There’s something deeply satisfying about making a perfectly seared steak at home — the sizzle in the pan, the buttery aroma, and that golden crust forming right before your eyes. This Pan-Seared New York Strip Steak is one of those dishes that makes you feel like you’re running your own little steakhouse in your kitchen.
I started making steak at home years ago out of pure necessity — living far from restaurants meant that if I wanted that restaurant-quality steak, I had to learn how to do it myself. And honestly, once you get the hang of it, you’ll never miss paying for an overpriced steak again.
This method is simple, quick, and gives you that juicy, medium-rare finish with a caramelized crust and buttery flavor that rivals any fancy restaurant. Add a glass of red wine, some roasted potatoes, and you’ve got a dinner that feels indulgent but totally doable on a weeknight.
Why You’ll Love This Recipe
This recipe is all about confidence in the kitchen. Once you master this pan-searing method, you can make steak that tastes like it came straight off a professional grill. You’ll love it because:
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It’s ready in 15 minutes or less.
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The butter basting makes every bite juicy and flavorful.
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You don’t need a grill — just a good pan and some patience.
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It’s perfect for special dinners, date nights, or even solo meals when you want to treat yourself.
If you’ve ever been nervous about cooking steak, this one’s for you — it’s straightforward and forgiving, but the results feel special every single time.
Ingredients You’ll Need
You don’t need a lot of fancy ingredients for this — just a few quality ones that make all the difference.
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New York Strip Steaks: Choose steaks with good marbling and bright red color. A bit of fat along the edges gives great flavor.
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Olive Oil: Extra virgin or another oil with a high smoke point helps get that perfect sear.
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Steak Seasoning: I love using my homemade blend with salt, cracked pepper, garlic powder, and a hint of smoked paprika. Store-bought works too.
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Garlic: Whole cloves — they flavor the butter beautifully without burning.
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Fresh Thyme or Rosemary: These herbs infuse the butter and bring a subtle aroma.
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Butter: The secret to a steak that’s juicy, glossy, and rich in flavor. It’s what gives that restaurant-style finish.
How to Cook the Perfect Pan-Seared New York Strip Steak
Cooking steak is about timing, heat, and confidence. Once your pan is hot and you’ve got your ingredients ready, things move quickly — so read through the steps first and then get started.
Step 1: Bring the Steaks to Room Temperature
Take your steaks out of the fridge and let them sit for 20–30 minutes before cooking. Cold steak hitting a hot pan can lead to uneven cooking — this small step makes a huge difference.
Step 2: Preheat the Pan
Use a cast-iron skillet if you have one — it holds heat perfectly and gives that signature crust. Add a couple of tablespoons of oil and heat it over medium-high until it just begins to smoke. That’s when you know it’s ready.
Step 3: Season Generously
Right before the steaks go into the pan, season both sides and the edges generously with your steak seasoning. Pat the seasoning on — don’t rub. You want an even coat that will create a beautiful crust as it sears.
Step 4: Sear the Steaks
Lay the steaks into the hot pan carefully — they should sizzle immediately. Don’t overcrowd the pan; give them space to breathe. Let them cook untouched for about 3 minutes per side for a 1-inch steak. The less you move them, the better the crust.
Step 5: Add Aromatics and Butter-Baste
After flipping, add your butter, garlic cloves, and thyme or rosemary sprigs. Tilt the pan slightly and use a spoon to baste the melted butter over the top of the steak repeatedly. This technique — called arroser — helps infuse the meat with rich, herby flavor while keeping it tender.
You’ll hear that buttery crackle and smell the garlic and thyme mixing with the beef — that’s when you know you’re doing it right.
Step 6: Rest the Steak
Once your steak reaches your preferred doneness (medium-rare takes about 130°F internal temperature), transfer it to a plate. Pour the pan juices — including the herbs and garlic — over the top. Tent it loosely with foil and let it rest for 5–10 minutes.
This is where the magic happens. Resting allows the juices to redistribute, so every bite is juicy and flavorful.
My Pro Tips
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Season just before cooking. Salt draws out moisture if it sits too long.
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Don’t rush the sear. Let the steak develop that golden-brown crust before flipping.
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Use a thermometer. Medium-rare is about 130°F; medium is around 140°F.
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Butter-basting is key. It adds moisture and flavor without overcooking the steak.
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Always rest your steak. I usually rest mine for about half the time it took to cook.
And if you can, use a cast-iron skillet. It’s heavy, holds heat evenly, and gives that professional sear you just can’t get from a regular pan.
Serving Suggestions
A steak this good deserves the right sides. Here are a few of my favorites:
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Creamed Spinach – Rich, garlicky, and a perfect classic pairing.
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Brown Sugar-Glazed Carrots – A sweet contrast to the savory steak.
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Loaded Baked Potato – The steakhouse essential.
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Roasted Asparagus or Green Beans – Light and fresh to balance the meal.
And of course, a little steak sauce or compound butter on top doesn’t hurt either.
Storing & Reheating
If you’ve got leftovers (which, honestly, rarely happens in my house), here’s how to keep them tasting great:
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Store: Cool the steak completely, then transfer it to an airtight container and refrigerate for up to 4 days.
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Reheat: For best results, warm it in the oven at 250°F for 15–20 minutes. This way, it heats evenly without drying out.
You can also slice it thin and use it for sandwiches, steak salads, or wraps the next day. It’s a great way to stretch one good steak into multiple meals.
FAQs
Can I use another cut of steak for this method?
Yes! Ribeye, sirloin, or filet mignon work beautifully. Just adjust cooking time based on thickness.
How do I know when the steak is done?
Use an instant-read thermometer. For medium-rare, aim for 130°F, then let it rest — it’ll rise a few degrees as it sits.
What oil should I use for searing?
Go for high-smoke-point oils like olive oil, avocado oil, or canola. Avoid butter for the initial sear — it burns too fast.
Can I skip the butter basting?
Technically yes, but you’ll miss out on a lot of flavor. The butter mixed with garlic and herbs is what makes the steak taste restaurant-level.
Pan Seared New York Strip Steak
A perfectly pan-seared New York strip steak can turn any evening into a restaurant-style dining experience right at home.
Ingredients
- New York strip steaks (two, about 6–8 ounces each)
- Olive oil – 2 tablespoons
- Unsalted butter – 1 tablespoon
- Fresh thyme sprigs – 8 (or substitute rosemary, sage, or tarragon)
- Garlic cloves – 3, peeled
- Steak seasoning – ½ tablespoon (your favorite blend or homemade mix)
Instructions
- Bring the steaks to room temperature before you begin. Heat a medium or large skillet over medium-high heat, adding olive oil once the pan is hot. When the oil begins to shimmer and smoke slightly, it’s ready for searing.
- While the pan heats, coat both sides of the steaks generously with steak seasoning. Gently press the seasoning into the meat — avoid rubbing it so the surface forms an even layer. Make sure to season the fat edge too for extra flavor.
- Carefully place the steaks in the hot pan along with garlic and thyme. Let them cook undisturbed for about 3 minutes until the underside develops a deep golden crust. Flip the steaks and cook for another 2 minutes on the other side.
- Add the butter to the pan and let it melt. Tilt the pan slightly and spoon the melted butter and herbs over the steaks to baste them, enriching the flavor and moisture.
- Cook until the internal temperature reaches about 135°F (57°C) for medium-rare. Quickly sear the fatty sides with tongs for extra crispness.
- Transfer the steaks to a plate and drizzle the pan juices, garlic, and herbs over the top. Tent loosely with foil and let them rest for 5 minutes before slicing and serving.
Notes
- For the best flavor, season your steaks right before cooking — salt draws out moisture if left too long.
- A cast iron skillet gives the best sear and caramelization, but any heavy pan works fine.
- Avoid overcrowding your pan; if making multiple steaks, cook them in batches.
- Resting the steak allows the juices to redistribute for a tender, juicy bite.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.Reheating: Warm gently in a 250°F (120°C) oven for 15–20 minutes or until heated through.
Final Thought
Cooking steak at home isn’t just about saving money — it’s about confidence. Once you make a Pan-Seared New York Strip Steak like this, you realize that restaurant-quality meals aren’t reserved for chefs. They’re just about timing, patience, and good ingredients.
This steak is rich, juicy, and full of character — exactly how a great steak should be. Serve it with your favorite sides, pour yourself something nice, and enjoy the satisfaction of creating something extraordinary in your own kitchen.
