/ Beef / By

Pan-Fried New York Strip Steak with Kimchi

Pan-fried New York strip steak with kimchi isn’t a classic traditional dish with a single place of origin — it’s a modern fusion creation that blends Western steakhouse techniques with Korean flavors.

Here’s the background:

  • New York Strip Steak
    • The cut comes from the short loin of the cow and became popular in 19th-century New York steakhouses. The name “New York Strip” was popularized in the U.S., especially in New York City restaurants like Delmonico’s.
    • Pan-frying the steak in butter and herbs is a classic Western method that locks in flavor and creates a caramelized crust.
  • Kimchi
    • Kimchi is Korea’s iconic fermented vegetable dish, with records dating back over 1,000 years. It’s traditionally made with napa cabbage, chili, garlic, ginger, and fish sauce (or other seasonings), and it brings tangy, spicy, and umami-rich notes.
  • The Fusion
    • Combining seared steak with kimchi is a Korean-Americanor Korean-Western restaurant trend that started gaining popularity in the late 2000s–2010s.
    • Chefs in cities like Los Angeles, New York, and Seoul began serving grilled or pan-fried beef with kimchi to merge the bold umami of steak with the bright, spicy-sour contrast of fermented cabbage.
    • The pairing is especially common in Korean BBQ culture, where grilled beef (like galbi or bulgogi) is often eaten with kimchi — adapting that idea to a Western steak cut was a natural step for fusion cooking.

In short — it’s a 21st-century fusion dish born out of Korean BBQ flavors meeting Western steakhouse tradition, likely popularized in Korean-American restaurants and food trucks before moving into home kitchens and upscale dining menus.

Servings: 2
Prep Time: 10 min
Cook Time: 10–12 min
Total Time: ~20 min

Ingredients

  • 2 New York strip steaks (about 1–1.25 inches thick, 10–12 oz each)
  • 1½ tsp sea salt (adjust to taste)
  • ½ tsp freshly ground black pepper
  • 1 tbsp neutral oil (canola, avocado, or grapeseed)
  • 2 tbsp unsalted butter
  • 2 garlic cloves, smashed
  • 1 sprig fresh rosemary or thyme (optional but great)
  • 1 cup kimchi, roughly chopped if leaves are large
  • 1 tsp sesame oil
  • 1 tsp toasted sesame seeds (optional garnish)
  • 1 green onion, thinly sliced (optional garnish)

Instructions

  1. Prep the Steak
  • Pat the steaks dry with paper towels.
  • Season generously on both sides with sea salt and pepper.
  • Let them sit at room temperature for 20–30 minutesbefore cooking for even doneness.
  1. Sear the Steak
  2. Heat a cast-iron skilletover medium-high until hot.
  3. Add the neutral oil, then place steaks in the skillet.
  4. Cook 3–4 minutesper side for medium-rare, adjusting for thickness (use a meat thermometer — 130°F for medium-rare).
  5. During the last 1–2 minutes, reduce heat to medium, add butter, smashed garlic, and rosemary/thyme.
  6. Tilt the pan slightly and spoon the melted butterover the steaks for flavor.
  7. Rest the Steak
  • Transfer steaks to a plate, tent loosely with foil, and let rest 5–7 minutes.
  1. Warm the Kimchi
  • In the same pan (wiping out excess fat if needed), add the kimchi.
  • Stir-fry for 1–2 minutesuntil heated and slightly caramelized.
  • Drizzle with sesame oil for richness.
  1. Serve
  • Slice the rested steak against the grain.
  • Plate with warm kimchi on the side (or on top for extra flavor).
  • Garnish with sesame seeds and green onion if desired.

Chef’s Notes

  • Extra kick:Add a teaspoon of gochujang (Korean chili paste) to the kimchi while warming for more heat.
  • Pairing:This dish works beautifully with steamed jasmine rice or roasted sweet potatoes.
  • Upgrade:A splash of soy sauce or mirin in the butter baste gives a subtle umami boost.

  • “Thanks so much for trying this recipe! Let me know how you liked it—I’d love to hear. If it hit the spot, check out more tasty ideas on my Fast, Simple & Good Beef page.”

Pan-Fried New York Strip Steak with Kimchi