Pan-Seared New York Strip: The Ultimate Guide

Pan-searing is the best and easiest way to cook a New York strip steak. This technique involves undisturbed cooking in a hot pan to create a crisp, golden-brown, and flavourful crust.

To pan-sear a New York strip steak, start by patting the steak dry with paper towels. Then, season the steak generously on both sides with salt and pepper. Next, heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it's very hot. Add oil to the pan and swirl to coat. Carefully place the steak in the pan, ensuring the oil doesn't splatter.

Leave the steak undisturbed for a few minutes to develop a brown crust. Then, flip the steak and cook the other side for 2-4 minutes for rare to medium-rare. For medium, cook for an additional 4-5 minutes, and for well-done, cook for 5-6 minutes. During the last minute of cooking, add butter, garlic, and rosemary for extra flavour.

Finally, transfer the steak to a plate and serve hot, or let it rest on a cutting board for 5-10 minutes before slicing against the grain.

Choosing the right cut of strip steak

Thickness: Aim for steaks that are about 1 to 1 1/2 inches thick. Thicker cuts give you more time to cook without overcooking and are easier to manage on a pan or grill.

Marbling: Look for moderate marbling, the thin white strips of fat that run through the meat. Marbling adds flavour and tenderness to the steak as the fat melts during cooking. Avoid cuts with excessive fat that may make the steak difficult to chew.

Aging: Opt for strip steaks that have been wet-aged or dry-aged. Aged steaks tend to have better flavour and texture than non-aged steaks. Wet-aged steaks are more common, while dry-aged steaks are rarer and have rich, earthy flavours.

Label: Choose strip steaks with labels such as Premium Angus, USDA Prime, or Wagyu. These labels indicate superior marbling, colouring, and overall quality.

Cut and Shape: Look for strip steaks that are relatively straight rather than hook-shaped or curved. The straight portions are usually closer to the ribs, which are more tender and have better marbling.

With these considerations in mind, you can select the ideal cut of strip steak for your pan-seared New York Strip.

Preparing the steak for pan searing

The first step in preparing your New York strip steak for pan searing is to take it out of the fridge and let it rest at room temperature for 30 to 60 minutes. This will help the steak cook more evenly. While the steak is coming to room temperature, preheat your oven to 400°F (convection) or 425°F (conventional).

Next, trim any excess fat from the edges of the steak and pat it dry with paper towels. This step is important because it will help the steak form a nice crust when seared.

Now it's time to season your steak. A good rule of thumb is to use a generous amount of salt and pepper on both sides of the steak. You can also add other seasonings like garlic powder, thyme, or rosemary to enhance the flavour. If you're using a commercial seasoning mix, follow the package instructions for how much to use.

Once your steak is seasoned, heat a cast-iron skillet or stainless steel pan over medium-high heat until it's very hot. Add a drizzle of oil to the pan and swirl it around to coat the surface. Make sure the oil is hot before adding the steak—it should shimmer and move fluidly in the pan.

Placing the steak in the pan

When the oil is hot, carefully place the steak in the pan, releasing it away from you to avoid oil splatter. You should hear a sizzle when the steak hits the pan. Don't crowd the pan—make sure there's enough space for the steak to sear properly.

Now, the hardest part: resist the temptation to touch the steak! Let it cook undisturbed for a few minutes to develop a nice brown crust. The steak will release easily from the pan when it's ready to be flipped, usually after about 3 minutes.

Sear the other side

After the first side is nicely browned, flip the steak and cook the other side for another 2 to 3 minutes. If you want a deeper sear, leave the steak on the second side for a little longer, but be careful not to overcook it.

At this point, you can also sear the edges of the steak by holding it with tongs and searing each edge for about 1 minute. This step is optional but will give your steak a nice crust all over.

Finishing the steak

Once both sides of the steak are seared, it's time to add a little extra flavour. Reduce the heat to medium-low and add a tablespoon of butter, some crushed garlic cloves, and a sprig of fresh thyme to the pan. Baste the steak with the melted butter for about 1 to 2 minutes, tilting the pan to spoon the butter over the steak.

Finally, remove the steak from the pan and let it rest on a cutting board, loosely covered with foil, for 5 to 10 minutes. This resting period is crucial, as it allows the juices to redistribute and ensures a juicy, tender steak.

Pan searing instructions

Pan-Searing Instructions

Preparation

Before you begin, ensure your steak is at room temperature. Leave it out for 30-60 minutes. If you are using a cut of steak with a lot of moisture, pat it dry with a paper towel. This will ensure a perfect sear and reduce oil splatter.

