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๐Ÿ Home ยป Recipes ยป 101's Best Recipes

Pan Seared New York Strip Steak (Oven Finished & Juicy Every Time)

Updated: Jun 19, 2025 ยท Published: Feb 6, 2024 by Dan Mikesell AKA DrDan ยท 173 Comments

Jump to Recipe
Time: 18 minutes mins

This New York strip steak recipe uses the classic steakhouse method: sear in a hot skillet for flavor, then finish in the oven to lock in moisture and hit your exact doneness. Juicy, tender, and practically foolproofโ€”this is how to cook strip steak the right way.

NY strip steak cut on an orange plate.
Jump To (scroll for more)
  • ๐Ÿงก Why Youโ€™ll Love This Recipe
  • ๐Ÿฅฉ Ingredients and Seasoning
  • ๐Ÿ‘จโ€๐ŸณQuick Overview: How to Cook a New York Strip Steak
  • โฐ How Long to Cook Strip Steaks in the Oven
  • ๐Ÿ‘ Tips for Cooking Strip Steaks Right Every Time
  • ๐Ÿฅฉ Related Steak Recipes
  • ๐Ÿฅ” What to Serve with Strip Steak
  • โ„๏ธ Storage and Reheating Leftovers
  • โ“FAQs
  • ๐Ÿ“–The Recipe Card with Step-by-Step Instructions

quote mark
Featured Comment by Colleen:
โญโญโญโญโญ
"I made this for my family tonight. I got 5 STARS from even the pickiest eater"

๐Ÿงก Why Youโ€™ll Love This Recipe

  • Foolproof method: High heat to sear, a quick oven finish, and a meat thermometer take the guesswork out of cooking great steak.
  • Better than the grill (for some): The pan gives you that crusty sear, and the oven keeps it juicy without flare-ups.
  • Cooked to the perfect doneness: Whether itโ€™s rare or medium-well, youโ€™re in control with this method.
  • Made for home cooks: No need for restaurant gearโ€”just a good pan and a little confidence.

๐Ÿฅฉ Ingredients and Seasoning

New York strip steaks with seasoningโ€”labeled

What you need

  • New York strip steaks โ€” About 1 inch thick, Choice or Prime grade. Also called strip steaks, Kansas City strip steaks, or striploin.
  • Salt and pepper โ€” Coarse kosher salt and black pepper are all you really need.

Optional seasonings

  • Add a bit of garlic powder (or use my [7:2:2 seasoning mix] for extra flavor).
  • Try commercial steak seasonings like Montreal Steak Seasoning.
  • Fresh or dried herbs like thyme or rosemary can add a nice touch.
  • For a flavor twist, use a dry rub (like coffee rub) or a steak marinade if you plan ahead.

๐Ÿ‘จโ€๐ŸณQuick Overview: How to Cook a New York Strip Steak

1. Trim and season:

Rest the steaks at room temperature for 15โ€“30 minutes if you have time. Trim any edge fat, pat dry, and season with salt, pepper, or your favorite steak seasoning.

seasoning trimmed strip steaks on black board.

โœ…Pro Tip: For the juiciest steak, season with salt either right before searing or at least an hour ahead. Salt pulls moisture at first, but given time, it reabsorbs and helps flavor the meat from within.

2. Pan sear for flavor:

Heat butter (or oil) in a cast iron or other oven-safe skillet over medium-high heat. When hot, add the strip steaks and sear both sides for about 2 minutes, or until they reach your desired crust color.

seared steaks in a black skillet.

โœ…Pro Tip: Sear the steak to almost your final surface color before it goes in the oven. Flip once more right before transferringโ€”this helps even out the crust and reduces the risk of overcooking.

3. Finish steak in the oven:

Transfer the pan to a 400ยฐF convection oven (or 425ยฐF conventional). Roast to a few degrees below your final temperatureโ€”about 5โ€“7 minutes for medium-rare (130ยฐโ€“135ยฐ), or 7โ€“9 minutes for medium (140ยฐโ€“145ยฐ). Always check a few minutes early.

finished steaks in a black skillet.

