Pan-Seared New York Strip Steaks

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Dinner, Main Course American
By America's Test Kitchen Serves: 2-4
Prep Time: 5 Minutes (+45 Minute dry brine in the fridge) Cooking Time: 8-14 Minutes Total Time: ~60 Minutes

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.