Pan-Seared Strip Steak

ck-Pan-Seared Strip Steak Recipe
Charles Masters

A little butter adds richness and keeps leaner-than-usual beef moist without adding much total fat. WARNING: This recipe is smoky! Keep exhaust fan on high, or cook in a skillet on a hot outdoor grill.


6 servings (serving size: 3 ounces beef and 3/4 teaspoon butter mixture)

Total time: 51 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 51 Minutes

Nutritional Information

Calories 197
Fat 10.2 g
Satfat 4.4 g
Monofat 2.2 g
Polyfat 0.7 g
Protein 26.3 g
Carbohydrate 0.3 g
Fiber 0.0 g
Cholesterol 73 mg
Iron 2.1 mg
Sodium 410 mg
Calcium 13 mg


2 (12-ounce) lean, grass-fed New York strip steaks
1 teaspoon kosher salt
3/4 teaspoon black pepper
1 tablespoon olive oil
2 tablespoons butter
2 thyme sprigs
2 garlic cloves, crushed


1. Let steaks stand 30 minutes at room temperature.

2. Sprinkle salt and pepper evenly over steaks. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until browned. Reduce heat to medium-low; add butter, thyme, and garlic to pan. Carefully grasp pan handle using an oven mitt or folded dish towel. Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly. Remove steaks from pan; cover loosely with foil. Let stand 10 minutes. Reserve butter mixture.

3. Cut steak diagonally across grain into thin slices. Discard thyme and garlic; spoon reserved butter mixture over steak.

Robin Bashinsky,

Cooking Light

April 2011
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