Name: Seared Strip Steak
Prep time: 25 min
Cook time: 30 min
Ingredients: 2 cups Spring mix; 6 Grape tomatoes (halved); 6 slices Cucumber; 1/4 cup Red onion (sliced very thin); 4 tsp Blue Cheese Dressing; 8 oz New York strip steak; 1/2 TBSP Steak seasoning (your preferred steak seasoning rub); 2 tsp Extra-virgin olive oil; 1/4 cup Beef broth; 1/4 tsp Fresh thyme (minced); 2 TBSP Butter (plus more for the buttering the rolls); 2 Dinner rolls; Salt; Black pepper; 1 TBSP Butter; 1/2 cup Corn; 24 oz Sparkling water (cold); 8 slices Lemon

Seared Strip Steak

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Prep Time: 25

Cook Time: 30

Servings:

Calories: 918kcal

Ingredients

Salad

2 cups Spring mix
6 Grape tomatoes halved
6 slices Cucumber
1/4 cup Red onion sliced very thin
4 tsp Blue Cheese Dressing

Steak

8 oz New York strip steak
1/2 TBSP Steak seasoning your preferred steak seasoning rub
2 tsp Extra-virgin olive oil
1/4 cup Beef broth
1/4 tsp Fresh thyme minced
2 TBSP Butter plus more for the buttering the rolls
2 Dinner rolls

Seasoning

Salt
Black pepper

Corn

1 TBSP Butter
1/2 cup Corn

Lemon Spritzer

24 oz Sparkling water cold
8 slices Lemon

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Assemble the salad ingredients into a bowl. Wait to dress the salad until ready to serve.
Season the steaks generously on both sides with steak seasoning.
Preheat a cast iron skillet or heavy-bottom pan over medium heat. Once hot, add the oil.
Place the steak into the pan and sear well on all sides to get a nice char. Once nicely charred, lower the heat as needed so the steak cooks without burning the outside.
Continue cooking the steaks until they reach your desired temperature using a thermometer (see below).
If a more well-done temperature is preferred, it is recommended to finish the steak in a 350°F (176°C) oven so that it cooks evenly and the outside doesn't burn.
Remove the steak from the pan and set it aside to rest. Deglaze the pan with broth, scraping up the browned bits from the bottom of the pan. Then add the thyme and butter. Quickly saute and stir to mix well. Season with salt and pepper to taste. Remove the pan from the heat.
While the steak is resting, make the corn: Melt the butter in a non-stick pan over medium heat. Add corn, and season with salt and pepper. Cook, stirring frequently until tender and heated through (about 3-5 minutes).
Warm the bread in a 350°F (176°C) oven for 2 to 3 minutes then spread it with butter. Dress the salad.
Mix together the sparkling water and lemon. Serve over ice if desired.
Slice the steak against the grain and drizzle the pan jus over top. Serve with salad, corn, roll, and lemon spritzer.

Notes

Steak Internal Temperatures:

Rare: 115 - 120°F (46 - 48°C)
Medium Rare: 125 - 130°F (51 - 54°C)
Medium: 135 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done: 160°F (71°C)

Nutrition