The Ultimate Pan-Seared New York Strip Steak
By Candies UI Culinary Team | Updated: February 2026
At a Glance
| Prep Time: | 10 Mins | Cook Time: | 8 Mins |
| Difficulty: | Easy/Medium | Main Tool: | Cast Iron Skillet |
Why This Recipe Works
Forget the steakhouse! You can achieve that iconic crust and buttery finish right in your own kitchen. We’ve tested 50+ steaks to find the exact timing for a perfect medium-rare finish. The secret? It's all in the butter-basting technique.
🛒 What You'll Need
- ✅ 2 New York Strip Steaks (1.5 inch thick)
- ✅ 3 tbsp Unsalted Butter
- ✅ 3 Garlic Cloves (Smashed)
- ✅ Fresh Rosemary & Thyme
- ✅ Kosher Salt & Coarse Black Pepper
👩🍳 The Step-by-Step Guide
Temper the Meat: Let steaks sit at room temperature for 30 minutes. This ensures even cooking.
The Sear: Pat dry with paper towels. Season heavily. Sear in a smoking hot cast iron skillet for 3-4 mins per side.
Butter Basting: Add butter, garlic, and herbs. Spoon the foaming butter over the steak for the last 2 minutes.
Pro Tip: Don't cut it yet! Rest your steak for 5-10 minutes. This allows the juices to redistribute, ensuring every bite is succulent.
Common Questions
What is the best internal temp for medium-rare?
Aim for 130°F to 135°F (54°C to 57°C).
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