As cross sections of large, relatively sinewy-free cuts of beef, strip steaks often require very little preparation. Because they are free of much of the connective tissue that requires long cook times to break down, strip steaks may be prepared with quick, high-heat methods. For the New York strip steak, one such method is pan frying. Pan frying is a simple method that requires nothing more than a pan, a lipid and high level of heat to cook the steak.
Things You'll Need
- 1 tbsp. olive oil
- Two 14-oz. New York strip steaks
- Medium or large fry pan
- Salt and pepper
Pour olive oil into pan and spread it around with a paper towel.
Heat pan over medium-high heat. Toss a small piece of fat from your steak into the pan when you think it may be up to heat. If it sizzles immediately, the pan is ready.
Add steaks to pan and slide back and forth a few times to ensure they do not stick.
Check brownness and flip steak. For medium rare on a 1-1/2-inch-thick steak, flip it after six minutes, and cook for another six minutes on the other side. Add or shorten cooking time as desired to reach your desired level of doneness.
Remove the meat from the pan and let it rest for five minutes.
Salt and pepper to taste and serve warm.
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