Nothing tops a perfectly cooked, tender, juicy steak! This easy Pan Seared NY Strip Steak requires very little effort and very little time. Here, we’ll talk about why it’s important to generously season steaks before cooking, why the pan you use really does matter, and different ways to serve your perfect New York strip.
Versatile enough for most vegetable and potato side dishes, we hope this strip steak recipe will help you overcome any fear you might have of cooking steak at home. I know you can do this.
For more delicious recipes with beef, consider trying our Reverse Sear Filet Mignon, Cast Iron Sesame Ribeye, or Easy Skirt Steak with Chimichurri Sauce next! Alright, let’s get ready for a delicious steakhouse dinner from the comfort of home.
How To Select A Steak
Our best tips for selecting a steak at the store:
- Look for steaks labeled USDA Prime, the highest quality grade of beef, characterized by abundant marbling, which contributes to its rich flavor, tenderness, and juiciness.
- Choose a steak that is at least 1-inch thick, though 1½-2-inches is preferable.
- Look for a steak that is evenly marbled throughout.
- You want to make sure it’s bright red in color, which can be an indicator of how fresh the steak is.
NY Strip vs Ribeye vs Sirloin
New York Strip Steak: Sometimes referred to as NY Strip, Strip, or Kansas City Strip, this cut of beef is also from the longissimus dorsi muscle but further back than the Ribeye. Even though it is from the same muscle as the Ribeye, it has less marbling, leaving it with a tender texture, but chewier relative to a ribeye.
Ribeye Steak: Also referred to as a Delmonico steak, the Ribeye Steak is cut from the front end of the longissimus dorsi muscle. It’s highly marbled and coated in a thick cap layer that is full of flavor. This helps give Ribeye the notorious reputation for being luxurious and melt in your mouth tender.
Sirloin Steak: A Sirloin Steak, by comparison, is much leaner. They are generally high protein and low in fat content. Sirloin cuts are less beefy in flavor compared to a Ribeye, likely due to less marbling, but are still considered a tender cut of beef.
How To Cook A NY Strip Steak
These same rules apply to most cuts of beef, so definitely read through them before beginning for best results:
- Bring the steak to room temperature. This is really important. The steak should sit out at room temp for at least 20 minutes, but 30-60 minutes is better.
- Heat a large cast-iron skillet. Stainless steel works well too, but do not use nonstick. You’ll never get that char! Heat the pan over high heat for 5 minutes. When it’s really hot, add a couple tablespoons of neutral oil (not olive oil).
- Flip the steak every 30-60 seconds. Using tongs — not a fork! — flip the steak every 30 seconds – 1 minute. Continue this until you reach your desired consistency.
- Allow the steak to rest. We recommend placing the steak on a wire rack so the bottom doesn’t steam. Let the steak sit for 5-10 minutes before slicing. This allows the juices to redistribute. Sprinkle with flaky sea salt, then serve.
Can I finish the steak with butter and herbs? Absolutely! We’re using a sauce to finish the steak, but you can add butter, garlic cloves, or fresh herbs, such as fresh thyme or fresh rosemary into the pan when cooking. The butter sauce can be basted onto the New York steak as it cooks.
How Do You Know When The Steak Is Cooked?
This depends on a few things: the thickness of the steak, the type of pan you use, and how hot your heat source is.
Your best bet is to invest in a meat thermometer. Remove the steak from the pan when it’s 5 degrees below your desired temperature. The temperature of the steak will continue to rise as it rests.
Temperature Chart For Beef
- For rare: 120-130 F (49-55 C)
- For medium-rare: 130-135 F (55-57 C)
- For medium: 135-145 F (57-63 C)
- For medium-well: 145-155 F (63-69 C)
- For well done: 155-165 F (69-73 C)
Pan-seared New York strip has a firm, yet tender texture. The crust is slightly chewy, while the interior of the steak is juicy and succulent.
Pan-seared New York strip steak has a complex flavor that is influenced by the quality of the meat, the seasonings used, and the cooking method. We always recommend buying a high-quality strip steak. The beefy flavor is complemented by the sweetness of the caramelized crust and the salt from the crust.
Kosher salt and freshly ground black pepper. Be extremely generous with the salt, as it helps to draw excess moisture out of the steak, which not only seasons the beef, but will help it to create a deeper crust.
