New York strip steak is amazing. It's nice and tender and it has a marvelous fatty edge and a beefy flavor.
So how to cook it? Sear it in a hot cast-iron skillet, then finish it in the oven. You'll get a deep brown crusty exterior and a juicy interior, just like in a steakhouse.
Every time I order a steak at a good steakhouse, I'm in awe. It always comes out perfect - a thick delicious crust on the outside, super juicy medium-rare meat on the inside.
How do they do it? The secret is to cook the steak in two stages. First, you sear it in a super-hot cast-iron skillet. Then you finish cooking it in the oven. That's how they do it in restaurants, and that's how you should do it at home to achieve perfect (or close to perfect) results.
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Ingredients
You'll only need a few simple ingredients for this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
New York strip steak: Either USDA choice or (better yet) USDA prime. It should be about 1-inch thick. If you'd rather cook a ribeye steak, check out this recipe for cast-iron ribeye.
To season: Kosher salt and black pepper.
Butter: To finish the steak. Steakhouses almost always top your hot steak with some butter and allow it to melt into the steak. It greatly enhances its flavor.
Instructions
Cooking steakhouse-quality New York strip steak at home is not difficult. The detailed instructions are listed in the recipe card below. Here's an overview of the steps:
- Preheat your oven to 500 degrees F.
- Heat a well seasoned cast iron skillet over high heat until smoking hot, 5-7 minutes.
- Meanwhile, sprinkle both sides of the steak with kosher salt and black pepper.
- Place the steak in the hot skillet. Cook, without moving, 2 minutes on each side. This will create a nice crust. Then cook the fat strip for 30 more seconds.
- Using oven mitts, transfer the skillet to the hot oven. Roast the steak to medium rare, 3-4 minutes. For medium, roast 4-5 minutes.
- Place the steak on a plate. Loosely cover it with foil. Allow it to rest for 5 minutes, then top it with butter and serve.
Expert tip
If your steak is thin (about ½-inch thick), you can simply pan-fry it. Cook it for 2 minutes per side in a hot cast-iron skillet.
Frequently asked questions
A cast-iron pan is best for this recipe because it gets super hot and stays super hot. It's the best way to ensure you get that wonderful crust on your steak.
You could, especially if you like your steaks on the rare side. Try cooking the steak for 3-4 minutes per side plus 1 minute on the fat strip.
No, that's unnecessary. I like my steaks medium-rare. A cold center allows me to sear the steak really well, creating a beautiful crust, and still keep it medium-rare.
I have found that when I bring a steak to room temperature prior to cooking it, it often ends up medium-done, which is not bad, but a bit too done for my personal taste.
Generally speaking, steaks such as this are minimally seasoned with just salt and pepper. You want the meat to shine through, especially when using high-quality beef.
Having said that, if you feel like adding spices (such as garlic powder and smoked paprika), you could. Just keep in mind that they'll char in the hot cast iron skillet, so you'll likely end up with blackened steak. If you do add spices, you might want to sear the steak for just 1 minute per side and increase the time it spends in the oven.
Not if you use a well-seasoned cast-iron skillet. When it's well-seasoned it's completely nonstick. For any other skillet, add a fat that can withstand high-heat cooking, such as avocado oil or ghee.
I don't recommend cooking from frozen. It's best to thaw the steak in the fridge overnight before cooking it.
It comes from the top part of the short loin. This area of the animal doesn't get worked, which is why this cut is so tender. Its meat is relatively lean with just a little marbling, but it does have a delightful fatty strip on one of its edges.
Recommended side dishes
With a good cut such as a New York strip, the meat should be the star of the show. I never serve starches with a good steak. Instead, I serve it with a small salad such as this simple tomato salad or this arugula salad.
Other good sides include roasted carrots, caramelized shallots, and sauteed kale.
Storing leftovers
Steak is best when served freshly cooked. But you can keep the leftovers in the fridge, in an airtight container, for 3-4 days.
Rather than reheat them and risk overcooked meat, I like to slice the leftovers and add them to a steak salad or use them in a lettuce sandwich (slice them very thinly if you use them in a sandwich and remove the fat). But you can also reheat the leftovers gently, covered, in the microwave on 50% power.
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Recipe card
Perfect New York Strip Steak
INGREDIENTS
- 1 (8 oz) New York strip steak 1-inch thick
- ¼ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ tablespoon butter
INSTRUCTIONS
- Preheat the oven to 500 degrees F.
- Heat a well seasoned cast iron skillet over high heat until smoking hot, 5-7 minutes.
- Meanwhile, sprinkle both sides of the steak with kosher salt and black pepper.
- Place the steak in the hot skillet. Cook, without moving, 2 minutes on each side. This will create a nice crust. Cook the fat strip for 30 more seconds.
- Using oven mitts, transfer the skillet to the hot oven. Roast the steak to medium rare, 3-4 minutes. For medium, roast 4-5 minutes.
- Place the steak on a plate. Loosely cover it with foil. Allow it to rest for 5 minutes, then top it with butter and serve.
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NOTES
- The CDC recommends cooking meat thoroughly.
- There's no need to bring the steak to room temperature prior to cooking it. A cold center allows you to sear the steak really well, creating a beautiful crust, and still keep the steak medium-rare.
- I don't recommend cooking from frozen. It's best to thaw the steak in the fridge overnight before cooking it.
ADD YOUR OWN NOTES
NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 