Pan Seared New York Strip Recipes

SEARED NEW YORK STRIP STEAK RECIPE BY TASTY

Seared New York Strip Steak Recipe by Tasty image

Here's what you need: new york strip steaks, kosher salt, freshly ground black pepper, canola oil, unsalted butter, shallot, garlic cloves, fresh thyme

Provided by Nichi Hoskins

Categories Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 8

Ingredients

2 new york strip steaks, room temperature (1 in thick 2.5 cm)
kosher salt, to taste
freshly ground black pepper, to taste
1 tablespoon canola oil
3 tablespoons unsalted butter, cold
1 shallot, thinly sliced
3 garlic cloves, smashed
3 sprigs fresh thyme

Steps:

Preheat the oven to 425°F (220°C).
Liberally season the steaks on both sides with salt and pepper.
Heat the canola oil in a large oven-proof skillet over medium-high heat. Add the steaks and sear for 3-4 minutes, until a golden brown crust forms. Flip the steaks and sear for 1-2 minutes on the other side, then add the butter, shallot, garlic, and thyme to the pan. Baste the steaks with the butter and continue cooking for 2 more minutes.
If the steak isn't cooked to your liking, transfer to the oven and cook for 3-5 minutes, or until it reaches your desired temperature.
Transfer the steaks to a cutting board and let rest for 10 minutes, then slice and serve.
Enjoy!

Nutrition Facts : Calories 523 calories, Carbohydrate 6 grams, Fat 42 grams, Fiber 1 gram, Protein 29 grams, Sugar 1 gram

PAN-SEARED STEAK

Pan-Seared Steak image

With the right steak, a good cast-iron or other ovenproof skillet, your kitchen can be the best steakhouse in town.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 30m

Number Of Ingredients 4

Ingredients

1 tablespoon vegetable oil
1 boneless rib-eye or New York strip (shell) steak, 1 1/2 to 2 pounds and 2 1/2 inches thick, room temperature
Coarse salt and cracked (butcher-grind) pepper
Steak Butter

Steps:

Preheat oven to 400. Heat oil in a large cast-iron or other ovenproof skillet (not a nonstick) over medium-high until it begins to smoke. Pat steak dry with paper towels. Season each side with 1 teaspoon coarse salt and 1 teaspoon cracked pepper.
Cook steak in skillet over medium-high heat until a dark crust has formed, 5 to 7 minutes per side (reduce heat if meat is browning too quickly). Holding steak with tongs, quickly brown all edges, turning as necessary; lay steak flat in skillet.
Transfer skillet to oven. Roast until an instant-read thermometer inserted in the thickest part of steak registers desired doneness, 5 to 15 minutes. Transfer to a plate; spread with 1 tablespoon Steak Butter. Cover loosely with aluminum foil, and let rest 5 to 10 minutes (temperature will then rise another 5 to 10 degrees). Slice across the grain; serve with remaining Steak Butter. Cover and refrigerate any leftovers, up to 2 days.

Nutrition Facts : Calories 599 g, Fat 50 g, Protein 35 g

PAN-SEARED STRIP STEAK WITH MUSHROOMS

Pan-Seared Strip Steak with Mushrooms image

Serve this steak with White-Cheddar Grits and Collard Greens with Lemon for a meal for four in about an hour.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 20m

Number Of Ingredients 8

Ingredients

1 tablespoon safflower oil, plus more if needed
4 boneless New York strip (shell) steaks (6 ounces each), 1/2-inch thick
Coarse salt and freshly ground pepper
1/4 pound cremini mushrooms, cut into 1/4-inch-thick slices
1/4 pound shiitake mushrooms, cut into 1/4-inch-thick slices
1 cup homemade or store-bought low-sodium chicken stock
2 teaspoons Dijon mustard
1 tablespoon chopped fresh herbs (such as parsley, thyme, or chives), for garnish

Steps:

Heat oil in a 12-inch skillet over medium-high heat. Season both sides of each steak with salt and pepper. Cook 2 steaks at a time for 1 1/2 minutes per side for medium-rare. (Do not flip steaks more than once.) Add more oil if needed. Transfer to a plate. Cover, and let rest at least 5 minutes.
Add mushrooms to drippings in skillet, and cook over medium-high heat, stirring occasionally, until tender, about 4 minutes. Add stock and juices from plate to skillet. Bring to a boil, scraping up brown bits. Stir in mustard, and simmer until sauce lightly coats the back of a spoon, about 3 minutes. Pour sauce over steaks, and sprinkle with herbs.

THE PERFECT NEW YORK STRIP STEAK

The Perfect New York Strip Steak image

Reverse staging is the definitive way to cook thick steaks for a nice brown crust and a perfectly juicy interior. Slow-cook them in the oven to bring them up to temperature, then quickly sear the outsides by basting with hot butter, a French technique called "arroser."

Provided by Chris Pandel

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 New York strip steaks, 1 lb each, 1½ to 2 inches thick
Salt
1 tablespoon vegetable oil
3 tablespoons unsalted butter, divided
2 cloves garlic, skin on
1 sprig thyme
1 sprig rosemary

Steps:

Roast the steaks at low heat: Preheat oven to 275 degrees F. Season steaks generously with salt on all sides. Place steaks on a wire rack fitted over a rimmed baking sheet; this will ensure even airflow all around the steaks as they cook. Cook for 25-35 minutes, checking after 20 minutes, until internal temperature reaches 125 degrees F. (Note: Once the temperature reaches 80 degrees F, it will climb quickly.) For an accurate temperature, place the thermometer through the side into the center of the steak. When steak reaches 125 degrees F, let rest 10 minutes.
Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip steaks, drain off the fat, then cook another 1 minute, undisturbed. Meanwhile, gently smash the garlic cloves with the heel of your hand until you hear a crack, leaving the peels attached.Add 2 tablespoons of butter, garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and continually baste the steaks with the hot butter as it browns and gets foamy. Take the pan off the heat as you baste if the butter is browning too quickly or the herbs and garlic are starting to burn. Add remaining tablespoon of butter; once the first side is well-browned, flip the steaks and continue basting-a French technique called arroser-until the butter is no longer foamy. (Once the steaks have been flipped, Chef Pandel continues basting with his pan entirely off the heat; you may need to do the same, depending on the variables of stove temperature, pan, and the steaks themselves.) When it's no longer foamy, the butter has done its job and the steaks should be well seared with a nice crust. Check the temperature of the steaks: for medium-rare, the internal temperature should be 125 degrees F-130 degrees F. Remove steaks to the rack to rest, about 10 minutes. Serve right away.

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