My whole family loves a good steak recipe, and when cooking steak I have to be able to keep it simple since we are feeding a crowd. It is a perfect way to get dinner done quickly and easily without hauling out the grill.
Plus, by using a hot skillet, you can avoid overly high temperatures for the best results and not end up with a dry steak and give you the opportunity to make it in a delicious herb butter sauce.
Ingredient Notes
- Bone-in New York strip steaks (10 oz each)
- Sea salt
- Ground black pepper
- Vegetable oil (I like avocado oil or olive oil too)
- Salted butter, cut into 2 slices
- Sprig fresh rosemary
- Sprigs fresh thyme
- Garlic cloves
How to Make Pan Seared Steak
- Prepare the steak. Pat the steak dry and season both sides with salt and pepper. Let it sit at room temperature for 15-20 minutes.
- Heat the oil in a large, heavy-bottomed cast-iron skillet over medium-high heat.
- Sear. Add the steak to the pan and cook for 3-4 minutes for a good sear.
- Flip the steak and let it cook for 2 more minutes.
- Baste. Add the butter, rosemary, thyme, and garlic to the pan. Be sure to spread them evenly throughout the pan. As the butter melts, tilt the pan and spoon it over the steaks (this is called basting). Cook for an additional 2-3 minutes, basting every 20 seconds or so.
- Rest. Remove the steaks from the pan and place them on a cutting board. Let them rest for 5 minutes.
- Slice. Slice the steak against the grain and serve warm.
Storage Tips
Store any leftover steak in an airtight container for up to 3-4 days in the fridge. This is not a recipe I would suggest freezing after it is made.
Frequently Asked Questions
This recipe has been made with bone-in New York strip steak, but that does not mean you need to limit this perfect steak dinner recipe just to that cut of steak. Here are more options to try: filet mignon, t-bone steaks, flank steaks, and sirloin steaks.
Use oil to pan sear steak as it has a higher smoke point. You need a hot skillet to properly sear a steak, hot enough that the butter will burn before it melts completely. Butter is added after the initial sear on both sides.
Pan sear each side of a New York strip steak for 3 to 4 minutes. Then cook for an additional 2 to 3 minutes, basting every 20 seconds.
Serving Suggestions
Serve this pan-seared steak with the following family-friendly side dishes:
- Garlic Roasted Potatoes Recipe
- Classic Green Bean Casserole Recipe
- Baked Garlic Parmesan Fries Recipe with Spicy Aioli
- Instant Pot Rice Pilaf (Easy Side Dish) Recipe
- Baked Zucchini Fries Recipe
Pan Seared Steak
Ingredients
- 2 New York Strip Steaks, bone in, (10 oz each)
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 2 Tablespoons vegetable oil, (we like avocado oil)
- 2 Tablespoons salted butter, cut into 2 slices
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 3 garlic cloves
Instructions
- Pat the steak dry and season both sides with salt and pepper. Let it sit at room temperature for 15-20 minutes
- Heat the oil in a large, heavy-bottomed skillet over medium-high heat.
- Sear. Add the steak to the pan and cook for 3-4 minutes.
- Flip the steak and let it cook for 2 more minutes
- Add the butter, rosemary, thyme, and garlic to the pan. Be sure to spread them evenly throughout the pan. As the butter melts, tilt the pan and spoon it over the steaks (this is called basting). Cook for an additional 2-3 minutes, basting every 20 seconds or so.
- Remove the steaks from the pan and place them on a cutting board. Let them rest for 5 minutes.
- Slice the steak against the grain and serve warm.
Notes
Nutrition
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Questions & Reviews