Pan Seared Strip Steaks Recipes

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PAN-SEARED STRIP STEAK



Pan-Seared Strip Steak image

This recipe is one of our highest-rated recipes ever. Most of the praise is due to the ingredient itself: lean, grass-fed New York strip steak. Besides being more sustainable and nutrient-dense, grass-fed beef simply tastes beefier. The technique is the second part of this recipe's genius. Letting the meat come to room temperature before it hits the pan and rest when it's done allows the steak to cook evenly. A butter baste is appropriate for such a lean cut, adding a glossy finish and keeping the meat moist.

Provided by Robin Bashinsky

Time 51m

Yield 6 servings (serving size: 3 ounces beef and 3/4 teaspoon butter mixture)

Number Of Ingredients 7

2 (12-ounce) lean, grass-fed New York strip steaks
1 teaspoon kosher salt
3/4 teaspoon black pepper
1 tablespoon olive oil
2 tablespoons butter
2 thyme sprigs
2 garlic cloves, crushed

Steps:

  • 1. Let steaks stand 30 minutes at room temperature.
  • 2. Sprinkle salt and pepper evenly over steaks. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until browned. Reduce heat to medium-low; add butter, thyme, and garlic to pan. Carefully grasp pan handle using an oven mitt or folded dish towel. Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly. Remove steaks from pan; cover loosely with foil. Let stand 10 minutes. Reserve butter mixture.
  • 3. Cut steak diagonally across grain into thin slices. Discard thyme and garlic; spoon reserved butter mixture over steak.

Nutrition Facts : Calories 197, Carbohydrate 0.3 g, Cholesterol 73 mg, Fat 10.2 g, Fiber 0.0 g, Protein 26.3 g, SaturatedFat 4.4 g, Sodium 410 mg

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

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 STEAKS



Pan Seared Strip Steaks image

Only about 30 minutes total, serve with garlicky potatoes, and salad, and you have a delicious meal!

Provided by Kayne

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

24 ounces New York strip steaks
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1 cup beef broth
4 shallots, thinly sliced
1 teaspoon dried basil
1 teaspoon dried thyme

Steps:

  • Coat steaks with vegetable oil, but shaking in plastic bag.
  • Season steaks with salt and pepper.
  • Place steaks in hot, large skillet (over medium high heat).
  • Sear steaks, 3 minutes per side, then reduce heat to medium.
  • Cook steaks until desired doneness, about 5 minutes for per side for medium.
  • Put steaks on serving platter and keep warm.
  • Stir flour into dripping left in pan and stir in beef broth.
  • Stirring continuously, cook until slightly thickened (approx 3 minutes).
  • Stir in remaining ingrediets, then drizzle sauce over the steaks.

Nutrition Facts : Calories 481.9, Fat 33.4, SaturatedFat 11.6, Cholesterol 137.8, Sodium 605.2, Carbohydrate 6.6, Fiber 0.3, Protein 36.7

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

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.

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