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 pan-seared New York strip 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?
Perfect Pan-Seared New York Strip
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 may need…
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You may also like these other date night worthy recipes:
- Braised Beef Short Ribs with Gnocchi — Carve out an afternoon to let this fantastic dinner of Braised Beef Short Ribs simmer slowly in a dutch oven while you nestle up with a good book.
- Easy Grilled Steak Fajitas for Two — A red curry paste marinade and fresh avocado crema make for tasty and easy grilled steak fajitas at home.
- Brown Butter Scallops — Sea scallops pan-seared in butter get their finishing touch from a flavorful brown butter sauce enhanced with garlic, capers, and fresh-squeezed lemon juice for a truly gourmet dinner.
- Honey Soy Salmon — A flavorful weeknight meal of Asian-inspired sweet, flaky salmon with crisp roasted Brussel sprouts and butternut squash.
- Mongolian Glazed Steak — Mongolian Glazed Grilled Steak has a thin, crispy coating and a tangy barbecue glaze.
- French Onion Soup — Slowly caramelized onions are the secret to delicious Soupe à L’oignon Gratinée (better known on this side of the pond as French Onion Soup).
Perfect Pan-Seared New York Steak Recipe
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,
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- 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.
*Follow this touch test for steak doneness.
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Amount Per Serving: Calories: 366 Total Fat: 31g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 81mg Sodium: 335mg Carbohydrates: 5g Net Carbohydrates: 0g Fiber: 2g Sugar: 2g Sugar Alcohols: 0g Protein: 19g
Sheila Thigpen, author of The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. A Southern girl living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters, are active in their church, love to travel, and are over-the-moon excited about becoming grandparents last year. Follow Sheila on YouTube, Pinterest, Instagram, Facebook, and Twitter!