Pan Seared Strip Steaks
Bring restaurant-quality dining to your kitchen with these perfectly Pan Seared Strip Steaks. This quick and easy recipe features tender New York strip steaks seared to golden perfection in a hot cast-iron skillet, locking in their natural juices. Infused with the rich flavors of buttery garlic and fresh rosemary or thyme, these steaks are ideal for a special dinner or date night. With a prep time of just 10 minutes and a total cook time of 10 minutes, they’re the perfect balance of simplicity and sophistication. Whether served solo or paired with classic sides like mashed potatoes or roasted veggies, these steaks promise a mouthwatering experience every time. Perfectly seared, decadently basted, and irresistibly juicy—this is steak done right!
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Recipe Information
Ingredients
- 2 pieces (8-10 ounces each) New York strip steaks
- 1 teaspoon Kosher salt
- 1 teaspoon Freshly ground black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic cloves
- 2 sprigs Fresh rosemary or thyme
Instructions
Allow the steaks to come to room temperature by letting them sit on the counter for 20-30 minutes before cooking. Pat them dry with paper towels.
Season both sides of the steaks generously with Kosher salt and freshly ground black pepper.
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat for about 2-3 minutes, or until it's very hot.
Add the olive oil to the pan and swirl to coat the surface.
Carefully place the steaks in the pan and let them sear undisturbed for 3-4 minutes, or until a golden-brown crust forms. Use tongs to gently lift the edge of the steak to check for a good sear.
Flip the steaks and sear the other side for another 3-4 minutes for medium-rare. Adjust cooking time based on your desired level of doneness. Use an instant-read thermometer to check the temperature: 125°F for medium-rare, 135°F for medium, and 145°F for medium-well.
Reduce the heat to medium-low, and add the butter to the pan. Once the butter is melted, add the smashed garlic cloves (use the flat side of a knife to smash them) and rosemary or thyme sprigs.
Tilt the pan slightly and use a spoon to carefully baste the steaks with the butter for an additional 1-2 minutes.
Remove the steaks from the pan and transfer them to a plate or cutting board. Let them rest for 5-10 minutes to allow the juices to redistribute.
Slice the steaks against the grain if desired, and serve hot with a drizzle of the infused butter from the pan.
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.5 g | 163% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 787 mg | 34% | |
| Total Carbohydrate | 3.9 g | 1% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.0 g | ||
| Protein | 115.6 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1219 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
