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Pan-Seared Strip Steak

Pan-Seared Strip Steak

  • Yield: 2 servings
  • Prep Time: 30 minutes
  • Cooking Time: 15 minutes
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  • 2 New York Strip Steaks, 1 - 1 1/2-inch thick
  • 2 tsps Olive oil
  • Sea salt, to taste
  • Cracked black pepper, to taste
  • 1 clove Garlic, sliced
  • 1 cup Mushrooms, sliced
  • 2 tbsp Unsalted butter


  1. Remove steaks from the refrigerator and allow to come to room temperature, about 30 minutes before cooking.
  2. Preheat the oven to 400F.
  3. Heat a cast iron skillet over medium high heat.
  4. While skillet is heating up, rub the steaks all over with the olive oil and then the salt and pepper to taste.
  5. Place the steaks in hot skillet and cook for 2 – 3 minutes. Flip the steaks and cook for another 2-3 minutes on that side.
  6. Remove cast iron skillet from heat, add sliced mushrooms, garlic and butter and immediately place in the hot oven. Roast for 4 – 7 minutes, or until desired doneness is reached.
  7. Remove steaks from skillet, tent with foil and allow to rest for 10 before slicing.
  8. Serve immediately topped with roasted mushrooms.


Recipe adapted from