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Pan-Seared Strip Steak
Total 20 mins, includes cooling time
Active 20 mins
Makes 1 serving
TIP: Adjust the cooking time on each side to reach the desired doneness.
Ingredients
Directions
- Turn on the kitchen fan — a proper sear creates smoke. Season the strip steak on all sides with the salt. Heat the grapeseed oil in a large cast-iron skillet until almost smoking. Heat is very important here; the oil will make legs or waves across the pan when it’s ready.
- Add the strip steak into the hot skillet. The steak should sizzle immediately when it hits the pan. Turn the heat down to between medium and medium-high. Gently press the steak down into the pan with a spatula for a couple of seconds. Leave the steak undisturbed for 3 to 4 minutes, or until the first side has a caramelized crust, for medium rare (see Cook's Note).
- Flip it and continue cooking on the other side, 3 to 5 minutes. For medium rare, the steak should reach an internal temperature of 130°F to 135°F. Remove the steak from the pan and let it rest for 2 to 3 minutes before slicing.