Pan-Seared New York Strip Steak
This Pan-Seared New York Strip Steak is bold, juicy, and beautifully crusted thanks to a hot cast iron sear and a buttery rosemary-garlic baste. It's a simple, elegant preparation that brings out the rich flavor of the steak—perfect for a date night or steakhouse-style dinner at home.
Ingredients
- 2 lbs New York Strip steaks 2 steaks, ~1¼” thick
- ½ Tbsp vegetable oil or high-heat oil
- 1½ tsp sea salt
- 1 tsp black pepper freshly ground
- 2 Tbsp unsalted butter
- 2 cloves garlic peeled and quartered
- 1 sprig fresh rosemary
Instructions
- Pat steaks dry and season with salt and pepper.
- Heat cast iron skillet until hot.
- Add oil and sear steaks 4 min on one side, then flip and cook 3–4 min more. Sear edges if needed.
- Reduce heat. Add butter, garlic, and rosemary. Baste steaks for 1 min.
- Remove from pan and rest 10 min.
- Slice into ½-inch strips and spoon butter over the top.
- See full steps with tips & photos → https://mischacrossing.com/pan-seared-new-york-strip-steak/
Notes
- For best results, bring steaks to room temperature before cooking.
- Use a meat thermometer for precision: 130°F for medium-rare, 140°F for medium.
- Pair with mashed potatoes, roasted vegetables, or a simple green salad.
- Leftovers make excellent steak sandwiches or salads the next day.