โœ…Pro Tip: Pull the steak 3โ€“5 degrees before your target temperature. It will keep rising as it restsโ€”this is called carryover cooking, and itโ€™s the secret to perfect doneness.

4. Rest before serving:

Remove the pan from the oven, tent lightly with foil, and let the steaks rest for 5 minutes before serving to allow the juices to absorb back into the cells for maximum tenderness.

strip steak with baked potato.

๐Ÿ“Œ For full step-by-step instructions, scroll to the printable recipe card or keep reading for pro tips, seasoning ideas, and sides.


โฐ How Long to Cook Strip Steaks in the Oven

For a 1-inch thick New York strip steak, cook at 400ยฐF convection (or 425ยฐF conventional) for about 11โ€“12 minutes totalโ€”that includes a 4-minute sear and 7โ€“8 minutes in the oven for medium (140ยฐF). For medium-rare (130ยฐโ€“135ยฐ), decrease the oven time to 5โ€“7 minutes. Thinner steaks or a more intense sear may shorten oven time further.


๐Ÿ”ฅ Approximate oven cooking times

These times assume a 400ยฐF convection oven, a 1-inch-thick steak, and a 4-minute total sear.

  • Rare (125ยฐโ€“130ยฐ): 4-minute sear + 2โ€“4 minutes in oven โ†’ 6โ€“8 minutes total
  • Medium-rare (130ยฐโ€“135ยฐ): 4-minute sear + 5โ€“7 minutes โ†’ 9โ€“11 minutes total
  • Medium (140ยฐโ€“145ยฐ): 4-minute sear + 7โ€“9 minutes โ†’ 11โ€“13 minutes total
  • Medium-well (150ยฐโ€“155ยฐ): 4-minute sear + 9โ€“11 minutes โ†’ 13โ€“15 minutes total
  • Well done (160ยฐ+): 4-minute sear + 12โ€“15 minutes โ†’ 16โ€“19 minutes total

โœ…Pro Tip: Always cook to the final internal temperatureโ€”use a thermometer and pull early to allow for carryover cooking.


๐Ÿ”ง Oven temperature notes:

  • Best temp: 400ยฐF convection (or 425ยฐF conventional)
  • Other options: You can use 350ยฐF or 375ยฐF, but adjust the oven time as needed

โฑ๏ธ What affects cooking time:

  • Oven accuracy (some run hotter or cooler)
  • Steak thickness
  • Starting temperature (room temp vs. cold)
  • Sear time and pan temperature

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๐Ÿ‘ Tips for Cooking Strip Steaks Right Every Time

  • Buy good beef: Use Prime or Choice grade strip steaks for the best tenderness and flavor.
  • Use the right thickness: A 1-inch strip steak weighs around 12 ounces. This method works best for steaks between ยพ to 1ยฝ inches thick. Anything thicker? Use a reverse sear instead.
  • Bone-in works too: Bone-in strip steaks are fineโ€”just expect a slightly longer cooking time.
  • Season at the right time: Salt draws moisture out at first, but reabsorbs after about an hour. So, season just before cooking or at least one hour ahead for the best results.
  • Rest before serving: Let the steak sit for at least 5 minutes. This gives the juices time to absorb back into the cells, keeping your steak moist and tender.

๐Ÿฅฉ Related Steak Recipes

Try one of these other great cuts for more steakhouse results at home:

  • Grilled Porterhouse Steaks
  • Pan Seared Filet Mignon
  • Grilled Filet Mignon

Grilled New York Strip Steak
โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ

Learn the simple way to grill a perfect New York strip steakโ€”crispy outside, juicy inside, and no guesswork. Perfect for beginners.

A strip steak with grill marks on a gray plate.

