Cooking Classics: Pan-Seared New York Strip Steaks

New York-Strip-Steak-Searing-Technique-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Pastry-Chef-Southern-Hostess-RebeccaGordon-Birmingham-Alabama

Cooking Classics

The Technique 

Pan-Seared New York Strip Steaks

Pan-Seared New York Strip Steaks is an introductory recipe for preparing simple beef steak cuts. A cast iron or grill skillet may be used  & covered loosely with foil, a lid or a stainless steel bowl indoors, however if traditional outdoor grilling is desired, the same concept works beautifully for that cooking application as well. When good steaks are on the menu, just a few simple side dishes featuring russet potatoes such as Traditional Oven Baked Potatoes or Sour Cream Mashed Potatoes complete the meal. Accompany with a great salad, green beans or roasted root vegetables & guests or family are sure to be pleased. Learn how to make delicious steaks in your very own kitchen.

How-To-Make-Pan-Seared-New-York-Strip-Steaks-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-RebeccaGordon-Southern-Hostess-Pastry-Chef-Birmingham-Alabama

Southern-Entertaining-Rebecca-Gordon-Publisher-Buttermilk-Lipstick
Pan-Seared New York Strip Steaks

makes 2 servings

1 1/2 lbs {1 1/2-inches thick} New York Strip Steaks, about 2
1 tsp kosher salt 
1/4 to 1/2 tsp freshly ground black pepper
1 Tbsp cold butter, cut in half

Let the beef stand at room temperature 30 minutes. Heat a 10-inch cast iron skillet or grill pan over Medium-High. Meanwhile, coat both sides of the steaks with the salt & the pepper. Place the steaks in the hot pan & cover. Cook 3 1/2 minutes per side for a Medium doneness or until the desired temperature has been reached. Remove the steaks from the skillet & transfer to a plate. Place the butter over the steaks & let stand 5 to 10 minutes or until melted. 

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Pan-Seared New York Strip Steaks

There are many tricks to gage when New York Strips Steaks or other beef cuts have reached the desired temperature but a thermometer remains to be the most reliable & accurate. Follow this guide for perfect results every time.

Rare: 135 to 140 degrees

Medium-Rare: 140 to 145 degrees

Medium: 155 to 160 degrees

Well Done: 165 to 170 degrees

How-To-Make-Pan-Seared-New-York-Strip-Steaks-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-RebeccaGordon-Southern-Hostess-Pastry-Chef-Birmingham-Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be necessary in order to complete the task. read through the recipe before beginning. Here’s what you should know. 

How-To-Make-Pan-Seared-New-York-Strip-Steaks-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-RebeccaGordon-Southern-Hostess-Pastry-Chef-Birmingham-Alabama

No. 1

Let the beef stand at room temperature 30 minutes.

How-To-Make-Pan-Seared-New-York-Strip-Steaks-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-RebeccaGordon-Southern-Hostess-Pastry-Chef-Birmingham-Alabama

No. 2

Heat a 10-inch cast iron skillet or grill pan over Medium-High. Meanwhile, coat both sides of the steaks with the salt & the pepper.

How-To-Make-Pan-Seared-New-York-Strip-Steaks-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-RebeccaGordon-Southern-Hostess-Pastry-Chef-Birmingham-Alabama

No. 3

Place the steaks in the hot pan & cover. Cook 3 1/2 minutes per side for a Medium doneness or until the desired temperature has been reached. Remove the steaks from the skillet & transfer to a plate. 

How-To-Make-Pan-Seared-New-York-Strip-Steaks-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-RebeccaGordon-Southern-Hostess-Pastry-Chef-Birmingham-Alabama

No. 4

Place the butter over the steaks & let stand 5 to 10 minutes or until melted. 

The Tune
“Misty” Sarah Vaughan
httpa://www.youtube.com/watch?v=S5wO7Mq1a-4

social butterfly
instagram: buttermilklipstick
facebook: Buttermilk Lipstick
twitter: Buttermilk Lipstick@ButtermilkLips
{college football} Rebecca Gordon@TidefanFare
pinterest: Buttermilk Lipstick
Rebecca Gordon

Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

No comments yet.

Leave a Reply