Perfect Pan-Seared Steaks: Crispy Crust, Juicy Center

• ▢ 2 New York Strip Steaks, about 6-8 ounces each, about 1 to 1 1/4 inch thick
• ▢ kosher salt & ground pepper
• ▢ 2-4 tsp vegetable oil

• Preheat a cast iron skillet over high heat for 3–5 minutes until very hot.
• Rinse steaks briefly and pat dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper.
• Brush or rub 1–2 teaspoons of vegetable oil on each side of the steaks to help them sear evenly.
• Place the steaks in the hot skillet and reduce the heat to medium-high. For a 1 1/4-inch-thick steak, cook about 6 minutes on the first side and 5 minutes on the second side for medium doneness. Adjust times to reach your preferred doneness.
• After searing both faces, use tongs to hold each steak on its thin edge and sear the sides for 30 seconds to 1 minute each to brown the fat.
• Remove the steaks from the skillet and let them rest for 5–10 minutes before slicing to retain juices.

Tips:

• Bring steaks to near room temperature by letting them sit on the counter for 15–30 minutes before cooking. Starting too cold can make the meat seize and become tougher when it hits the hot pan.
• Resist moving the steaks while they sear so you get a deep, even crust and attractive sear marks.
• If steaks differ in size, cook the larger piece a little longer or remove the smaller one earlier to ensure even doneness.
• Always let the meat rest after cooking before slicing. Resting allows the juices to redistribute, keeping the steak moist; slicing too soon can cause dry meat.