๐Ÿฅ” What to Serve with Strip Steak

Potatoes are a natural match. Try roasted, smashed, or twice-baked potatoes for a hearty, steakhouse-style meal. Some of our favorites include:

  • Oven Roasted Red Potatoes
  • Crispy Parmesan Baked Potatoes
  • Twice Baked Potatoes for Two

Vegetables round it out. Broccoli, asparagus, or green beans are easy and dependable sides. For a little extra flavor:

  • Baked Green Beans with Bacon
  • Roasted Asparagus with Garlic and Parmesan
  • Parmesan Roasted Cauliflower

๐Ÿท What wine to serve with strip steak

Rich, flavorful steaks like New York strip pair well with bold red wines. Try:

  • Pinot Noir โ€“ lighter, but still earthy enough to hold up
  • Cabernet Sauvignon โ€“ classic steakhouse pairing
  • Merlot โ€“ smooth and balanced

โ„๏ธ Storage and Reheating Leftovers

Store leftover strip steak in an airtight container or zip-top bag. It will keep in the refrigerator for up to 4 days, or you can freeze it for 3โ€“4 months.

Cold steak is great sliced thin on a salad. Or reheat gently in the microwave, stovetop, oven, or air fryerโ€”just donโ€™t overdo it and damage the tender texture.

โ“FAQs

Why use cast iron to sear steaks?

Cast iron is perfect for searing and then finishing steaks in the oven. It heats evenly with no hot spots and holds temperature well, which helps create a consistent, flavorful crust. It also moves easily from the stovetop to the oven.

All home cooks should have a cast-iron skillet. Theyโ€™re inexpensive, easy to maintain, and nearly indestructible. You can use them on the stovetop, in the oven, or even on the grill.

If you donโ€™t have to use cast iron, any oven-safe skillet will work. If you donโ€™t have one, sear in a stovetop pan and transfer to a preheated oven-safe dish to finish.

What is a New York strip steak?

A New York strip steak comes from the short loin, just behind the ribs. Itโ€™s cut from the longissimus muscle, which stays tender because it doesnโ€™t do much work. Thatโ€™s what gives it its signature textureโ€”tender, but with a little chew.

You might also see it labeledย as strip steak, Kansas City strip steak,ย orย striploin steakโ€”theyโ€™re all the same cut, just different names, althoughย New York stripย is usually trimmed a bit cleaner.

Is a strip steak the same as a ribeye?

Nopeโ€”different cuts.

Aย ribeyeย comes from the rib section and has more marbling, which gives it a very tender texture and rich flavor.

Aย New York strip steakย has a firmer texture and less marbling, but still plenty of flavor.

๐Ÿ“–The Recipe Card with Step-by-Step Instructions

NY strip steak cut on an orange plate

Pan Seared New York Strip Steak (Oven Finished)

4.92 from 37 votes
From Dan Mikesell AKA DrDan
Learn how to cook a perfect New York strip steak by searing in a hot skillet and finishing in the oven. Juicy, tender, and beginner-friendly.
Prep Time: 4 minutes minutes
Cook Time: 14 minutes minutes
Total Time: 18 minutes minutes
Servings #/Adjustable :2
Print | Pin | Email share | Like and save for later Saved!

Video Slideshow

Ingredients

US Customary - Convert to Metric
  • 2 New York strip steaks - 1 inch thick
  • salt and pepper to taste - or season to taste

Step-by-Step Instructions
 

Trim and season

  • If you have time, allow the steaks to rest at room temperature for 30-60 minutes. Then, preheat the oven to 400ยฐ convection or 425ยฐ conventional.
    New York strip steaks with seasoningโ€”labeled
  • Trim any easily trimmable edge fat. Pat dry with paper towels. Season to your taste. A good sprinkle of black pepper and Kosher salt is all you need, but I use 7:2:2 (my homemade seasoning).
    seasoning trimmed strip steaks on black board

Pan sear for flavor

  • Melt 1 tablespoon of butter or use oil in a cast iron or other oven-safe pan over medium-high heat. Some people prefer oil because of butter's lower smoke point, but I've never had issues with either.
    adding steaks to hot skillet
  • When hot, add the strip steaks and sear both sides for about 2 minutes, or until they reach your desired crust color.
    seared steaks in a black skillet

Finish the steak in the oven

  • Transfer the pan to a 400ยฐF convection oven (or 425ยฐF conventional). Roast to a few degrees below your final temperatureโ€”about 5โ€“7 minutes for medium-rare (130ยฐโ€“135ยฐ), or 7โ€“9 minutes for medium (140ยฐโ€“145ยฐ). Always check a few minutes early. (The variables are the steak thickness, how long you seared, and the actual oven temperature.)
    finished steaks in a black skillet

