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 is probably exactly what you’ve been needing 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 that’s perfect for date night!
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 higly 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!
- 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, you’ll 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 steak, 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.
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.
How long should you sear a New York strip steak?
I recommend searing the strip steak for 2 minutes on one side, flipping it, then cooking it for another minute. After it’s seared, you place it in the oven to finish cooking for another 4-5 minutes.
The result is a melt-in-your-mouth tender bite with a delicious crispy crust.
What kind of pan is best for searing scallops?
The best pan for searing is definitely a cast-iron skillet. This is because once it’s heated, it stays hot.
If you’re using another type of pan, you can preheat it but once you add the scallops, the temperature will drop. A cast-iron skillet results in more even cooking and a better sear.
How do you tell if pan seared scallops are done?
You’ll be able to tell that the scallops are done cooking when they turn a golden-brown color and start to break up slightly on the edges.
You can also check their doneness by poking them gently with a fork. If they’re done cooking, the fork will bounce back. If they need to cook longer, they will feel more mushy.
Tips, tricks, and notes for this recipe
- Use a cast-iron skillet. Cast-iron cooks better because it holds heat differently than other materials. This results in a better sear for both the steak and the scallops!
- Heat the pan. Before you sear the meat or the scallops, make sure the pan is heated up. If the meat doesn’t start sizzling as soon as you put it in, it’s not hot enough and you should take it out and preheat longer.
- Pat dry. Make sure you pat dry both the steak and the scallops to remove any excess moisture. This helps them get crispy!
- Let it rest. After you cook the steak, wrap it in foil and let it rest for a few minutes before slicing into it to allow the moisture and flavor to redistribute. If you slice into it too soon, the moisture will seep out and you’ll end up with dry meat.
How to store
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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Pan Seared New York Strip Steak and Scallops with garlic compound butter
For the Garlic Compound Butter
- 8 tablespoon unsalted butter
- 3 garlic cloves minced
- 2 sprigs fresh rosemary minced
- 1 tsp coarse salt
- ½ teas freshly ground black pepper
- ¼ tsp red pepper flakes
For the New York Strip
- 1 14-16 oz American Wagyu Bone-In New York Strip Steak
- 2 tablespoon butter
- 2 cloves garlic smashed
- 2 sprigs fresh rosemary
- 1 – 2 tablespoon garlic compound butter
For the Scallops
- 1 lb fresh diver scallops
- 1 tablespoon garlic compound butter
Make the Garlic Compound Butter
- In a bowl, mash the butter with the garlic, rosemary, salt, pepper, and red pepper flakes until thoroughly combined.
- Arrange an 8″ sheet of plastic wrap on a clean work surface and spoon the butter into the center.
- Wrap, pressing into a log shape, sealing entirely.
- Store in fridge until ready to use.
Sear the Steak
- Preheat the oven to 400 degrees.
- Heat a large heavy cast iron pan over medium heat until just smoking.
- Meanwhile, pat the steak dry and sprinkle heavily with salt on both sides.
- Add 1 tablespoon butter to the pan and swirl quickly to coat.
- Toss the garlic and rosemary into the pan.
- Add the steak and allow a crust to form, cooking 2 minutes without moving.
- Flip, when the steak removes from the pan easily, adding the other tablespoon of butter, and sear 1 minute longer.
- Finish in the oven for 4 to 5 minutes longer, until the steak temps 120 for medium-rare.
- Remove from heat, wrap in foil to rest, topping with 1 tablespoon of the garlic compound butter before sealing.
Sear the Scallops
- Meanwhile, in the same pan with the reserved butter and fat, return to the cooktop over medium heat.
- Pat the scallops dry and sear 1 minute.
- Flip, topping each of scallop with a bit of the garlic compound butter and sear 1 minute longer.
- Remove from heat.
- Remove the steak from the bone and slice for serving.
- Arrange the steak slices with the scallops on a serving dish or individual plates and enjoy.