Pan Seared New York Strip Steak with Garlic Butter Sauce + Onions

Pan Seared New York Strip Steak with Garlic Butter Sauce + Onions Steak can be one of the most intimidating foods to cook because it can become overcooked and dry very easily. The truth is steak is not hard to cook at all! In fact, it’s super easy and only takes a few minutes. It’s so much cheaper to make at home as well.. that’s why you’ll never finding me at a steakhouse.

NY strip is my favorite cut of steak and I prefer it with the bone in because I always feel like it ads more flavor  to the steak. But you can make this recipe with almost any cut of steak.

Pan Seared New York Strip Steak with Garlic Butter Sauce + Onions   The secret to a good steak is a heavy duty pan that has good heat retention (cast iron, heavy bottomed, copper core etc). Make sure to pat the steak well on both sides with a paper towel. This removes any access moisture that can ruin the steak while it’s cooking.

I used a mixture of spiced for the steak to give it a spicy crust. I used LOTS of salt and pepper and I know it looks a lot but remember there are no spices inside the steak so when you bite into the the crust is what gives the rest of the steak the flavor.

I melted a tablespoon of butter and some onions + garlic right on top of the steak while it was cooking. As soon as I tossed the onions and garlic in there they began to release the most appetizing aroma ever. It’s like a mixture of the scent of brown butter + caramelized onions and garlic and let’s not forget about the steak drippings. YUM!

Pan Seared New York Strip Steak with Garlic Butter Sauce + Onions

Pan Seared New York Strip Steak with Garlic Butter Sauce + Onions

4.6 from 20 votes
Print Rate
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2
Author: Layla

Ingredients

  • 2 New York strip steaks or any other cut will also work
  • 1 onion cut into thick circles or strips
  • 3 cloves garlic
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoons paprika

Instructions

  • Heat grill or a heavy duty grill pan on medium-high heat; make sure to heat for at least 2 minutes before placing the steak on the pan.

    In a small bowl, combine the dry spices; rub spice mixture on each side of steaks.

    Place steaks on pan, cook for 2 minutes then flip; after flipping add the onions and butter; cook for another 2 minutes. Now add the garlic and cook for 30 seconds. Remove steak from heat and allow to rest for at least 5 minutes before cutting. Serve with warm mashed potatoes or fries.

Pan Seared New York Strip Steak with Garlic Butter Sauce + Onions

 

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    Comments

    Stacie

    I like making steaks this way but I do cook mine slightly longer because I am scared of food poisoning. It was very flavorful and deserving of 5 stars for sure!

    Neicey

    This was SOOO Good!!!!! Will definitely make again. Sorry for all caps..but it’s warranted!!!

      Layla

      Thanks for the 5 stars!! Happy you enjoyed the steak 🙂 and yes, we are working on removing the mandatory caps!

    dEBRA kIRCHER

    LOOKS GREAT. i AM GOING TO GIVE IT A TRY. i THINK CARLA EDMAN NEEDS TO REVIEW THE INGREDIENTS AND INSTRUCTIONS AGAIN. ALL THE INFO IS THERE.

    Angela Bruce

    Yum! This was easy and DELICIOUS. It was a little rarer than i would NORMALLY make, but exactly like my Husband likes his stEak. Thanks for sharing this recipe.

    Leslie

    This recipe i will have to try. Cooking time in steaks seems too little. How thick are the steaks?

    Danielle

    This is the FIRST time I’ve had steak and the first time ive made it myself. It was so good!! Thanks so much for this! Of course I paired it with red wine and it was lovely!

    NANCY

    COOKED A STEAK FOR THE FIRST TIME AND USED THIS RECIPE. IT TURNED OUT FANTASTIC!
    THANK YOU!

    monica

    this sounds amazing and I cannot wait to try it right now. Do you do whole garlic or chopped garlic?

