New York Strip Steak with Green Beans and Blistered Tomatoes

published Jun 25, 2022
New York Strip Steak Recipe

Crisp-tender green beans and blistered tomatoes cook in the same pan that sears juicy New York strip steaks for an easy weeknight dinner.

Serves2 to 4

Prep5 minutes to 10 minutes

Cook15 minutes to 20 minutes

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Credit: Kristina Vanni

You don’t have to go to a steakhouse to get a steakhouse-caliber dinner — especially on a busy weeknight. Just grab some New York strip steaks, throw them in a hot pan, and in just about 15 minutes, you can be cutting into a perfectly cooked, juicy steak. Bonus: You can use that same hot pan (and those yummy, flavorful bits the steak left behind) to cook a medley of green beans and cherry tomatoes while the steak is resting. Just four ingredients (plus some salt, pepper, and oil) make for an extremely satisfying but still easy-to-put-together meal.

How Do I Cook a New York Strip Steak?

There are two basic things you want to remember when cooking steak on the stovetop: dry steak, hot pan. First, dry off the strip steaks with paper towels, then season with salt. I prefer to not season the steaks with pepper before cooking, as the pepper tends to burn in the hot pan.

Next, put the steaks in a very, very hot pan (preferably a cast iron skillet because it retains heat so well). Immediately turn down the heat to medium and cook, flipping the steaks every 2 minutes to develop a crust on both sides, until the steaks register around 120ºF for medium-rare. This will take anywhere from 9 to 14 minutes total time depending on the thickness of the steaks. Let the steaks rest for a few minutes so the juices redistribute, and season with some pepper if you’d like.

Credit: Kristina Vanni

Is New York Strip Steak Tough?

New York strip steak is also known as a top loin or boneless strip steak. Because it’s cut from the short loin, an area where muscles aren’t heavily used, the meat is tender and juicy and mild in flavor. Make sure to buy steaks that are at least 1 1/4-inches thick, as steaks that are too thin will overcook by the time you get a nice crust on the outside. If the pre-packaged ones don’t look great, ask for steaks that are cut-to-order at the meat counter instead.

What to Serve with New York Strip Steak

This recipe calls for cooking green beans and small tomatoes in the same skillet while the meat rests. It’s a simple meal in itself, but you could also add any of the following to round things out:

Any leftover steak can be reheated and tossed onto a salad or wrapped up in tortillas for easy tacos.

New York Strip Steak Recipe

Crisp-tender green beans and blistered tomatoes cook in the same pan that sears juicy New York strip steaks for an easy weeknight dinner.

Prep time 5 minutes to 10 minutes

Cook time 15 minutes to 20 minutes

Serves 2 to 4

Nutritional Info

Ingredients

  • 2 tablespoons

    vegetable oil

  • 2

    (about 1 1/4-inch thick) boneless New York strip steaks (at least 12 ounces each)

  • 1 1/2 teaspoons

    kosher salt, divided

  • 8 ounces

    green beans

  • 2 cloves

    garlic

  • 1 pint

    grape or cherry tomatoes (about 10 ounces)

  • Freshly ground black pepper (optional)

Instructions

  1. Heat 2 tablespoons vegetable oil in a large frying pan or cast-iron skillet over medium-high heat just until starting to smoke. Meanwhile, pat 2 New York strip steaks very dry with paper towels. Season all over with 1 teaspoon of the kosher salt.

  2. Add the steaks to the pan and reduce the heat to medium. Cook, flipping every 2 minutes, until the center of the steaks register 120ºF for medium-rare, 9 to 14 minutes total. Meanwhile, trim the stems ends from 8 ounces green beans and mince 2 garlic cloves.

  3. When the steaks are ready, transfer to plates or a clean cutting board and top with a few grinds of black pepper if desired. Add the green beans and 1 pint grape or cherry tomatoes to the pan and season with the remaining 1/2 teaspoon kosher salt. Cook over medium heat, stirring rarely, until the greens beans are crisp tender and the tomatoes are blistered in spots, 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds.

  4. Slice the steak if desired and serve with the green beans and tomatoes.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.