Over the past few months I have been experimenting with how to cook a perfect New York strip steak in my cast iron skillet, and the last few times I’ve made them with my new process, my husband (who runs a high-end beach club and has been in the food industry for decades) has raved about what I good job I did. So, it’s safe to say I’ve nailed the process, and now I am sharing it with you!
How to Cook a Perfect New York Strip Steak Stovetop
Anyone can throw a steak in a pan or on the grill and cook it, but there are some very simple tricks to elevating a good steak to great. I’ve been testing and perfecting my methods using a cast-iron skillet and other pans for the past few months since I have not had access to a grill. I used to think the best steaks were only cooked on a hot grill, but that is wrong!
A hot skillet actually creates an amazing steak, if you know the right methods. The good news is, I am going to spill all my secrets so you don’t have to go through any trial and error, and you can be a pro at cooking steak the first time.
Do you need a cast iron skillet to cook a New York strip on your stovetop?
No, you don’t necessarily need a cast iron skillet, even though I do think it’s the best way to cook this steak. I will say that I think so many things I cook in the cast iron skillet taste better.
However, I have tried these methods and this recipe in a regular pan before and it comes out delicious every single time. If you have cast iron skillet, I recommend using it, but you can still make this recipe without it.
What You’ll Need for this New York Strip Recipe
Pick up some steaks at the grocery store and you likely already have the rest of these simple ingredients on hand in your kitchen. Keep reading for my best tips and tricks, and get the full recipe in the recipe card below:
- 2 thick New York Strip Steaks, about 10 ounces each: They typically come in packages of 2. I buy 4 for our family of 5 since they’re large. If you are doing 4 steaks, double the remaining ingredients.
- 6 tablespoons unsalted butter
- Salt and black pepper, to taste
How to Make a Perfect NY Strip Steak
This recipe is so easy and yields flavorful results:
- About an hour before cooking, take the steak out of the refrigerator, and let the steak rest at room temperature.
- Season the steak very generously on both sides with salt and pepper.
- Add about half the butter to a large skillet on medium-high heat and stir it to melt. Wait for the butter to become slightly brown and foamy.
- Add steaks to the skillet and do not touch or move them for 5 minutes.
- After 5 minutes, flip the steak. Let it cook without moving it for 3 minutes more. While it’s cooking, add remaining butter to the top of the steaks and allow it to melt, rubbing it over the steak.
- Remove the steak to a cutting board or plate and allow it to rest for 10 minutes before slicing. (If you want the steak to stay super hot, cover with aluminum foil while it rests.
Important Notes
This technique is ideal for cooking a boneless strip steak that’s around 1 inch thick or a little thinner. If your steak is on the thinner side, shorten the cook time slightly; for thicker cuts, you’ll need to cook it a bit longer. It’s also a great approach for other boneless cuts like ribeye or sirloin.
If you want to use a meat thermometer, follow these temperature guidelines: Aim for an internal temperature of 130°F (degrees F) for rare and up to 150°F for medium. Remember, the steak will continue to cook and rise in temperature by about 5 degrees after being taken off the heat.
Tips for the Best New York Steak
For best results in texture and incredible flavor, follow these tips:
- Rest the steak at room temp before cooking: This is an important step! Cooking a cold steak straight from the fridge can result in uneven cooking. Also, cooking a room temp steak helps to get a better sear on the steak.
- Season steak generously: Don’t worry about making it too salty, you need a generous amount of salt and pepper which brings out that beefy flavor. My mouth waters just typing this!
- Listen for the sizzle to sear steaks: If your steak doesn’t make a loud sizzle the moment it hits the pan, quickly remove it and give the skillet a few more minutes to heat up. A properly preheated pan is essential for getting that rich, flavorful sear on the outside of the steak. A good sear is SO important, so you have to get this step right!
- Don’t get antsy and move your steak while cooking it: Trust the process. A great steak needs the perfect sear, and if you move your steak you’re going to mess that up.
- Rest for 10 minutes after cooking: The secret to a juicy steak is letting it rest before slicing. When the steak comes off the heat, the juices are still actively moving inside. Cutting into it too soon causes them to spill out, leaving the meat dry and lacking in flavor. Let the meat rest to give the juices time to settle back into the meat, resulting in a tender, flavorful steak that’s warm (but not piping hot) when served.
What to Serve with this New York Strip Steak Recipe
Now that you know how to cook a perfect new york strip steak, what are you going to serve with it? There are so many good options of what to serve with a NY strip. That’s another great thing about this protein, it goes with basically everything. We love making steak salads (just serving the steak with literally any salad), but here are some more ideas:
- As mentioned above, literally any salad! I love it with my favorite La Scala Chopped salad or this simple salad with pine nuts.
- Mashed potatoes
- Roasted Garlic
- Garlic Butter Oven Roasted Potatoes
- Roasted asparagus
- Creamed spinach
- Corn on the cob
- Baked sweet potatoes
- Sautéed mushrooms
- Caesar salad
- Roasted Brussels sprouts
- Macaroni and cheese
- Roasted Cauliflower
- Green beans
- Twice-baked potatoes
- Caprese salad
- Truffle fries
- Roasted broccoli
- Herbed rice pilaf
- Wedge salad
- Garlic butter dinner rolls
- Cheddar Biscuits
- Balsamic glazed carrots
- Coleslaw
- Cheesy Broccoli Casserole
Storing and Reheating Leftover Steak
We love leftover cooked strip steaks! Store in the refrigerator in an airtight container for 2-3 days and reheat for any meal. Simply reheat it in the microwave. I love to put any leftovers we have over a salad the next day for my lunch.
More Recipes
- How to Make Homemade Croutons (Better than store-bought!)
- Addictively Delicious Air Fryer Chicken
- Addictive Chocolate Pistachio Date Bark (A Healthy No Bake Dessert)
Cast Iron New York Strip Steak
Ingredients
- 2 New York Strip Steaks about 10 ounces each: They typically come in packages of 2. I buy 4 for our family of 5 since they’re large. If you are doing 4 steaks, double the remaining ingredients.
- 6 tablespoons unsalted butter
- Salt and black pepper to taste
Instructions
- About an hour before cooking, take the steak out of the refrigerator, and let the steak rest at room temperature.
- Season the steak very generously on both sides with salt and pepper.
- Add about half the butter to a large skillet on medium-high heat and stir it to melt. Wait for the butter to become slightly brown and foamy.
- Add steaks to the skillet and do not touch or move them for 5 minutes.
- After 5 minutes, flip the steak. Let it cook without moving it for 3 minutes more. While it’s cooking, add remaining butter to the top of the steaks and allow it to melt, rubbing it over the steak.
- Remove the steak to a cutting board or plate and allow it to rest for 10 minutes before slicing. (If you want the steak to stay super hot, cover with aluminum foil while it rests.
Notes
Hi, I’m Jessica! I am wife to Chris, and mom to Kaip, Alana and Koa. I am a website developer and blogger. In this space, I share about everything from parenting, making money from home, recipes, mom lifestyle, and things for kids! Learn more about me here.
