Seared Strip Steak, Balsamic Glaze

How to Pan-Sear New York Strip with Balsamic Vinegar

New York Strip is a versatile steak that can be cooked in a variety of ways, but one of the most popular methods is pan-searing. This technique delivers a beautiful, restaurant-quality meal with minimal effort. The key to success is getting a good sear, which locks in the meat's juices and creates a delicious brown crust.

To pan-sear New York Strip with balsamic vinegar, start by marinating the steaks in a mixture of balsamic vinegar, soy sauce, Worcestershire sauce, Dijon mustard, lemon juice, garlic, and olive oil. This step adds flavour and tenderness to the meat. After marinating, remove the steaks from the refrigerator and let them come to room temperature.

Next, heat a heavy-bottomed frying pan or cast-iron skillet over high heat. Once the pan is very hot, add the steaks and cook them undisturbed for 4-5 minutes on each side for medium-rare. If you prefer your steak more well-done, adjust the cooking time accordingly.

After searing, remove the steaks from the pan and allow them to rest for a few minutes. This step is crucial as it ensures the juices redistribute, resulting in a juicy and tender steak. Finally, slice the steak against the grain and drizzle with balsamic reduction or your favourite sauce.

Enjoy your perfectly cooked New York Strip steak!

How to prepare the steak for pan searing

Preparing your steak for pan searing is a crucial step in the cooking process. Here is a detailed, step-by-step guide on how to prepare your steak for a perfect pan sear:

Choose the Right Cut of Steak:

Select a boneless, quick-cooking cut of steak such as New York Strip, Rib Eye, or Filet Mignon. These cuts are ideal for pan searing as they are between one and one-and-a-half inches thick.

Bring the Steak to Room Temperature:

Take your steak out of the refrigerator and let it come to room temperature. This step is important as it ensures that your steak cooks evenly. Aim for at least 30 minutes, but leaving it out for longer is fine too.

Pat the Steak Dry:

Use paper towels to pat the steak dry on all sides. Removing any excess moisture will help you achieve a better sear and crust on the steak.

Season the Steak:

Generously season both sides of the steak with salt and pepper, or your preferred seasoning blend. You can also add other seasonings like garlic, thyme, or rosemary at this step. Don't be shy with the salt—it will help create a delicious crust.

Preheat the Pan:

Turn on your exhaust fan to remove any smoke that may occur during cooking. Use a heavy pan, preferably cast iron or stainless steel, and heat it over medium-high heat until it is very hot. A hot pan is crucial for achieving a good sear.

Add Oil to the Pan:

Add your chosen oil to the pan. Avocado oil, vegetable oil, and olive oil are all great options. Heat the oil until it begins to shimmer and move fluidly around the pan. This indicates that the oil is hot enough.

Now that your steak and pan are prepared, you are ready to begin the pan-searing process! Simply follow the cooking instructions for your chosen New York Strip steak with balsamic vinegar recipe, and enjoy your delicious meal.

How to make the balsamic reduction

Ingredients

• 1 cup balsamic vinegar
• 1 cup red wine
• 2 tablespoons dark brown sugar

Method

• Combine the balsamic vinegar, red wine, and brown sugar in a small saucepan.
• Place the saucepan on the stove and turn the heat to medium-high.
• Stir the mixture until it comes to a boil.
• Reduce the heat to a simmer and continue cooking. You want to reduce the sauce by about half, which should take around 10-15 minutes. It will become thicker and more syrup-like.
• Remove the reduction from the heat and let it cool. It will continue to thicken as it cools.
• Store the balsamic reduction in an airtight container in the refrigerator. It will last for up to 3 months. If it becomes too thick, gently reheat it with a spoonful of water to loosen it up.

How to pan-sear the steak

How to Pan-Sear the Perfect Steak

Preparation

Before you start cooking, take the steaks out of the fridge and let them come to room temperature. This will take about 30 minutes. If you skip this step, your steaks will be tougher.

