Pan-Seared NY Strip Steak with Leeks

I’m not a huge red meat eater but my girls LOVE it. And the protein is really good for their growing bodies. I usually end up making one nice steak – Trevor eats 2/3’s of it and the girls eat the rest.

Tonight, I decided to make it with a yummy garlicy, buttery, oniony (aka, leek onions!) sauce. We had mashed potatoes and broccoli on the side and it was a true steak-house dinner at home.

This steak is super easy to make – it only takes 15 minutes (as long as your steak isn’t cold from the fridge!!) and it tastes great. Cleans up is obviously a breeze since it’s only one pan and everyone has a happy belly after eating it. It’s a winner of steak dinner!

Want some other steak dinner recipe ideas? I have a bunch you can look through here. Enjoy!!


Pan-Seared NY Strip Steak with Leeks

  • Servings: 2
  • Difficulty: easy
  • Print


  • 1 tablespoon vegetable oil
  • 1 12oz New York strip steak, room temperature
  • Kosher salt and freshly ground pepper, to taste
  • 2 tablespoons salted butter
  • 2 sprigs fresh thyme
  • 2 garlic cloves, peeled and smashed
  • 1 leek, sliced into rounds and rinsed very well 


  1. In a large cast iron skillet pan, heat oil over medium-high heat. Season steak with salt and pepper and place them in the skillet. Brown each side, about 4-5 minutes per side and continue to cook until it’s almost cooked through (about 145 degrees for medium).img_4080
  2. During last 3-4 minutes of steak cooking, reduce heat to medium-low, add butter, thyme, garlic and leeks. Toss until leeks are tender.
  3. Transfer steak to plates and let rest before slicing and serving with leeks on top. Enjoy!

Inspired by:

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s