pan seared new york strip
★★★★★
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I pinched this from the Kitchen Whisperer (http://www.thekitchenwhisperer.net/2012/07/15/better-than-restaurant-quality-new-york-strip-steaks/)(and changed the name). I am not a beef eater but my family is, so I decided to accomodate them by starting with this and pot roast. This is SOOO GOOD!
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Ingredients For pan seared new york strip
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2new york steak, fat trimmed (1-1 1/2” thick cuts )
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1 Tbspworcestershire
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1-2 tspmontreal steak seasoning
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2 Tbspbutter, cold
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2 sprigthyme, leaves
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1 Tbspolive oil
How To Make pan seared new york strip
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11. Rinse steaks and pat them dry.
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22. Add 1 1/2tsp Worcestershire to the one side.
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33. Add half of the seasoning and press down.
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44. Flip the steak and add the remaining Worcestershire and seasoning.
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55. All to sit at room temperature for 30 minutes.
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66. Preheat oven to 400f.
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77. Place a cast iron pan or stainless (oven safe) pan (NOT NON STICK!), over medium high heat.
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88. Drizzle the olive oil onto the steak and flip to get all sides coated.
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99. When the pan is super hot (add a few drops of water to it. If they dance around and evaporate almost immediately then you’re good!) add the steaks. DO NOT FLIP yet.
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1010. Cook for 4-5 minutes or until a good crust forms.
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1111. Flip over and immediately shut off the heat.
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1212. Working fast add the sprigs of thyme and pats of butter on top.
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1313. Put the pan into the oven.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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