| PREP TIME | REST TIME | COOK TIME | TOTAL TIME |
| 5 mins | 45 mins to 24 h | 10 mins | 1 to 24 hours |
Making the perfect strip steak (new york strip) at home takes a little care, but it’s not as hard as you might think. My recipe for pan-seared strip steak is more than just a list of steps; it’s a detailed, step-by-step guide that explains exactly what to do and why, so you can cook a great strip steak and get it right every single time.
Keep reading to see how to turn a simple strip steak into something seriously impressive, while mastering techniques that will help you cook any type of steak better.
The Ingredients You’ll Need
- A 1.5 to 2 inches (3.8 to 5.1 cm) thick strip steak (new york strip)
- 1 tablespoon high-smoke point oil (I recommend avocado oil)
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- 2 tablespoons unsalted butter (about 28 g)
- 2-3 garlic cloves
- 2 thyme or rosemary springs
The Tools You’ll Need
- Cast Iron Skillet
- Tongs
- Instant Read Thermometer
Note
This recipe uses a 1.75-inch (4.45 cm) thick strip steak. Feel free to share the steak with someone else if you find it too large to consume alone. For seasoning, I keep it simple, using just salt, garlic powder, and pepper to let the new york strip steak’s natural flavor shine. At the end of cooking, I add butter, garlic, and herbs to enhance the flavor of the strip steak.
How to Pan Sear Strip Steak – Step by Step Photos
Here is a detailed, step-by-step guide with explanations and photos on how to pan-sear a strip steak on the stove.
Step 1: Prepare the Strip Steak
Remove the strip steak from the fridge, pat it dry with paper towels, then decide on the next steps based on the desired results and available time.
If you’re short on time, just leave the salted strip steak at room temperature for 45 to 60 minutes. If you’ve got a few hours, let it sit in the fridge for about 4 hours. However, for the best flavor and crust, leave it uncovered on a rack in the fridge overnight – that’s the method I usually take and the one I recommend. Important: Regardless of the method you choose, please remember to let the steak sit at room temperature for about 30 minutes before cooking.
Letting your strip steak rest before cooking helps it cook more evenly, so don’t skip this step. You can read more about it in my guide on Resting Steak Before Cooking.
Note
For the best results, go with a strip steak that’s 1.5 to 2 inches (3.8 to 5.1 cm) thick. That sweet spot makes it much easier to achieve a nice medium-rare center with a crispy, browned crust, especially when cooking over high heat.
Shortly after salting the meat, the salt pulls moisture to the surface of the meat. Over time, the meat reabsorbs this moisture, nearly disappearing from the surface after about 40-60 minutes.
Here’s the main point: salt your strip steak at least 45 minutes to 1 hour before cooking. That gives you better flavor and dries out steak’s surface, helping you build a great crust. For even better results, place it uncovered on a rack in the fridge for at least 4 hours, or overnight if possible (I highly recommend this). A dry surface is key to getting that beautiful crust, which is what we’re after.
Just keep in mind that the longer the steak sits salted, the more you risk getting a larger gray band inside after cooking. From my testing, 4 hours in the fridge hit the sweet spot – it boosts flavor, dries out the surface nicely, and keeps that gray band minimal. That said, I ignore the gray band. It’s just a visual aspect; it doesn’t mean the meat is overcooked, so don’t stress about it.
For more details on timing and technique, refer to my article, How to Salt a Steak.
Step 2: Preheat the Pan
Place a cast-iron or stainless steel skillet over medium-high heat. After about 2–3 minutes, add the oil and wait until it starts to smoke. My pan usually hits the right temperature in 3–4 minutes. While the pan heats up, pat the strip steak dry again, then season it with pepper and garlic powder. Then proceed to the next step below.
Note
Always use an oil with a high smoke point for cooking at high temperatures. Your pan needs to reach at least 400°F (204°C), so not all oils are suitable. Refined avocado oil is a solid choice. It has a high smoke point and a neutral flavor. Don’t have any? The table below lists other oils that work great for pan-searing.
| Type of Fat | Smoke Point ºF | Smoke Point ºC |
|---|---|---|
| Refined Avocado Oil | 520ºF | 270ºC |
| Refined Safflower Oil | 510ºF | 266ºC |
| Beef Tallow | 480ºF | 250ºC |
| Pecan Oil | 470ºF | 243ºC |
| Refined Peanut Oil | 450ºF | 232°C |
For the pan, choose one with a thick bottom that retains heat well and can withstand high temperatures. A cast iron skillet or a heavy-bottomed stainless steel pan is your best bet.
