Pan Seared Harissa New York Strip Steak
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.
Servings: 2
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.