Your Cart is Empty








  • 1 large 16-20 ounce NY strip steak
  • 2 teaspoons MinkDog’s Coarse Salt
  • 1 teaspoon cracked black pepper
  • 1 tablespoon neutral vegetable oil
  • 2 tablespoons unsalted butter
  • 2 whole garlic cloves  
  • A few sprigs of fresh sage, rosemary or thyme. 

Pan-Seared New York Strip Steak

There are very few foods better than a thick, juicy steak at a fancy restaurant. The only thing that tops that is a thick, juicy steak made right in your very home! And you don’t need a culinary degree to come out a cut above the rest.

When it comes to shopping for the right steak, it’s always best to shell out a few extra bucks on a thicker cut of meat, rather than a long, thin cut. You’ll immediately notice the difference in texture, flavor, and juiciness. But if it’s not in the budget, don’t worry — MinkDog’s Coarse Sea Salt will take any slab of meat to a whole new level.

You’ll need a heavy cast iron pan to really get a good sear, but don’t fear. In just under eight minutes, you’ll be well on your way to culinary perfection. Make sure you have your stove’s fan on or a window open because it’s about to get smoking hot in here. 

If there’s one thing we beg of you, it’s this: don’t skip the resting stage — lose those glorious juices and you’ll be kicking yourself for weeks!

Specialty Equipment:

  • Heavy bottomed pan, preferably cast iron
  • Stove hood/vent (suggested) 


    1. Evenly coat the steak with MinkDog’s Coarse Salt and the cracked pepper.  Set the steak on a plate and place it uncovered in the fridge for one hour — or let it stand on the countertop for about 20 minutes. 
    2. Heat your cast iron pan (yes, a very heavy pan is vital) over high heat.  Evenly coat the pan with oil when the pan is hot. Press your steak into the pan. Cook on high for three to four minutes, or until an even crust coats the meat, then flip and repeat. Turn the heat down to low.
    3.  Add butter, then garlic and herbs.  Baste the steak gently and constantly for 1-2 minutes. Check that your steak is approaching medium-rare.
    4. Remove the steak from the pan and let it rest on a cutting board for 10-15 minutes. Slice against the grain into ½ inch strips. 

    It just takes a little bit of love, attention, garlic, and butter to serve a Strip Steak that will rival the best Chicago has to offer. The perfect crunch and salinity of MinkDog’s Coarse Salt elevates the steak and pairs beautifully with the garlic and herb butter sauce.

    By the way, the garlic butter left in the pan after the meat’s done cooking is liquid gold. Use it to caramelize some onions or saute some brussels sprouts that you can serve on the side. Or, just drizzle it all over the finished cut before serving; we’re not here to judge.

    This is also a highly versatile dish that works well with any side you can think of. From creamy mashed potatoes to a strawberry-arugula salad, it’s impossible to make a mistake with this steak.