Step 3: Place the Strip Steak in the Skillet
Start by placing the strip steak fat-side down in a hot pan to render the fat and build a flavorful crust. Once the fat looks well-rendered, start cooking the steak, flipping it every 30 seconds, until the internal temperature reaches 90°F (32°C). Once it does, you’re ready for the next step.
Note
Cooking time varies based on several factors, including the thickness of your strip steak, how long it rests before cooking, and the equipment used, such as the stove, burner power, and type of pan. Please note that recipe times are just rough estimates, not exact guidelines. That’s why I always recommend getting a meat thermometer.
If you don’t already have one, get yourself an instant-read thermometer. They’re cheap, and honestly, it’s the only way to hit the doneness you want consistently. It’s one of those tools that makes all the difference when you’re cooking steak.
Step 4: Add the Herbs, Garlic, and Butter
Add the garlic, herbs, and butter to the pan, then reduce the heat to medium-low. Let the butter melt. Once the butter has melted, tilt the pan slightly and use a spoon to baste the strip steak with the melted, aromatic butter. Continue basting for about 30 seconds on each side, checking the internal temperature as you go. Keep cooking until the steak is about 20–25°F (11–14°C) below your target temperature, then remove it from the pan.
Alternatively, you can tilt the pan to pool the butter, then place the strip steak directly into it and continue cooking, flipping every 30 seconds. Basting looks cool, but honestly, both methods give you the same result.
Note
Always turn the heat down to low when you’re basting, so the butter doesn’t burn. You’re going for a nice golden-brown color, not black. Butter burns fast at high heat since its smoke point is only around 300°F (149°C), and that can ruin the flavor of your strip steak.
Cooking a strip steak over high heat causes its internal temperature to rise by about 15°F to 30°F (8 °C to 17°C) after it’s removed from the heat. After cooking, let the strip steak rest for 5-7 minutes, depending on its thickness. The next step below provides more details about resting.
Step 5: Let the Pan-Seared Strip Steak Rest
After cooking, let the pan-seared strip steak rest for 5 to 7 minutes. If it’s under 1.5 inches (3.8 cm) thick, 5 minutes is enough. For strip steaks between 1.5 and 2 inches (3.8 to 5.1 cm) thick, aim for a 7-minute rest.
Once it’s rested, pour the leftover pan butter over the steak, along with the rosemary and garlic. When slicing, well-marbled, high-quality strip steaks are tender enough to slice any way you like. For leaner cuts, though, be sure to slice against the grain to keep them more tender.
Note
When you let the steak rest, its temperature typically rises by about 15°F to 30°F (8°C to 17°C), which helps it reach the perfect doneness. If you slice into the strip steak right after cooking, you’ll stop that temperature rise. So, try not to touch it while it’s resting unless your thermometer shows it’s already at the desired doneness and you want to prevent it from cooking further.
Check out my guide on How Long to Rest Steak to learn more.
FAQs
How long does it take to sear strip steak on the stove?
For me, searing a 1.75-inch (4.45 cm) thick strip steak usually takes about 7-8 minutes to reach a temperature of around 130-135°F (54-57°C). But don’t rely too much on the time. Cooking time can vary depending on the thickness of the steak, how long it has been resting, and the type of stove, burner, or pan used. So, think of that 7-8 minutes more as a rough estimate rather than a strict rule.
I highly recommend using an instant-read thermometer to check the steak’s internal temperature. A wireless one is even better. It’s the most reliable way to ensure your strip steak turns out perfectly every time.
When to take the strip steak from the pan?
A strip steak doesn’t stop cooking the moment you remove it from the pan. Its internal temperature continues to rise by 15 to 30°F (8 to 17°C). The thicker the steak and the longer it has been cooking, the more the temperature will continue to rise.
When to take the strip steak from the pan?
A strip steak doesn’t stop cooking the moment you remove it from the pan. Its internal temperature continues to rise by 15 to 30°F (8 to 17°C). The thicker the steak and the longer it has been cooking, the more the temperature will continue to rise.
