Don’t know how to cook steak on the stove?

Not only is this one of our best steak recipes, it’s incredibly easy.

However, a word of caution: This recipe is smoky!

Overhead view of a white plate with sliced steak strips from Pan-Seared Strip Steak recipe

Photographer: Alexandra Shytsman

Keep your exhaust fan on high or cook in a skillet on a hot outdoor grill.

If you’re a steak lover, thisPan-Seared Strip Steakis for you!

Simply seasoned New York strip steak gets a quick, hot sear to seal in the juices.

Overhead view of the ingredients for Pan-Seared Strip Steaks on a marble counter top

Alexandra Shytsman

It then receives a butter bath seasoned with fresh thyme and earthy, spicy garlic.

Sprinkle salt and pepper evenly over steaks.

Heat a large cast-iron skillet over high heat.

Overhead view of Pan-Seared Strip Steaks cooking in a black cast-iron skillet

Alexandra Shytsman

Add oil to pan; swirl to coat.

Add steaks to pan; cook 3 minutes on each side or until browned.

Reduce heat to medium-low; add butter, thyme and garlic to pan.

Closeup view of cooked Pan-Seared Strip Steaks in a black cast-iron skillet

Alexandra Shytsman

Carefully grasp pan handle using an oven mitt or folded dish towel.

Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly.

Remove steaks from pan; cover loosely with foil.

Let stand 10 minutes.

Cut steak diagonally across grain into thin slices.

Discard thyme and garlic; spoon reserved butter mixture over steak.

This helps prevent moisture buildup by allowing a little air to circulate around the meat.

Warm the steak in the oven until it reaches 110F.

We never tire of the classic steakhouse side dishes.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.