Pan Seared Strip Steak

March 27, 2019

The strip steak comes from the short loin of a cow. It's a tender, boneless cut made famous by Delmonico's in New York City.

Pan Seared Strip Steak

1 Acabonac Farm strip steak

1 tablespoon vegetable oil

Kosher salt


Optional: butter or compound butter

1. Bring the steak to room temperature for at least 30 minutes.

2. Pat the steak dry with a paper towel.

3. Heat a nonstick pan on high heat.

4. Add the oil to the pan.

5. Generously salt one side of the steak and place it salt-side down into the pan. Cook for 2 minutes.

6. Salt the other side of the steak and flip.

7. Cook the difference for 2 to 3 more minutes. Check the internal temperature for the doneness you want: cook to 125 degrees F for rare, 135 degrees F for medium rare, 145 degrees F for medium, 155 degrees F for medium-well, and 160 degrees F for well done.

8. Remove the steak to a lipped plate or cutting board to rest for at least 5 to 7 minutes.

9. Slice the steak against the grain and garnish with black pepper.

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