How to Cook New York Strip Steak in a Saute Pan

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Cook New York strip steaks in a saute pan for a crispy exterior.
Cook New York strip steaks in a saute pan for a crispy exterior. (Image: Polka Dot Images/Polka Dot/Getty Images)

When you think about cooking a steak, grilling might be the first cooking method that comes to mind. However, pan searing a steak in a saute pan can give the steak lots of flavor. This is an easy way to cook a steak inside your home when you don't want grilled flavor. Choose a New York strip steak if you want a leaner cut that is still packed with flavor.

Things You'll Need

  • New York strip steaks
  • Paper towel
  • Seasonings or marinade
  • Saute pan
  • Vegetable oil
  • Tongs

Remove your steaks from the refrigerator. Pat them dry with a paper towel.

Add your preferred flavorings to the steaks, whether you prefer marinades or dry seasonings. Allow the steaks to sit outside the refrigerator with the seasonings for 15 to 30 minutes. This will allow the meat to absorb flavor and to warm to room temperature.

Place enough vegetable oil in your saute pan so that it covers the bottom. Put the pan over high heat and heat the oil until it is hot, but not yet smoking. The pan should be very hot so that when you place the steaks inside they immediately begin to caramelize.

Pat any excess moisture or marinade from the steaks while the oil is heating. The steaks should be fairly dry so that they saute, rather than boil in the moisture.

Place the steaks in the pan. Cook on the first side for about four minutes for a 1 1/2-inch thick steak. Cook until the side is evenly browned.

Flip the steaks and cook them on the other side for the same amount of time as the first side.

Flip the steaks and cook on the first side again for half the time you cooked it the first time. Repeat with the second side.

Remove the steak from the pan if it has reached your desired stage of doneness. If it has not, leave it in the pan for a few more minutes, or until it is cooked the way you prefer.

Let the steaks rest on a plate for about five minutes before cutting into them.

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