Instructions

1. Remove the bone-in New York strip steak from the refrigerator approximately 30 minutes before cooking. It is best to cook the steak when at room temperature.

2. Remove any moisture from the steak by patting it dry with a paper towel. Proper searing cannot be accomplished if there is excess moisture on the steak.

3. Add salt and cracked pepper to both sides of the strip steak. Cracked pepper complements steak well and salt brings out its natural flavors. Press the seasoning into the steak to adhere.

4. Place the skillet on top of oven's burner and turn the heat to medium high. Add a teaspoon of oil and a teaspoon of butter when the skillet is hot. The butter gives a nutty flavor to the steak and the oil will keep the butter from burning. When the oil and butter are hot, add the strip steak to the skillet.

5. Skillet-fry the strip steak. Place the strip steak in the skillet and cook until it is seared (browned). Use the tongs to flip the steak over and skillet-fry the other side of the steak.

6. If the steak is not cooked to the desired temperature, reduce the heat and cook the steak a bit longer. Some New York strip steaks require longer cooking times if it is a thick cut of steak.