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Pan Seared Strip Steaks

New York Strip Steaks pan seared in cast iron pan
This post is sponsored by Omaha Steaks. Sponsored posts, along with affiliate links, are what enable bloggers like me to maintain and operate sites that are free to the public. That said, I only work with products and brands that I personally use and would feel proud to give as a gift.

If you’ve followed my blog for even a few minutes, you know that I prefer to grill just about everything, to include grapes and angel food cake found in my book, Grill Seeker: Basic Training to Everyday Grilling. Having said that, I’m also a huge fan of cast iron and often combine the two; using a cast iron skillet over high heat on my grill to create the perfect pan seared New York strip steak.

Maybe you’re wondering, how do I make a steak without a grill? You can certainly heat a large skillet on your stovetop, I just prefer cooking outdoors when I can. There’s less mess to clean up and on those hot summer days, cooking outdoors keeps the house cooler. There’s no shortage of steak recipes online that will turn out a good steak. Today we’re talking about turning out a great steak—steak house quality in fact.

To start, get the best quality NY strips your budget will allow. I get my strips from Omaha Steaks because of the superior quality, perfect marbling and American farmed sourcing. If grass fed is your jam, Omaha offers that as well, but I prefer the Private Reserve boneless strips for the pan sear based on fat content and flavor profile. These come in at a little over an inch thick and are perfect for pan searing.

For this recipe I’m using a Gorgonzola and chive butter to complement the steaks and it’s absolutely one of my favorites. I’m aware though, that Gorgonzola is a love it or hate it thing so if you’re team hate it, try my compound herb butter instead.

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Pan Seared Strip Steaks Recipe

Serves: 2-4 | Prep time: 15 mins. | Cook time: 10 mins.

Ingredients
2 New York strip steaks
3 tbsp butter
2 sprigs rosemary
3 cloves garlic

Butter:
1 stick butter
1/4 cup chives, finely chopped
1/2 cup Gorgonzola cheese, crumbled
2 tsp fresh ground pepper

Step-by-Step Instructions for Pan Seared Strip Steaks Recipe

Step 1: Remove steaks from refrigerator and allow them to come up to room temperature for about 45 minutes.

two omaha steaks New York Strip Steaks raw and seasoned

Step 2: Using a fork, mix together all ingredients for butter and place on parchment paper. Roll into a log and place in fridge until steaks are ready.

Gorgonzola compound butter for New York Strip Steak

Step 3: Season the steaks by lightly coating them with olive oil and liberally salting both sides as they sit on the countertop. Some people will season with salt and pepper but pepper burns when exposed to high heat and tends to get bitter. If you like that slightly bitter flavor profile feel free to pepper your steaks at this time as well, I’m just not one of them.

Step 4: As steaks are coming up to temp, preheat your cast iron pan till it’s around 500 degrees. Check the pan temp using a reliable infrared thermometer, if you don’t have one I usually recommend heating the pan for at least 5 minutes over high heat.

Step 5: Once pan is preheated, place steaks in pan being careful not to overcrowd the pan. Leave about a two inch space between the steaks and cook 3 minutes on each side, flipping often.

Step 6: After first flip, add 3 tablespoons butter, garlic cloves and rosemary. It’s important not to add the butter before this point because the pan will be too hot, and the butter will burn. The cold meat will have cooled the pans surface enough at this point to prevent the butter from burning. (The video below will not play if you are running an ad blocker.)

 

Step 7: As butter melts, spoon it over top of the searing steak. This adds a depth of flavor and allows for cooking the steak on both sides at once.

Step 8: Check internal temperature of steaks after 6 minutes using a reliable quick read thermometer. For a perfect medium rare, remove the steaks from the heat at an internal temperature of 125-127 degrees.

New York Strip Steaks seared in a cast iron pan

Step 9: Top with Gorgonzola butter and allow steaks to rest for 5 minutes before slicing

New York Strip Steaks with Gorgonzola butter, sliced and ready to serve

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New York Strip Steaks pan seared in cast iron pan
Pan Seared Strip Steaks
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Course: Entree, Main Course
Cuisine: American
Servings: 4
Ingredients
  • 2 New York strip steaks
  • 3 tbsp butter
  • 2 sprigs rosemary
  • 3 cloves garlic
Butter:
  • 1 stick butter
  • 1/4 cup chives finely chopped
  • 1/2 cup Gorgonzola cheese crumbled
  • 2 tsp fresh ground pepper
Instructions
  1. Remove steaks from refrigerator and allow them to come up to room temperature.

  2. Using a fork, mix together all ingredients for butter and place on parchment paper. Roll into a log and place in fridge until steaks are ready.

  3. Season the steaks by lightly coating them with olive oil and liberally salting both sides as they sit on the countertop.

  4. As steaks are coming up to temp, preheat your cast iron pan till it's around 500 degrees. I usually recommend heating the pan for at least 5 minutes over high heat.

  5. Once the pan is preheated, place steaks in pan. Leave about a two-inch space between the steaks and cook 3 minutes on each side, flipping often.

  6. After first flip, add 3 tablespoons butter, garlic cloves and rosemary.

  7. As butter melts, spoon it over top of the searing steak. This adds a depth of flavor and allows for cooking the steak on both sides at once.

  8. Check internal temperature of steaks after 6 minutes using a reliable quick read thermometer. For a perfect medium rare, remove the steaks from the heat at an internal temperature of 125°F-127°F.

  9. Top with Gorgonzola butter and allow steaks to rest for 5 minutes before slicing