Please log in with your username or email to continue. By using our site, you agree strip steak our cookie policy. How is where trusted research and expert knowledge come together. Our trained team of editors and researchers validate articles for accuracy and comprehensiveness.
How’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. There are 8 references cited in this article, which can be found at the bottom of the page. This article has been viewed 130,688 times. New York strip steaks are a delicious cut of beef from the tenderloin region of the cow.
These steaks are fairly easy to cook — no matter which cooking tools you’ve got handy, the basic principles of giving the meat a crispy exterior crust and then cooking it all the way through will give you a great-tasting result. Heat a pan on the stove. The secret to getting a great pan-seared steak is having a hot pan and by only cooking as long as is necessary. The best strip steaks have a crisp, seared exterior that can only be achieved with a piping hot pan, so your first step is to set your pan on your stove and turn the burner to high heat. While you’re waiting for your pan to heat up, you can remove your steaks from their packaging and start seasoning them. As your pan starts to warm, set your steaks on a clean cutting board or platter. Season each side with salt and pepper.
2 teaspoons salt for every two steaks. At this point, you can also add any additional dry seasonings you want. After seasoning your steaks, coat each with oil. This is important for getting a crispy sear — the oil essentially “fries” the outer layer of the steak.
