Cast Iron Strip Steak
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A perfectly seared Cast Iron Strip Steak is easier than you might think! With just a hot skillet, a little butter, and a quick oven finish, you can enjoy a juicy, steakhouse-worthy dinner at home — no reservations required!
Sheila’s Recipe Snapshot for Cast Iron New York Strip
If you’re cooking for two and want something simple yet special, I’ll walk you through every step.
I’ve cooked my fair share of steaks over the years — on the grill, in the oven, and just about every method in between. But this cast-iron strip steak is the one I reach for when it’s just the two of us.
It’s simple, dependable, and delivers steakhouse-style results without marinades or special tools. That makes it just right for a cozy date night at home or a weeknight dinner when you want something special without a lot of fuss.
Cooking the steak in cast iron is what really makes this recipe work. A hot skillet gives you that gorgeous sear, while a quick finish in the oven ensures the steak cooks evenly. All it takes is a good cut of meat, plenty of salt and pepper, and a little confidence in the process.
We love grilling when the weather cooperates, but when it rains, this stovetop-and-oven method is our go-to. While my husband loves nothing more than manning the grill, this approach delivers the same steakhouse flavor without ever stepping outside.
Quick, reliable, and rain-or-shine good, that’s a win in my book.
Ingredient Notes for New York Strip Steak
- New York Strip Steaks | Opt for steaks that are 1 to 1 ½ inches thick. Thicker steaks give you better control and a juicier interior!
- Olive Oil | Helps the seasoning stick and promotes a beautiful crust!
- Sea Salt | Enhances the natural flavor of the beef! Don’t skimp on the salt, that is where most of the flavor is going to come from.
- Cracked Black Pepper | Adds just the right amount of bite! Use freshly cracked black pepper if you can.
- Garlic | Thin slices add a bit of flavor to the mushrooms.
- Mushrooms | Optional, but highly recommended for soaking up all those pan juices!
- Unsalted Butter | Adds richness and helps create a silky pan sauce.
Variations and Substitutions
- Use a different cut of steak: Ribeye, sirloin, or filet mignon all work with this same method, just adjust cook time according to the thickness of the steaks.
- Skip the mushrooms: Leave them out if you prefer a simpler steak, or swap in onions instead!
- Add herbs: One of the easiest ways to add extra flavor to a steak, is searing it with fresh herbs. You can add sturdy herbs like fresh thyme or fresh rosemary!
- Add compound butter: Try a pat of homemade Cowboy Butter Recipe on top just before serving for extra flavor.
How to Make Cast Iron Strip Steak
Just a hot skillet, a little seasoning, and a quick oven finish are all you need for a perfectly juicy New York steak.
BRING STEAKS TO ROOM TEMP. Thirty minutes before cooking, remove steaks from the refrigerator and allow them to come to room temperature. Preheat the oven to 400°F.
PREHEAT & SEASON. Heat a large cast-iron skillet over medium-high heat until it is hot, but not smoking. While the skillet is heating up, season both sides of the steak with sea salt and pepper. Drizzle steaks with olive oil and gently rub in the salt and pepper.
SEAR. 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 the other side.
ADD MUSHROOMS, GARLIC, AND BUTTER. Remove the cast-iron skillet from the heat and add sliced mushrooms, garlic, and butter.
BAKE. Immediately place the skillet in a preheated oven and roast for 4 to 7 minutes, or until the desired temperature is reached. Use a touch test or a digital thermometer to gauge the steak temperature. Remove steaks from the oven and tent with foil, then let them rest for a couple of minutes before serving!
More Recipe Success Tips
Storage and Reheating Tips
- To store: Refrigerate leftover steak in an airtight container for up to 3 days.
- To freeze: Freeze cooked steak tightly wrapped for up to 2 months. Thaw overnight in the refrigerator.
- To make ahead: Steak is best fresh, but you can season it a few hours in advance and keep it chilled until ready to cook.
Frequently Asked Questions
Strip steaks are cut from the short loin, a lean, tender cut 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.
Look for steaks that are at least 1½ inches thick, bright red, and firm. Good marbling—small flecks of fat throughout—adds flavor without overwhelming the meat. Always check dates and avoid packages with excess liquid.
You can gently press the steak with tongs to judge doneness, but the most accurate method is a digital thermometer:
Rare: 120°F
Medium Rare: 130°F
Medium: 145–155°F
Well Done: 155–160°F
Looking for More Steak Recipes?
If you’re a steak lover like me, you’ll love my Grilled Sirloin Steak, Easy Steak Fajitas Recipe, or my Pepper Beef Stir Fry!
What to Serve With Cast Iron Skillet Steak
This steak pairs beautifully with Baked Potatoes in Air Fryer, Green Beans with Bacon, or my simple Wedge Salad Recipe. For a surf and turf situation, try pairing it with my Pan Seared Scallops Recipe or Grilled Shrimp Skewers.
For dessert, I love serving a Cherry and Almond Cream Crostata! It’s easy, but unique enough to be the special finale to a lovely dinner.
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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.
Notes
- Start with a hot skillet! A properly heated cast iron skillet ensures that signature steakhouse crust forms immediately. If the pan isn’t hot enough, the steak will steam instead of sear.
- Don’t move the steak while searing. I know it takes patience, but let it sit undisturbed so the crust can develop fully before flipping!
- Use a thermometer for accuracy. While the touch test works with experience, a digital thermometer removes all guesswork.
- Add mushrooms right before the oven! This keeps them tender and flavorful without burning on the stovetop.
- Always rest the steak. Letting the steak rest allows the juices to redistribute, keeping every bite juicy.
- To store: Refrigerate leftover steak in an airtight container for up to 3 days.
- To freeze: Freeze cooked steak tightly wrapped for up to 2 months. Thaw overnight in the refrigerator.
- To make ahead: Steak is best fresh, but you can season it a few hours in advance and keep it chilled until ready to cook.
- 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.