Seared New York Strip Steak

Prep Time 20

Cook Time 25

Servings servings

Calories 532kcal

8 oz New York strip steak purchase 4 to 5oz more than you need to allow for trimming depending on the outside layer of fat
2 clove Garlic minced
3 tbsp Fresh parsley minced
3 tbsp Extra-virgin olive oil or more if needed
1/2 tbsp Steak seasoning montreal steak seasoning or comparable brand
2 sprigs Fresh thyme garnish
2 slices Crusty bread toasted and drizzled with oil if desired

If the steak is very thick preheat the oven to 375 degrees. Finishing the steak in the oven will allow it to cook evenly if it is too thick to cook all the way on the stovetop.
In a bowl mix the garlic, parsley, 2/3 of the oil, and season with salt and pepper to taste. Set aside.
Season the steak on both sides with steak seasoning, salt and pepper. Set aside for 10 minutes.
Heat a skillet or nonstick pan on medium heat. Once the pan is hot add the remaining oil to the pan. Sear the steak on all sides to get a nice crusty char. Cook the steak on the stovetop or in the oven to your desired temperature using a thermometer (See notes below). Once cooked to your liking set aside to rest for 5 to 10 minutes.
Trim the fat off of the sides (if desired) and slice the steak against the grain. Spoon the parsley garlic sauce over top. Garnish with thyme. Serve with bread.

Steak Internal Temperatures: