5.0 from 3 votes
Pan-Seared Steaks
These quick and easy pan-seared steaks are perfectly medium-rare and make a great addition to your weeknight dinner rotation!
Prep Time
35 mins
Cook Time
35 mins
Resting Time
5 mins
Total Time
50 mins
Servings: 4 servings
Calories: 438 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 (12-ounce) NY strip steaks about 1 ¼ inches thick
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- sprigs fresh rosemary or thyme optional
Instructions
- Remove the steaks from the fridge at least 30 minutes before cooking to bring them to room temperature. Then pat dry with a paper towel to remove excess moisture and season with salt and pepper on both sides.
- Heat a large non-stick skillet over medium-high heat. Add the olive oil to the hot skillet and once the oil is shimmering, add the steaks on top.
- Sear the steaks undisturbed on one side for 4 minutes or until a golden-brown crust forms. Use tongs to turn the steaks on their sides and cook for 1 minute per side. Flip the steaks to their other side and cook for 3-4 more minutes.
- Reduce the heat to medium-low, add the butter and rosemary. Once the butter melts, tilt the skillet and spoon the butter over the steaks repeatedly until the steaks reach your desired level of doneness. Use a meat thermometer to check the internal temperature. I recommend 125°F for medium-rare, keeping in mind that the temperature will continue to rise about 5-10 degrees after you remove from heat and the steaks rest.
- Transfer the steaks to a plate or cutting board, tent them with aluminum foil, and allow them to rest for 5 minutes before slicing or serving.
Cup of Yum
Notes
- Storage: NY strip tastes best right after it has been cooked, but it is possible to store and reheat leftovers. Keep leftovers in a small airtight container and refrigerate for up to 3 days. to reheat, place the steak in a casserole dish, cover with foil, and warm in a 250°F oven until the internal temperature reaches at least 110°F.
- NY strip tastes best right after it has been cooked, but it is possible to store and reheat leftovers. Keep leftovers in a small airtight container and refrigerate for up to 3 days. to reheat, place the steak in a casserole dish, cover with foil, and warm in a 250°F oven until the internal temperature reaches at least 110°F.
Nutrition Information
Serving
6ounces
Calories
438kcal
(22%)
Carbohydrates
0.3g
(0%)
Protein
35g
(70%)
Fat
32g
(49%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
14g
Trans Fat
0.1g
Cholesterol
144mg
(48%)
Sodium
670mg
(28%)
Potassium
540mg
(15%)
Fiber
0.1g
(0%)
Sugar
0.01g
(0%)
Vitamin A
90IU
(2%)
Calcium
43mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 438
% Daily Value*
| Serving | 6ounces | |
| Calories | 438kcal | 22% |
| Carbohydrates | 0.3g | 0% |
| Protein | 35g | 70% |
| Fat | 32g | 49% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 144mg | 48% |
| Sodium | 670mg | 28% |
| Potassium | 540mg | 11% |
| Fiber | 0.1g | 0% |
| Sugar | 0.01g | 0% |
| Vitamin A | 90IU | 2% |
| Calcium | 43mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.