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Pan-Seared New York Strip with Balsamic Deglaze By Charmane Andrews Skillen

Prep Time:

35 Minutes

Cook Time:

16 minutes




  • 2-4 New York Strip steaks, 1½ inches thick

  • 1-2 TBS s.a.l.t. sisters 

  • 2 TBS Extra Virgin Olive Oil

  • 2 TBS butter

  • 3 TBS balsamic vinegar


Before preparing steaks, let stand for 30 minutes at room temperature. Season steaks with Applewood Smoked Sea Salt. Heat a large skillet on medium-high heat and add EVOO; coat evenly. Add steaks to pan and cook 3 minutes on each side until browned. Reduce heat to medium-low and add butter. Tilt pan toward you so melted butter pools; add the vinegar and cook 1½ minutes. Baste steaks with juice from pan. Remove steaks and cover with foil; let rest 10 minutes.

To serve, slice steaks diagonally across the grain and drizzle with rest of pan drippings.

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