Seasoning

Now, season your steak generously with salt and pepper on both sides. If you want to add extra flavour, you can use a seasoning mix or add some garlic and rosemary.

Pan Preparation

Turn on your exhaust fan. Heat a heavy pan, preferably cast iron or stainless steel, over medium-high heat until it is very hot. Drizzle some oil into the pan and swirl it around to coat the surface.

Cooking the Steak

Carefully place the steak in the pan, releasing it away from you to avoid oil splatter. Sear the steak for 2-4 minutes on each side, depending on how well done you like your steak. If you are cooking more than one steak, sear them one at a time to avoid overcrowding the pan.

Finishing Up

If you are serving the steak whole, 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 5-10 minutes. Slice the steak thinly against the grain.

Tips

• Use a pan that is large enough so that the steaks have space around them. If the pan is too small, it will cool down and your steak will steam instead of sear.
• Avoid the temptation to flip the steak repeatedly. Leave it alone for a few minutes to develop a brown crust.
• If desired, add a tablespoon of butter and some herbs to the pan during the last minute of cooking.
• To check if your steak is done to your liking, use a reliable thermometer to check the internal temperature.

Finishing up

Once you've seared your New York strip steak, it's time to finish up and serve this mouth-watering dish. Here's a step-by-step guide to ensure your steak is cooked to perfection:

• Transfer the steak to a clean plate and tent it with foil to keep it warm. This step is crucial to let the steak rest, allowing the juices to redistribute and ensuring a juicy, tender bite. Aim for a resting time of around 5 to 10 minutes.
• While the steak is resting, you can prepare any side dishes to accompany your meal. Some classic choices include roasted asparagus, creamy mashed potatoes, oven-roasted baby red potatoes, or corn on the cob.
• Before slicing the steak, ensure your cutting board is ready. You can loosely cover it with foil to catch any juices that escape during the slicing process.
• When slicing, always cut the steak against the grain and at an angle for the best presentation and texture. Aim for slices that are about 1/2" thick.
• Finally, spoon any extra butter sauce from the pan over the sliced steak to enhance its flavour and moisture.
• Serve your New York strip steak immediately, enjoying the fruits of your labour!

Tips for the best steak

Preparation

Before you start cooking, take your steaks out of the fridge and let them rest at room temperature for 30-60 minutes. This will help the steaks cook more evenly.

Choosing the Right Cut

The best cuts for pan-searing are boneless, quick-cooking cuts between 1 and 1-1/2 inches thick, such as New York Strip, ribeye, or filet mignon. Look for steaks with a moderate amount of marbling, the white strips of fat that run through the meat. This will ensure your steak is tender and juicy.

Seasoning

About 30-45 minutes before cooking, salt the steak on both sides and leave it at room temperature. Just before cooking, pat the steak dry with paper towels and sprinkle both sides liberally with salt and pepper, or your choice of seasonings.

Pan and Heat

Use a cast-iron skillet or a heavy stainless steel pan for the best results, as these can withstand high temperatures. Preheat the pan over medium-high heat until it's very hot, then add a drizzle of oil. You'll know it's hot enough when the oil begins to shimmer and move fluidly around the pan.

Cooking

When you place the steak in the pan, make sure to lay it away from you to avoid oil splatter. Sear each side for 2-4 minutes until a brown crust has formed. Then, use tongs to turn the steak on its sides and sear the edges for about 1 minute per edge.

Doneness

If you're serving the steaks whole, transfer them to plates and serve hot. If you plan to slice the steaks, transfer them to a cutting board, cover with foil, and let them rest for 5-10 minutes. This allows the juices to redistribute, ensuring your steak is juicy. Then, slice the steak thinly against the grain.

Finishing Touches

For extra flavour, add butter, garlic, and herbs like rosemary or thyme to the pan during the last minute of cooking. Baste the steak with the melted butter and aromatics for extra flavour and moisture.

Checking the Temperature

Use a reliable meat thermometer to check the doneness of your steak. For a medium-rare steak, aim for an internal temperature of 130°F-135°F; for medium, 140°F-145°F; for medium-well, 150°F-155°F; and for well-done, 160°F-165°F.

Sides

Steak is versatile and can be paired with a variety of sides. Some classic options include roasted asparagus or Brussels sprouts, creamy mashed potatoes, oven-roasted baby red potatoes, and corn on the cob.

Frequently asked questions