PAN SEARED NEW YORK STRIP STEAK
No fancy marinade required for this perfect pan-fried New York strip. Seasoned with sea salt and cracked black pepper, these steaks get a nice char in a hot cast iron pan.
- 1 teaspoon coarse salt
- 1 teaspoon black pepper, freshly ground
- 2 strip steaks, about 1 inch thick (1 1/2-2 pounds)
- 2 tablespoons oil, any high-temperature oil such as canola or refined olive oil, divided
- fresh thyme, or rosemary
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced (2 teaspoons)
- Remove steaks from the fridge 30-60 minutes ahead of time to approach room temperature for even cooking.
- When you're ready to cook, pat the steaks dry with paper towel to remove excess moisture.
- Rub the steaks on all sides with 1 tablespoon oil. Then season both sides with salt and pepper.
- Place a large cast iron skillet on medium-high heat. Turn on your ventilation/exhaust fan and wait 4-5 minutes until the pan is very hot.
- Add the remaining 1 tablespoon oil to the pan and swirl to coat. Then carefully place the steaks in the hot skillet using kitchen tongs.
- Sear for 3 minutes undisturbed to form a nice crust.
- Flip the steak using tongs and sear 3 minutes more. Use the tongs to press the edges of the steak against the pan to render the fat.
- Towards the end, add the optional garlic, butter and herbs to the pan, spooning the juices on top to baste the meat. Check doneness by inserting an instant-read thermometer into the middle of the steak: 120°F is rare, 130°F is medium-rare, 140°F is medium and 150-160°F is medium-well to well-done.
- Once the steaks have reached your desired doneness, remove to a plate or carving board. Cover with aluminum foil and rest for 5 minutes to let the juices redistribute through the meat.
- Slice against the grain to serve. Enjoy your cooking!