Cody Casey
Cooking a strip steak in a pan is a straightforward, no-fuss method that can give you a steak with a crisp crust and a juicy center. The best type of steak for pan-searing is boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as a New York strip steak. To start, pat the steak dry with paper towels and season generously with salt and pepper. Heat a heavy pan over medium-high heat until it is very hot, then add oil and carefully place the steak in the pan, releasing it away from you to avoid oil splatter. Leave the steak undisturbed for a few minutes to develop a brown crust, then flip and cook for another 3–4 minutes for rare or medium-rare.
| Characteristics | Values |
|---|---|
| Pan type | Heavy, preferably cast iron, carbon steel or stainless steel |
| Steak type | Boneless, quick-cooking cuts, such as NY Strip, rib eye or filet mignon |
| Steak thickness | Between 1 and 1.5 inches |
| Steak temperature | Bring to room temperature for even cooking, but not necessary |
| Steak seasoning | Salt and pepper |
| Oil type | Vegetable oil, avocado oil, canola oil, extra light olive oil, or clarified butter |
| Cooking time | 3-4 minutes per side for rare or medium-rare |
| Cooking technique | Sear both sides, then finish in the oven |
| Resting time | 5-10 minutes |
| Serving suggestion | Slice against the grain, spoon butter sauce over sliced steak |
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What You'll Learn
Choosing the right steak
Thickness:
Opt for steaks with a thickness ranging from 1 to 1 1/2 inches. Thicker steaks will take longer to cook, while thinner steaks will cook faster. If you prefer your steak rare, a thinner cut of about 1/2-inch thick can be pan-fried for a shorter time.
Quality:
Look for high-quality strip steaks with good marbling. Marbling refers to the white strips of fat that run through the meat. A moderate amount of marbling adds flavour and tenderness to your steak. Seek out labels such as Premium Angus, USDA Prime, or Wagyu for the best marbling, colouring, and overall quality.
Aging:
If possible, choose strip steaks that have been wet-aged or dry-aged. Aging improves the texture and flavour of the meat.
Boneless:
For pan-searing, select boneless steaks. Boneless cuts, such as the New York strip, rib eye, or filet mignon, are quick-cooking and ideal for this cooking method.
Freshness:
While some prefer to cook steaks straight from the fridge to maintain a colder centre, others suggest letting the steak come to room temperature before cooking. This allows the internal temperature to rise gradually and helps the meat cook more evenly. Aim for about 30 minutes to an hour before cooking.
By considering these factors when choosing your steak, you'll be well on your way to creating a delicious and perfectly cooked pan-seared strip steak.
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Preparing the steak
Firstly, choose a good cut of meat. New York strip steak is a leaner cut of beef, meaning it has less saturated fat. Look for a steak with plentiful marbling—the white fat that runs throughout the meat. This will help keep the meat juicy during cooking.
Before cooking, pat the steak dry with paper towels. This will help create a more flavoursome crust and prevent the steak from steaming instead of searing. Season the steak generously on both sides with salt and pepper. If you have time, season the steak with salt up to 30 minutes in advance. This will help the meat to form a good crust when cooking.
Heat a heavy pan, preferably cast iron, carbon steel or stainless steel, over medium-high heat until it is very hot. Add oil to the pan and heat until it begins to shimmer and move fluidly. You can also add butter to the pan to finish the steak, enhancing its flavour.
Carefully place the steak in the pan, releasing it away from you to avoid oil splatter. It should sizzle. Leave the steak undisturbed for a few minutes to develop a brown crust. Flip the steak when it releases easily from the pan and the bottom is deep brown. This should take around 3 minutes.
Cook the steak for another 3-4 minutes on the other side for rare or medium-rare. The exact time will depend on the temperature and thickness of the raw meat. If you are cooking a thicker steak, you may want to finish it in the oven.
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Preparing the pan
Before placing the steak in the pan, make sure the pan is very hot. Turn on your exhaust fan, and heat the pan over medium-high heat. Add some oil to the pan—a high-heat cooking oil like avocado oil, vegetable oil, canola oil, or extra light olive oil is best. Heat the oil until it starts to shimmer and moves fluidly around the pan.
The pan should be large enough that the steak fits comfortably, with room to sear rather than steam. If the pan is too small, it will cool down when the steak is added, and the steak will steam instead of searing.
Once the oil is hot, you can carefully place the steak in the pan. Release the steak away from you, so the oil doesn't splatter. It should sizzle as soon as it hits the pan.
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Cooking the steak
Firstly, pat the steak dry with paper towels. This will help create a more flavoursome crust and prevent the steak from steaming instead of searing. Season the steak generously on both sides with salt and pepper. The seasoning will stick to the surface and help create a delicious crust.
Secondly, turn on your exhaust fan and heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it is very hot. Add the oil to the pan and heat until it begins to shimmer and move fluidly around the pan.
Thirdly, carefully place the steak in the pan, releasing it away from you so the oil doesn't splatter. It should sizzle. Leave the steak alone for a few minutes to develop a brown crust. Flip the steak when it releases easily and the bottom is a deep brown colour. This should take around 3 minutes. Continue cooking the steak for another 3 to 4 minutes on the other side for rare or medium-rare. During the last minute of cooking, add a tablespoon of butter and a few sprigs of fresh thyme to the pan with the steak (optional).
Finally, if you are serving the steak unsliced, transfer it to a plate and serve hot. If you plan to slice the steak, transfer it to a cutting board and let it rest, covered with aluminium foil, for 5 to 10 minutes. Then, slice the steak thinly against the grain. Slicing against the grain makes the meat super tender. The grain is the direction of the muscle fibres in the meat, so look at the direction the lines are going and slice across them.
You can also make a simple pan sauce by melting butter into the pan after removing the steak. Add minced garlic and some liquid such as wine, sherry, or beef stock.
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Resting the steak
After removing the steak from the pan, transfer it to a cutting board and let it rest, loosely covered with aluminium foil, for at least 5 minutes per inch of thickness or 10 minutes per pound. This will give you a good window to finish any sides or sauces you may be preparing alongside your steak.
While the steak is resting, the temperature will continue to rise by about 5-19°F (3-10°C). For this reason, it is important to remove the steak from the pan slightly under your desired doneness. For a final temperature of 130°F (54°C), remove the steak from the pan at 125°F (52°C) for medium-rare. For a final temperature of 140°F (60°C), remove the steak from the pan at 135°F (57°C) for medium.
Once the steak has rested, slice it thinly against the grain at an angle for the best presentation. If you are serving the steak unsliced, simply transfer it to plates and serve hot.
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Frequently asked questions
Pan-searing is the best and easiest way to cook a strip steak.
First, pat the steak dry with a paper towel and season generously with salt and pepper. Heat a heavy cast-iron pan over medium-high heat until it is very hot. Add oil to the pan and heat until it shimmers. Carefully place the steak in the pan and sear for 3-4 minutes on each side. Baste the steak with butter and let it rest for 5-10 minutes before serving.
Always use a good sharp knife, smooth and not serrated. Slicing the steak against the grain makes the meat super tender. Cut the steak into 1/4–1/2 inch slices, according to your preference.
For a medium-rare steak, the ideal internal temperature is 130-135°F. For medium, remove at 140°F, and for medium-well, remove at 150°F.
