Pan-Seared Strip Loin SteakPhoto byGin Lee

Pan-Seared Strip Loin Steak

Today, I used chili pepper-infused olive oil to elevate the flavors of my steak. However, feel free to use any cooking oil of your choice. I can confidently say that my recipe is not only delicious but also incredibly satisfying. I hope you will all savor every bite!

Ingredients:

• 1 (16-ounce) strip loin steak 
• Seasoning salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon of chili pepper-infused olive oil (or preferred cooking oil)
• 4 tablespoons of butter
• 1 teaspoon of smoked paprika
• 1 1/2 teaspoons of minced garlic

Instructions:

To prepare the strip steak, start by patting it dry with paper towels and generously seasoning it with seasoning salt at least 40 minutes before cooking.

Next, preheat a cast-iron skillet over medium-high heat for 4 minutes. Add 1 tablespoon of chili pepper-infused olive oil (or preferred cooking oil) and allow it to heat up for about 1 minute.

Season the steak with freshly ground black pepper just before searing. Place the seasoned steak in the hot skillet and sear both sides for a couple of minutes.

Add smoked paprika, minced garlic, and butter to the skillet, then reduce the heat to medium-low. Let the butter melt and infuse the steak with flavor. If desired, baste the steak with extra melted butter.

Cook the steak to your desired level of doneness. Remember to turn the steak only once to prevent it from drying out (approximately 10 minutes per side, for my preference). Adjust the cooking time based on the thickness of the steak and the heat of your stove.

Allow the cooked steak to rest for 5 to 10 minutes to ensure the muscle fibers relax before serving.

Serve and enjoy!