I used to be so afraid of trying to cook Steak at home, but I’m getting better and better at it! Once you learn these easy techniques and buy good quality meat, you too can prepare this AMAZINGLY tasty One Pan Seared New York Strip Steak with Garlic, Rosemary, Butter and Veggies dinner at home!
What Is a Strip Steak?
Strip steaks are usually boneless, cut from the middle where the meat is not too lean but not too fatty. The ultimate most tender, juicy and tasty New York Strip is graded USDA Prime.
Only 3% of all beef in the U. S. meets the stringent marbling requirements, to be qualified USDA Prime grade.
Strip steaks are easy to cook on a cast-iron skillet, stainless steel skillet or on the grill.
Steak Temperature Guide
Rare: Red center, cool – 125°F
Medium Rare: Red warm center – 135°F
Medium: Warm pink center – 145°F
Medium Well: Slightly pink center – 150°F
We prefer our steaks Medium to Medium Well. The steak is tender enough to pull it apart. The flavor was buttery.
One of my Favorite steak and burger seasoning is – Montreal Steak Seasoning. It contains salt, pepper, garlic, and paprika. Go lightly on this seasoning since it has lots of salt and pepper.
You can find it at your local supermarket or larger size at Costco.
How to Cook the Perfect Steak
Remove steaks from the refrigerator and allow to come to room temperature, about 30 minutes or more before cooking.
Pat the steak dry on all sides with paper towels before cooking to aid browning.
Season with salt and pepper or use Montreal Steak Seasoning, my favorite seasoning for steaks and burgers since it contains salt, pepper, garlic, and paprika. Go lightly on this seasoning since it has lots of salt and pepper.
Spread the seasoning evenly with your hands.
Preheat your skillet to medium-high heat. Make sure the pan is super hot before you put the steak on it.
When you see smoke coming out of the pan, you are ready to add the oil to the pan to prevent the steak from burning.
Add oil and sear the sides first for about a minute.
Lay your steaks down and allow 3 to 4 minutes per side for a 1-inch-thick steak without moving or touching it. Make adjustments for steaks that are thicker or thinner.
Flip steaks over and cook until another side is browned, 3-4 minutes. Check the doneness with your finger. As the steak cooks, it releases moisture and becomes firmer. Rare steak feels slightly soft and well done is firm to the touch.
Turn the temperature down to medium-low and add butter, herbs, and garlic.
Baste the steak on both sides.
If you plan to add asparagus and sliced peppers, as I have done, just move the steaks to the side of the pan, side position and add the veggies. You only need to cook them for a minute or two.
Baste steaks and veggies with aromatics from the pan.
Remove the steaks and allow to rest for a few minutes before serving.
Serving Suggestions:
Another great way is to serve the Steak is with Home Fries (click here for the VIDEO RECIPE on how to cook the perfect Home Fries)! Home Fries were cooked in a separate skillet since they take much longer to cook.
Strip steak is the perfect dinner for date night or any special occasion.
One Pan Seared New York Strip Steak with Garlic, Rosemary, Butter and Veggies
Once you learn these easy techniques and buy good quality meat, you too can prepare this amazingly tasty steak at home!
Ingredients
- 2 New York Strip Steaks, 1.5-2" thick
- 1 tsp kosher salt and 3/4 tsp black pepper or 1 tsp. Montreal Steak Seasoning
- 1 tbsp. extra light olive oil or high smoke point oil
- 2 tbsp. butter
- 2+ rosemary or thyme springs
- 2 garlic cloves, chopped
- asparagus, bell peppers (optional)
Instructions
- Remove steaks from the refrigerator and allow to come to room temperature, about 30 minutes or more before cooking.
- Pat the steak dry on all sides with paper towels before cooking to aid browning.
- Season with salt and pepper or use Montreal Steak Seasoning, my favorite seasoning for steaks and burgers since it contains salt, pepper, garlic, and paprika. Go lightly on this seasoning since it has lots of salt and pepper.
- Spread the seasoning evenly with your hands.
- Preheat your cast iron skillet to medium-high heat. Make sure the pan is super hot before you put the steak on it.
- When you see smoke coming out of the pan, you are ready to add the oil to the pan to prevent the steak from burning.
- Add oil and sear the sides first for about a minute.
- Lay your steaks down and allow 3 to 4 minutes per side for a 1-inch-thick steak without moving or touching it. Make adjustments for steaks that are thicker or thinner.
- Flip steaks over and cook until another side is browned, 3-4 minutes. Check the doneness with your finger. As the steak cooks, it releases moisture and becomes firmer. Rare steak feels slightly soft and well done is firm to the touch.
- Turn the temperature down to medium-low and add butter, herbs, and garlic.
- Baste the steak on both sides.
- If you plan to add asparagus and sliced peppers, as I have done, just move the steaks to the side of the pan, side position and add the veggies. You only need to cook them for a minute or two.
- Baste steaks and veggies with aromatics from the pan.
- Remove the steaks and allow to rest for a few minutes before serving.
Guess what’s for dinner tonight? I’m learning to cook steak inside (when it’s too cold/windy to grill outdoors), and your instructions look so easy and delicious! Thanks!
So glad to read your feedback. Sandra! Enjoy your delicious steak dinner!
Can’t wait to try it. I will let you know I’m not good at cooking Steak I’m trying to learn.
Thank you for trying this recipe, Pearl May! Enjoy!
Great recipe for the One pan seared NY strip steak.
Thank you so much, Naomi!
Wow it was deeelish!
Thank you, Kiyth!