pan seared new york strip

★★★★★ 1
TamaraNewcombe avatar
By Tamara Newcombe
from Riverside, CA

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!

★★★★★ 1
serves 2
prep time 45 Min

Ingredients For pan seared new york strip

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

How To Make pan seared new york strip

  • 1
    1. Rinse steaks and pat them dry.
  • 2
    2. Add 1 1/2tsp Worcestershire to the one side.
  • 3
    3. Add half of the seasoning and press down.
  • 4
    4. Flip the steak and add the remaining Worcestershire and seasoning.
  • 5
    5. All to sit at room temperature for 30 minutes.
  • 6
    6. Preheat oven to 400f.
  • 7
    7. Place a cast iron pan or stainless (oven safe) pan (NOT NON STICK!), over medium high heat.
  • 8
    8. Drizzle the olive oil onto the steak and flip to get all sides coated.
  • 9
    9. 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.
  • 10
    10. Cook for 4-5 minutes or until a good crust forms.
  • 11
    11. Flip over and immediately shut off the heat.
  • 12
    12. Working fast add the sprigs of thyme and pats of butter on top.
  • 13
    13. Put the pan into the oven.

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