How I cook my steak
How I cook my steak is a medium American recipe that serves 1. 610 calories per serving. Recipe by Lisa Nguyen on YouTube.
Prep: 35 min | Cook: 13 min | Total: 58 min
Cost: $130.70 total, $130.70 per serving
Ingredients
- 12 oz Kansas City Strip Steak (about 1 inch thick, room temperature after resting)
- 1 tsp Kosher Salt (season both sides)
- 0.5 tsp Black Pepper (freshly ground, optional)
- 0.5 tsp Garlic Powder (optional)
- 1 tbsp Canola Oil (high smoke‑point oil for searing)
- 2 tbsp Unsalted Butter (for basting, cut into small pieces)
- 1 sprig Fresh Rosemary (whole sprig, added with butter)
- 1 sprig Fresh Thyme (whole sprig, added with butter)
Instructions
Bring Steak to Room Temperature
Remove the steak from the refrigerator and let it sit on a plate for about 30 minutes so the center warms slightly.
Time: PT30M
Pat Dry and Season
Pat the steak dry with paper towels. Sprinkle kosher salt on both sides (add pepper and garlic powder if desired) and let it sit briefly.
Time: PT5M
Heat Skillet and Render Fat
Place the cast‑iron skillet over high heat, add 1 tbsp canola oil. When the oil shimmers, lay the steak fat‑side down, press with the chef's press to maximize contact, and cook for about 1½ minutes until the fat renders.
Time: PT2M
Temperature: High
Flip and Sear Other Side
Flip the steak using tongs, cook the meat side for roughly 1 minute. Lift the steak briefly to move the rendered fat around, then place it back.
Time: PT2M
Temperature: High
Add Butter and Herbs, Baste
Reduce heat to medium, add the butter, rosemary sprig, and thyme sprig. As the butter melts, tilt the pan and use a spoon to baste the steak continuously for about 1 minute per side, repeating once (total ~2 minutes per side).
Time: PT4M
Temperature: Medium
Check Internal Temperature
Insert the meat thermometer into the thickest part of the steak; aim for 125‑130°F for medium‑rare.
Time: PT1M
Rest the Steak
Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 8 minutes.
Time: PT8M
Slice Against the Grain
Using a sharp knife, slice the steak thinly against the grain for maximum tenderness.
Time: PT2M
Nutrition Facts
- Calories
- 610
- Protein
- 55 g
- Carbohydrates
- 0 g
- Fat
- 42 g
- Fiber
- 0 g
Dietary info: Gluten-Free, Keto, High-Protein
Allergens: Dairy
Ingredient Substitutions
- Instead of Kansas City Strip Steak: Ribeye steak, New York strip steak
- Instead of Kosher Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Garlic Powder: Fresh minced garlic
- Instead of Canola Oil: Avocado oil, Vegetable oil
- Instead of Unsalted Butter: Ghee, Margarine
- Instead of Fresh Rosemary: Dried rosemary (1/4 tsp)
- Instead of Fresh Thyme: Dried thyme (1/4 tsp)
Equipment Needed
- Cast Iron Skillet
- Chef's Press
- Tongs
- Meat Thermometer
- Cutting Board
- Sharp Knife
- Small Spoon
- Plate for Resting
Critical Steps — Do Not Skip
- Bring Steak to Room Temperature
- Pat Dry and Season
- Heat Skillet and Render Fat
- Add Butter and Herbs, Baste
- Check Internal Temperature
Chef Tips from the Video
- A cast‑iron skillet retains heat best for a deep sear.
- Pressing the steak with a heavy object helps render more fat and creates an even crust.
- Let the steak rest; cutting too early releases juices.
Troubleshooting
Steak sticks to the pan and doesn’t develop a crust.
Make sure the steak is completely dry and the pan is hot before adding; add a thin layer of oil.
Steak is overcooked after basting.
Reduce the basting time or lower the heat to medium‑low; monitor internal temperature closely.
Butter burns during basting.
Turn the heat down to medium or medium‑low as soon as the butter melts, and keep basting quickly.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Can freeze cooked steak for up to 2 months; reheat gently.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Season the steak up to an hour ahead and keep refrigerated.
- Pre‑melt butter with rosemary and thyme; store in a small jar for quick basting.
- You can pre‑heat the skillet while the steak rests.
Frequently Asked Questions
What is the cultural significance and history of pan‑seared steak in American cuisine?
Pan‑seared steak is a staple of American home cooking, reflecting the country’s love for beef and straightforward, flavorful preparations. It became popular with the rise of cast‑iron cookware in the early 20th century, allowing home cooks to achieve restaurant‑quality crusts.
What regional variations exist for steak dishes in the United States?
Different regions favor distinct cuts and sauces: the Southwest loves chili‑rubbed flank, the Midwest often serves steak with mushroom gravy, and the Pacific Northwest highlights herb‑butter basting like in this recipe. Each reflects local tastes and ingredient availability.
How is a Kansas City strip steak traditionally served in American steakhouse culture?
In classic American steakhouses, a Kansas City strip is usually grilled or broiled, seasoned simply with salt and pepper, and served whole with a side of steak sauce or compound butter. It’s often accompanied by potatoes and seasonal vegetables.
What occasions or celebrations is a perfectly cooked steak like this commonly associated with in American culture?
A well‑seared steak is a centerpiece for holidays such as Independence Day barbecues, family birthdays, and weekend dinner gatherings, symbolizing indulgence and celebration.
What are the most common mistakes to avoid when making this pan‑seared Kansas City strip steak?
Common errors include cooking a wet steak (which prevents a crust), using a pan that isn’t hot enough, over‑basting with butter at high heat (causing it to burn), and cutting the steak before it rests. Following the temperature and timing guidelines prevents these issues.
Why does this recipe use a chef's press instead of simply pressing with a spatula?
A chef's press provides even, firm pressure across the entire surface, ensuring maximum contact between the meat and pan for uniform fat rendering and crust formation, which a spatula may not achieve as consistently.
Can I make this steak ahead of time and how should I store it?
Yes, you can season the steak up to an hour ahead and keep it refrigerated. After cooking, let it rest, then store in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet or oven.
What texture and appearance should I look for when the steak is properly seared?
A good sear shows a deep, caramelized brown crust with a slight crusty edge, while the interior remains pink‑red for medium‑rare. The butter‑herb glaze should give a glossy finish.
How do I know when the steak is done cooking without a thermometer?
If you don’t have a thermometer, press the steak gently; a medium‑rare steak should feel like the fleshy part of your hand beneath the thumb when your thumb and middle finger touch. However, a thermometer gives the most reliable result.
What does the YouTube channel Lisa Nguyen specialize in?
The YouTube channel Lisa Nguyen focuses on quick, flavorful home‑cooked meals often inspired by Asian and Western fusion, emphasizing simple techniques that fit a busy lifestyle.
How does the YouTube channel Lisa Nguyen's approach to steak cooking differ from other cooking channels?
Lisa Nguyen emphasizes minimal seasoning and high‑heat searing with a chef's press, integrating the steak into broader dishes like ramen, whereas many other channels may rely on grilling or heavy marinades.
Last updated: September 3, 2026
