Steakhouse-Quality Pan-Seared New York Strip Steak

This post may contain affiliate links. Please read my disclosure policy.

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?

a pan-seared new york strip on a slate plate with sauteed mushrooms on a wooden table.

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.
two uncooked new york strip steaks on a plate.

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.


  • 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,
two new york strip steaks in a cast iron skillet on a wooden table.

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

What is a strip steak?

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.

Why is it called New York strip 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.

two new york strip steaks in a cast iron skillet on a wooden table.

What to serve with your pan fried steaks

a new york strip steak on a slate plate on a wooden table.
new york strip in a cast iron skillet

Pan-Seared New York Strip Steak

No fancy marinades required for this Perfect Pan-Seared New York Strip. Seasoned with sea salt and cracked black pepper, these steaks get a nice char in a hot cast iron skillet.
4.28 from 122 votes
Prep Time 30 minutes
Cook Time 15 minutes
Additional Time 2 minutes
Total Time 47 minutes
Course Beef
Cuisine American
Servings 2 servings
Calories 366 kcal


  • 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


  • 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.



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


Serving: 1gCalories: 366kcalCarbohydrates: 5gProtein: 19gFat: 31gSaturated Fat: 14gPolyunsaturated Fat: 14gCholesterol: 81mgSodium: 335mgFiber: 2gSugar: 2g

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.

Keyword beef, cast iron skillet, New York strip, pan-seared steak
Tried this recipe?Let us know how it was.
Sheila Thigpen, blogger

About Sheila Thigpen

Recipe Developer, Food Photographer, Food Writer

Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.

Similar Posts


  1. 5 stars
    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.

  2. I have to tell you that this is the FIRST time ever we have enjoyed our waygu steaks, thanks so much, absolutely perfect

  3. 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!

  4. 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!

    1. 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.

  5. 5 stars
    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.

  6. 5 stars
    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. 🙂

    1. 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!

  7. 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.

    1. 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!

    1. Barb, I’d just remove your steak to a plate earlier and let the other steak cook a couple more minutes.

  8. 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.

    1. I think you could certainly add onions if you like, or just cook the steak without the mushrooms will work, too.

  9. 5 stars
    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.

  10. 5 stars
    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!

  11. 5 stars
    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.

  12. 5 stars
    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

    1. 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.

      1. Roxanne, I usually nestled the mushrooms around the steak so that they are in contact with the hot surface of the pan.

4.28 from 122 votes (112 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating