Pan-Seared Strip Steaks Recipe

3      Reviews by:    Louise Singleton   Pan-Seared Strip Steaks Recipe uses strip steaks, kosher salt, ground black pepper, and sea salt in cooking strip steaks in a unique manner to make this outstanding pan-seared steak recipe. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Northeastern    Servings:2 Nutrition facts:538 calories12.3 grams fat Print Preview Rate This Recipe Prep Time:   50 Minutes Cook Time:   6 Minutes Total Time:   56 Minutes

INGREDIENTS

• 2 strip steaks, 12 to 16 oz. each
• 4 tsp kosher salt
• 2 tsp ground black pepper
• Sea salt, for garnish

DIRECTIONS

• Trim excess fat from steaks, leaving some fat. Sprinkle each side of the steaks with 1 tsp kosher salt. Place steaks in the refrigerator for at least 45 minutes but up to 24 hours.
• Using paper towels blot the steaks to remove any moisture. Sprinkle each side of the steaks with 1/2 tsp black pepper.
• Place the steaks into a cold non-stick skillet. Place the skillet onto a stove burner and turn the burner to high. Cook the steaks for 2 minutes per side. After the second 2 minutes, flip the steaks again which will place the first side down back into the down position. Reduce heat to medium and cook steaks for another 2 minutes; flip the steaks again. Continue this process until the steaks register between 120° and 125°F.
• When steaks register the correct temperature, remove from heat and set aside to rest for 5 minutes. After resting, slice steaks and place on a plate. Lightly sprinkle with sea salt. Enjoy!

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