Pan-Seared Ny Strip Steak Perfection

Pan-seared New York strip steak is a simple yet special meal that can be made at home. It is perfect for a date night or any special occasion. The key to a good pan-seared steak is a hot pan, preferably cast iron, and the right seasoning. It is also important to let the steak come to room temperature before cooking and to pat it dry to get a good sear and reduce oil splatter. The steak should be seared for 2-4 minutes on each side, depending on the thickness, and then cooked for an additional 5-10 minutes on low heat, depending on the desired level of doneness. For a smoky flavour, cook the steak in a skillet on a hot outdoor grill.

Choosing the right cut of strip steak

Thickness

Look for strip steaks with a thickness of 1 to 1 1/2 inches. This thickness is ideal for cooking in a pan and will help you achieve the desired sear and doneness.

Marbling

Marbling refers to the white strips of fat that run through the meat. A moderate amount of marbling is desirable as it adds flavour and tenderness to the steak during cooking. Avoid cuts with excessive fat, as they may be challenging to chew.

Aging

If possible, opt for strip steaks that have been wet-aged or dry-aged. Aged steaks tend to have superior flavour and texture compared to non-aged steaks. Wet-aged steaks are more readily available, while dry-aged steaks are rarer and more expensive.

Quality Labels

When selecting strip steaks, look for labels that indicate premium quality. Reputable suppliers like Chicago Steak Company offer steaks with labels such as Premium Angus, USDA Prime, and Wagyu. These labels signify excellent marbling, colouring, and overall quality.

Source and Diet

The source and diet of the animal can also impact the quality of the steak. All American beef is initially grass-fed, but some cattle are then "finished" on grain, resulting in superior marbling and texture. Grass-fed beef tends to be leaner, while grain-finished beef offers a richer marbling experience.

Butcher's Expertise

Don't hesitate to ask your butcher for advice. A good butcher will be able to guide you in selecting the right cut of strip steak based on your preferences and cooking method. They can also provide information about the source and ageing of the meat.

Remember, the perfect strip steak for pan-searing should have the right thickness, a moderate amount of marbling, and come from a reputable source with appropriate ageing. Following these guidelines will help ensure a delicious and successful pan-seared 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 guide to ensure your steak is ready for the pan:

Choosing the Right Cut of Steak:

Look for New York Strip Steaks or Strip Steaks with good marbling. Marbling refers to the white strips of fat that run through the meat. A well-marbled steak will give you a juicier result. Aim for a thickness of 1 to 1 1/4 inches for the best balance between a good sear and even cooking.

Bringing the Steak to Room Temperature:

Take your steak out of the refrigerator 30 to 60 minutes before cooking. This step is important as it helps the steak cook more evenly. Leaving the steak out for this period is also recommended for food safety reasons.

Seasoning the Steak:

About 10 minutes before cooking, season your steak generously with salt and pepper on both sides and the fatty edges. You can also add other seasonings of your choice, such as garlic powder, onion powder, or dried herbs like thyme or rosemary. Don't rub the seasoning in; instead, pat it onto the surface to ensure an even distribution.

Preheating the Pan:

Use a cast-iron skillet or a heavy stainless steel pan for best results. Preheat the pan over medium to medium-high heat. Add a drizzle of oil, such as olive oil or vegetable oil, to the pan. You only need about half a tablespoon of oil to reduce splatter. Heat the oil until it starts to smoke slightly.

Adding Aromatics (Optional):

For extra flavor, you can add aromatics like garlic cloves and fresh or dried herb sprigs (thyme or rosemary work well) to the pan along with the steak.

Now that your steak is prepared, it's time to move on to the searing process. Remember to be cautious as there will be some smoke and splattering during the cooking process.

How to sear the steak

Before you start, ensure your steaks are at room temperature. Take them out of the fridge 30 minutes to an hour before you plan to cook them.

When you're ready to begin, heat a large cast-iron skillet on a high heat. You want the pan to be smoking hot. Add a drizzle of oil—just enough to coat the bottom of the pan. You can use olive oil, vegetable oil, or any other high-heat cooking oil.

While the pan is heating up, season your steaks. Sprinkle salt and pepper generously over both sides of the steak. You can also add other seasonings of your choice. Pat the seasoning into the steak, but try not to rub it in, as this can create pockets of heavier seasoning.

