Cold-Seared Strip Steak (No Oil)
Cold-Seared Strip Steak (No Oil) is a medium American recipe that serves 2. 800 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 5 min | Cook: 15 min | Total: 35 min
Cost: $24.15 total, $12.08 per serving
Ingredients
- 2 steak Strip Steak (Boneless, about 1.5 inches thick, ~12 oz each)
- 0.5 teaspoon Black Pepper (Freshly ground, coarse)
- to taste pinch Coarse Sea Salt (For finishing, adds crunch)
Instructions
Pat dry and season
Remove steaks from the fridge, pat them completely dry with paper towels, then sprinkle each side with about ½ teaspoon of freshly ground black pepper.
Time: PT5M
Preheat skillet
Place the non‑stick skillet on the stove over high heat. Let it heat until it begins to smoke heavily (about 2 minutes).
Time: PT2M
First side sear
Lay one steak in the hot, dry skillet. Let it cook undisturbed for 2 minutes.
Time: PT2M
Flip and sear other side
Using tongs, flip the steak and sear the opposite side for another 2 minutes.
Time: PT2M
Reduce heat and continue cooking
Turn the burner down to medium. Continue cooking, flipping every 2 minutes, until the internal temperature reaches 125°F (for medium‑rare). This usually takes about 8 minutes, but check with a thermometer.
Time: PT8M
Check doneness
Insert an instant‑read thermometer into the side of the steak (avoid the bone). When it reads 125°F, remove the steak.
Time: PT1M
Temperature: 125°F
Rest the steak
Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 5 minutes.
Time: PT5M
Slice and finish
Slice the steak against the grain, sprinkle with a pinch of coarse sea salt, and serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 800
- Protein
- 70 g
- Carbohydrates
- 0 g
- Fat
- 55 g
- Fiber
- 0 g
Dietary info: Gluten-Free, Paleo, Keto
Ingredient Substitutions
- Instead of Strip Steak: Ribeye steak, Sirloin steak
- Instead of Black Pepper: Pre‑ground pepper
- Instead of Coarse Sea Salt: Kosher salt
Equipment Needed
- Non‑stick skillet
- Tongs
- Instant‑read meat thermometer
- Cutting board
- Sharp knife
- Plate or platter for resting
Critical Steps — Do Not Skip
- Pat the steak completely dry before cooking.
- Preheat the skillet until it is smoking hot.
- Flip the steak only once per sear stage.
- Reduce heat to medium and flip every two minutes.
- Monitor internal temperature closely (125°F for medium‑rare).
- Rest the steak for at least five minutes before slicing.
Chef Tips from the Video
- Use a heavy‑bottomed non‑stick skillet for even heat distribution.
- If you prefer a little extra flavor, add a knob of butter and a sprig of thyme during the final medium‑heat stage and baste the steak.
- For an even crust, press the steak gently onto the pan with tongs during the first sear.
Troubleshooting
Gray band around the edge after cooking.
Reduce the medium‑heat cooking time and flip more frequently; ensure the pan isn’t too hot during the final stage.
Steak sticks to the non‑stick pan.
Make sure the steak is completely dry and the pan is hot before adding; the rendered fat will act as a natural lubricant.
Steak is undercooked in the center.
Increase medium‑heat cooking time by 1‑2 minutes per side and verify with a thermometer.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freezer bag; freeze up to 2 months.
Room temperature: Do not leave cooked steak at room temperature for more than 2 hours.
Make-Ahead Tips
- Season the steak with pepper up to a day ahead; keep uncovered in the fridge to dry out the surface.
- Bring the steak to room temperature (about 30 minutes) before cooking for more even results.
Last updated: September 6, 2026
