Steakhouse-Quality Pan-Seared New York Strip Steak
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Want in on the secret to preparing steak at home like those served at fancy steakhouse restaurants?
Cooking in cast iron delivers a perfect pan-seared NY Strip Steak every time — without any special marinade and without firing up the grill!
Simply seasoned with sea salt and cracked black pepper, this cast iron steak gets a nice char from cooking first on top of the stove and gets its finish in a 400-degree oven.
Literally, all you need for this delicious steak dinner is a couple of steaks seasoned with sea salt and cracked black pepper, a touch of olive oil, and a hot cast iron skillet. Pretty simple, don’t you agree?
Why you’re going to love it!
- Simple ingredients. Basically just a good cut of meat, salt, and pepper.
- Just as good as dining out. And a lot more economical!
- No special tools required. All you need is a cast iron skillet.
Pan-Seared NY Strip Steak: behind the recipe
My guy is the meat-and-potatoes type. There’s nothing he enjoys more than manning the grill — we certainly do our fair share of grilling whenever the weather cooperates. Given a choice, he’d ask for beef for dinner almost every single time.
Given that, I’d say it’s a GOOD thing we both enjoy a GOOD steak! Most times, we prefer to cook at home rather than dining out — especially when we find a recipe that works for us as well as this pan-seared NY steak!
Not only is this meal delicious, it’s much more economical than dining out at a decent steak house. Plus, we get to enjoy time cooking together in the kitchen. Believe it or not, cooking together can be romantic!
Key ingredients and substitutions
- Steak — When cooking steak indoors, I prefer boneless strip steaks. For the best flavor, choose steaks with good marbling.
- Extra virgin olive oil — Often my go-to choice, but you may use a high smoke point oil like canola oil instead.
- Sea salt — The coarse grind not only adds flavor, but texture to the finished steaks.
- Freshly ground black pepper — Grinding peppercorns just before using ensures a fresher and spicier flavor.
How to choose a great steak
If you’re going to cook at home, start with a quality steak for the best dining in experience.
- Choose steaks that are 1 1/2-inch or thicker for the best results.
- If you purchase pre-packaged meat always check the sell-by date, avoid any with excessive liquid, and make sure the package is cold with no holes or tears.
- If you purchase your steaks at the butcher counter, always ask to see the underside of the steak to make sure it looks as good on both sides.
- Choose steaks that are firm to the touch with a bright red color. The steaks should look moist, but not be wet.
- Marbling (little ribbons of fat) add flavor, so choose a steak with small to medium flecks of fat. You don’t want a steak that is completely riddled with fat throughout.
Special supplies needed
- A well-seasoned cast iron skillet — cast iron holds the heat well, plus it’s great for searing the steaks quickly.
- Long-handle tongs — to make turning these steaks easier and safer!
- Digital instant read thermometer — Use the touch test (see details below) to determine when your steak is cooked to the desired temperature, OR take out the guess work by using a thermometer.
How to cook a steak in cast iron
STEP 1 | Bring to room temperature
- There’s no need to marinate the steaks, but you do want them to come to room temperature before you start cooking. About 20 to 30 minutes should do it. The theory is that a cold steak won’t cook as evenly.
- Use this waiting time to preheat the oven. It’s important that the oven has reached the correct temperature before it’s time to finish the steaks.
STEP 2 | Season and sear
- Season the steaks with sea salt and cracked black pepper, rubbing it in on both sides, and then baste with a small amount of olive oil.
- Heat a cast iron skillet on top of the stove. Once the cast iron skillet is hot (not smoking), you’re ready to sear the steaks, just 2 minutes on each side.
- The goal is to get a good crust, so don’t be tempted to flip the steaks before the 2 minutes is up!
STEP 3 | Finish in the oven
- Pop the cast iron into the oven and cook to the desired internal temperature. Use the touch test or an instant read thermometer to check for doneness.
- Keep in mind the steaks will continue cooking as they rest, so take them out of the oven a little early.
tip
- Because we like sautéed mushrooms with our steaks, I add a cup of sliced mushrooms with a little extra butter to the skillet just before it goes into the oven.
STEP 4 | Let it rest
- Remove the steaks from the oven and tent the pan with aluminum foil.
- Tenting with aluminum foil for a couple of minutes will help keep the steaks warm while sealing in the juices,
Touch test guide
You can gently press tongs into the cooked steak to determine its doneness with this touch test guide. To be totally accurate, use a quick read digital thermometer.
