Pan Seared Harissa New York Strip Steak will spice up your next date night or family meal. Juicy, flavorful New York strip steaks are marinaded with harissa paste, spices and garlic and pan seared to perfection. Pair this with a side of your favorite roasted vegetable and couscous.
Are you ready to spice up Valentine’s Day?
I am here to help you do just that by partnering with the Ohio Beef Council to bring you this Pan Seared Harissa New York Strip Steak.
New York strip steaks are one of my favorite cuts of steak to make for my husband and I.
They are tender and hold the flavor really well. This recipe I am sharing today uses two of my favorite ingredients–harissa paste and a New York strip steak
I have used harissa paste here and there but often forget how much I love it. If you aren’t familiar with it you have to buy a jar and try it out.
Harissa paste is a spicy chile paste that is often used in Middle Eastern and North African cooking.
It adds a nice burst of flavor and spice that works perfectly as a marinade for with meats, a sauce for veggies or an addition to soups, stews and dips.
If you like beef recipes check out my beef recipes here. You also might like this Grilled Flank Steak with Dry Rub, Asian Marinated Flank Steak, Balsamic Marinated Skirt Steak or this Grilled Ribeye Steak.
Recipe Ingredients You’ll Need
- Steak: This recipe uses new york strip steaks. I love the way they grill and keep the juices locked in. You can use your favorite steak cut like ribeye or filet mignon.
- Harissa: The harissa paste adds so much flavor and spice. You can find harissa paste in the Middle Eastern or Mediterranean section of the grocery store.
- Lime Juice: The lime juice balances the harissa paste and helps tenderize the steak.
- Spices: The spice mixture that helps add flavor uses thyme and oregano.
- Garlic: Fresh minced garlic adds flavor but you can skip it if you want. You also could sub in garlic powder.
How to Make Harissa Steaks
Step 1: Create the Marinade: In a large ziplock bag or a deep glass dish combine the 3 Tablespoons harissa paste, 3 Tablespoons olive oil, 1 lime juiced, 1/2 teaspoon thyme, 1/2 teaspoon oregano, 4 garlic cloves minced, salt and pepper and mix well. Add the strip steaks and cover the container or close the ziplock bag. Refrigerate for an hour or ideally overnight.
Step 2: Cook Steak: When you are ready to cook the steaks remove them from the fridge. Heat a large cast iron skillet over medium-high heat {you want to see it start to smoke to create the nice crust}. Add the 2 Tablespoons olive oil and heat until it begins to shimmer. Add the strip steaks and let sit for 4 minutes. Flip to the other side and let cook for another 3 minutes, or until you reach your desired temperature {see notes of temperatures and cook times}.
Step 3: Serve: Remove steaks from the skillet and allow to rest 5 minutes tented with foil before cutting. Slice the steak across the gain. Serve with fresh parsley and extra harissa paste for garnish along with couscous and roasted vegetables.
Recipe FAQ
When picking steaks at the store you will want to look for a well-marbled steak that is about 1 to 1.5 inches thick. A thicker cut helps achieve a good sear while keeping the inside juicy and tender.
I think that a cast iron skillet is ideal because it retains and distributes heat evenly, allowing for a beautiful crust to form. If you don’t have that you can use a stainless steel skillet.
Yes you should let the steak rest for 5-10 minutes to allow the juices to redistribute. Cutting too soon will cause the juices to run out, making the steak dry.
For a rare steak, remove the steak from the heat at 125°F, about six minutes total cooking. For a medium-rare steak, aim to remove the steak from the heat at about 130°F, about seven to eight minutes total cooking. For a medium steak, 140°F at a total of nine to ten minutes cooking. A well-done steak will take about 12 minutes.
Other Beef Recipes
Pan Seared Harissa New York Strip Steak
Ingredients
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- 2- 12 ounce New York Strip Steaks
- 3 tablespoons harissa paste
- 5 tablespoons olive oil, divided
- 1 lime, juiced
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1/8 teaspoon black pepper
Garnish:
- Fresh parsley
- Extra harissa paste for more spice
Instructions
- In a large ziplock bag or a deep glass dish combine the 3 Tablespoons harissa paste, 3 Tablespoons olive oil, 1 lime juiced, 1/2 teaspoon thyme, 1/2 teaspoon oregano, 4 garlic cloves minced, salt and pepper and mix well. Add the strip steaks and cover the container or close the ziplock bag. Refrigerate for an hour or ideally overnight.
- When you are ready to cook the steaks remove them from the fridge. Heat a large cast iron skillet over medium-high heat {you want to see it start to smoke to create the nice crust}.
- Add the 2 Tablespoons olive oil and heat until it begins to shimmer. Add the strip steaks and let sit for 4 minutes. Flip to the other side and let cook for another 3 minutes, or until you reach your desired temperature {see notes of temperatures and cook times}.
- Remove steaks from the skillet and allow to rest 5 minutes tented with foil before cutting. Slice the steak across the gain. Serve with fresh parsley and extra harissa paste for garnish along with couscous and roasted vegetables.
Notes
- For a rare steak, remove the steak from the heat at 125°F, about six minutes total cooking. For a medium-rare steak, aim to remove the steak from the heat at about 130°F, about seven to eight minutes total cooking. For a medium steak, 140°F at a total of nine to ten minutes cooking. A well-done steak will take about 12 minutes.
Today’s post is sponsored by the Ohio Beef Council. As always, opinions are 100% my own.
This marinade blew us away. Absolutely delicious. I never thought of combining harissa with beef, so I just made it on a whim last night, but it will now go into our regular rotation of meals we love. I served it with spicy lentils and broccoli. A+++
I am so glad you liked it! We like this one too. Thanks for the feedback! 🙂