Looking for a dish that wows your guests without stressing you out? This pan seared New York strip steak is the perfect choice for you.
It feels fancy but is actually very simple to make at home. You will get a golden crust and a tender, juicy center every time. It is the ultimate comfort food for a chilly winter evening.
Why You’ll Love This Recipe
This recipe is a total winner for busy families wanting something special. You can have a steakhouse-quality meal on the table in just 35 minutes. It uses simple pantry staples like butter, garlic, and onions. This is much more budget-friendly than eating at a fancy restaurant.
The smell of garlic butter will make your kitchen feel so cozy. Your family will think you spent hours at the stove. It is a great way to celebrate a small win or a holiday. Everyone loves a perfectly cooked, savory steak dinner.
Simple Method
Cooking a great steak at home is easier than you might think. You will start by searing the meat in a very hot pan. Then, you will baste it with butter and fresh herbs for extra flavor. Finally, you cook the onions in the same pan for easy cleanup. Even if you are a beginner, you can master this technique easily.
Ingredients You’ll Need
You only need a few fresh ingredients to make this flavorful dish. Most of these are likely already in your kitchen.
- 2 (12-ounce) New York strip steaks, 1.5 inches thick
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons high-smoke point vegetable oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, smashed
- 3 sprigs fresh thyme
- 1 large yellow onion, thinly sliced
Step-by-Step Directions
- Remove steaks from the fridge 30 minutes before cooking.
- Pat the steaks completely dry with paper towels.
- Season all surfaces of the steaks generously with salt and pepper.
- Heat a heavy cast-iron skillet until the oil begins to shimmer.
- Place steaks in the skillet and sear for 3 to 4 minutes.
- Flip the steaks and sear the other side for 3 minutes.
- Reduce heat and add butter, garlic, and thyme to the skillet.
- Baste the steaks with foaming butter for 2 to 3 minutes.
- Transfer steaks to a cutting board and rest for 10 minutes.
- Add sliced onions to the pan and cook until golden brown.
- Slice against the grain and serve topped with onions and butter.
Best Ways to Enjoy It
Serve your pan seared New York strip steak warm with creamy mashed potatoes. A fresh green salad or roasted asparagus also pairs beautifully here. This meal is perfect for a romantic date night at home. Set the table, light a candle, and enjoy this delicious feast together.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, use a low-heat oven to keep the meat tender. This prevents the steak from becoming tough or overcooked. You can also slice leftover steak for a great next-day salad.
Tips for Best Results
- Use a cast-iron skillet for the best golden crust.
- Do not skip the resting time for a juicy steak.
- Pat the meat very dry before it hits the pan.
- Use high-quality butter for the most flavorful sauce.
- For a holiday twist, add a splash of red wine.
- Keep the garlic cloves whole so they do not burn easily.
- Always slice against the grain for the most tender bites.
Ways to Switch It Up
- Swap New York strip for a thick ribeye steak instead.
- Use fresh rosemary if you do not have fresh thyme.
- Add sliced mushrooms to the pan with the onions.
- Use dairy-free butter for a lactose-free version of this dish.
Quick Answers
Can I make this ahead of time?
Steak is best served fresh for the best texture and flavor. You can slice the onions ahead of time to save a few minutes. Basting is best done right before you plan to eat.
How do I know when the steak is done?
Use a meat thermometer to check the internal temperature accurately. For medium-rare, you want to pull the steak at 130°F. The temperature will rise slightly as it rests on the board.
What if I do not have a cast-iron skillet?
A heavy stainless steel pan will also work well for searing. Avoid using non-stick pans as they cannot handle the high heat needed. You want that deep brown crust for the best flavor.
I hope this cozy steak recipe makes your next dinner feel extra special. It is the perfect way to treat yourself and your loved ones. Give it a try and enjoy every buttery, tender bite.
— Lidia
Pan Seared New York Strip Steak with Garlic Butter Sauce and Onions
Ingredients
- 2 (12-ounce) New York strip steaks, 1.5 inches thick
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons high -smoke point vegetable oil
- 4 tablespoons unsalted butter
- 4 cloves garlic , smashed
- 3 sprigs fresh thyme
- 1 large yellow onion, thinly sliced
Instructions
- Remove steaks from refrigeration 30 minutes prior to cooking to reach room temperature.
- Pat the steaks completely dry with paper towels to ensure optimal Maillard reaction.
- Season all surfaces of the steaks generously with kosher salt and black pepper.
- Heat a heavy cast-iron skillet over high heat until the oil begins to shimmer and reach its smoke point.
- Place steaks in the skillet and sear for 3 to 4 minutes without moving to develop a deep brown crust.
- Flip the steaks and sear the secondary side for an additional 3 minutes.
- Reduce heat to medium-high and add the butter, smashed garlic cloves, and thyme sprigs to the skillet.
- Tilt the pan and use a large spoon to continuously baste the steaks with the foaming butter for 2 to 3 minutes until the internal temperature reaches 130°F (54°C) for medium-rare.
- Transfer steaks to a cutting board and allow to rest for 10 minutes.
- In the same skillet with the remaining fat, add the sliced onions and cook over medium heat, stirring frequently, until softened and golden brown (approximately 8-10 minutes).
- Slice the steak against the grain and serve topped with the caramelized onions and remaining pan butter.
