Steakhouse-quality crust at home
Pan-Seared NY Strip Steak
Prep Time
45 min
Cook Time
10 min
Total Time
55 min
Servings
2
2 steaks
Difficulty
Medium
Cost
Premium
$$$
Pan-Seared NY Strip Steak
Steakhouse-quality crust at home
★4.6(24)
A perfectly seared NY strip with a golden crust and juicy medium-rare center. Finished with butter, garlic, and thyme.
45m
Prep Time
10m
Cook Time
55m
Total Time
2
Servings
Medium
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
A great steak does not require a fancy restaurant or expensive equipment. With a screaming-hot cast iron skillet and a few simple techniques, you can achieve a steakhouse sear right in your kitchen.
This pan-seared NY strip focuses on the fundamentals: a dry surface for maximum crust, proper seasoning, and a butter baste that adds richness without overpowering the beef.
This version of Pan-Seared NY Strip Steak has been refined through testing to ensure consistently excellent results. The key to this dish is building flavor at every stage, from the initial sear to the final seasoning. Whether you are cooking for a busy weeknight or entertaining guests, this recipe delivers reliable, deeply satisfying results that punch well above its effort level.
Ingredients
- 2 NY strip steaks (1 inch thick, about 12 oz each)
- 2 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 2 tbsp high-heat oil (avocado or canola)
- 3 tbsp unsalted butter
- 4 cloves garlic, smashed
- 4 sprigs fresh thyme
Instructions
- 1
Salt steaks generously on both sides and place on a wire rack over a sheet pan. Refrigerate uncovered for 40 minutes to dry-brine.
- 2
Remove steaks from the fridge 20 minutes before cooking. Pat completely dry with paper towels and season with pepper.
- 3
Heat a cast iron skillet over high heat until smoking. Add oil and carefully lay steaks away from you. Sear for 3-4 minutes without moving.
- 4
Flip steaks, reduce heat to medium-high. Add butter, garlic, and thyme. Tilt the pan and baste steaks with the foaming butter for 2-3 minutes.
- 5
Remove when internal temperature reaches 130°F for medium-rare. Rest on a cutting board for 5 minutes before slicing against the grain.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
NY stripRibeye
Ribeye has more marbling and fat — cook times are similar.
Fresh thymeDried thyme
Use 1 tsp dried thyme, adding it to the butter.
Unsalted butterGhee
Ghee has a higher smoke point and works great for basting.
Tips & Storage
Pro Tips
Let the pan get truly smoking hot before adding the steak for the best crust.
Use an instant-read thermometer — color is not a reliable doneness indicator.
Rest the steak at least 5 minutes to allow juices to redistribute.
Slice against the grain for maximum tenderness.
Storage
Wrap tightly and refrigerate for up to 3 days. Best enjoyed fresh.
Reheating
Reheat gently in a 250°F oven until warmed through, about 10-15 minutes. Avoid the microwave if possible.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (1 steak) · 2 servings
Calories520
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein48g
Carbohydrates0g
Fat36g
Fiber0g
Sugar0g
Sodium580mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What oil should I use?
- Avocado oil or refined canola oil work best because of their high smoke points. Olive oil will smoke too much.
- How do I know when it is medium-rare?
- Pull the steak at 130°F internal temperature. It will rise another 5 degrees while resting.
- Can I use a regular pan instead of cast iron?
- You can use any heavy-bottomed pan, but cast iron retains heat best for a proper sear.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →