Pan-Seared Strip Steak for Two
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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) no... Read More
GATHER YOUR 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.
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.