10 Minute Pan Seared NY Strip Steak Recipe w/an AMAZING Whiskey Cream Pan Sauce

Cook a perfect ny strip steak in less than 10 minutes. This is ACTUAL cooking time of the steak, prep work takes less than 2 minutes regardless. Pan seared in a thick bottom stainless steel saute pan finished with a tasty peppercorn whiskey cream pan sauce. DELICIOUS!

Happy Cooking!

For written recipes, check out my blog

Here's some kitchen equipment I use and/or recommend to get you started!

Cast iron pan

6 inch chef’s knife

Stainless steel saute pan

Paring knife

Tongs

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[LogansInnerChef]

Less than 10 minutes actual cooking time with minimal prep work! Tasty steak with honey whiskey (any whiskey will do) green peppercorns cream sauce... all in one pan.

Steak temperatures:
Rare 120-125
Medium rare 130-135
Medium 140-145
Medium well 150-155

[phillipmbise]

How do you not have more subscribers?! Concise and condensed information, with some great shots to match!
Subscribed!

[fergust]

Wow what a beauty. Would love to try this. Also that’s a lovely plate too haha. Cheers Logan!

[angeline]

Oh my gosh!!! 10/10 I followed all directions and wow it turned out PERFECT !!!! IM SHOCKED THANK YOU

[elizabethmead]

Thanks! I didn't have green peppercorns, subbed black and that wasn't good but that was obviously my own fault, other than my own mistake, perfect instructions, perfect result.

[tedtedsworth]

My only concern is the green peppercorns. Where do you get those? Also, what is their consistency? Are they tender? Are they crunch? Would you benefit from cracking them before putting them into the sauce?

Otherwise, the recipe looks great. I'm definitely gonna try it. Might not go get a honey whiskey, but I have maple whiskey that should serve the same effect.

[choppaz]

great steak brother, lemme just ask ya do you turn down the heat after the pan gets hot enough or you keep the same heat throughout the whole cooking process? if so, on what heat, around medium i suppose? im asking ya this because im worried about my butter burning and im also not sure what should the heat be. thats also because usually with my stainless steel pan i'd preheat it so it gets hot enough (like you in the vid, when the water "dances" in the pan) then i put the heat on the lowest since my food would burn if it was any higher. so let me know how'd you do it. thanks :)

[mikek]

I've been on a sous vide kick lately, but will surely have to give your green pepper sauce a try!

[danjhansell]

Didn't make the cream sauce and the steak was still amazing. Thank you !