new york steak

Skillet seared New York Steak is one of the best steaks you&#039;ll ever have!  It&#039;s tender, juicy and full of flavor!

New York Steak

New York Steak Strips

Salt and Pepper

olive oil

butter

garlic

Fresh rosemary and thyme sprigs

Let the steaks rest for 30 minutes to come to room temperature.  Salt and pepper to taste.

In a medium sized skillet over medium high heat at the olive oil.  Once it starts to smoke add the steaks to the skillet.  Sear on all of the sides until they have a golden brown crust.  Add the butter and let melt in the skillet.  Add in the garlic and fresh sprigs.

Reduce the heat to medium and let them cook until they reach the desired internal temperature.  Spoon the butter over the steaks while they are cooking.

https://content.jwplatform.com/videos/7mnHbrSa.mp4

Skillet seared New York Steak is one of the best steaks you’ll ever have!  It’s tender, juicy and full of flavor!

The absolute best way to cook a New York Strip Steak is to slow cook them in the oven with compound butter, give them a rest while the pan is heating on the stove, and finish them off with a quick reverse sear. Best part is you can use this simple cooking method for any kind of steak. They are perfectly cooked and beyond flavorful every time.

New York Strip Steak

tsp kosher salt

unsalted butter

rosemary (stems removed)

thyme (woody stems removed)

Prep steaks: Cover both sides of steaks with salt and set on rack in refrigerator for at least an hour before cooking.

Make compound butter: Combine butter, garlic and herbs in food processor and process until smooth.

Cook steaks in oven: Preheat oven to 225°F. Cover both sides of steaks with compound butter (thin layer on bottom, thicker layer on top). Place in a cast iron or oven-safe skillet. Insert a meat thermometer into the center of the thickest steak. Cook in preheated oven until the internal temperature reaches 110°F.

Rest steaks: Remove steaks from oven and transfer to a cutting board. Do not remove thermometer. Allow to rest for 10 minutes. Temperature will increase 5-10°F while resting. Towards the end of the rest period, set pan they were cooked in with remaining melted butter on burner over high heat.

Reverse sear: Just as melted butter starts to smoke, gently place steaks in hot pan. Allow to sear, undisturbed, until they start to brown on the bottom and then flip. The goal is to get a nice sear on both sides and also to bring them to the proper temperature. Steak temperature will still rise a few degrees once removed from pan, so remove them 3-5°F below desired final temperature. For medium, remove at 127°F. Transfer to cutting board and allow to rest at least five minutes before serving.

A technique for mastering the perfect strip steak that only requires a skillet. The fast-flip method, where you flip the steak every 2 minutes, cooks a perfect steak every time.

Diamond kosher salt

Black pepper

salt Flakes

Prep the steak. Trim down the fat on the side for more even contact with the skillet. Heavily season with kosher salt at least 45 minutes before cooking, or preferably 24 hours ahead of time. Then place in the refrigerator uncovered on a cooling rack until it&#39;s time to cook.

Remove the steak from the refrigerator and pat dry with a paper towel. Season with pepper.

Sear the steak. Place the cold steak in a cold skillet and turn the heat to high. Set your timer for 2 minutes. After 2 minutes, flip the steak and reduce the heat to medium-low.

Continue flipping every 2 minutes until the internal temperature reaches 130° F to 134° F for medium-rare, about 10 to 14 minutes total. Start testing the temperature after about 8 minutes with an instant-read probe meat thermometer by going through the side (not the top) to get an idea how much longer it will cook.

Sear the sides of the steak briefly toward the end of the cook.

Remove the steak from the skillet and rest for 5 minutes uncovered on a cutting board. Slice against the grain and sprinkle with a little finishing salt. Or leave whole. Enjoy!

I am so impressed with this method I can hardly even stand it. It’s just me and I can’t eat a whole steak in one sitting - I crossed my fingers and cut a 1”, 3/4 lb. NY strip steak in half cross-wise after I’d salted then refrigerated it uncovered for 20 hours. (Wrapped the other half and put it in the freezer.) Used a cast iron skillet, folllowed your directions, took it off at 135 degrees, let it rest and had the most perfect steak I’ve ever made, bar none. I still couldn’t quite finish - had the last few bites cold and that was the best leftover steak I’ve ever had, as well. 
Thanks!

This is perfection!  I didn’t salt the steaks until just before cooking them.  4 NY Strips cooked according to the 2 min directions with a thermometer and the steaks came out perfect.  $95 worth of steaks, thank you for this great method!

Came out perfectly. Was always told to cook fully on one side and flip it only once. This felt more comfortable, and I'm much happier with the results. Thank you for all the great tips!

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New York Steak

New York Strip Steak

New York Strip Steak

Top 3 new york steak recipes from across the web

The most viewed new york steak recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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New York Steak

New York Strip Steak

New York Strip Steak

The most viewed new york steak recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine