Pan-Seared Strip Steak for Two
By Andrew JanjigianPublished on January 6, 2020
Time
20 minutes
Yield
Serves 2
Ingredients
Before You Begin
This recipe also works with boneless rib-eye steak of a similar thickness. If you have time, salt the steak for at least 45 minutes or up to 24 hours before cooking: Sprinkle the steak with 1 teaspoon of kosher salt, refrigerate it, and pat it dry with paper towels before cooking. Serve with Sauce Verte, if desired.
Instructions
- Pat steak dry with paper towels and sprinkle both sides with pepper. Place steak in cold nonstick skillet. Place skillet over high heat and cook steak for 2 minutes. Flip steak and cook on second side for 2 minutes. (Neither side of steak will be browned at this point.)
- Flip steak, reduce heat to medium, and continue to cook, flipping steak every 2 minutes, until browned and meat registers 120 to 125 degrees (for medium-rare), 4 to 10 minutes longer. (Steak should be sizzling gently; if not, increase heat slightly. Reduce heat if skillet starts to smoke.)
- Transfer steak to carving board and let rest for 5 minutes. Slice steak, season with coarse or flake sea salt to taste, and serve.
Time
20 minutesYield
Serves 2Ingredients
Ingredients
Ingredients
Why This Recipe Works
Pan-searing a strip or rib-eye steaks usually leads to a smoky, grease-splattered kitchen—but it doesn't have to. To devise a fast, mess-free method for achieving deeply seared, rosy meat, we started the steak in a “cold” (not preheated) nonstick skillet over high heat and flipped it every 2 minutes; that way, the meat's temperature increased gradually, allowing a crust to build up on the outside without overcooking the interior. Because we were cooking in a nonstick skillet, it wasn't necessary to lubricate the skillet with oil; plus, the well-marbled meat exuded enough fat to achieve a good sear, and adding more simply encouraged splatter. We started cooking over high heat to burn off moisture and prevent the steak from steaming but quickly lowered the heat to medium; at this temperature, the meat kept sizzling, but there was no risk of the fat smoking. Before serving, we sliced the steak and sprinkled it with coarse sea salt so that every bite was well seasoned.
Before You Begin
This recipe also works with boneless rib-eye steak of a similar thickness. If you have time, salt the steak for at least 45 minutes or up to 24 hours before cooking: Sprinkle the steak with 1 teaspoon of kosher salt, refrigerate it, and pat it dry with paper towels before cooking. Serve with Sauce Verte, if desired.
Instructions
- Pat steak dry with paper towels and sprinkle both sides with pepper. Place steak in cold nonstick skillet. Place skillet over high heat and cook steak for 2 minutes. Flip steak and cook on second side for 2 minutes. (Neither side of steak will be browned at this point.)
- Flip steak, reduce heat to medium, and continue to cook, flipping steak every 2 minutes, until browned and meat registers 120 to 125 degrees (for medium-rare), 4 to 10 minutes longer. (Steak should be sizzling gently; if not, increase heat slightly. Reduce heat if skillet starts to smoke.)
- Transfer steak to carving board and let rest for 5 minutes. Slice steak, season with coarse or flake sea salt to taste, and serve.
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