Cast-iron, stainless steel, or even carbon steel are your best options. Do not use nonstick.
- Ensure the steaks are at room temperature before cooking. This promotes even cooking.
- Use a meat thermometer to ensure that the steaks are cooked to your desired doneness. For medium-rare steak, the internal temperature should be 130°F.
- Handle the steaks with tongs, not a fork, to avoid piercing and losing juices.
- Resting is crucial for juicy steaks. This will allow the juices to redistribute throughout the steak, resulting in a more tender and juicy steak. Don’t skip this step!
- If you are using a thicker steak, you may need to adjust cooking times. Expect to sear it for a few minutes longer per side.
- Do not overcrowd the pan when cooking the steaks. If necessary, cook the steaks in batches, no more than 1 or 2 steaks per pan.
Make-Ahead, Leftovers, & Storage
- To make-ahead and storage: You can season the steaks in advance, but don’t cook them until you’re ready to eat. Leftovers will keep for up to 3 days in an airtight container.
- To reheat, simply place the steak in a skillet over medium heat and cook until heated through. You an also pop it in a preheated oven to warm more gently, which can prevent it from frying out.
- To freeze: Allow leftovers to cool completely, then place slices of steak in freezer-safe storage container or bag, removing as much air as possible. Steak will freeze for up to 3 months. Thaw completely overnight in a fridge before reheating.
How To Serve
Enjoy with garlic mashed potatoes or baked potato, roasted vegetables, creamed spinach, asparagus, a side salad, or garlic bread.
Other Sauces To Serve With Steak:Cilantro Chimichurri (For Grilled Meats + Seafood) Light & Fresh Basil Vinaigrette (You Won’t Miss The Mayo!) 25-Minute Gorgonzola Cream Sauce (For Steak!) Grilled Halibut with Charred Scallion Sauce Whole Beef Tenderloin with Parmesan Cream Sauce Moroccan Chermoula Sauce (for Seafood, Meats, & Veggies)
Tender, juicy, and absolutely perfect with that herbaceous Italian salsa verde!
If you make this New York Strip Steak recipe, please let us know by leaving a review and rating below!
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Pan Seared NY Strip Steak with Salsa Verde
- 2 (12-ounce) NY Strip steaks 1½-inches thick, room temperature
- 2 tsp Kosher salt
- ¼-½ tsp freshly ground black pepper
- 2 Tbsp neutral oil such as grapeseed, avocado, or canola oil
- Flaky sea salt for serving
- Italian salsa verde
- Season the steaks. Pat the streaks dry with a paper towel, then season generously on both sides with Kosher salt and black pepper.
- Sear the steaks. Heat 2 Tbsp neutral oil in a large, 12-inch skillet over medium-high heat until just barely smoking. Carefully place steaks in the hot skillet then cook, turning every 30-60 seconds, until the internal temperature reaches 120F (for medium-rare), about 7-9 minutes. Note, a ¾-1-inch thick NY Strip will cook to medium-rare in about 6-8 minutes.
- Allow the steak to rest. Transfer the steak to a wire rack, then allow it to rest for 5-10 minutes. Placing it on a wire rack ensures that the bottom crust won’t steam and will remain crispy.
- Slice, then serve. When ready, slice the steaks against the grain into slices about ½-inch thick. Transfer to a serving platter, sprinkle generously with flaky sea salt, then serve with Italian salsa verde on the side.
- Nutrition facts do not include sauce.
- Make-ahead: You can season the steaks in advance, but don’t cook them until you’re ready to eat. Leftovers will keep for up to 3 days.
- Reheat: Place the steak in a skillet over medium heat and cook until heated through. You an also pop it in a preheated oven to warm more gently, which can prevent it from frying out.
- Freezing: Allow leftovers to cool completely, then place slices of steak in freezer-safe storage container or bag, removing as much air as possible. Steak will freeze for up to 3 months. Thaw completely overnight in a fridge before reheating.
- Recipe can easily be doubled or tripled to feed more.
- A steak cooked to medium-rare should have an internal temperature of 130-140F. We recommend removing it at 120F because the temperature will continue to rise as it rests.
- Serve with something that can sop up the delicious steak juices: baked potato, mashed potato, rice, couscous, or crusty bread.