Beef

Pan Seared New York Strip Steaks

Prep Time: 10 min

Cook Time: 10 min

Difficulty: Intermediate

This recipe for Pan Seared NY Strip Steaks makes a simple steak you can trust to be mouth-wateringly delicious every single time.

Step 1: Remove steaks from refrigerator 30 minutes prior to cooking.
Step 2: Preheat recteq to 450ºF with cast iron skillet inside.
Step 3: Season steaks evenly on both sides with Ben’s Heffer Dust. Add olive oil to pan and cook steaks 2-3 minutes per side.
Step 4: Add butter, rosemary, and garlic to pan. Carefully tilt each pan, to allow butter to pool, and baste each side constantly for 2 minutes. Remove steak 10 degrees below desired temperature.
Step 5: (Steak temperature will rise on average 10 degrees during rest period. Rare = 120ºF Medium Rare = 130ºF Medium = 140ºF)
Step 6: Remove, cover loosely with foil, and let rest 10 minutes. Save butter for dipping.
Step 7: Slice against the grain when cutting.

Step 1: Remove steaks from refrigerator 30 minutes prior to cooking.
Step 2: Preheat recteq to 450ºF with cast iron skillet inside.
Step 3: Season steaks evenly on both sides with Ben’s Heffer Dust. Add olive oil to pan and cook steaks 2-3 minutes per side.
Step 4: Add butter, rosemary, and garlic to pan. Carefully tilt each pan, to allow butter to pool, and baste each side constantly for 2 minutes. Remove steak 10 degrees below desired temperature.
Step 5: (Steak temperature will rise on average 10 degrees during rest period. Rare = 120ºF Medium Rare = 130ºF Medium = 140ºF)
Step 6: Remove, cover loosely with foil, and let rest 10 minutes. Save butter for dipping.
Step 7: Slice against the grain when cutting.

To finish off this delicious meal, serve alongside Kung Pow Brussels Sprouts and Au Gratin Potatoes.

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