To prepare Paula Deen's recipe for New York strip steaks, place raw steaks in a marinade for at least 30 minutes, and then cook them in a skillet on medium-high heat for four to five minutes per side. The number of servings is directly proportionate to the amount of steaks.
Create a steak marinade by combining 1/2 cup of olive oil, 1/4 cup of fresh lemon juice, 2 teaspoons of Worcestershire sauce, 1 teaspoon of black pepper and 3 cloves of minced garlic in a heavy-duty resealable plastic bag. Submerge the steaks in the marinade, seal the bag and turn it over numerous times to cover the steaks with the mixture. Refrigerate the steaks in the marinade for at least 30 minutes, stopping to turn the bag occasionally. To produce a stronger flavor, allow the steaks to marinate longer.
Place 1 teaspoon of olive oil into a large skillet and heat the pan up on a medium-high setting. Remove the steaks from the marinade and dispose of the plastic bag. Once the oil begins to shimmer, drop 1 steak into the skillet at a time and cook each steak between four and five minutes per side. While this method makes medium-rare steaks, you can cook them for longer if desired. Let the steaks rest for at least five minutes before serving to preserve the internal juices.