Hello and welcome! It’s great you’re here today. I have a perfect technique for pan-searing boneless steak to share with you. Recently, I saw this method for pan-searing steak on America’s Test Kitchen and had I not seen them do it on camera, I might not have believed it works as well as it does. There is so much about this that counters what we all think we know about how to pan-sear steak, but it totally works. The best part (aside from a perfectly cooked steak) is the fact that there is virtually no grease splatter mess! Let’s get right to it, here is How to Make: Pan-Seared New York Strip Steaks.
Prep The Steaks
This method works for boneless New York Strip Steaks or boneless Ribeye Steaks; 12-16 ounces, 1.5-inch thick. Trim off any excess fat and season both sides with Kosher salt. Then place the steaks in the refrigerator for at least 45 minutes, or up to 24 hours.
When you’re ready to cook, pat the steaks dry with paper towels. We want to use a nonstick skillet for this pan-sear for a couple of reasons: 1) we want the steaks to develop a beautiful crust and we don’t want any of that crust to stick to the pan; 2) we don’t want to add any fat to the skillet because the meat is well-marbled and not adding any more fat means no sputtering or spitting hot oil (= no mess!).
Just before starting, pepper both sides of the steaks with fresh ground black pepper. We are starting with a cold skillet! That’s right, a cold skillet. Starting with a cold skillet means the temperature of the meat will gradually increase, allowing a deep brown crust to develop without overcooking the steaks. Get a timer ready, once we put the steaks in the cold skillet and fire it up, we will turn the steaks every two minutes.
Cold Skillet Pan-Searing
Place the steaks in the skillet about one inch apart. Turn the burner to high heat and start the two minute timer.
At the two minute mark, use tongs to flip the steaks and set the timer for two minutes. That first side is looking sad at this point, but just you wait…
When the next two minutes is up, flip the steaks back over to the first side and reduce the heat to medium. Set the timer for two minutes. When that third two minutes is up, flip the steaks again. Keep flipping the steaks every two minutes until both sides are very brown and the internal temperature is 120-125 degrees. About 4-10 minutes longer. This will yield beautiful medium-rare steaks. if you like them more well done, keep going with the flipping every 2 minutes until they’re done to your liking.
Expect to have a total of 5-7 flips for medium-rare steaks. Let the steaks rest for 5 minutes before slicing. To serve, slice the steaks and sprinkle with flaky sea salt so each slice is perfectly seasoned.
Let the steaks rest for 5 minutes. Slice and sprinkle with flaky sea salt.
This method kinda changed my life, to be honest. I really hate it when I get grease splatters all over my stove top so I would almost never pan-sear steak, preferring to grill them outside. But I don’t always want to fire up the grill for perfectly cooked steaks, and now I don’t have to! You must give this technique a try, It’s so easy, quick and clean!
I did a little Butter Lettuce herb salad to go alongside, but these Pan-Seared New York Strip Steaks would be perfect for my Main Dish Steak Salad. I do hope you give this a try! It’s definitely a game-changer.
Thank you all for joining me for this super easy How to Make tutorial. Let me know if you try this method and what you think! Reach out here, or on Instagram or facebook. Thanks everyone, take care and be well. xo Kelly
Pan-Seared New York Strip Steaks
Starting with a cold skillet means the meat's temperature will gradually increase, allowing a deep brown crust to develop without overcooking the steaks.
- 2 New York Strip Steaks, 1.5-inches thick (or Boneless Ribeye, 1.5-inch thick)
- Kosher Salt
- Fresh Cracked Black Pepper
- Flaky Sea Salt, to taste
Sprinkle both sides of each steak with Kosher salt and refrigerate for at least 45 minutes, or up to 24 hours.
Pat steak completely dry with paper towels and sprinkle both sides with fresh cracked black pepper.
Place steaks in a dry, 12-inch skillet, 1-inch apart from each other.
Turn heat to high and set timer for 2 minutes.
At the 2 minute mark, flip the steaks and set the timer for two minutes.
At the 2 minute mark, flip the steaks and reduce the heat to medium.
Continue flipping steaks every two minutes until a dark brown crust is developed on both sides and an internal temperature of 120-125 degrees is reached (for medium-rare). About 4-10 more minutes = total of 5 to 7 flips.
Let steaks rest for 5 minutes before slicing.
Slice and sprinkle slices with flaky sea salt to taste.