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Pan-Seared New York Strip
Recipes
Pan-Seared New York Strip
2 servings
25 minutes total

Ingredients

  • 1 (1 ½-inch-thick) boneless New York strip steak (about ¾ lb)
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 2 tablespoons canola oil

Steps

    1. Preheat medium sauté pan on medium-high 2–3 minutes. Season steak with salt and pepper on both sides (wash hands).
    2. Pour oil in pan, then add steak; cook 4–5 minutes on each side until steak is browned and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time. Serve.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ½ recipe serving: Calories 530, Total Fat 43g, Sat Fat 13g, Trans Fat 0g, Chol 140mg, Sodium 1050mg, Total Carb 0g, Fiber 0g, Total Sugar 0g, (Incl. 0g Added Sugars), Protein 33g, Vitamin D 0%, Calc 2%, Iron 15%, Potassium 10%