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.

Ingredients

  • 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

Instructions

1

Sprinkle both sides of each steak with Kosher salt and refrigerate for at least 45 minutes, or up to 24 hours.

2

Pat steak completely dry with paper towels and sprinkle both sides with fresh cracked black pepper.

3

Place steaks in a dry, 12-inch skillet, 1-inch apart from each other.

4

Turn heat to high and set timer for 2 minutes.

5

At the 2 minute mark, flip the steaks and set the timer for two minutes.

6

At the 2 minute mark, flip the steaks and reduce the heat to medium.

7

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.

8

Let steaks rest for 5 minutes before slicing.

9

Slice and sprinkle slices with flaky sea salt to taste.