Now is also a good time to season your steaks. Be generous with the salt and pepper, and massage it into the meat. You can also add other seasonings, like garlic, rosemary, or thyme.

Cooking

Place a large cast-iron skillet on the stove and turn the heat up high. You want the pan to be very hot before you add the steaks. If you're cooking more than one steak, make sure your skillet is big enough that they aren't crowded in the pan. Overcrowding will cause the steaks to steam instead of searing.

Once the pan is hot, add some oil. Avocado oil, vegetable oil, or olive oil are all good choices. You only need a thin layer of oil in the pan—about half a tablespoon will do.

Now it's time to add the steaks. Place them gently in the hot pan and let them cook undisturbed for about four minutes. Then, use tongs to flip them over and cook the other side for another four minutes. If you want your steaks more well done, you can cook them a minute or two longer on each side.

After searing both sides, reduce the heat to medium-low and add butter, garlic, and thyme to the pan. Tilt the pan towards you so that the butter pools, and use a spoon to baste the steaks with the butter mixture for about a minute.

Resting

Remove the steaks from the heat and let them rest for at least five minutes before slicing. This will give the juices a chance to redistribute, making your steaks juicy and tender.

Serving

Finally, slice the steaks against the grain and drizzle with a balsamic reduction, if desired. Enjoy!

How to finish the steak in the oven

Cooking the Steak in the Oven

After searing your steak, transfer the skillet to the oven. If you don't have an oven-safe skillet, simply transfer the steak to an oven-safe surface, such as a baking tray.

The cooking time will vary depending on how well-done you like your steak. For a rare steak, cook it for around 5 minutes. If you prefer your steak on the drier and chewier side, then cook it for 10-15 minutes.

Use a meat thermometer to check the internal temperature of the steak. For a rare steak, the internal temperature should be 125 °F (52 °C). For a medium-rare steak, remove it from the oven when it reaches 130 °F (54 °C). A medium steak should be cooked to 140 °F (60 °C), and a medium-well steak to 145 °F (63 °C). If you prefer your steak well-done, remove it from the oven when it reaches 155 °F (68 °C).

Resting and Serving the Steak

Use tongs to remove the steak from the oven and place it on a cutting board or serving plate. Let the steak rest for about 5 minutes before slicing. This allows the juices to redistribute throughout the meat, making your steak tastier and juicier.

Finally, slice the steak across the grain. Look closely at the steak, and you will see small lines running diagonally along the surface. Cut through these lines, rather than along them.

What to serve with the steak

Now you've mastered the perfect pan-seared New York strip steak with a balsamic reduction, you'll want to serve it with some delicious side dishes. Here are some ideas for what to serve with your steak:

Potatoes

A classic side dish for steak, potatoes can be roasted, baked, mashed, or fried. Why not try garlic mashed potatoes with sour cream, or roasted garlic Parmesan baby potatoes? If you're feeling indulgent, you could make potatoes au gratin, loaded baked potatoes, or crispy smashed potatoes.

Vegetables

Steak pairs well with a variety of vegetables, such as grilled asparagus, creamed spinach, or roasted spring vegetables. You could also try something different like charred broccoli with blue cheese dressing, or sautéed garlic mushrooms. If you're looking for a healthier option, air fryer vegetables are a great choice.

Salads

A fresh salad can help to balance out your meal. Try a simple arugula and roasted carrot salad, a Mediterranean chickpea wedge salad, or a classic coleslaw. If you want something more substantial, a macaroni and cheese salad is always a good option.

Bread

To soak up all those delicious juices, serve your steak with some bread on the side. Cheesy garlic dinner rolls would be perfect, or you could go for something more traditional like a baguette.

Other options

If you're feeling creative, why not try something a little different? Mac and cheese is a great comfort food option, or you could go for a more sophisticated dish like fondant potatoes or a wild rice salad. If you're short on time, oven-roasted corn on the cob is a quick and easy side dish that's perfect for summer.

Frequently asked questions