If you're craving steakhouse flavor without firing up the grill, this pan-seared New York strip steak is the perfect solution. With a sizzling hot cast iron skillet, a few simple seasonings, and a knob of butter, you can make a restaurant-quality steak in under 20 minutes-right on your stovetop!
Why this Recipe Works
Big flavor, minimal effort - Just simple seasonings and a hot pan are all you need for a crisp crust and tender interior.
Fast and family-friendly - Dinner's on the table in about 15 minutes, perfect for a weeknight meal.
No grill? No problem! - This stovetop method delivers steakhouse results year-round.
Ingredient Notes
- New York strip steak - Look for steaks about 1 to 1.5 inches thick. Look for steaks with a bit of marbling for the best flavor!
- Kosher salt & freshly ground black pepper - Simple seasoning lets the steak's natural flavor shine.
- High smoke point oil - Use canola, vegetable, or avocado oil to get that perfect sear without smoking up your kitchen.
- Butter and herbs - Optional, but highly recommended for basting and added flavor.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
- Prep the steak - Let the steaks rest at room temperature for around 30 minutes so they will cook more evenly. Pat the steaks dry with paper towels, then season generously with Kosher salt and freshly ground black pepper.
- Heat your pan - Place a 12-inch cast-iron skillet over high heat and let it preheat until it just begins to smoke.
- Sear the steak - Add a tablespoon of oil to the pan, then add the steaks. Let them cook undisturbed for around 3 to 4 minutes. Flip the steaks and cook for another 3-4 minutes.
- Baste the steak - Add 2 tablespoons of butter and a few sprigs of herbs. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter for 1-2 minutes. Use an instant-read thermometer to check the internal temperature and continue cooking until it reaches 125-130°F for medium-rare or until it reaches your desired doneness.
- Let the steak rest - Transfer the steaks to a plate and tent with foil. Let them rest for 5-10 minutes before serving.
Expert Tips
- Be sure to pat the steaks dry before cooking them. Removing the excess surface moisture will help with browning and give you a better crust.
- Use a meat thermometer to check the internal temperature of your steaks to ensure the perfect doneness.
- Don't forget to let the meat rest. This allows the juices to redistribute throughout the steak, ensuring every bite is tender and delicious.
- For thicker steaks (over 1.5 inches), use the reverse sear method, where you cook the steak in a 225°F oven and then pan-sear it. This will help them cook more evenly without burning the exterior. Check out my reverse-seared steak recipe for all of the details!
Temperature Guide
Use an instant-read thermometer to check the internal temperature of your steak during the last few minutes of cooking.
| Doneness | Temperature |
|---|---|
| Rare | 120°F |
| Medium Rare | 130°F |
| Medium | 145°F |
| Well Done | 160°F |
What to Serve with Pan Seared Steak.
These pan-seared strip steaks are perfect with my air fryer sweet potato wedges for a quick and easy steak night at home. My Instant Pot roasted garlic mashed potatoes and roasted brussels sprouts with bacon are great options if you're serving these for a special occasion dinner.
Storage and Reheating
Store leftovers in an airtight container and refrigerate for up to 4 days.
Reheat leftovers in a warm oven or a skillet over medium-low heat.
More Recipes
📖 Recipe
Pan Seared New York Strip Steak
Equipment
Ingredients
- 2 pounds New York Strip Steak, around 1½ inches thick
- 2 teaspoons Kosher salt
- ½ teaspoon coarsely ground black pepper
- 1 Tablespoon canola oil
- 2 Tablespoons butter
- 2 sprigs fresh rosemary
Instructions
- Let the steaks rest at room temperature for around 30 minutes so they will cook more evenly. Pat the steaks dry with paper towels, then season generously with Kosher salt and freshly ground black pepper.
- Place a 12-inch cast-iron skillet over high heat and let it preheat until it just begins to smoke.
- Add a tablespoon of oil to the pan, then add the steaks. Let them cook undisturbed for around 3 to 4 minutes. Flip the steaks and cook for another 3-4 minutes.
- Add 2 tablespoons of butter and a few sprigs of herbs. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter for 1-2 minutes. Use an instant-read thermometer to check the internal temperature and continue cooking until it reaches 125-130°F for medium-rare or until it reaches your desired doneness.
- Transfer the steaks to a plate and tent with foil. Let them rest for 5-10 minutes before serving.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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