Grammy's Kitchen · Pan-Seared Steak · New York Strip Steak
One of 16 pan-seared steak recipes we measured
from www.culinaryhill.com
It ranks #3 of 16 for juiciness among the pan-seared steak recipes we compared. 38 cooks on www.culinaryhill.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 16.
| this recipe | typical | |
|---|---|---|
| fat | 3% | 6% |
| salt | 0% | 1% |
| aromatics | 0% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 4 (8 ounce) New York strip steaks ((about 2 pounds, see note 1)) |
| 27 g | 2 tablespoons olive oil |
| Kosher salt and freshly ground black pepper |
Method: 4 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“We grilled NY strip steaks tonight using this recipe - 4 minutes each side and they were PERFECT! Thank you so much! We normally grill ribeye steaks, but these were 6$/pound less expensive and just as delicious. I served them with sauteed mushrooms!” — a cook, 5.0★
“I don't see anywhere in the article that mentions the thickness of the steaks. Absolutely agree they should be cooked on high heat to get a really good sear, but obviously the cook time will have a lot to do with the thickness.” — a cook, 4.0★