EagleTribune.com, North Andover, MA

June 21, 2013

A pan-seared steak for perfect tenderness

The Eagle-Tribune

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This pan-seared New York strip’s simplicity is its beauty. Very few ingredients and only the best beef comprise this dinner.

Simply pan-sear the beef on a high heat and toss it in the oven to finish it off. This dish can truly be prepared anytime of the year, because you do not need to go outside and turn the grill on, unless the weather calls for it of course.

Dave Foegely of Harry & Izzy’s Steak House in Indianapolis prepares the dish. Foegely uses top-shelf choice beef with a beautiful marbling of fat that gives the steak perfect flavor and tenderness.

Harry & Izzy’s Steak House, a sister restaurant of the iconic St. Elmo’s Steak House, also create their own steak sauce by combining brandy, butter, orange and steak sauce. This steak “is one of our signature items on the menu,” Foegely explains.

Try it yourself and see what the fuss is about over at Harry and Izzy’s. You only need pepper, steak and a few minutes to create this sweet and savory sensation.

Pan-Seared New York Strip


1 16-ounce New York sirloin steak

1/4 cup crushed peppercorns

1 teaspoon brandy

1/2 teaspoon butter

1 teaspoon orange

2 tablespoons of steak sauce

1 stem of parsley


1. Coat the steak in crushed peppercorns on both sides.

2. Preheat your oven to 350ºF.

3. Prepare a pan on medium-high heat before placing the steak on.

4. Sear the steak on both sides for 2-3 minutes.

5. If the pan can go into the oven, place the entire thing in the oven. Otherwise transfer the steak to a baking dish, and cook for 6-10 minutes or until it reaches an internal temperature of at least 95ºF.

6. Serve with steak sauce, or create your own blending, brandy, butter, orange and steak sauce. You may want to reduce the blend in a pan in order to further enhance the flavors. Garnish with parsley and enjoy.