Pan-Seared Strip Steaks

Why This Recipe Works

Pan-searing strip or rib-eye steaks usually leads to a smoky, grease-splattered kitchen—but it doesn't have to. To devise a fast, mess-free method for achieving deeply seared, rosy meat, we started the steaks in a “cold” (not preheated) nonstick skillet over medium-high heat and flipped them every 2 minutes; that way, the meat's temperature increased gradually, allowing a crust to build up on the outside without overcooking the interior. Because we were cooking in a nonstick skillet, it wasn't necessary to lubricate the skillet with oil; plus, the well-marbled meat exuded enough fat to achieve a good sear, and adding more simply encouraged splatter. We started cooking over medium-high heat to burn off moisture and prevent the steaks from steaming but quickly lowered the heat to medium; at this temperature, the meat kept sizzling, but there was no risk of the fat smoking. Before serving, we sliced the steaks and sprinkled them with coarse sea salt so that every bite was well seasoned. This recipe was updated in March of 2026 to reflect current best practices for using nonstick skillets.