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Pan-Seared Strip Steak


A little butter adds richness and keeps leaner-than-usual beef moist without adding much total fat. WARNING: Smoky! Keep exhaust fan on high, or cook in a skillet on a hot outdoor grill.

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Rate this recipe 4.4/5 (16 Votes)
Pan-Seared Strip Steak 1 Picture


  • 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
  • 1 tbsp cumin
  • 1/2 paprika



Step 1

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, paprika , cumin 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.


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