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Pan Seared New York Strip

Save time and money cooking steakhouse quality New York Strip steaks in the comfort of your own home. Pair this recipe with loaded baked potatoes and a bottle of wine, and you've got date night covered. 



  • Thaw the steaks from frozen in the refrigerator the night before cooking or in the morning.
  • Take your steaks out of the refrigerator about one hour before you plan on cooking and let them rest on the counter to come to room temperature.

Cooking Instructions

  • Season your steaks well with salt and pepper.
  • Heat 2 tablespoons of olive oil on medium-high in a medium sized skillet. As soon as the oil begins to smoke, put your steaks in the skillet. 
  • Reduce the heat to medium-low. Add the butter, then the garlic and fresh herbs to your skillet.
  • Sear both sides until golden brown.
  • Spoon the butter over the steaks several times while they are cooking. 
  • Transfer steaks to a plate and cover loosely after they've reached your desired internal temperature. Let them rest 5-10 minutes before serving or cutting. 


  • Using a high-smoke oil in this recipe will result in more flavor. Options other than olive oil include, grape-seed oil, peanut oil, canola oil, and avocado oil.
  • Don't skip the final resting after your steaks are done cooking. Allowing your steak to rest for at least 5 minutes after cooking while ensure your steak is juicy when you do cut into it. Cutting into your steak right away will cause the moisture to spill out and you'll end up with a drier and less flavorful result.
  • When eating, slice your steak against the grain, cutting the muscle fibers in half. This makes the meat easier to chew.
  • We recommend adding a thermometer to your set of kitchen tools to prevent under or overcooking steaks and other dishes too!

Temperature Chart

  • Rare: 130° F
  • Medium Rare: 135° F
  • For Medium: 145° F
  • Medium Well: 150° F
  • Well Done: 160° F