Gordon Ramsay’s N.Y. Strip Steak: A Guide to Perfection

Unlock the secrets of a perfectly seared strip steak with the culinary mastery of Gordon Ramsay. As a renowned chef, Ramsay’s techniques for cooking an N.Y. strip steak are simple yet sophisticated, ensuring a delectable meal every single time. Whether you aspire to recreate the rich, tender flavor of steakhouse-quality meat in your home kitchen or dazzle your guests at your next dinner party, this guide has it all.

From the intricacies of seasoning to the finesse of achieving that signature sizzle, discover the step-by-step method of pan-searing secured directly from the source of Ramsay’s vault of culinary expertise. Dive into the world of Gordon Ramsay’s N.Y. Strip Steak Recipe, a testament to the harmonious blend of skill and simplicity, promising an experience that is as indulgent as it is unforgettable.

Pan Seared New York Strip Steak Recipe

4.0 from 46 votes

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Pan seared N.Y. Strip Steak with precision and flair, guided by the expertise of none other than Gordon Ramsay himself. Transform your kitchen into a gourmet haven, as you learn to master the balance of flavors and techniques.

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Ingredients

• For NY Steak

• 4 pcs N.Y. Strip Steaks 16oz

• ½ cup Ancho chili powder

• ½ cup Coffee, ground

• 1 cup dark brown sugar

• 4 tbsp. Smoke paprika

• 2 tbsp. cumin

• 2 tbsp. Oregano

• 1 tbsp. Onion powder

• 1 tbsp. Garlic powder

• 4 tbsp. sale

• 1 tbsp. Black Pepper

• Butter Garlic, crushed

• Thyme sprigs

• Rosemary sprigs

• For Sauteed Mushrooms

• 2 Portobello Mushrooms, sliced

• 1 bunch of Maitake Mushrooms

• 4 King Oyster Mushrooms, sliced

• 1 Shallot, minced

• 2 cloves garlic, minced

• Olive oil

• Butter

• 1 tsp. thyme leaves picked

• splash Brandy or Cognac

• For Fingerling Potatoes

• 1 lb. Fingerling Potatoes

• 1 Tbsp. Avocado Oil

• 1 Tbsp. Butter

• Salt and pepper to taste

• For Smokey BBQ Sauce

• 1 Yellow Onion chopped

• 4 Garlic cloves fine chopped

• ¼ Cup Avocado oil

• 2 Cups tomato paste

• ¼ Chipotle in adobe

• ½ Cup Cup Brown sugar

• 1 Cup Apple cider vinegar

• ½ Cup Molasses

• 1 Tbsp. Dijon Mustard

• 1 Tbsp. Smoked Paprika

Directions

• For New York Strip Steak
• Combine the ancho chili powder, ground coffee, dark brown sugar, smoked paprika, cumin, oregano, onion powder, garlic powder, salt, and black pepper to create the rub for the steaks.
• Generously rub the steaks with the spice mixture and let them sit at room temperature for about 30 minutes.
• Preheat a skillet over high heat. Once hot, add some oil and sear the steaks for 3-4 minutes on each side for a medium-rare finish. Adjust the time for your preferred level of doneness.
• Add a knob of butter, crushed garlic, thyme, and rosemary to the skillet, spooning the melted butter over the steaks for an extra flavor infusion.
• Remove the steaks and let them rest for 5 minutes before slicing.
• Sautéed Mushrooms
• In a sauté pan over medium heat, add olive oil and a knob of butter.
• Add the shallots and garlic, and cook until translucent.
• Increase the heat and add the mushrooms, cooking until they’re browned and tender.
• Add the thyme leaves and deglaze the pan with a splash of Brandy or Cognac.
• Cook until the alcohol has evaporated. Set aside and keep warm.
• Fingerling Potatoes
• Preheat the oven to 425°F (220°C).
• Toss the fingerling potatoes with avocado oil, salt, and pepper.
• Spread the potatoes on a baking sheet and roast until golden brown and fork-tender, about 20-25 minutes.
• Finish by tossing the roasted potatoes in a pan with a knob of butter for extra richness.
• Smokey BBQ Sauce
• In a saucepan over medium heat, add the avocado oil.
• Sauté the onions and garlic until softened.
• Add the tomato paste, chipotle in adobo, brown sugar, apple cider vinegar, molasses, Dijon mustard, and smoked paprika.
• Bring to a simmer and cook for about 20 minutes, stirring occasionally.
• Once thickened, blend the sauce until smooth using a hand or regular blender. Adjust seasoning as needed.

Recipe Video

Notes

• Adapted from Gordon Ramsay’s The F Word TV Show.

How long should you sear a New York strip in a pan?

To sear a New York strip steak in a pan, you typically want to cook it for about 3-4 minutes on each side over high heat to develop a nice brown crust. However, the exact time can vary depending on the thickness of the steak and your desired level of doneness.

How do you pan-sear New York stripes without cast iron?

If you don’t have a cast iron skillet, use a heavy-bottomed stainless steel pan to sear a New York strip steak. Here’s how:

1. Let the steak come to room temperature for about 20-30 minutes before cooking.
2. Pat the steak dry with paper towels to remove any excess moisture.
3. Season the steak generously with salt and pepper.
4. Preheat the pan over high heat until it’s very hot.
5. Add a high smoke point oil, such as canola or grapeseed oil, to the pan.
6. Place the steak in the pan and let it sear undisturbed for about 3-4 minutes on the first side.
7. Flip the steak and sear on the second side for 3-4 minutes.
8. Continue cooking to your preferred doneness, using a meat thermometer to check the internal temperature.

Do you sear a steak with butter?

Yes, you can sear a steak with butter, although it’s typically added after the initial sear with oil due to butter’s lower smoke point. Here’s how to use butter when searing a steak:

1. Start by searing the steak on both sides using a high smoke point oil.
2. Once the steak has developed a crust, reduce the heat to medium.
3. Add a couple of tablespoons of butter and optional aromatics like garlic, thyme, or rosemary to the pan.
4. As the butter melts, tilt the pan and use a spoon to baste the steak with the melted butter repeatedly.
5. Continue cooking to your preferred level of doneness.

How long to cook a 1-inch thick N.Y. strip steak?

For a 1-inch thick New York strip steak, you’ll want to cook it on each side as follows for the desired doneness after searing:

• Rare: About 2-3 minutes per side after searing.
• Medium-rare: About 3-4 minutes per side after searing.
• Medium: About 4-5 minutes per side after searing.
• Medium-well: About 5-6 minutes per side after searing.
• Well done: About 6-7 minutes per side after searing.

Always let the steak rest for about 5 minutes before cutting into it to allow the juices to redistribute throughout the meat. Use a meat thermometer to check for the correct internal temperature for your preferred level of doneness.

As we wrap up this culinary journey, we invite you to wield your skillet with the confidence of a chef inspired by Gordon Ramsay’s N.Y. Strip Steak Recipe. Whether it be the golden crust that whispers tales of seared perfection, the succulent juices that dance on the palate, or the smoky fragrance that fills your kitchen, the fruits of your labor will be nothing short of extraordinary.

Remember, the art of steak is a balance of precision and passion, so go forth, master these techniques, and let every slice of your N.Y. Strip be a savory testament to your newfound expertise. With every bite echoing the unparalleled guidance of Gordon Ramsay himself, your meal will not just feed the stomach but also the soul. Bon appétit!