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Pan-Seared Steak with Shallots

  • Author: Kelsey Nixon
  • Total Time: 25 minutes
  • Yield: 2-4 servings 1x


I want to recommend a cut that I think is a great choice for just about anyone – the NY Strip steak. I like it for it’s tenderness, beefy flavor, and portion size. It’s widely available and beloved. These steaks can be prepared either bone-in or boneless, but you essentially cook them the same way.


  • 2 strip steaks (1 ½ inches thick)
  • Olive oil
  • Kosher salt and cracked black pepper
  • 2 shallots (thinly sliced)
  • 1 garlic clove (smashed)
  • ½ cup low sodium beef broth
  • 2 sprigs of rosemary
  • 2 tablespoons sherry vinegar
  • 2 tablespoons unsalted butter


  1. Heat a 12-inch cast iron skillet over high heat until very hot, about 3 minutes. Meanwhile, dry steaks and lightly coat each side with olive oil. Season generously with salt and pepper.
  2. Add 1-2 tablespoons of olive oil to hot cast iron. Add the steaks, being careful not to overcrowd. Cook each steak 3-4 minutes on the first side. Using tongs, flip them and cook 2-3 more minutes or a lowest measured internal temperature of 127 F degrees is reached for medium-rare, or 133°F degrees for medium. Transfer steaks to a plate and cover with foil. Let rest at least 10 minutes before cutting.
  3. Meanwhile, add the shallots and garlic to the steak cast iron and lower heat to medium. Cook until they just begin to brown, about 5 minutes. Add the beef broth and 3 rosemary sprigs. Remove from heat, add vinegar and swirl in butter. Season with salt and pepper. Slice steak and pour sauce over.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes

Keywords: steak