Tillie Doyle
New York strip steak is a cut of beef that can be cooked in a variety of ways, one of which is pan-frying. Pan-fried New York strip steak can be a quick and easy meal to make at home, with the whole process taking as little as 15 minutes. The steak can be seasoned in a variety of ways, including with salt, pepper, garlic, thyme, rosemary, and butter. The pan should be hot before the steak is added, and the steak should be cooked for a few minutes on each side to create a crust. The steak can then be finished in the oven or simply left to rest before being served with sides such as creamed spinach, brown sugar-glazed carrots, or loaded baked potatoes.
| Characteristics | Values |
|---|---|
| Steak type | New York Strip Steak |
| Steak weight | 8 oz. |
| Steak thickness | 1 inch or slightly less |
| Steak temperature | Bring to room temperature |
| Steak seasoning | Salt, pepper, garlic, thyme, rosemary, lemon pepper, steak seasoning |
| Pan type | Cast iron skillet |
| Oil | Avocado oil, clarified butter, olive oil, canola oil |
| Cooking time | 2 minutes on each side, 30 seconds on the fat strip |
| Doneness | Medium rare, medium, medium well |
| Resting time | 5-10 minutes |
| Sides | Creamed spinach, brown sugar-glazed carrots, loaded baked potatoes |
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What You'll Learn
- Preparation: Let the steak reach room temperature and pat it dry before seasoning
- Pan and heat: Use a cast-iron skillet over medium-high heat
- Cooking time: Sear for 2 minutes on each side, then finish in the oven
- Resting: Leave the steak to rest for 5-10 minutes before slicing
- Reheating: Use the oven, stovetop, or microwave
Preparation: Let the steak reach room temperature and pat it dry before seasoning
Preparing your steak before frying is an important step in the cooking process. Firstly, you should let the steak reach room temperature. This is a crucial step as it helps the steak cook more evenly and prevents the outside from overcooking while the inside remains undercooked. It is recommended that you let the steak sit for at least 10 minutes, but preferably 20-30 minutes, or even up to an hour. This will ensure that the chill from the refrigerator wears off.
While you wait for the steak to reach room temperature, you can prepare your seasoning. A simple blend of salt and pepper is a popular choice, but you can also use a store-bought steak seasoning blend or make your own. Some suggested ingredients for a homemade blend include garlic, thyme, rosemary, and butter. You can also try adding minced garlic and chopped herbs to your butter for added flavor.
Once your steak has reached room temperature, use paper towels to pat it dry. Removing excess moisture will help you achieve a better sear and prevent the steak from steaming in the pan.
Now you are ready to season your steak. Liberally apply your chosen seasoning blend to both sides of the steak and the fatty edges. Try not to rub the seasoning into the steak, as this will create pockets of heavier seasoning in some areas.
With your steak seasoned, you are now ready to begin cooking.
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Pan and heat: Use a cast-iron skillet over medium-high heat
To cook a New York strip steak in a pan, you'll need to use a cast-iron skillet over medium-high heat. The cast-iron skillet is the best tool for the job, as it gets hot enough to create a good sear on the steak. If you don't have a cast-iron skillet, you can use carbon steel or stainless steel, but you'll need to adjust your expectations.
Before you start cooking, let the steak rest out of the fridge at room temperature for at least 20 minutes, or up to an hour. This will help the steak cook more evenly. While the steak is resting, preheat your cast-iron skillet to medium-high heat with some olive oil. You'll know the skillet is ready when you see smoke just starting to come off the pan.
When the skillet is hot, add butter to the pan and swirl it to melt. If your skillet is well-seasoned, there's no need to add butter or oil, as it will be completely non-stick. However, if you're using an unseasoned skillet, add a tablespoon of avocado oil or clarified butter and heat it until it shimmers.
Once the butter has foamed and browned slightly, it's time to add the steak. Place the steak in the pan and cook it without moving it for about 2 minutes to form a crust. Then, turn it over and cook the other side for another 2 minutes. For a thicker steak, you may need to increase the heat to get a good sear.
After both sides of the steak have been seared, cook the fat strip for about 30 seconds. Then, flip the steak and let it cook for another minute or two. Finally, remove the steak from the pan and let it rest for at least 10 minutes before serving.
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Cooking time: Sear for 2 minutes on each side, then finish in the oven
Cooking a New York strip steak in a pan and finishing it in the oven is a great way to get a juicy, tender, and flavourful steak. This method is simple and can yield better-than-steakhouse quality steaks.
