Pan-Seared New York Strip or Rib Eye Steak

(for steaks at least 1-1/4 inch thick)
Pan-Seared New York Strip or Rib Eye Steak

Moody’s Foodie personal steak recipe for steaks at least 1-1/4 inch thick; an all-time favorite for those who cherish the rich flavor of premium dry-aged steak.

Servings: 2 people
Author: Moody's Foodie
  • 2 Moody’s premium dry-aged New York strip or rib eye steaks at least 1 ¼ inch thick
  • 2 T canola oil
  • 2 T butter
  • Salt and freshly ground black pepper to taste I use coarse Kosher salt, but you can use your favorite rub such as St. Elmo’s. See tips below*
  1. Allow steaks to come to room temperature (about 1 hour)
  2. Heat a cast iron skillet over high heat until very hot (6 to 8 minutes)
  3. Rub the steaks all over with 1 T canola oil then season the steaks on all sides generously with the rub or salt and pepper.
  4. Add 1 T canola oil to the skillet, making certain it is evenly distributed in the pan, and carefully add the steaks.
  5. Cook without turning until deeply browned and crusty – about 5 to 6 minutes depending on thickness.

  6. Flip the steaks and cook until browned on the second side – 2 to 4 minutes depending on preferred doneness.
  7. Remove from pan, platter the steaks and add 1 T butter to each. Tent with foil and allow to rest for 5 minutes.

  8. Note: Cooking time generally produces steaks between medium and medium rare depending on thickness.

Recipe Notes

*Tips: When fresh herbs are available, you might want to try this great natural rub: Garlic, thyme and rosemary all finely chopped mixed with salt and pepper and the canola oil.