    Theresa

    This aws amazing! I just cooked it for my family of five and everyone loved it. I didn’t have THEcumin or corriander and I used sea salt and garlic pepper too but I loved it anyway. Thanks!

    Chris

    Hands down best steak ive ever eaten. Ive made this recipe 3 times already for different people and they say the same. The secret isnt the GArlic or the onions, its the rub before cooking. The paprika adds just the rigjt amount of kick and the garLic ties it together. Best served medium rare-medium. I cooked 3 minutes on each side instead for medium.

      Layla

      So glad you enjoyed the steak, Chris!

    Rachelle

    The rub on this steak was amazing!!!! DEFINITELY saving it.

    Natalie

    If i wanted to substitute the salt for something else Low sodium what would you suggest ?

    zach

    Should there be any oil in the pan while cooking the steaks before adding the butter? So they don’t stick? ThankS!

    Maggie

    Really delicious! I made a butter with garlic using minced garlic and garlic pepper and used as the butter. I loved it and the recipe was so easy to follow! This is going to be a staple around here!

    Doug Sanders

    This looks amazing! I always have trouble waiting 5 minutes to cut it, but it’s worth it. It’s so satisfying to cut into a perfectly cooked steak, having a good knife (like getyourknives.com) really helps! I plan to use this recipe this weekend with the family, thanks!

    Linda

    OMG!!!! Love this recipe!! A keeper indeed. I too like my steak more well than rare so I cooked it a littl longer however! The flavor is perfect and makes me want to cook it more. Thanks for sharing this recipe. Ima fan.

    Jen U.

    I just made this for dinner tonight. It was fabulous! I had to cook my steaks a little longer than 2 minutes on each side. I cooked them until they felt like my cheeks, and they came out nice pinkish color.

      Layla

      Yum! thanks for leaving feedback, Jen!

    Rcherm

    My onions wouldn’t cook on top of steak so I knocked them off into the hot grill pan when taking steak out and they cooked up just fine. Otherwise steak was good.

    Greg

    Stumbled across this looking for Pan Seared Steak recipes, this is a great combination, the cumin & coriander is an elegant touch, I took this dish a bit further and served it with sautéed mushrooms & long slivers of seared red bell pepper. The side, Lyonnaise Potato Casserole, 1/2 Stick Butter, 1 cup vegetable stock, 3 Idaho Spuds , 1 Yam sliced thin, sautéd Elephant Garlic (2 cloves), Red Bell Pepper and a pretty big Sweet Peruvian Onion with crumbled Blue Cheese on top, Beyond Delicious.

      Layla

      Greg, that sounds amazing! I will be sure to try your version next time! 🙂

    Danielle

    This is my first time trying to make my own steak. Although it was a little spicy, the caramelized onions were dynamite and the steak was amazing. I highly recommend this recipe to anyone who’s looking to make a quick, yummy steak.

    Chris @ Shared Appetite

    This steak looks stunning! I want to dive through my screen right now and get my hands on that beautifully cooked piece of meat!!! Yum!

    Jocelyn (Grandbaby Cakes)

    OMG! My mouth seriously just dropped! I can’t even stand how amazing, juicy and perfect charred this looks!

    Kelly

    Wow, you cooked this steak perfectly Layla! It looks delicious – my steak loving husband would go nuts over this beauty 🙂

    Nicole ~ Cooking for Keeps

    Beef!!! Sometimes you just need a nice juicy steak like this!

      Layla

      Yes yes you do!! 🙂

      Clara Edman

      This is a poorly written recipe. There is no mention of garlic in the list of ingredients. I chopped up a couple of cloves of fresh garlic. No idea how much was needed.
      Second, because you said to add onions and garlic at the same time, the garlic burned. Garlic needs only a minute or so of cooking. You may want to review the recipe and make appropriate corrections.

        angelina giovanni

        Clara, it clearly states, add garlic for 30 seconds. You may want to re read this recipe and make appropriate corrections.

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