Rest before serving

  • Remove the pan from the oven, tent lightly with foil, and let the steaks rest for 5 minutes before serving to allow the juices to absorb back into the cells for maximum tenderness.
    cut strip steak on gray plate

Recipe Notes

Pro Tips:

  1. Resting at room temperature before cooking helps steaks cook more evenly. Skip it if you must.
  2. ย I like to use 400ยฐF convection, but other oven temps will work. Just adjust the cook time and remember: youโ€™re cooking to temperature, not time.
  3. Trim excessive fat for better searing
  4. For the juiciest steak, season with salt either right before searing or at least an hour ahead. Salt pulls moisture at first, but given time, it reabsorbs and helps flavor the meat from within.
  5. Use the seasoning of your choice or some coarse salt and pepper. Marinades will also work well.
  6. Butter or oil works. Butter has a lower smoke point, but Iโ€™ve never had trouble. If your burner runs hot or youโ€™re unsure, use oil.
  7. The internal temperature will rise a few degrees during resting after cooking.
  8. Always rest for at least 5 minutes before serving.
  9. NEVER cook by time alone. Use an instant-read thermometer to check doneness.

Your Own Private Notes

Click here to save your own private notes only you will see. These will print and be saved for your next visit.

To adjust the recipe size:

You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.

Nutrition Estimate (may vary)

Calories : 318 kcal (16%)Protein : 29 g (58%)Fat : 21 g (32%)Saturated Fat : 9 g (45%)Cholesterol : 113 mg (38%)Sodium : 74 mg (3%)Potassium : 444 mg (13%)Calcium : 33 mg (3%)Iron : 2 mg (11%)

Editor's note: This article was originally published on February 20, 2015. It has been updated with expanded options, refreshed photos, and a table of contents to help with navigation.

Molly at 14 months old.

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  1. Jonathan says

    January 29, 2018 at 9:56 pm

    Thanks for the advice, ill try it out. I really need the thermometer you guys say I need to invest in. I have a few electronic ones but I don't like them. Thanks for the help and tips.

    Reply
  2. Jonathan Pattee says

    January 28, 2018 at 8:14 pm

    Normally Chuck roast. I have not purchased one from a butcher shop. Either way, I would prefer your advice. I am always open to suggestions.

    Reply
    • DrDan says

      January 28, 2018 at 8:59 pm

      I personally prefer a chuck roast due to the marbling. Other than cutting it up for various uses, straight cooking of a chuck roast I aways do using this recipe https://www.101cookingfortwo.com/wifo-pot-roast-basic-comfort-food/ I have experienced with some searing several years ago but it didn't seem needed, more of a waste of time for me and made my wife mad since I was screwing with her pot roast. Using this recipe, it is moist and tender. The surface gets hot enough for a Maillard reaction hence searing didn't do much.

      Outside of that, I don't sear things like a ribeye roast or eye of round since I have butter all over it. Cooks Illustrated does do a fair amount of searing of roasts. I have done a eye of round but I felt it made the surface too dry so I now go the butter route. I just don't cook large chunks of meat that often.

      So I'm not too helpful for you. You might want to read about reverse searing methods. I haven't done much with it but I might be an answer for you.

      Dan

  3. Jonathan Pattee says

    January 28, 2018 at 10:47 am

    I will have to admit, I have been on several sites looking for a good cast iron steak recipe and this is what I will use tonight. DrDan is so knowledgeable, that I read all of the post. I don't do this normally, but he fired back at all of the sniper questions with great knowledge. I upgraded to a pioneer woman cast iron an am eager to try this out with potatoes and asparagus. Off topic, if you are this good at steak do you have a roast sear recipe? I gave up on roast because mine always becomes dried out.

    Reply
    • DrDan says

      January 28, 2018 at 11:27 am

      Hi Jonathan,
      First thanks for the note and the compliments. I try to be polite about these things.

      What type of roast are you talking about?

      Dan

  4. Mark says

    January 03, 2018 at 2:15 pm

    So how would this translate to a well done steak? I'm not overly fond of the red on the inside due to my upbringing, but I love well done steak.

