world of pan seared New York strip steak.
What Is A New York Strip Steak?
The New York strip steak is derived from the short loin section of beef, located behind the ribs and before the sirloin. Also known as Kansas City strip or top loin steak, it is characterized by its long shape and moderate marbling. This premium cut boasts exceptional flavor due to just enough fat content without being excessively fatty like ribeye cuts.
One notable feature of a New York strip steak is its robust beefy flavor combined with tenderness that melts in your mouth. The marbling throughout ensures juiciness while maintaining firmness when cooked to perfection – medium-rare or medium.
To achieve that steak house style crust on a strip steak you want a thicker cut steak. For the best results, you will want a NY strip steak that is no less than 1″ thick and as much as 1.5″ thick. Anything less than 1″ you can still get a good medium rare steak to enjoy but you will not get that perfect steak crust you crave from a pan seared steak.
New York Strip Steak Pan Seared Prep
Prepping a strip steak is exceptionally easy. New York strip steaks do not require a lot of additional flavor to them so to get these started we are going to just need some kosher salt. We want to let these steaks come to room temperature and that will require they sit out for about 30-45 minutes. While they sit out, we are going to add some salt to them. Cover both sides and feel free to do so generously. The thought is you are going to lose about 30% of your salt once you start cooking.
I like using Himalayan salt instead of kosher salt and the Himalayan salt would be considered a substitute for kosher salt. I found this article to be helpful when diving into the differences and adequate substitutes. Coat both sides of the steak and then you just need to let it sit. About 5-10 minutes before its done we can get started with the the skillet prep.
Skillet Prep for NY Strip Steak
For the best results, I love using a cast iron skillet for this recipe. Start by warming it up over a medium high heat. When you start warming the skillet, add some vegetable oil. The preference for using vegetable oil is because it is neutral in flavor and allows the flavor of the steak to really come out, as opposed to olive oil which will mask some of the steak flavor. It is also of value to know that vegetable oil has a slighter higher smoke point than olive oil and is perfect for searing steak.
Once the vegetable oil is warmed, we are going to add 3-4 cloves of garlic to the oil for a little more flavor. No garlic cloves, add some garlic powder to the steak when you add the salt. Once the garlics cloves are in there the skillet we are going to add the strip steak.
The Best Pan Seared Steak
The cast iron skillet is ready to go, you can place the strip steak in the pan. When you pan sear steak it will be a pretty quick cook. We are going to do about 5 minutes on one side, keeping it at high heat. We are then going to flip, add some butter to the top of the steak and cook for another 5 minutes. I highly suggest you keep a meat thermometer close and check after a minute or two when searing the 2nd side of the strip steak.
If you are looking for a great probe that won’t break the bank try the ThermoPro TP19H, its prefect for this kind of meal.
After adding the butter and it has melted, continue to spoon the butter over the steak. Keep an eye on your IT, as we do not want it to be to overly done. NY Strip steak is best served, medium rare to medium. If you are looking for a medium rare steak you want it to be somewhere between 130-140° and if you want something closer to medium you will be looking for a temperature range of 140-150°. I recommend pulling at the lower ends of those ranges as we are going to let the steak rest, thereby giving the IT some more time to come up.
Once the steak is done, we need to give it time to rest. 10-15 minutes is all this steak is going to require before you can start slicing into it.
If you are looking for a nice little side, here is something you can whip up while the steak is resting. Some nice caramelized onions go great with this steak. You will want the onions sliced in advance so they are ready when the steak is done. Leave the garlic cloves, butter and and fat/juices from the steak. We are going to use all that to sauté the onions and caramelize then. Keep the heat on a high to medium heat as this will be faster than you might normally caramelize onions. Keep stirring them and add some more butter if needed but keep them going until you start to get a little bit of a crisp on them.
After 15 minutes off sautéing and caramelizing this will be done and ready. You can top the steak with these or just have them off to the side. A delightful addition to this pan seared New York Strip steak.
A Perfect Pan Seared New York Strip Steak
Mastering the art of pan-searing a perfect New York strip steak is a skill that any home cook can achieve with practice and attention to detail. By following these simple steps, you can ensure a beautifully seared exterior with a tender and juicy steak interior every time. From choosing the right cut of meat to properly heating your pan and allowing for adequate resting time, each step plays a crucial role in achieving steakhouse-quality results at home. So next time you’re craving a deliciously seared New York strip steak, don’t hesitate to roll up your sleeves and give it a try – you won’t be disappointed!
Thanks for being here and checking out this pan seared New York strip steak recipe. I hope you enjoy it! We always appreciate comments, 5 star recipe rating and social media shares. As always, keep that smoke rolling!
Looking for some other steak recipes? We won’t leave you with out some ideas!
- Grilled Prime Rib Roast
- Grilled London Broil
- Authentic Grilled Carne Asada
- Smoked Chuck Roast, Hot and Fast
- Smoked Prime Rib
- Smoked Hanger Steak
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Delicious Pan Seared New York Strip Steak
Master the art of pan searing with this mouthwatering recipe for New York strip steak, complete with tips on achieving that irresistible crust.
Ingredients
- 16 oz. NY Strip Steak
- 1 tbsp. neutral oil (vegetable oil)
- 1 tbsp. kosher or Himalayan salt
- 2 tbsp. butter
- 1 cup of slice white onion
- 3 cloves of garlic
Instructions
- Allow the steak to sit out and reach room temperature, for about 30-45 minutes
- While it is out, salt both sides, generously.
- Prepare cast iron skillet, heat on a medium to high heat and add a neutral oil, such as a vegetable oil.
- Once the oil is warm, add the garlic cloves to the skillet and place the steak in the skillet and cook for 5 minutes on one side
- After 5 minutes, flip the steak, add the 2 tbsp. of butter and continue cook, for another 5 minutes. Spoon the butter over the steak for these 5 minutes.
- After 10 total minutes of cook time, the steak should be at approximately 125°, at which point we can remove from the skillet. Removing at 125° will give you a medium rare steak.
- Let the strip steak sit for about 15 minutes and rest
- While the steak is resting, slice half a white onion, add it to the skillet and we are going to sauté the onions in the cast iron skillet for about 10 minutes. Leave all the butter, oil and juices from the steak, as well as the garlic cloves. Add more butter if needed.
- Sauté for about 10-15 minutes, until soft and have a bit of char on them. Remove and serve with the steak.
Notes
For a mouthwatering crust, you will want the steak to be between 1-1.5" thick
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 667Total Fat: 139gSaturated Fat: 56gTrans Fat: 1gUnsaturated Fat: 66gCholesterol: 419mgSodium: 5148mgCarbohydrates: 28gFiber: 5gSugar: 11gProtein: 121g