To begin, remove your steak from the fridge and let it sit on a plate at room temperature for at least 10 minutes, preferably 20-30 minutes, or up to an hour. This helps the steak cook more evenly. While the steak is coming to room temperature, preheat your oven to 400-500°F.
Once the steak has warmed, heat a large cast-iron skillet or frying pan on high heat. Add 2 tablespoons of oil and heat until the oil is shimmering or starting to smoke. You can also add whole garlic cloves and fresh thyme or rosemary to the pan at this stage for extra flavour.
Next, season your steak. Sprinkle both sides generously with salt and pepper, or a seasoning blend of your choice. Try not to rub the seasoning into the steak, as this will create pockets of heavier seasoning.
Now it's time to sear the steak. Place the steak in the hot pan and cook for 2 minutes without moving it to form a crust. Turn the steak over and cook for another 2 minutes on the other side. You can also cook the fat strip for an additional 30 seconds.
After searing, transfer the steak to the preheated oven and finish cooking it there. For a medium-rare steak, roast for 3-4 minutes, or 4-5 minutes for a medium steak. Use an instant-read thermometer to check if the steak is done to your liking. If not, keep it in the oven until it reaches the desired temperature.
Finally, remove the steak from the oven and let it rest for a few minutes before serving. Enjoy your perfectly cooked New York strip steak!
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Resting: Leave the steak to rest for 5-10 minutes before slicing
Leaving your steak to rest for 5 to 10 minutes before slicing is an essential step in the cooking process. This time can vary depending on the tools used, your desired level of doneness, the cooking method, and the steak's thickness. For example, a 1-inch thick steak cooked in a pan and rested for 6-7 minutes after cooking will have an average total temperature increase of 24°F (13°C).
Resting your steak allows the temperature to slowly decrease, giving the juices time to redistribute into the meat and become reabsorbed by the fibers. This process results in a flavorful and juicy steak. The muscle fibers relax as the temperature cools, reducing pressure in the center of the steak, which allows the moisture to redistribute evenly throughout the meat.
It is best to rest your steak in a warm area, as the short time off the heat will not cause it to become cold. Covering your steak with a loose tent of aluminum foil can help retain warmth for a longer resting period, but it is not necessary.
Additionally, it is important to note that the steak will continue to cook even after being removed from the heat due to carryover cooking. The amount of carryover cooking depends on the steak's size and shape and how long it was cooked. The temperature can increase by up to 13°F (7.2°C) after removing the steak from the heat.
Therefore, it is crucial to consider the resting time as a critical step in ensuring your steak is juicy, flavorful, and cooked to your desired level of doneness.
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Reheating: Use the oven, stovetop, or microwave
Reheating a New York strip steak in the oven:
- Preheat the oven to 250°F.
- Place a steady cooling rack inside a shallow baking sheet.
- Put the steak on the rack and cover it with foil.
- Reheat for 15 minutes.
Reheating a New York strip steak on the stovetop:
- Place a teaspoon of oil in a pan and heat it over medium-low heat.
- Put the steak in the pan and cover it with a lid for a few seconds.
- Sear each side of the steak for about 60 seconds to get a crispy exterior without overcooking.
- Allow the steak to rest for 5-10 minutes before slicing.
Reheating a New York strip steak in the microwave:
- Place the steak on a microwave-safe plate.
- Put a slightly damp paper towel on top of the steak to prevent it from drying out.
- Set the microwave to medium heat and reheat in 30-second intervals, flipping the steak in between.
- Reheat for a total of 90 seconds to 2 minutes, depending on the power of your microwave and the thickness of the steak.
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Frequently asked questions
Yes, you can pan-fry a New York strip steak.
Before frying, you should let the steak sit at room temperature for at least 10 minutes, preferably 20-30 minutes, or up to an hour. This helps the steak cook more evenly. You should also pat the steak dry with paper towels to remove excess moisture and improve the sear.
A cast-iron skillet is ideal for pan-frying New York strip steak. It can be heated to high temperatures and maintains its heat throughout the cooking process, ensuring a good sear. If you don't have a cast-iron skillet, you can use carbon steel or stainless steel skillets, but adjust your expectations as the sear may not be as good.
Heat your pan over medium-high heat until you see smoke just starting to come off. This ensures a nice crust forms on the steak, which is essential for flavor and texture.
This depends on your desired level of doneness and the thickness of your steak. For a 1-inch thick steak, cook for 2-4 minutes on each side for a medium-rare steak. For thicker steaks, increase the cooking time, and for thinner steaks, reduce the cooking time.
