Pan Seared New York Strip Steak with Ponzu

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My daughter, Zoe, came home from Rhode Island last night for her month long winter break. She said she needed protein! All she eats in the cafeteria is pasta, pizza and peas. This is one of her favorite meals, a simple steak dipped in Ponzu sauce. Ponzu is a Japanese sauce made with lemon juice or rice vinegar, soy sauce, mirin and/or sake, kombu (seaweed) and dried bonito flakes. You can find it at most supermarkets in the Asian section. I was so excited that she is home, that I forgot to take a picture!

New York Strip Steak


Pan Seared New York Strip Steak with Ponzu


  • extra-virgin olive oil
  • sirloin steaks
  • Kosher salt and freshly ground black pepper
  • ponzu sauce


  1. Oil the steaks, coating them on both sides with about 1 tablespoon for each steak. Season the steaks generously with salt and pepper. Add 1 tablespoon of olive oil to a cast-iron skillet over high heat, cook for about 3 minutes on the first side and about 2½ minutes on the second side for rare, depending on thickness and desired doneness. They should be deep golden brown. Transfer the steaks to a plate to rest for 5 to 10 minutes.


Author: Leslie Blythe