- RARE: 120°F – cool, bright red center and soft to the touch
- MEDIUM RARE: 130°F – warm, red center and beginning to firm up with red juices
- MEDIUM: 145-155°F – slightly pink center, completely firm with brown juices
- WELL DONE: 155-160°F – very little or no pink, firm to the touch
Frequently asked questions
Strip steaks are cut from the short loin, a lean and tender portion of beef. When the butcher cuts the tip for filet mignon steaks, what remains is the long strip. With the bone in, this cut is known as T-bone steak.
When the bone is removed, it is known as New York Strip. Leave the filet and strip intact and you have a Porterhouse steak.
Also known as the ambassador steak or Kansas City strip, the most common nickname for the strip steak is New York Strip. This name was coined after famous New York city steakhouses helped make this cut of beef extremely popular.
What to serve with your pan fried steaks
- Scallops with Lemon Butter have a slightly crisp, caramelized crust while maintaining the delicate, silky texture inside. Serve over a bed of nutty arugula for a magically delicious appetizer.
- My Classic Wedge Salad is fully loaded with crumbled bacon, diced tomatoes and red onions, drizzled with a delicious homemade blue cheese dressing with buttermilk, and garnished with crispy fried shallots.
- Browned Butter Roasted Asparagus requires very little prep time and is perfectly cooked in just 12 minutes.
- Cherry and Almond Cream Crostata is easy, but unique enough to be the special finale to a lovely dinner.
Pan-Seared New York Strip Steak
Equipment
Ingredients
- 2 1 to 1-1/2-inch thick cuts New York Strip Steaks fat trimmed
- 2 teaspoons olive oil
- Sea salt
- Cracked black pepper
- 1 clove garlic sliced
- 1 cup sliced mushrooms
- 2 tablespoons unsalted butter
Instructions
- Thirty minutes before cooking, remove steaks from refrigerator and allow to come to room temperature.
- Preheat the oven to 400°F.
- Heat a large cast iron skillet over medium high heat until it is hot, but not smoking.
- While skillet is heating up, season both sides of steak with sea salt and pepper. Drizzle steaks with olive oil and gently rub in the salt and pepper.
- Place seasoned steaks into hot skillet and cook for 2 to 3 minutes, without turning, to get a nice sear. Turn steaks using tongs and cook for another 2 to 3 minutes to sear other side.
- Remove cast iron skillet from heat and add sliced mushrooms, garlic, and butter. Immediately place skillet in preheated oven and roast for 4 to 7 minutes, or until desired temperature is reached. Use touch test* or use a digital thermometer to gauge steak temperature.
- Remove steaks from oven and tent with foil, allowing steaks to rest for a couple of minutes before serving.
Video
Notes
- RARE: 120°F – cool, bright red center and soft to the touch
- MEDIUM RARE: 130°F – warm, red center and beginning to firm up with red juices
- MEDIUM: 145-155°F – slightly pink center, completely firm with brown juices
- WELL DONE: 155-160°F – very little or no pink, firm to the touch
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
This is my second time making this in a cast iron skillet and I used McCormick’s Steakhouse Maple on my husband’s and Grill Mates Mesquite and Mesquite Liquid Smoke on mine, with a little added salt. Since we like ours well done, I seared on high heat for 4 minutes each side (they are 1″ thick). On the side, I sauteed` a small can of drained mushrooms with a level Tbsp. of butter on med.- high heat. After both sides were seared, I dumped the mushrooms into the skillet and scattered them around the edges and popped the skillet into a 400 degree oven for 8 minutes. Tent it with foil on removal and let it rest a few minutes and served with a small salad and mashed potatoes. FABULOUS!! Hubby LOVED them.
Excellent. First time to sear and then put in the oven. Very good with sauce.
I have to tell you that this is the FIRST time ever we have enjoyed our waygu steaks, thanks so much, absolutely perfect
I love this recipe. We usually cook on grill but cover grill in winter and have wanted learn how to cook on stove top. Frankly, I like them better on stove. Cooking for second time tonight!
Meg, so glad you like this cooking method! We swear by it for the Winter months.
Followed the recipe to a T… allowed for thickness of steaks, cooked for 7 minutes in the oven after searing, temp was 145… but steaks were rare, not medium. Maybe my oven is off? Will do it again, but will let them stay in the oven a bit longer. Thanks!