    Whenever I attempt to cook the steak well enough for me to enjoy, it just ends up.. burnt.

    Reply
    • DrDan says

      January 03, 2018 at 2:44 pm

      Hi Mark,
      Well done is in the 160 range. Most of the pink will disappear about 155. 165 is definitely well done and may be more than you want.

      If I was aiming for that range of temperature, I would first be sure to let the meat set at room temperature for about 60 minutes before starting. That will make it much easier to get the internal temperature you want without burning the exterior.

      Next is thickness. This will be harder with thicker steak. If you go over one inch it will be very difficult.

      Last, you must have a good instant read meat thermometer. Remove from the oven a few degrees less than your target. Tent lightly for about 5 minutes.

      One last thought, since you will be cooking a bit longer (probably about 2 minutes I think), you will be more likely to have the butter start smoking. I suggest using oil. Then a pat of butter on top when you tent.

      Hope that helps

      Dan

  5. Jeff says

    December 11, 2017 at 9:26 pm

    Absolutely perfect! I could not grill, no burn order and I have five acres of dry grass just waiting to be on fire. I was skeptical didn't want to waste some nice strip steaks but this technique worked perfectly for me. Thank you for sharing!!

    Reply
  6. lisa says

    December 05, 2017 at 5:27 am

    It pains me to do it, but I will make this for my husband. I am a vegetarian. And although he is eating much less meat these days, he likes a good steak once in a while. With the rave reviews, I'm sure he will love it. Thanks for posting. I will only use free roaming local grass fed however. (Sorry, not from Iowa)

    Reply
    • DrDan says

      December 05, 2017 at 8:17 am

      He will love you for it.:)

  7. AMAMLM says

    November 19, 2017 at 2:53 pm

    Just used this guide to cook up two NY steaks and they turned out amazing! Thanks for sharing!

    Reply
  8. Sarah Warner says

    November 06, 2017 at 8:40 pm

    I have to say... just reading DrDanโ€™s responses to everyoneโ€™s questions made my night! I have made my steaks exactly as he says and they turn out beautifully every time! However, what made me smile is his wit, and what seems to be a very lovely human being behind his words!
    Just wanted to say THANK YOU DRDAN for being a nice man in not always such a nice world
    Thank you for sharing your wisdom too!

    Reply
    • DrDan says

      November 06, 2017 at 9:04 pm

      Thanks for the note and compliment. I just try to be helpful. It is the old "golden rule" thing. Also, I don't engage in unnecessary combat like the grass feed thing. Enough has been said about that.

      Dan

  9. Estelle Crawford says

    October 11, 2017 at 1:58 pm

    This was The Best steak I have ever made.
    I followed your instructions to the letter including making certain to tip the pan periodically so the butter swirles during the brief but intense cooking.
    The aroma was mouthwTering and the steak was perfect.
    Thank you for this 5 star receipe!

    Reply
  10. Jim says

    October 10, 2017 at 4:51 pm

    Your instructions are perfect, but the Grass Fed comments are fake news. Cows are supposed to be eat grass and not stand still all day and eat GMO infused corn.

    Reply
    • Taylor says

      August 30, 2018 at 8:40 am

      There's a definite difference in taste between grass and grain fed cows! I work for an Internet based meat company (we sell and ship mostly gourmet beef (Wagyu, Japanese Wagyu Kobe beef etc) pork and some chicken from local farms) and from customer responses and personal experience grass fed cattle beef has a *gamey* taste more like deer venison, and grain fed beef does not have that gamey flavor. Some prefer the grass while some prefer the grain fed. It's not fake news, but a fact

    • DrDan says

      August 30, 2018 at 8:56 am

      Hi Taylor and welcome to the blog.

      Well said. I will not buy grass feed. Fortunately, they are proud of it and label it well.

      I tend not to reply to comments like Jim's. We each have an opinion and I see no need to engage and this is not the place for a GMO debate.

      Thanks again for the note.

