What does pan-searing mean?

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.

How should I store and reheat Pan-Seared Strip Steak?

After the steak has cooled, cover it loosely with plastic wrap or foil before putting it in the refrigerator. This helps prevent moisture buildup by allowing a little air to circulate around the meat. When reheating, place the steak on a rack in a preheated 275°F oven, allowing the hot air to circulate it. Warm the steak in the oven until it reaches 110°F.

What should I serve with Pan-Seared Strip Steak?

We never tire of the classic steakhouse side dishes. You could serve this steak with some of our favorite sides, including Cucumber, Tomato & Feta Salad with Balsamic Dressing , Steamed Fresh Green Beans or Broccoli with Balsamic Mushrooms and potatoes done every which way or a slab of Texas toast.

Pan-Seared Strip Steak Recipe

Name: Pan-Seared Strip Steak
Total time: 55 min
Ingredients: 2 (12-ounce) lean, grass-fed New York strip steaks; 1 teaspoon kosher salt; 0.75 teaspoon black pepper; 1 tablespoon olive oil; 2 tablespoons butter; 2 thyme sprigs; 2 garlic cloves, crushed

Active Time:

10 mins

Total Time:

55 mins

Servings:

6

Nutrition Profile:

Sesame-Free Nut-Free Soy-Free High-Protein Egg-Free Gluten-Free

Jump to Nutrition Facts

If you're a steak-lover, this Pan-Seared Strip Steak is for you! Simply seasoned New York strip steak gets a quick, hot sear to seal in the juices. It then receives a butter bath seasoned with fresh, herby thyme and earthy, spicy garlic. Keep reading for our expert tips, including why you should let your steak come to room temperature before cooking it.

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!

Let the steak come to room temperature before cooking. This helps the muscle fibers in the meat to loosen up, ensuring that it cooks more evenly.
Before cooking, dry the outside of the steak with paper towels. This will help create a more flavorful crust and prevent the steak from steaming instead of searing.
When the steak is done cooking, allow it to rest for at least 5 minutes per inch of thickness or 10 minutes per pound. Cutting into the steak too soon will cause flavorful juices to be lost.
When cutting the steak, make sure not to slice it too thin. And cut it across the grain at an angle. This will help shorten the muscle fibers, which will help make the steak more tender and give a better presentation.

Overhead view of a white plate with sliced steak strips from Pan-Seared Strip Steak recipe — Photographer: Alexandra Shytsman

Nutrition Notes

If you love steak but shy away from it because you think it's unhealthy, let this change your mind. New York strip steak is a leaner cut of beef, so you'll get less saturated fat in it than you would in, say, a chuck Delmonico. And if you like it, eating red meat in moderation can fit into a healthy, balanced diet. It's not recommended, however, that you eat it every day. A once-a-week steak dinner will give you something to look forward to and balance out the meatless meals, fish dinners and poultry dishes you make throughout the rest of the week. Steak provides protein, iron and vitamin B12, which is necessary for healthy nerves, heart and muscles. Too much red meat each week, however, may increase your risk of heart disease and cancer.

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Ingredients

2 (12-ounce) lean, grass-fed New York strip steaks
1 teaspoon kosher salt
¾ teaspoon black pepper
1 tablespoon olive oil
2 tablespoons butter
2 thyme sprigs
2 garlic 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.

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

Alexandra Shytsman
Frequently Asked Questions
- What does pan-searing mean?
  
  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.
- How should I store and reheat Pan-Seared Strip Steak?
  
  After the steak has cooled, cover it loosely with plastic wrap or foil before putting it in the refrigerator. This helps prevent moisture buildup by allowing a little air to circulate around the meat. When reheating, place the steak on a rack in a preheated 275°F oven, allowing the hot air to circulate it. Warm the steak in the oven until it reaches 110°F.
- What should I serve with Pan-Seared Strip Steak?
  
  We never tire of the classic steakhouse side dishes. You could serve this steak with some of our favorite sides, including Cucumber, Tomato & Feta Salad with Balsamic Dressing, Steamed Fresh Green Beans or Broccoli with Balsamic Mushrooms and potatoes done every which way or a slab of Texas toast.

Originally appeared: Cooking Light

Nutrition Facts (per serving)

197	Calories
10g	Fat
26g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 3 oz. beef & 3/4 tsp. butter mixture
Calories 197
% Daily Value *
Protein 26g	52%
Total Fat 10g	13%
Saturated Fat 4g	20%
Cholesterol 73mg	24%
Sodium 410mg	18%
Calcium 13mg	1%
Iron 2mg	11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* 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.

Additional reporting by

Linda Frahm