Juicy Pan-Seared NY Strip Steak with Salsa Verde
New York strip steak is a classic cut of meat that is known for its rich flavor and juicy texture. Pan searing is a quick and easy way to cook a NY strip steak, resulting in a tender, flavorful steak with a beautiful crust. We love to pair it with a light, herbaceous sauce, such as Italian salsa verde or chimichurri. No more being scared to cook steak at home! Gluten-free.
Servings: 4 servings
Calories: 443kcal
Video
Ingredients
- 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
Instructions
- If you haven't already, make the Italian salsa verde. You could also make a chimichurri sauce.
- 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 120°F/49°C (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.
Notes
- Note: Nutrition facts exclude sauce.
- Make ahead: Season steaks in advance; cook just before serving. Leftovers keep up to 3 days.
- Reheating: Reheat gently in a skillet or a low oven to avoid drying out.
- Freezing: Freeze cooled, sliced steak up to 3 months. Thaw overnight before reheating.
- Notes: Recipe doubles or triples easily. Medium-rare is 130–140°F; pull at 120°F and rest. Serve with potatoes, rice, couscous, or crusty bread to soak up the juices.
Nutrition
Calories: 443kcal | Carbohydrates: 0.1g | Protein: 35g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Cholesterol: 136mg | Sodium: 1251mg | Potassium: 534mg | Fiber: 0.03g | Vitamin A: 1IU | Calcium: 40mg | Iron: 3mg
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