Pan-Seared Strip Steak for Two

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SERVES2

TIME20 minutes

Pan-Seared Strip Steak for Two

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

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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.

1

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.)

2

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.)

3

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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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.