Steak Strip Loin: Seared Beef with Herb Butter
You must decide between a slow cook or a high heat sear for your steak strip loin. Choose a heavy cast-iron skillet to ensure the pan retains heat. This creates a Maillard crust that locks in moisture. Preheating the pan for 5 minutes allows the oil to reach the temperature needed for a deep brown colour. Ensure the meat sits at room temperature for 20 minutes before cooking so the heat penetrates the centre evenly.
This dish consists of boneless New York strip loins seared with butter, garlic, and thyme. You finish the meat in an oven preheated to 260°C (500°F) to reach a precise internal temperature of 140-145°F (60-63°C) for medium-rare. The result is a tender steak topped with a reduced beef broth and lemon juice pan sauce. Slicing against the grain ensures every piece remains succulent.
Steak Strip Loin: Seared Beef with Herb Butter
Recipe cardIngredients
Instructions
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Prepare the meat
Leave the steak at room temperature for 20 minutes. You do this to ensure the meat cooks evenly from edge to centre. Pat the steaks dry with paper towels and season both sides with kosher salt and black pepper.
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Sear the steak
Heat a cast-iron skillet over high heat for 5 minutes and add olive oil. Place the steaks in the pan and sear for 3 minutes without moving them to form a dark brown crust. Flip the meat and add butter, smashed garlic, and thyme.
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Baste with butter
Continue searing for 2-3 minutes. Spoon the foaming butter over the meat repeatedly. Use an instant-read thermometer to check that the thickest part reaches 49°C (120°F) for medium-rare.
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Finish in oven
Place the skillet with the lid on into an oven preheated to 260°C (500°F). Bake for 3-4 minutes for medium-rare (target 60-63°C / 140-145°F) or 5-6 minutes for medium (68°C / 155°F).
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Rest the meat
Move the steaks to a cutting board and cover loosely with foil. Let them rest for 5 minutes. You must wait so the juices redistribute through the fibres for a moist result.
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Make the sauce
Remove the skillet from heat and stir in beef broth and lemon juice. Scrape the browned bits from the bottom with a wooden spoon. Reduce the liquid over medium heat for 2 minutes to create a concentrated pan sauce.
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Slice and serve
Slice each steak against the grain into 1/2-inch thick strips. Drizzle the pan sauce over the meat. Finish with chopped parsley and a crack of black pepper.
Avoid cutting the meat immediately after it leaves the oven. If you slice too early, the juices will run out onto the board rather than staying in the meat. This results in a dry, greyish texture instead of a juicy, pink centre.
What to serve with it
Pair your steak strip loin with roasted root vegetables like carrots, parsnips, and onions seasoned with thyme. Creamy mashed potatoes with chives provide a rich contrast. For a lighter balance, serve an arugula salad tossed in lemon vinaigrette to cut through the fat of the butter-basted meat.
Storing and reheating
Place leftovers in an airtight container and keep them in the refrigerator for up to 3 days. You may freeze the steak in a sealed container for 2 months. Thaw the meat overnight in the fridge before reheating to ensure the centre does not dry out.
Nutrition per serving
- Calories
- 580
- Protein
- 42.5 g
- Carbs
- 4.2 g
- Fat
- 41.8 g
- Fiber
- 0.6 g
- Sugar
- 2.1 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What is the best way to cook strip loin steak?
Sear the steak in a hot cast-iron skillet to create a Maillard crust and finish it in a 260°C (500°F) oven. This combined method ensures a deep brown exterior while keeping the inside juicy and tender.
How to cook a strip steak so it's tender and juicy?
Let the meat reach room temperature for 20 minutes before cooking and rest it for 5 minutes after. Resting redistributes the juices throughout the meat, preventing them from escaping when you slice against the grain.
Do strip loin steaks need to be marinated?
No. High-quality strip loin requires only salt and black pepper to highlight the natural beef flavour. The butter-basting process with garlic and thyme provides sufficient aromatic depth during the searing phase.
How do you make striploin more tender?
Slice the cooked steak against the grain into 1.3 cm (1/2-inch) thick strips. Cutting perpendicular to the muscle fibres shortens them, which makes the meat much easier to chew and significantly more tender.
