Medium-Rare NY Strip Steak

Medium Rare Strip Steak

A pan-seared medium-rare steak has a crispy brown crust while the inside stays soft and juicy.

If you cook it too long, the meat can get tough and dry.

Medium-rare is between 130°F and 135°F in the center when you stick an instant read thermometer in it.

The easiest way to know your steak is medium rare is to give the center a poke with your index finger. It should feel springy like the base of your thumb when your hand is relaxed.

Why Steak Is The Best Meal

When I eat a steak, I feel great. I'm not hungry anymore, and I’m full of energy. Isn’t that how it's supposed to feel?

This is my go-to for mid-day meals or dinner (sometimes even breakfast). You’ll have a hot meal on the table in under 10 minutes.

Packed with protein, this steak will leave you feeling great.

• Low stomach acid? Take those digestive enzymes before you cook.
• Celiac? Get a grass-fed and grass-finished steak.
• Lactose intolerant? Skip the butter!
• Keto? You bet!
• Low FODMAPs? Yes!

How To Pan Sear Strip Steak

Start by letting your steak come to room temperature, then pat it dry and season it generously with salt (and pepper, if you like).

Heat a high-smoke-point oil (avocado oil or vegetable oil) in a skillet until it shimmers, then sear the steak without moving it for 3 minutes per side.

In the final minute, baste the steak, let it rest for 5 minutes, then slice and pour the pan juices over the top.

What You Need

The New York strip steak is cut from the top loin, which is part of the short loin. It is a tender, boneless cut from the top loin, often found on one side of a T-bone or Porterhouse, opposite the filet mignon.

Also called a Kansas City strip, strip loin or simply strip steak, it's best cooked quickly over high heat in a heavy bottomed skillet.

• Boneless New York strip steak
• Kosher salt
• Black pepper
• Oil
• Unsalted butter (optional)

Recipe

• Bring the steak to room temperature for at least 30 minutes before cooking to get a good sear. Pat it dry with a paper towel and give it a nice dose of salt on both sides.
• When you're ready to cook, season the steak with black pepper.
• Heat a tablespoon of oil in a stainless steel or cast iron skillet. Tilt the pan to coat it evenly. Turn the heat up to medium-high.
• Add the steak to the pan and cook for 3 minutes.
• Flip the steak and cook for another 3 minutes.
• If you have an instant-read thermometer, stick it in the middle of the steak. You're looking for 125 degrees or close to it for medium-rare. If you're nowhere close, flip it and give it another minute or so.
• Add a tablespoon of butter to the pan when the steak is just about done. Tilt the pan and spoon the hot butter over the meat a few times.
• Remove the steak to a cutting board or plate and let it rest for a few minutes.
• Slice into half-inch strips and enjoy!

Sides For Strip Steak

Here are some healthy sides for steak:

• Steamed Shrimp (more protein)
• Guacamole or avocado slices
• Steamed Carrots
• Boiled Cauliflower
• Roasted Cauliflower and Carrots
• Horseradish Sauce with Sour Cream
• Pickles and Olives
• Fresh Fruit: Fresh papaya, pineapple, or green apple
• Fried Eggs: Fry an egg in butter and place it over the top of the steak for an extra 6 grams of protein.

Storage and Reheating

Store the cooked steak in an airtight container in the refrigerator.

You can reheat the steak in a small skillet with a little butter.

To microwave, cut the steak into ½ inch strips, spread them out on a plate and heat for 30 seconds.

Pan-Seared Strip Steak

This easy steak recipe is quick to make, high in protein, and leaves you feeling full and energized.

With just salt, pepper, butter, and a hot skillet, you’ll have a medium-rare steak on the table in under 10 minutes. Pair it with simple sides like steamed veggies, fruit, or a fried egg for a very filling meal.