Steakhouse · Dinner · All year
Pan-Seared NY Strip
4.7 community
10m
Prep
12m
Cook
Easy
Level
580
kcal
The steakhouse benchmark: firm chew, clean beefy flavor, and a fat cap that crisps into the best bite on the plate. Here, the classic hard sear in a heavy pan — maximum crust, minimum equipment.
What you need
Ingredients
Servings
1
1 steak
🥩 NY Strip ›
300 g, 3 cm thick
2 tsp
🧂 Kosher Salt ›
1 tsp
⚫ Whole Black Peppercorns ›
coarsely cracked
1 tbsp
🫒 Grapeseed Oil ›
1 pinch
🧂 Flaky Sea Salt ›
to finish
Add all to shopping list
Mise en place
Before you start
10m
Prep
12m
Cook
22m
Total
1
Serves
Equipment
Cast-iron or heavy pan
Tongs
Instant-read thermometer
Prep checklist
NY Strip — 300 g, 3 cm thick
Whole Black Peppercorns — coarsely cracked
Flaky Sea Salt — to finish
5 steps
Method
1
Take the steak out 30–45 minutes ahead. Salt every surface generously with kosher salt and let it sit — then pat completely dry just before cooking; a wet surface steams instead of searing.
Learn the technique ›
2
Set a heavy pan (cast iron ideally) over medium-high heat until a drop of water skitters and vanishes — about 3 minutes. Add a thin film of high-smoke-point oil; it should shimmer immediately.
3
Lay the steak in away from you and don't touch it for 3–4 minutes. You're listening for a steady sizzle, watching for a deep mahogany crust climbing the edge.
💡
Moving the steak early tears the developing crust off onto the pan. It releases by itself when it's ready.
Learn the technique ›
4
Flip and cook the second side 3–4 minutes, standing it briefly on its fat edge to render. Start checking the center with a thermometer: pull at 51°C for medium-rare.
💡
Flip as often as you like after the first crust sets — frequent flipping actually cooks more evenly.
5
Rest on a warm plate, loosely covered, 5 minutes. Finish with flaky salt and cracked pepper.
From the chef
Notes
Buy this cut from a butcher who cuts to order; even seasoning and a real rest do the rest.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Leftover steak hates reheating. Slice it cold over salad, or warm gently in a 120°C oven to 45°C and flash in a hot pan for 30 seconds.
Make ahead
Salt up to 24 hours ahead, uncovered in the fridge — it seasons deeper and dries the surface for a better crust.
Wine pairing
A juicy Syrah or a good Merlot; leaner cuts don't need a tannin hammer.
Beer pairing
A malty amber ale or porter echoes the crust; keep hop bombs away from beef.
On the plate
Serve it with
Sides
·
Steak frites or crispy roast potatoes
·
Creamed spinach
·
A sharp arugula salad to cut the richness
Garnish
Flaky sea salt
A pat of compound butter melting on top
Watercress
Adapt it
Dietary swaps
Gluten-free: Naturally gluten-free as written.
Dairy-free: Naturally dairy-free (skip any butter finish).
Taste map
Flavor profile
Sweet
Salty
Sour
Bitter
Umami
Heat
Per serving
Nutrition
580
kcal
45g
protein
1g
carbs
41g
fat
3g
fiber
0g
sugar
520mg
sodium
Asked and answered
FAQ
How do I hit the doneness I want?
Pull the steak 3°C below target — it climbs while resting. Rare: pull 47°C, serve 49–52°C (cool red center). Medium-rare: pull 51°C, serve 54–57°C (warm red — the steakhouse default). Medium: pull 57°C, serve 60–63°C (pink, firmer). Medium-well: pull 63°C, serve 65–68°C (a whisper of pink). Well-done: 71°C+ — cook it slower and gentler to keep any juice. An instant-read thermometer beats every finger trick ever invented.
Why rest the steak, and for how long?
Heat drives the juices toward the center; resting lets the muscle relax and reabsorb them. Cut too early and they flood the board instead of staying in the meat. Rest 5 minutes for a standard steak, 10+ for thick cuts and roasts — loosely covered, never wrapped tight (trapped steam softens your crust).
When it goes sideways
Troubleshooting
A thick grey band under the crust. The pan was too cool or the steak cooked too long over direct heat. Sear hotter and faster — or use the reverse sear, which nearly eliminates the band.
No crust, just grey. The surface was wet or the pan wasn't hot enough. Pat aggressively dry, salt ahead, and wait for the oil to shimmer before the steak touches metal.
Chewy even at medium-rare. Almost always a slicing error — cut thinner and strictly against the grain. On loose-grained cuts the grain direction is visible; follow it.
Smoke alarm going off. Normal for a hard sear. Open a window, use an oil with a high smoke point (avocado, grapeseed), and skip the butter until the final minutes.
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My notes
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