My Steakhouse Style Pan Seared New York Strip Steak Recipe Is So Easy! (2024)

My savory pan-seared New York strip steak is easy to make at home, especially with the right seasoning. It's a simple method that results in better-than-steakhouse quality steaks every time. My perfect medium-rare NY strip steaks are on the table in just 15 minutes for a fabulous date night or special occasion meal.

Serve with classic steakhouse side dishes like creamed spinach, brown sugar-glazed carrots, or loaded baked potatoes. Don't forget your favorite steak sauce, too.

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• 🥘 Ingredients
• 🔪 How To Cook Pan Seared New York Strip Steaks
• 📖 Recipe Card
• 💬 Reviews

After many years of living in the middle of nowhere, I have learned to make our home my favorite restaurant. That is just one of the many reasons why I really love perfecting some of these restaurant-style cooking methods and copycat recipes.

This is one of my tried and true methods for the perfect pan-fried NY strip steak, as seen on plenty of Gordon Ramsay shows. It applies to just about any steak with little marbling that you want to turn out nice and tender.

🥘 Ingredients

• Olive Oil - Extra virgin olive oil or another oil with a high smoke point for searing the steaks.
• New York Strip Steaks - Look for steaks with the most marbling, a fresh smell, and a bright red color.
• Steak Seasoning - I swear by my homemadesteak seasoning blend, or you can use your favorite store-bought brand.
• Garlic - Peel the cloves but don't slice or mince them. Whole cloves won't burn as quickly but still add tons of flavor.
• Thyme - Fresh thyme or rosemary are my preferred herbs, but dried works well, too.
• Butter - For butter basting the steaks. It's key for juicy steaks that are flavorful on every side!

🔪 How To Cook Pan Seared New York Strip Steaks

Everything goes quickly once the steak hits the pan, so read through these instructions before you get started. Grab your measuring utensils, a cast-iron skillet or frying pan, and some kitchen tongs to get started.

This recipe is for two New York Strip steaks, but you can make as many as you need. Scale up the seasoning and aromatics if you work in batches.

Prep & Season The Steaks

Step 1: Bring to room temperature. Before beginning, set your two New York strip steaks out on the counter and allow them to warm at room temperature for at least 10 minutes, preferably 20 - 30 minutes, or up to an hour before cooking. This allows the chill from the refrigerator to wear off and will make your steaks cook more evenly.

Step 2: Preheat your pan. Once your steaks have come closer to room temperature, your seasoning is handy (as well as garlic and herbs), and you are ready to cook. Heat your pan and 2 tablespoons of oil over medium-high heat until you see smoke just starting to come off the pan.

Step 3: Season. While your skillet or frying pan is heating, season your steaks liberally with ½ tablespoon of my steak seasoning and pat the seasoning into place on both sides and the fatty edges, too! Try not to rub your seasoning into the steaks, as this will make pockets of heavier seasoning in some areas.

Pan-Sear The Steaks

Step 4: Sear. When your frying pan is hot and your steaks are seasoned and ready to go, place them into the pan with some room between the steaks. Don't overcrowd your pan, as this will slow down the cooking process. *If needed, use multiple pans or cook your steaks in batches.

Step 5: Add aromatics. Place 3 cloves of garlic and 8 sprigs of fresh thyme or rosemary in the pan with your steaks. Cook the first side of the steaks for about 3 minutes or until starting to brown and caramelize on the cooked surface. *Your steaks will brown better if you do not move them during the cooking time.

Step 6: Flip and baste. Turn your steaks when the first side is browned, and cook the opposite side for 3 minutes (or 4-5 minutes, depending on thickness). Add 1 tablespoon of butter once the steaks are flipped over, and tip the pan toward yourself to spoon the melted butter over the cooked surfaces of your steaks. *This basting method is called 'arroser' and adds the garlic and herb flavor to your steaks as well as additional moisture.

Rest & Serve

Step 7: Rest. When your steaks are done, remove them to a plate or platter and pour the pan juices, including the herbs and garlic, over the tops of the steaks. Tent a square of aluminum foil over the plate of steaks, and allow your New York strip steaks to rest for a minimum of 5 minutes.

💭 Tips & Notes

• When you season your steak, it should be done immediately before cooking. You want the salt to be on the steaks no more than three minutes before cooking, as the salt will draw moisture out of the steaks.
• I recommend cast iron pans for cooking a pan-seared steak. The cast iron skillet caramelizes the steaks better and results in a better flavor. However, that is a personal preference, so any medium to large skillet or frying pan will work.
• Thicker steaks will take longer to cook. If you're using steaks about 1 inch thick, the three-minute cooking time should be just right. Thicker steaks, like 1 ½-inch steak, should take 4 - 5 minutes to cook on each side for medium-rare doneness. Learn more about the different levels of doneness for steaks here.
• Don't crowd the pan. If you are cooking more than one New York strip steak at a time, it is important not to crowd your frying pan or skillet. If you need to, use multiple pans or cook your steaks in batches.
• Always rest your steaks. Typically, the resting period of your steaks is half the total cooking time.

🥡 Storing & Reheating

Save your leftovers for delicious leftover steak recipes later in the week. Transfer the cooled steak to an airtight container and keep it in the fridge for up to 3-4 days.

Reheating

Reheat your steak in the oven low and slow at 250°F (120°C/Gas Mark ½) for about 15- 20 minutes, depending on the size of the steak. You can find more ways to reheat steak here.

📖 Recipe Card