There’s something about a perfectly cooked New York Strip Steak that just hits differently. That deep beefy flavor, the golden crust, the buttery finish — it always reminds me of a great steakhouse meal. But here’s the thing: you don’t have to leave home (or light the grill) to make it happen. With a cast-iron skillet and a hot oven, you can pull this off in your own kitchen — and honestly, once you get the hang of it, you may never order it out again.
Why I Love Cooking This at Home
Every time I serve this steak to guests, the reactions are the same — surprise, then satisfaction. Folks are always impressed it came from my stove, not a fancy steakhouse kitchen. That’s the beauty of this recipe. It’s deceptively simple, but the flavor and texture are restaurant-quality.
What I personally love is the control. I get to pick the exact cut I want, season it the way I like, and cook it to the perfect doneness. No guessing. No waiting for a server to bring it out. Just a hot skillet, a beautiful steak, and a little patience.
What You’ll Need (And Why It Matters)
- New York Strip Steak – I always try to get USDA Prime if it’s in the budget. It has better marbling and a richer flavor. Look for a cut that’s at least 1 inch thick — thinner steaks are harder to get just right.
- Kosher Salt & Black Pepper – Don’t overthink the seasoning. A good steak only needs salt and pepper. Let the beef shine. If you love garlic or smoked flavors, you can sprinkle a touch of garlic powder or paprika — just be aware they may burn in the skillet.
- Butter – This is the finishing touch. When the butter melts over that hot steak, it sinks into all the little cracks in the crust and makes every bite extra luscious. I sometimes add a smashed garlic clove or a sprig of thyme to the butter for a little extra flair.
How I Cook It (And What I’ve Learned Along the Way)
I follow a simple two-step method: sear on the stove, finish in the oven. It gives me that golden-brown crust and juicy pink center — every time.
- Start with a smoking-hot cast iron skillet. I let mine preheat over high heat for 5–7 minutes. This is key to getting that steakhouse-style crust.
- Season generously with kosher salt and pepper just before the steak hits the pan.
- Sear both sides for 2 minutes, untouched — don’t be tempted to move it around.
- Sear the fat strip too — I just hold the steak with tongs and press the edge down into the pan for 30 seconds.
- Finish in the oven for 3–5 minutes, depending on doneness. I like mine medium-rare, so I usually go for just under 4 minutes.
After that, the steak rests — loosely covered with foil — for about 5 minutes. Then comes the best part: topping it with a pat of butter and watching it melt all over.
Helpful Tips from My Kitchen
Cooking Thin Steaks
If the steak is closer to ½ inch thick, I skip the oven entirely and just pan-fry for 2 minutes per side. That’s how I make it for breakfast — paired with eggs and maybe a slice of sourdough toast.
No Oil Needed (Seriously)
A well-seasoned cast iron skillet is naturally nonstick at high heat. If you’re using a different pan, just add a splash of avocado oil or ghee — something with a high smoke point.
Trimmed or Not?
Personally, I love the fat cap. I actually look for steaks with a nice thick edge of fat. It adds flavor, and when seared properly, it turns golden and delicious. Some folks like a leaner cut — that’s fine too. Just go with what you enjoy.
Connective Tissue Tips
Sometimes you’ll see a white strip of connective tissue along the fat cap. If it’s thin, don’t worry — it crisps up nicely. If it’s thick and tough, I trim it down a bit with kitchen shears before cooking.
FAQs
Should I let the steak come to room temp first?
Not necessarily. I actually prefer to cook mine cold from the fridge. It helps keep the center rare while letting the outside get a perfect crust. It’s a little counterintuitive, but it works beautifully.
Can I cook it from frozen?
I don’t recommend it. You just don’t get the same even cook. If you forgot to thaw it, place it in the fridge overnight or do a cold water bath (still sealed) for a faster defrost.
What’s the best pan for steak?
Cast iron wins, hands down. It holds heat like nothing else and gives you that restaurant sear. Just be sure it’s well seasoned and smoking hot before you start.
How do I store leftovers?
Let them cool completely, then refrigerate in an airtight container for up to 4 days. To reheat, I use the microwave at 50% power so I don’t overcook the meat. But honestly? I prefer slicing it cold for a steak salad or a lettuce wrap — still super flavorful and tender.
Can I freeze leftover steak?
Yes! Just wrap tightly and store in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before using.
Final Thoughts
There’s a reason New York Strip Steak is such a classic — it’s flavorful, tender, and incredibly satisfying when cooked right. And you don’t need a grill or a sous-vide machine to do it justice. A good cut of beef, a cast-iron skillet, and a hot oven are all you need.
Once you try this method, you might never go back to ordering steak out again. And if you’re anything like me, this might just become your go-to dinner when you want to impress without overcomplicating things.
New York Strip Steak
There’s something about a perfectly cooked New York Strip Steak that just hits differently.
Ingredients
- 1 New York strip steak - 8 ounces, 1-inch thick
- ¼ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper - freshly ground
- ½ tablespoon butter
Instructions
- Preheat your oven to 500°F.
- Set a well-seasoned cast iron skillet over high heat and let it heat up until it’s smoking hot—this usually takes about 5 to 7 minutes.
- While the skillet heats, pat your steak dry using paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
- Carefully lay the steak into the hot skillet. Let it sear undisturbed for 2 minutes per side to develop a rich, golden crust. Sear the fat cap for an additional 30 seconds.
- Using oven mitts, move the skillet straight into the hot oven. Let the steak roast for 3 to 4 minutes for a perfect medium-rare (135°F), or 4 to 5 minutes for medium (145°F). Use an instant-read thermometer to check the temperature for your preferred doneness. If it’s not quite there yet, leave it in a little longer—see notes below for more guidance.
- Once done, transfer the steak to a plate, loosely tent it with foil, and let it rest for 5 minutes. Finish with a pat of butter right on top, then slice and serve.
Notes
- If you have a smoke alarm near your kitchen, open your kitchen windows and run your range hood fan on high.
- There's no need to bring the steak to room temperature. A cold center lets you sear the steak well, creating a beautiful crust while keeping it medium-rare. However, I don't recommend cooking from frozen. It's best to thaw the steak in the fridge overnight before cooking it.
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 755Total Fat 56gSaturated Fat 24gTrans Fat 0gUnsaturated Fat 25gCholesterol 194mgSodium 505mgCarbohydrates 0gFiber 0gSugar 0gProtein 59g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
