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You are here: Home / Recipes / Pan-seared New York Strip steak

July 29, 2015 Recipes

Pan-seared New York Strip steak

Pan-seared New York strip steak recipe from @bijouxandbits

I used to be pretty scared of grilling steak, partially because it’s touchy with timing and partially because I don’t own an outdoor grill. Thankfully, it went swimmingly and we all ate this delicious steak grilled on a pan without incident and lived happily ever after. No really. If you get your grill nice and hot, let it sear and get all caramelized and crusted, it’s delicious without a grill.

I used a New York Strip (aka Kansas City Strip and Top Sirloin) which is a moderately high-end cut with less fat than a ribeye and easier to trim and cook but not quite as tender.

Pan-seared New York strip steak recipe from @bijouxandbits

I paired the six-ounce New York strip steak with a quick blue cheese mustard butter, which melted beautifully. Heck, anything with blue cheese and butter isn’t likely to fail, right?

Pan-seared New York strip steak recipe from @bijouxandbits

I totally recommend an instant-read thermometer for gauging the thickest part of the steak to make sure it doesn’t stay too raw. I like it nice and rare, so it’s a fine line with steak thickness. Let’s take a peek at how I did it.

Pan-seared New York strip steak recipe from @bijouxandbits

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Pan-seared New York strip steak

Prep Time: 1 hour

Cook Time: 25 minutes

Total Time: 1 hour, 25 minutes

Pan-seared New York strip steak

Ingredients

    Blue cheese mustard butter:
  • 2/3 ounce (20g) blue cheese
  • 2/3 ounce (20g) butter, softened
  • 1/2 tsp fresh garlic
  • 1/2 tsp mustard (I used blue cheese herb mustard)
  • 1/8 tsp lemon juice
  • A few fresh basil leaves, chopped finely (or dried rosemary)
  • Steak:
  • 6 ounce New York Strip steak, about 1 inch thick and well-marbled
  • 1 tsp sea salt, divided
  • 1/4 tsp black pepper, divided

Instructions

    Blue cheese mustard butter:
  1. In a small bowl combine butter, blue cheese, mustard, lemon juice, basil, and garlic. Set aside.
  2. Steak:
  3. A few hours before cooking, season the steak with 1/2 teaspoon sea salt and 1/8 teaspoon pepper on both sides and refrigerate.
  4. About and hour before ready to cook, remove the steak from the fridge and let it come to room temperature.
  5. Heat a grill skillet (like this one) over med-high heat. You'll want it at full heat for the sear.
  6. Add the steak to the dry, hot skillet and let it sear undisturbed for 3 minutes to form a crust on the one side. Some chefs say to flip frequently instead, but I prefer this way.
  7. Using tongs, flip the steak onto the other side and allow it to sear another 2-3 minutes, undisturbed, to form a crust on that side.
  8. Stand the steak up and sear the sides.
  9. Make cooking time adjustments as needed based on your steak thickness. I used an instant read thermometer and removed the steak when the thickest point registered between 120-125°F.
  10. Remove the steak from the heat and allow it to rest for 10 minutes to preserve the juices.
  11. Slice against the grain, top with blue cheese mustard butter, and enjoy!
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https://www.bijouxandbits.com/2015/07/new-york-strip-steak-recipe/
This recipe is copyrighted to Bijoux & Bits

Pan-seared New York strip steak recipe from @bijouxandbits

Pan-seared New York strip steak recipe from @bijouxandbits

Pan-seared New York strip steak recipe from @bijouxandbits

Pan-seared New York strip steak recipe from @bijouxandbits

Pan-seared New York strip steak recipe from @bijouxandbits

Pan-seared New York strip steak recipe from @bijouxandbits

Categories: Recipes Tags: beef, cheese, entrees, holiday, low carb, sauces, thanksgiving

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catherine clarkCatherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.

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Catherine Clark blogger and editor
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
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