Pan Seared New York Strip

Pan Seared New York Strip Recipe

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Tamara Newcombe


I pinched this from the Kitchen Whisperer ( 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!

★★★★★ 1 vote
45 Min


new york steak, fat trimmed (1-1 1/2” thick cuts )
1 Tbsp
1-2 tsp
montreal steak seasoning
2 Tbsp
butter, cold
2 sprig(s)
thyme, leaves
1 Tbsp
olive oil

How to Make Pan Seared New York Strip


  • 11. Rinse steaks and pat them dry.
  • 22. Add 1 1/2tsp Worcestershire to the one side.
  • 33. Add half of the seasoning and press down.
  • 44. Flip the steak and add the remaining Worcestershire and seasoning.
  • 55. All to sit at room temperature for 30 minutes.
  • 66. Preheat oven to 400f.
  • 77. Place a cast iron pan or stainless (oven safe) pan (NOT NON STICK!), over medium high heat.
  • 88. Drizzle the olive oil onto the steak and flip to get all sides coated.
  • 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.
  • 1010. Cook for 4-5 minutes or until a good crust forms.
  • 1111. Flip over and immediately shut off the heat.
  • 1212. Working fast add the sprigs of thyme and pats of butter on top.
  • 1313. Put the pan into the oven.

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About Pan Seared New York Strip

Course/Dish: Beef
Hashtags: #steak, #pan, #new, #York, #strip, #seared