Searing this beautiful pan-roasted New York strip steak recipe ensures a delicious crust and a juicy interior. Don’t be shy with the salt and pepper. Two key things to ensure steakhouse-quality steak: the first is to bring the beef to room temperature before cooking. This will provide you with more even cooking for the steak. Secondly, let the meat rest so the juices can redistribute in the beef.
Difficulty: Intermediate Preparation Time: 30min
Yields: 4 Servings Total Time: 1hr
4 10-12oz NY strip steaks, brought to room temperature
Freshly ground black pepper
FOR THE STEAK
Take steaks out of the fridge and let sit out until they come up to room temperature; about 30-60 minutes. Coat steaks with oil and liberally season with salt and pepper.
Preheat oven to 500 degrees. Place rack on second shelf from top.
Place a 12” stainless steel frying pan over high heat. Once hot, add oil and when oil just starts to smoke, add steaks to the pan. Cook (do not move the steaks) for 2-3 minutes and turn over in the pan. Place pan in oven for 7 minutes. After 7 minutes have elapsed, remove pan from oven, making sure to use side towel-as the handle of the pan will be very hot. Remove steaks from pan and let rest, loosely covered with foil, on cutting board for at least 5 minutes. Serve with compound butter if desired.