If your strip steak is about 1.25 to 1.5 inches thick (about 3.2 to 3.8 cm), expect the internal temperature to rise about 20°F (11°C) after removing the steak from the pan. That’s why it’s important to remove your strip steak from the pan before it hits your target temperature. Here’s when to take it off to hit the doneness you want:
| Doneness | Remove at temp: | Final temp: |
| Rare | 100–110°F (38–43°C) | 120–130°F (49–54°C) |
| Medium Rare | 110–120°F (43–49°C) | 130–140°F (54–60°C) |
| Medium | 120–130°F (49–54°C) | 140-150˚F (60–66°C) |
| Medium-Well | 130–140°F (54–60°C) | 150-160˚F (66–71°C) |
| Well Done | 140–150°F (60–66°C) | 160°F+ (71°C+) |
What is the best doneness for strip steak?
Medium-rare is in my opinion the best doneness for strip steak. Here’s why. This cut has a good amount of intramuscular fat (marbling). When the steak is undercooked, that fat stays firm and waxy. It starts to melt at about 130°F (54°C), so cooking the strip steak to medium-rare, between 130°F (54°C) and 140°F (60°C), allows that fat to render fully. At this doneness, the steak stays tender, juicy, and very flavorful. Medium-rare is my go-to for strip steak, as it brings out the best in both texture and taste.
Avoid going too rare, since the fat won’t have enough time to melt. On the other hand, cooking it past medium will start to dry the steak out, making it noticeably less tender and less flavorful.
Print
Pan-Seared Strip Steak Recipe
- Prep Time: 5 mins
- Rest Time: 1 hour
- Cook Time: 10 mins
- Total Time: 1 hour 15 minutes
Description
An easy-to-make pan-seared strip steak recipe with a rich flavor, enhanced by thyme and butter
Ingredients
- 1 boneless strip steak (1.5 to 2 inches/3.8 to 5.1 cm thick)
- kosher salt
- black pepper
- garlic powder
- 2 tablespoons unsalted butter (about 28 g)
- 1 tablespoon High-smoke point oil (I recommend refined avocado oil)
- 2 garlic cloves
- thyme or rosemary (fresh)
Instructions
- Prepare the Strip Steak: Remove the strip steak from the fridge, pat it dry with paper towels, then decide on the next steps based on the desired results and available time. If you’re short on time, just leave the salted strip steak at room temperature for 45 to 60 minutes. If you’ve got a few hours, let it sit in the fridge for about 4 hours. However, for the best flavor and crust, leave it uncovered on a rack in the fridge overnight – that’s the method I usually take and the one I recommend. Important: Regardless of the method you choose, please remember to let the steak sit at room temperature for about 30 minutes before cooking.
- Preheat the Pan: Place a cast-iron or stainless steel skillet over medium-high heat. After about 2–3 minutes, add the oil and wait until it starts to smoke. My pan usually hits the right temperature in 3–4 minutes. While the pan heats up, pat the strip steak dry again, then season it with pepper and garlic powder. Then proceed to the next step below.
- Sear the Strip Steak: Start by placing the strip steak fat-side down in a hot pan to render the fat and build a flavorful crust. Once the fat looks well-rendered, start cooking the steak, flipping it every 30 seconds, until the internal temperature reaches 90°F (32°C). Once it does, you’re ready for the next step.
- Add the Herbs, Garlic and Butter: Add the garlic, herbs, and butter to the pan, then reduce the heat to medium-low. Let the butter melt. Once the butter has melted, tilt the pan slightly and use a spoon to baste the strip steak with the melted, aromatic butter. Continue basting for about 30 seconds on each side, checking the internal temperature as you go. Keep cooking until the steak is about 20–25°F (11–14°C) below your target temperature, then remove it from the pan. Alternatively, you can tilt the pan to pool the butter, then place the strip steak directly into it and continue cooking, flipping every 30 seconds. Basting looks cool, but honestly, both methods give you the same result.
- Rest the Strip Steak: After cooking, let the pan-seared strip steak rest for 5 to 7 minutes. If it’s under 1.5 inches (3.8 cm) thick, 5 minutes is enough. For strip steaks between 1.5 and 2 inches (3.8 to 5.1 cm) thick, aim for a 7-minute rest.
- Serve the Pan-Seared Strip Steak: Once it’s rested, pour the leftover pan butter over the steak, along with the rosemary and garlic. When slicing, well-marbled, high-quality strip steaks are tender enough to slice any way you like. For leaner cuts, though, be sure to slice against the grain to keep them more tender.
Notes
