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Closeup of pan-seared steaks in a skillet with sprigs of rosemary.
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5 from 1 vote

Pan-Seared Steaks

These quick and easy pan-seared steaks are perfectly medium-rare and make a great addition to your weeknight dinner rotation!
Course Entree
Cuisine American
Prep Time 35 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings 4 servings
Calories 58kcal
Author Yumna Jawad


  • 2 (12-ounce) NY strip steaks about 1 ¼ inches thick
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • Thyme or rosemary sprigs optional


  • Remove the steaks from the fridge at least 30 minutes before cooking to bring them to room temperature. Then pat dry with a paper towel to remove excess moisture and season with salt and pepper on both sides.
  • Heat a large non-stick skillet over medium-high heat. Add the olive oil to the hot skillet and once the oil is shimmering, add the steaks on top.
  • Sear the steaks undisturbed on one side for 4 minutes or until a golden-brown crust forms. Use tongs to turn the steaks on their sides and cook for 1 minute per side. Flip the steaks to their other side and cook for 3-4 more minutes.
  • Reduce the heat to medium-low, add the butter and rosemary. Once the butter melts, tilt the skillet and spoon the butter over the steaks repeatedly until the steaks reach your desired level of doneness. Use a meat thermometer to check the internal temperature. I recommend 125°F for medium-rare, keeping in mind that the temperature will continue to rise about 5-10 degrees after you remove from heat and the steaks rest.
  • Transfer the steaks to a plate or cutting board, tent them with aluminum foil, and allow them to rest for 5 minutes before slicing or serving.


Storage: NY strip tastes best right after it has been cooked, but it is possible to store and reheat leftovers. Keep leftovers in a small airtight container and refrigerate for up to 3 days. to reheat, place the steak in a casserole dish, cover with foil, and warm in a 250°F oven until the internal temperature reaches at least 110°F.


Serving: 6ounces | Calories: 58kcal | Carbohydrates: 0.3g | Protein: 0.2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 582mg | Potassium: 9mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 90IU | Calcium: 4mg | Iron: 0.1mg