Pan-Seared New York Strip Steak with Herb Butter
Why this recipe works
- Deep crust: Dry steak and a very hot cast-iron pan help create strong browning without a long cooking time.
- Fresh finish: Lemon in the herb butter cuts through the richness of the beef and butter.
- Fast steakhouse-style result: A short sear, brief rest and simple compound butter keep the method efficient while still feeling polished.
Get the most out of this recipe
Timing notes
- Rest before slicing: Resting the steak for 5 minutes helps the juices settle so the meat stays moist when cut.
- Serve while warm: Add the herb butter just before serving so it melts over the steak rather than pooling on the board.
Texture tips
- Build a stronger crust: Pat the steak very dry and avoid moving it during the first few minutes of searing.
- Keep the centre juicy: Use touch or a thermometer to stop cooking before the steak feels firm; it will continue to settle as it rests.
Common mistakes
- Pan not hot enough: A lukewarm pan encourages steaming rather than searing, so wait until the cast iron is properly hot before adding the steak.
- Slicing too soon: Cutting immediately after cooking lets juices run out quickly; a short rest improves the final texture.
- Taking it too far: Strip steak can become firm if overcooked, so check early if aiming for medium-rare or medium.
Ingredient notes
- Choose an even steak: A steak of even thickness cooks more predictably and makes it easier to achieve a browned exterior with a tender centre.
- Use softened butter: Softened butter blends smoothly with the parsley, garlic and lemon, then melts evenly over the hot steak.
Equipment you'll need
Ingredients
Instructions
- Pat the steaks dry, then season all over with the fine sea salt and black pepper. Leave at room temperature while you make the herb butter.
- Finely chop the fresh parsley and crush the garlic to a paste. In a bowl, mix the butter with the parsley, garlic and 1 tsp lemon juice until well combined.
- Heat a cast-iron frying pan over medium-high heat until very hot, then add the olive oil and swirl to coat. Lay in the steaks and sear without moving for 2 to 3 minutes until a deep brown crust forms.
- Turn the steaks and sear the second side for 2 to 3 minutes. For medium-rare, cook a further 1 to 2 minutes, turning once more if needed, until the steaks feel springy with a little give.
- Transfer the steaks to a board and rest for 5 minutes. Slice against the grain, then top with the herb butter so it melts over the warm meat; finish with a squeeze of lemon to taste.
Recipe notes
Tips
- For the best crust, make sure the pan is properly hot and the steaks are very dry before they go in.
- If you have a thermometer, aim for 52°C (125°F) for medium-rare after resting, or 57°C (135°F) for medium.
- If serving anyone who is pregnant, elderly, or immunocompromised, cook the steaks to at least 63°C (145°F) and rest for 3 minutes.
Substitutions
- Replace Fresh parsley with Fresh chives for a milder, oniony herb butter.
- Replace Lemon with Lime for a sharper, more aromatic finish.
- Replace Olive oil with Vegetable oil for a higher smoke point sear.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat gently in a frying pan over low heat with a small knob of butter until just warmed through, or enjoy cold slices; avoid overcooking when reheating.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Milk
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