Pan-Seared New York Strip Steak
A pan-seared New York strip steak cooked with a hard sear followed by a rest period to achieve carryover cooking, finished with a butter baste for even doneness and rich flavor.
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A pan-seared New York strip steak cooked with a hard sear followed by a rest period to achieve carryover cooking, finished with a butter baste for even doneness and rich flavor.
Delivery in as fast as one hour.*
Prices vary by store
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Season the New York strip steak generously on all sides with kosher salt and freshly ground black pepper.
In a skillet over medium-high heat, add neutral oil. Once hot, add the steak and give it a hard sear for about 3 minutes per side.
Remove the seared steak from the pan and place it on a wire rack set over a sheet pan. Let it rest for at least 4 minutes to allow for carryover cooking. The internal temperature will continue to rise.
Return the skillet to the heat. Add the shallot, smashed garlic, and unsalted butter to the pan.
Once the butter is melted and foaming, add the fresh thyme and return the steak to the pan. Baste the steak with the aromatic butter for about 2 minutes to finish cooking and add flavor.
Remove the steak from the pan and let it rest for another few minutes before slicing against the grain.
Serve immediately for best texture. Leftover steak keeps refrigerated for up to 3 days; slice cold or reheat gently in a low oven.
cast-iron skillet or heavy stainless steel pan · meat thermometer
Sear the steak hard in a very hot pan with oil for 3-4 minutes per side, then let it rest off heat. Carryover cooking brings the interior to medium-rare while the crust sets.
New York strip has good marbling and a tender texture with a robust beef flavor, making it ideal for high-heat searing without needing excessive thickness.
Basting with butter, garlic, and thyme adds moisture and fat-soluble flavor compounds while helping equalize temperature across the steak for even doneness.
Rest for 5-10 minutes after searing. This allows carryover cooking to finish the interior and lets juices redistribute so they don't run out when you cut.
Cook and slice immediately for best texture. Leftover cooked steak can be refrigerated for up to 3 days and sliced cold or gently reheated, but texture deteriorates.
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