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Thinking of making a steak soon? Here’s a great and easy way to cook a pan-seared New York strip steak.
A Few Notes:
-NY strip is typically a more pricey cut of meat, but making it at home is way, way cheaper than getting it at a steakhouse. If you’re looking for a cheaper cut, try sirloin or maybe a ribeye on sale.
-Your pan will need to be super hot, which can make for a smoky kitchen, so make sure to put on your exhaust fan.
-Bring your steak out of the fridge about 20 minutes before you cook so the temperature will be more even throughout (it seems that if you cook a cold steak, you overcook the outside by the time the middle is done).
-Season generously with salt and pepper (steaks are generally pretty thick, so you’ll need the generous seasonings on the outside to flavor the whole bite).
-Since NY strip is a somewhat lean cut of steak, the butter will add a richness that may not be there otherwise.
-I like to use a cast iron pan!
Ingredients
- 1 NY strip steak
- salt and pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 2 garlic cloves, smashed
- 2 sprigs of thyme
- 1 little sprig section of rosemary
Directions
- Pull the steak out of the fridge 20 minutes before cook time. Pat each side with a paper towel to remove excess moisture. Season each side generously with salt and pepper.
- In a pan over high heat, add the oil. Add the steak and cook for 3 minutes (without moving the meat), then flip and cook for an additional 3 minutes, until deeply browned.
- Reduce the heat to medium-low. Add the butter, garlic, thyme, and rosemary. Allow the butter to melt.
- Using a potholder, gently tip the pan to the side so the butter and herbs pool on the side. Using a spoon, continuously baste the meat while cooking for an additional 1 1/2 minutes on each side.
- Remove to a plate, loosely cover with foil, and allow to rest for 10 minutes before eating.
- You can drizzle some of the butter from the pan after slicing the meat to make it even richer.
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