No fancy marinades are needed for my Perfect Pan-Seared New York Strip steak recipe. Simply seasoned with sea salt and cracked black pepper, these steaks get a nice char in a hot cast iron skillet. If you’ve been wondering how to prepare a restaurant-quality steak in the middle of Winter without a grill, then this technique is your answer! This cast iron skillet steak starts on the stove and then is finished in a 400-degree oven. Literally, all you need 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, right?
My guy is the meat-and-potatoes type. There’s nothing he enjoys more than manning the grill, and we certainly do our fair share of grilling whenever the weather cooperates. We both enjoy a good steak, so pan searing works great for us during the cooler months.
Often, we’d prefer to cook at home rather than dining out—especially when we find a recipe that works for us as well as this Perfect Pan-Seared New York Strip! It’s delicious, it’s more economical than a decent steak house, and we get to spend time cooking together in the kitchen—sometimes that can be romantic!
How to cook New York steak in the oven
- Start off with steaks that are at least an inch thick, preferably more like an inch and a half or thicker.
- There’s no need to marinate the steaks, but you do need to allow them to come to room temperature before you start cooking, about 30-45 minutes. While you are waiting, preheat the oven to 400 degrees.
- Just before cooking, 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.
- Pop the cast iron into the oven to finish cooking and in minutes you have a delicious steak dinner! (See the recipe below for the detailed step-by-step directions.)
For this recipe, you will need…
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Perfect Pan-Seared New York Steak
Because we like sautéed mushrooms with our steaks, I add a cup of sliced mushrooms with a little extra butter to the skillet at the end of cooking. Steam or roast asparagus while the steaks cook and you have a complete dinner worthy of a date night at home!
Also remember, once steaks are removed from the oven they will continue cooking. Tenting with aluminum foil for a couple of minutes will help keep the steaks warem while sealing in the juices,
You may also like these other date night worthy recipes:
- Braised Beef Short Ribs with Gnocchi
- Easy Grilled Steak Fajitas for Two
- Brown Butter Scallops
- Honey Soy Salmon
- Mongolian Glazed Steak
- French Onion Soup
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Perfect Pan-Seared New York Strip
- 2 1-inch 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 butter unsalted
- Remove the steaks from the refrigerator and bring to room temperature, about 30-45 minutes..
- Preheat oven to 400 degrees.
- Heat a 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 steaks with sea salt and pepper. Drizzle olive oil on steaks and gently rub in the salt and pepper.
- Place steaks into the hot skillet and cook for 2-3 minutes, without turning to allow a nice sear. Turn the steaks with tongs and cook for another 2-3 minutes.
- Remove from heat, and if desired, add mushrooms, garlic, and butter to the skillet and immediately place in the preheated oven.
- Roast in the oven for another 4-7 minutes, or until the desired temperature is reached.*
- Remove from oven and tent with foil, allowing the steaks to rest for 2-3 minutes before serving.
- Remove the steak(s) from the pan, cover loosely with foil, and rest for 2 minutes.