Pan-Seared Strip Steaks
Andrew Janjigian published this recipe on americastestkitchen.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by sharkamonkey on SeeMeCook
A mess-free method for achieving a deep sear on strip or rib-eye steaks by starting them in a cold nonstick skillet and flipping frequently to ensure even cooking without smoke or splatter.
- Time
- 20 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
Ingredients
- 795 g
- 2 g
Weights are estimates. Together, the ingredients weigh about 795 g before cooking, which is about 200 g per serving.
Steps
Pat steaks dry with paper towels and sprinkle both sides with pepper.
Place steaks 1 inch apart in cold 12-inch nonstick skillet.
Place skillet over medium-high heat and cook steaks for 2 minutes.
Flip steaks and cook on second side for 2 minutes. (Neither side of steaks will be browned at this point.)
Flip steaks, reduce heat to medium, and continue to cook, flipping steaks every 2 minutes, until browned and meat registers 120 to 125 degrees (for medium-rare), 4 to 10 minutes longer.
Steaks should be sizzling gently; if not, increase heat slightly. Reduce heat if skillet starts to smoke.
Transfer steaks to carving board and let rest for 5 minutes.
Slice steaks, season with coarse or flake sea salt to taste, and serve.
Notes
This recipe also works with boneless rib-eye steaks of a similar thickness. For better seasoning, salt the steaks for at least 45 minutes (or up to 24 hours) before cooking: sprinkle each with 1 tsp kosher salt, refrigerate, and pat dry before starting the recipe. Serve with Sauce Verte if desired.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 411
- Protein
- 52 g
- Carbs
- 0 g
- Fat
- 21 g
- Fiber
- 0 g
Where the calories come from
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