Active Time:10 minsTotal Time:55 minsServings:6Jump to Nutrition Facts

Active Time:10 minsTotal Time:55 minsServings:6

Active Time:10 mins

Active Time:

10 mins

Total Time:55 mins

Total Time:

55 mins

Servings:6

Servings:

6

Jump to Nutrition Facts

Jump to recipe

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Photographer: Alexandra Shytsman

Overhead view of a white plate with sliced steak strips from Pan-Seared Strip Steak recipe

Nutrition Notes

Alexandra Shytsman

Overhead view of the ingredients for Pan-Seared Strip Steaks on a marble counter top

Cook Mode(Keep screen awake)Ingredients2(12-ounce) lean, grass-fed New York strip steaks1teaspoonkosher salt¾teaspoonblack pepper1tablespoonolive oil2tablespoonsbutter2thyme sprigs2garlic cloves, crushed

Cook Mode(Keep screen awake)

Ingredients

2(12-ounce) lean, grass-fed New York strip steaks

1teaspoonkosher salt

¾teaspoonblack pepper

1tablespoonolive oil

2tablespoonsbutter

2thyme sprigs

2garlic cloves, crushed

Directions

Let steaks stand 30 minutes at room temperature.

Sprinkle salt and pepper evenly over steaks. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until browned. Reduce heat to medium-low; add butter, thyme and garlic to pan. Carefully grasp pan handle using an oven mitt or folded dish towel. Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly. Remove steaks from pan; cover loosely with foil. Let stand 10 minutes. Reserve butter mixture.

Overhead view of Pan-Seared Strip Steaks cooking in a black cast-iron skillet

Cut steak diagonally across grain into thin slices. Discard thyme and garlic; spoon reserved butter mixture over steak.

Closeup view of cooked Pan-Seared Strip Steaks in a black cast-iron skillet

Frequently Asked Questions

It’s a stovetop or outdoor grill cooking technique where both sides of the steak are cooked at a high enough temperature to form a desirable brown crust.

We never tire of the classic steakhouse side dishes. You could serve this steak with some of our favorite sides, includingCucumber, Tomato & Feta Salad with Balsamic Dressing,Steamed Fresh Green BeansorBroccoli with Balsamic Mushroomsandpotatoesdone every which way or a slab of Texas toast.

Originally appeared: Cooking Light

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Nutrition Facts(per serving)197Calories10gFat26gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Linda Frahm

andCarrie Myers, M.S.

Carrie Myers, M.S.