Hi, Lisa. The only thing I can think of is that it’s really important that your oven has time to preheat to the correct temperature (400 degrees) before you’re ready to put the steaks into the oven to finish them off. Of course, if the steak isn’t quite cooked to the internal temperature you prefer, just leave them in the oven for another minute or two next time.
Ok, I am floored, this was absolutely delicious. I am 55 years old and have never ever in my life made a steak that was good(I truly had given up). I always cooked them too long and never let them sit out at room temperature for at least 30 minutes before cooking. I followed your recipe to a “T” and even used the same mushrooms. This was a late graduation dinner for my 17 year old son; and let me tell you it was a hit! He said “Mom you did good.” This recipe has been pinned, and will go into my regular rotation from now on. Thank you a million times over. This is the gold standard for making the perfect steak.
I have never liked cooking my own steak on the stove or in the oven. Now I know why. I always simply cooked it too long. BUT…Your recipe is simple and absolutely delicious! Thank you for sharing — I have to go now and eat this awesome steak with onions and peppers and roasted potatoes. 🙂
So I do exactly this. But do you continue to put oven on bake for 400 or you also mentioned roast? Thank you
Stacy, set the oven temperature to 400 degrees, and finish the steaks at that temperature for the final cooking step. I see that I used both terms and am sorry for any confusion!
Just made this last night (had 2 NY Strips (about 18 oz/steak). I preheated the pan in the oven (while it preheated). When I was ready to “ccok,” removed the pan to a med-high burner, waited a few minutes and dropped in the steaks. Cooked as directed for 3 min/side, added the mushrooms, etc. and placed the pan back into the oven for 5 min. Tested the steaks and removed them to a cool plate and tented lightly. Missed the double resting? They came out more medium-less rare (almost overcooked for my son & I). Will drop a minute next time. But a great method and you get saute’d mushrooms for very little work. Thanks.
Hi, Jay. The cast iron pan should be heated first on top of the stove, not in the oven, so I think perhaps the pan was a lot hotter when you did the first sear on the stovetop. Also, the cook time in the oven is 4 – 7 minutes, depending on your preferred steak temp. Definitely go with less time for a medium rare steak next time, but I’m glad you liked this cooking method!
I like my steak medium rare and my husband likes well done. Should I skip the oven for mine?
Barb, I’d just remove your steak to a plate earlier and let the other steak cook a couple more minutes.
I want to make this!!
Instead of mushrooms do you think onions would cook enough? Thinking of pre-sautéing the onions a bit first and then hoping then finish in the oven with the steaks. Thoughts.
I think you could certainly add onions if you like, or just cook the steak without the mushrooms will work, too.
Wow! Easily the best steak I’ve ever prepared. It was sheer melt in your mouth perfection. Great method!
I want to thank you for this recipe. I m really not a big steak eater. Never out. Just seafood, but this was great. Im hoping i can do this with prime rib . Thanks again.
I’m making this tonight, but going to skip the oven, because we like our steaks medium rare
Awesome! Please let me know how your steaks turned out—hope you loved them!
This recipe just made my husband very happy As a Texas born girl I should know how to cook red meat and this recipe was my secret weapon. Looks like we’ll be having steak night more! Next time will try with garlic and butter. Thank you!
You just made my day! Glad the pan-seared steak was a big hit!
LOVE THIS and my house isn’t filled with smoke!! Great alternative to grilling on a COLD Wisconsin night! Thank you..(Creamed spinach and baked potatoes put it over the edge! Better than a steakhouse meal.
Oh, that’s so awesome to hear! And I love creamed spinach, too!
Delicious, I made it today just the way you didthanks
OMG! I must say you jus taught this kuntry gal how to pan sear a steak and it stays juicy. The only step I didn’t follow was the oven..only cause I got my cobbler in there so I jus added the butter and onions and Bell peppers and put a lid on it.GUURRRL BYE. This is the best steak I have ever cooked and I been cooking a looking time. I give this two thumbs up
Pamela, oh, wow! Thanks so much for the feedback! I’m glad to hear the recipe worked out so well for you and I LOVE the twist you added with the onions and peppers.
Hi !! May I ask what spices you used besides salt and pepper ? Making this tonight !!
That’s it! Just sea salt and black pepper!
Quick question, when adding the mushrooms etc do you just throw it on the steak or around it?
Roxanne, I usually nestled the mushrooms around the steak so that they are in contact with the hot surface of the pan.
@Roxanne, I pushed my steaks to each side and put the butter and mushrooms down the middle. Turned out great.