Pan Seared Harissa New York Strip Steak

5 from 1 vote

Pan Seared Harissa New York Strip Steak will spice up your next date night or family meal.

Prep Time10

Cook Time10

Total Time20

Course: Beef

Cuisine: American

Keyword: Pan Seared Harissa New York Strip Steak

Servings:

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.

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.