Pan Seared New York Strip Steak

Step 1

Remove steaks from the fridge 30-60 minutes ahead of time to approach room temperature for even cooking.

Step 2

When you're ready to cook, pat the steaks dry with paper towel to remove excess moisture.

Step 3

Rub the steaks on all sides with 1 tablespoon oil. Then season both sides with salt and pepper.

Step 4

Place a large cast iron skillet on medium-high heat. Turn on your ventilation/exhaust fan and wait 4-5 minutes until the pan is very hot.

Step 5

Add the remaining 1 tablespoon oil to the pan and swirl to coat. Then carefully place the steaks in the hot skillet using kitchen tongs.

Step 6

Sear for 3 minutes undisturbed to form a nice crust.

Step 7

Flip the steak using tongs and sear 3 minutes more. Use the tongs to press the edges of the steak against the pan to render the fat.

Step 8

Towards the end, add the optional garlic, butter and herbs to the pan, spooning the juices on top to baste the meat. Check doneness by inserting an instant-read thermometer into the middle of the steak: 120°F is rare, 130°F is medium-rare, 140°F is medium and 150-160°F is medium-well to well-done.**

Step 9

Once the steaks have reached your desired doneness, remove to a plate or carving board. Cover with aluminum foil and rest for 5 minutes to let the juices redistribute through the meat.

Step 10

Slice against the grain to serve.