Pan Seared New York Strip Steak and Scallops (2024)

This Pan-Seared New York Strip Steak and Scallops recipe will knock your socks off! It’s a decadent yet easy-to-make meal with tender New York strip and fresh scallops seared in a homemade garlic compound butter.

Looking for the perfect steak dinner?

This pan-seared New York strip steak and scallops recipe are probably exactly what you’ve needed in your life. It can be whipped up at home with just one heavy-duty cast-iron pan and a few simple ingredients, but tastes like you’re dining in a fancy restaurant. Fork-tender, flavorful steak and golden-brown scallops make the best, easy, 25-minute dinner perfect for date night!

Unlike a ribeye steak, the New York strip steak will be less marbled and perfect to pair with pan seared scallops.

What you need to make this recipe

Garlic Compound Butter

• Butter – I like to use unsalted butter so I can control the saltiness, but if all you have is salted butter, simply lessen the amount of salt you add yourself.
• Garlic – freshly minced for the best flavor.
• Rosemary – use fresh rosemary for a more intense flavor. If all you have is dried, that will work.
• Salt, Black Pepper, and Red Pepper Flakes – a simple trio of seasonings that gives the compound butter just the flavor it needs. Add or lessen the amount of red pepper flakes to taste!

New York Strip

• New York Strip – I used Snake River Farms American Wagyu Bone-In New York Strip Steak. American Wagyu is bred for a highly marbled, super flavorful cut which I love for this recipe.
• Salt – coats the outside of the steak to help tenderize the meat and enhance flavor.
• Garlic and Rosemary – sautéed with the steak as it browns to add flavor.
• Garlic Compound Butter – from above, or try any of our mouthwatering compound butter recipes.

Scallops

• Fresh Diver Scallops – you can also use frozen diver scallops, just thaw them in the fridge overnight before using them.
• Garlic Compound Butter – used to sear the scallops to give them that golden-brown color and slightly crispy exterior.

How to Make Pan Seared New York Strip Steak and Scallops

First, make the garlic compound butter by mashing the butter with garlic, rosemary, salt, pepper, and red pepper flakes until thoroughly combined. Arrange an 8” sheet of plastic wrap on a clean work surface, spoon the butter into the center, then wrap and press into a log shape.

Next, heat a large cast-iron pan over medium heat until just smoking. Add one tablespoon of butter and swirl to coat the pan. Add in garlic and rosemary.

Pat dry the wagyu new york strip streak, sprinkle with salt on both sides, then place into the hot pan and cook, allowing a crust to form. Add another tablespoon of butter, then flip and cook for another minute.

Transfer the browned steak to the oven and cook at 400ºF for another 4-5 minutes. Remove, wrap in foil, and top with one tablespoon of the garlic compound butter. Seal the foil and allow it to rest.

In the same pan, return the cooktop to medium heat. Pat the scallops dry and sear for one minute. Flip, topping each with a bit of compound butter, and sear for another one minute. Remove from heat.

Unwrap the steak, remove from the bone, and slice for serving, then serve with scallops and enjoy. Feeling super fancy, pair this with a tempura fried lobster tail recipe for a real luxury surf and turf combo.

What is a New York strip steak?

New York strip, also known as Kansas City steak or just strip steak, is cut from the loin section of beef. Due to its location in the loin, it’s marbled with fat which produces a delicious flavor and tender bite.

For this recipe, I used Snake River Farms American Wagyu Bone-In New York Strip Steak.

FAQs

How to store leftovers

The steak will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. To reheat, thaw in the fridge if frozen then microwave or warm on the stove until heated through.

The scallops will last in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat scallops, thaw them in the fridge if frozen, then warm them either in the oven or on the stove until heated through. I don’t recommend warming them in the microwave because the texture will be affected.

More Date Night Recipes

• Perfect Pan-Seared Rib-Eye Steaks
• Reverse Sear New York Strip with Bok Choy
• Broiled Butter Lobster
• Steak Frites with Rosemary Duck Fat Fries

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