      Dan

  11. Eastclif says

    October 06, 2017 at 7:51 pm

    Gordon Ramsay starts with olive oil, but near the end throws butter in, and when it melts, he tilts the pan, and spoons it over and over and over the steaks. (he doesn't do the oven method, but I thought this might help the people worried about the smoking butter )

    Reply
  12. I.L.Davis says

    October 02, 2017 at 9:35 am

    I ama New Yorker in the Charolais region of France. I have a 3 pound porterhouse
    I wish to sear and roast . I am getting all kinds of mixed messages relative to proper cooking. I have been told to sear for 4 minutes / side and then roast at 425f
    For 10-12 minutes. Then Inhavw been also toldd to sear for two minutes,/ side and then roast at 400f for 8-10 minutes ON EACH SIDE. Help !

    Reply
    • DrDan says

      October 02, 2017 at 10:20 am

      Now that is a large porterhouse. Start looking at it as what you want at the end not just techniques that people tell you. You want a nice sear on the meat and you have a desired internal temperature you want when done.

      Part of the issue is the bone. When you pan sear, it will shrink the meat so the meat near the bone will not be in contact with the pan. That is ok but just realize it won't sear in those areas. So I tend to do bone-in things on a grill.

      But let proceed with discussing doing stovetop to oven. First and probably the most important step will be resting to room temperature before starting. Next preheat oven, anywhere from 350 to 425. The exact temp of the oven is probably not that important but the thicker the meat, the LOWER I would use, it will just take longer for the heat to penetrate the meat. So lower temp and longer time for thicker meat. Obviously an oven safe pan.

      Sear both sides for a few minutes to get to approximately the final sear you want.

      Now you are ready for the oven. Do a final flip just before the oven. Then roast to a few degrees less than you want. Remove to plate and tent for 10 minutes. Done.

      Another option is called reverse searing. Basically, you do the oven part first and then sear. I have never done this and I don't know the temperature you use as the oven endpoint.

      If grilling, again rest to room temp. Then grill over medium heat, not high, on the grill like my grilled filet recipe. But it may take multiple flips.

  13. Janet says

    August 17, 2017 at 9:54 am

    I agree on the oil vs butter searing. Save the butter for finishing/resting. Great flavor. I've been doing steaks this way for 20 or more years when it's either too hot or too cold to grill. Works every time!

    Reply
  14. Karen says

    August 01, 2017 at 10:05 pm

    I just cooked NY strip steaks using your method. I'm confident that the next time I do it using a different source for the beef they will turn out wonderfully (these were grass-fed which I've eaten before from a different supplier and they were delicious, but tonight's are dryish and chewy even though I cooked them to medium rare.) My question, since my freshly DrDanned cast iron skillet is staring me in the face, is how do YOU clean yours after it has had butter and sticky garlic seared and baked onto it??, without destroying its seasoning?

    Reply
    • DrDan says

      August 01, 2017 at 10:26 pm

      Officially, you use hot water with a sponge or stiff brush. Never soaps or steel wool. You can get special scrubbers that look like chain mail.

      Now how do I do it? I use hot water and 3M scrub pads. I do occasionally use a little dish soap if needed but try to avoid it. I then immediately dry with a paper towel then a light spray of PAM that I spread with the paper towel. I have never had any rust and the seasoning is fine.

      I must admit to my sins but I have gotten away with it for 5 years. Also I wash my knives in the dishwasher. The shame of it all...

  15. Rebecca says

    July 31, 2017 at 12:18 pm

    Quick question on the oven roasting component - how do you prevent butter or oil from "popping" out of the pan once it's in the oven? Isn't there a grease fire risk? Or do you pour off the excess before switching from stovetop to oven? I've considered covering the pan, but I think the steam would impact the texture in a negative way.

    Reply
    • DrDan says

      July 31, 2017 at 1:26 pm

      Hi Rebecca,
      It has never been a problem for me. Be sure your pan has some sides. If you're concerned then remove any free fluid. Do not cover, it will get the steam effect.
      Thanks for the note.
      Dan

  16. Rune Gosta says

    June 30, 2017 at 4:02 pm

    I don't like grass fed...... haha. I think what you mean is I don't like beef the way it's supposed to taste.

    Reply
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DrDan imageHi, I'm DrDan.
Welcome to 101 Cooking for Two, the home of great everyday recipes with easy step-by-step photo instructions.
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