Pan Fried New York Strip Steak

October 12, 2022 • 0 comments

Pan Fried New York Strip Steak
100% Grass-fed Beef New York Strip Steak is the cut of meat on the table today but this recipe can really be used on almost any of our popular steaks! Here are the steps I use to pan fry our grass-fed steaks whenever it's too cold to fire up my pellet grill. A little salt and pepper and a pat of butter in the cast iron skillet is all you need for top notch flavor.
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  • Servings: 1

Directions

100% Grass-fed Beef New York Strip Steak is the cut of meat on the table today but this recipe can really be used on almost any of our popular steaks!

Here are the steps I use to pan fry our grass-fed steaks whenever it's too cold to fire up my pellet grill. A little salt and pepper and a pat of butter in the cast iron skillet is all you need for top notch flavor.

If you have plenty of time, it's ideal to salt and pepper your steak at least an hour before grilling. This wait does two things. It brings the steak to near room temperature and.... draws the salt and pepper flavor deep into the center of your steak. Salt pulls the moisture out of the steak when you first put the seasoning on. But then with enough time, the meat reabsorbs that salty, peppery brine for perfect flavor throughout the entire steak.

If you don't have the extra time to season your New York Strip an hour in advance, then salt it just before you begin frying.

  1. Start heating the cast iron skillet while you prepare the thawed steak.
  2. Season to your liking with salt and pepper if you didn't already. Or create your own custom seasoning blend if you must... I prefer to keep it simple and let the meat stand for itself.
  3. Once the skillet if fully heated, begin frying. I check the skillet temperature with a drop of water to see if it sizzles... if so, it's hot enough to get started.
  4. Add a large dollop of butter plus a spoonful of tallow if you have any on hand.
  5. Lay steak away from you into the pan so you don’t splash yourself. 
  6. Sear both sides for 2-3 minutes on high heat
  7. At this point you can turn the heat back to medium and baste the steak with the melted butter / juices to help keep the steak from drying out.
  8. Keep frying till the steak develops a good crust and has reached an internal temp of 130 degrees for a medium-rare finish. (Even after you remove it from the heat, the internal temp will rise another 5 degrees to reach 135.) Be careful not to overcook or you'll end up with a dry, well-done steak texture.
  9. Let the steak rest 5 minutes before slicing... During this time the steak will reabsorb some of that amazing juice and give you a much more enjoyable, flavor-packed eating experience.

All the best of food and blessings,

Wesley

~5th generation on the farm

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