Once the oil in the pan is very hot, add the steaks. Sear each side for 3-4 minutes until a brown crust has formed. Use tongs to turn the steaks on their sides and sear the edges for around 1 minute per edge.

Reduce the heat to medium and add butter, garlic, and herbs to the pan. You can use thyme or rosemary, either fresh or dried. Spoon the melted butter over the steaks as they cook. Continue basting the steaks for about a minute, or until the steak is about 5-10 degrees from your desired level of doneness.

Finishing Up

Remove the steaks from the pan and transfer them to a clean plate or platter. Tent a square of aluminum foil over the steaks and let them rest for 5-10 minutes before serving.

Tips for the Perfect Sear

• Don't overcrowd the pan. If you're cooking more than two steaks, use multiple pans or cook them in batches.
• Don't flip the steaks too often. It's best to let them sear completely on one side before turning them over.
• Use a thermometer to check the doneness of your steaks. Strip steaks are best cooked to medium-rare.
• Choose steaks with a moderate amount of marbling (white strips of fat). This will ensure your steak is tender and flavourful.

How to baste the steak

Basting a steak is a great way to add flavor and moisture to your meat. Here is a step-by-step guide on how to baste a New York strip steak:

Step 1: Prepare the Steak

Take the steak out of the fridge 30 minutes before cooking and let it come to room temperature. Pat the steak dry with paper towels to remove any excess moisture. This step is important as it will help you achieve a better sear on the steak. Generously season both sides of the steak with salt and pepper.

Step 2: Heat the Pan

Use a cast-iron skillet or a heavy stainless steel pan for best results. Heat the pan over medium to high heat. Add a drizzle of oil to the pan and swirl to coat the surface. You want the pan and oil to be hot, but not smoking.

Step 3: Sear the Steak

Place the steak in the pan and sear for 3-4 minutes on each side, or until a brown crust forms. For a thicker steak, you may need to increase the searing time. Use tongs to turn the steak on its sides and sear the edges for 1 minute per edge.

Step 4: Add Butter and Aromatics

Reduce the heat to medium and add butter, garlic, and herbs (such as rosemary or thyme) to the pan. The butter will melt and begin to foam. The herbs and aromatics will infuse their flavor into the butter.

Step 5: Baste the Steak

Tilt the pan to one side so that the butter collects at the bottom near the handle. Use a large spoon to scoop up the butter and generously pour it over the steak. Continue to baste the steak, ensuring that all sides are coated.

Step 6: Flip and Cook to Desired Doneness

Frequently flip the steak as it cooks, basting between each flip. This will help the steak cook more evenly and prevent overcooking. Cook the steak to your desired doneness, using a meat thermometer to check the internal temperature. For a New York strip steak, the USDA recommends a minimum internal temperature of 145°F for medium-rare.

Step 7: Rest and Serve

Once the steak has reached the desired doneness, transfer it to a clean plate or cutting board and tent loosely with foil. Let the steak rest for 5-10 minutes before slicing and serving. This resting period allows the juices to redistribute, ensuring a juicy and tender steak.

How to rest the steak

Resting your steak is an important step in the cooking process, as it ensures the steak is juicy and tender. Here is a detailed guide on how to rest your steak:

How Long to Rest the Steak

Let your steak rest for at least 5 minutes, and no less than 3 minutes. A good rule of thumb is to rest your steak for approximately as long as you cooked it. For thicker cuts of meat, it is recommended to rest for at least 10 minutes. If you are in a rush, 5 to 7 minutes should be the minimum. As a general guideline, the bigger the steak, the longer you should wait.

Preparing the Steak for Resting

Once you have removed the steak from the heat, transfer it to a warm plate or cutting board. You can use a tent of aluminium foil to retain some heat, but it is best to keep it loose as you do not want to trap heat and overcook the meat. If you are using a cutting board, you can also loosely cover the steak with foil to prevent it from drying out.

Serving the Steak

After the steak has rested for the appropriate amount of time, you can remove the foil and slice it. It is recommended to slice against the grain and at an angle for the best presentation. Serve immediately and enjoy your juicy, tender steak!

Frequently asked questions