Pan-Seared Steaks (4 Servings)
Ingredients
Scale
- Two NY Strip steaks, 12 ounces each
- Two tablespoons vegetable oil
- One tablespoon butter, unsalted
- One teaspoon kosher salt
- ½ teaspoon black pepper, freshly ground
- Fresh thyme sprigs
Instructions
- Bring the steaks from the fridge and leave them to sit at room temperature for 20 minutes. Then, pat them dry with paper towels.
- Turn on the ventilator, and heat a large, heavy stainless steel pan at medium-high. Make sure it gets scalding. Pour in the oil and let it shimmer, and thoroughly coat around the pan.
- Gently place the steaks on the hot pan and leave them to sizzle and sear for three minutes. Afterward, flip the steaks and allow them to sear till they reach your preferred doneness. Three minutes is for rare, four-minute is for medium-rare, five minutes is for medium, and six minutes is for well done.
- At the last minute of doneness, add the butter and thyme sprigs to the pan and let it cook with the steaks. Then, take the pan down. Serve hot for unsliced. For sliced, let the steaks sit in an aluminum tent for 20 minutes before you cut. Make sure to slice the meat thinly and across the grain.
You can also try this video recipe in your kitchen.