Pan-Seared NY Steak with Smoked Paprika Cucumber Yogurt Sauce
1 pound thick cut New York steak
2 tablespoons canola oil
Ground black pepper
2 tablespoons olive oil
1 teaspoon dried dill
½ teaspoon smoked paprika
Juice and zest of 1 lemon
1 garlic clove, grated
¾ cup plain Greek yogurt
1 Persian cucumber, finely diced
Freshly ground black pepper
Prep the Steak
Remove the steak from the refrigerator and let sit at room temperature for 30 minutes on top of a couple paper towels. If you are short on time, simply pat the meat dry with paper towels as best as you can, set aside, and make the yogurt sauce.
Make the Yogurt Sauce
In a medium bowl, mix the olive oil, dried dill, smoked paprika, lemon juice and zest, grated garlic clove, Greek yogurt, and chopped cucumbers until thoroughly combined. Season with salt and ground black pepper. Transfer to the refrigerator until ready to use.
Cook the Steak
Heat the canola oil in a cast-iron skillet over medium-high heat. Season the steak on both sides with salt and ground black pepper. When the oil is hot, carefully place the steak into the pan and sear each side for 2-4 minutes on each side (depending on the thickness of the steak), gently pressing the steak into the hot pan with tongs to ensure a nice sear. When the steaks are seared, transfer to a plate and let rest for 15 minutes before slicing. Serve with the yogurt sauce.