Cast Iron New York Strip Steak (Perfect Steakhouse Method)
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Cooking a New York strip steak in a cast iron skillet is one of the easiest ways to get a perfect steakhouse-quality dinner at home. The cast iron creates a beautiful crust while keeping the steak juicy and tender inside. This simple method uses just a few ingredients and is ready in about 15 minutes.
The awesome part about cooking a Cast Iron New York Strip steak is that you really don’t need a ton of ingredients to give it flavor.
Why This pan seared new york strip Works
This New York strip loin is great because it’s really actually hard to mess up. I used to ALWAYS get nervous when I would cook up a steak but this recipe changed all that for me. I know love cooking new york strip steaks because I’ve found out that this recipe is really one of the easiest ways to cook it perfectly.
Recipe Highlights
Not only is this great for a night in but it’s also fun for holidays and a special date night at home, too. Because when you can cook a steak this good, why go elsewhere and pay a ton of money for one?
INGREDIENTS FOR THIS CAST IRON NEW YORK STEAK
Boneless New York strip steaks, 3/4 to 1 inch thick – Get them thick-cut by the butcher.
Olive oil
Butter – I like to use salted butter for this recipe.
Fresh rosemary
Fresh thyme
Cloves garlic, peeled and smashed
Equipment
Cast Iron pan – this Lodge Pan is a great one.
HOW TO MAKE THIS CAST IRON NEW YORK STRIP
- Prepare the steaks with salt and pepper on both sides. Allow the steaks to come to room temperature.
- Heat the cast-iron skillet until hot over medium-high heat.
- Add the olive oil to the skillet and the steaks.
- Cook for 3 to 5 minutes on one side without moving. Then, flip the steak for 2 minutes. Position the steak on the side to sear the sides of the steak
- After searing the steak, add the butter, garlic, rosemary, and thyme to the skillet. As the butter melts, spoon the butter over the steak.
- Continue cooking for 2 to 3 minutes or until you reach the desired doneness.
- Remove the steak from the oven and allow to rest for 5 minutes before slicing.
NOTES & TIPS
- If you sear the steak properly, you should notice that it doesn’t stick at all to the cast-iron skillet. This might take some practice getting used to but you’ll get better at it over time.
- For best results, let steak rest at room temperature 30 minutes
- The goal when cooking steaks is to flip them only once.
- Rest steak 5–10 minutes after cooking.
Steak Doneness Temperature Chart
| Doneness | Internal Temperature | Description |
|---|---|---|
| Rare | 120–125°F | Cool red center, very soft texture |
| Medium Rare | 130–135°F | Warm red center, juicy and tender |
| Medium | 140–145°F | Warm pink center, slightly firmer |
| Medium Well | 150–155°F | Slight pink center, mostly browned |
| Well Done | 160°F+ | Fully cooked through, little to no pink |
Helpful Tip:
Remove the steak from the skillet when it is about 5°F below your desired temperature, as it will continue cooking while it rests.
FAQ
How long do you cook a New York strip in cast iron?
Usually 3–4 minutes per side for medium rare, depending on thickness.
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What is New York Steak cut?
This is a steak that is from the loin portion of the cow. It’s also leaner than other types of meat and will have less fat. Most people recognize it as it has a visible line of fat that is more prominent on one side than the other.
How to marinate New York Steak?
Some people make a steak marinade and add it but due to this cut of steak already being tender, all you really need to do is add salt and pepper to both sides and let it come to room temperature. The natural flavors of the meat will be enhanced perfectly this way.
Can I use a different type of Steak?
Yes, you can use sirloin steaks, filet mignon or ribeye steaks if you don’t have strip steak. Keep in mind that thicker steaks will need to cook a little longer.
CAST IRON NEW YORK STEAK
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What to Serve with New York Strip Steak
Serve this steak with steak fries or smashed potatoes and asparagus or a salad. Pair this delicious steak with an easy Cilantro Chimichurri sauce for a delicious dinner!
Use steak leftovers for steak and eggs the next morning!
More Steak and BBQ Recipes
Steak Marinade – This marinade is perfect for steaks too!
Easy Homemade Teriyaki Sauce – Rich and flavorful and great with chicken, beef or fish.
Grilled Beef Skewers The perfect beef dish to use this marinade! Absolutely delicious!
Cast Iron New York Steak
Ingredients
- 2-3 boneless New York strip steaks, 3/4 to 1 inch thick (about 2 ½ pounds total)
- 2 T olive oil
- 3 T butter
- salt and pepper to taste
- 1 sprig fresh rosemary
- 1 bunch fresh thyme
- 2-3 cloves garlic, peeled and smashed
Instructions
- Preheat oven to 425°.
- Prepare the steaks with salt and pepper on both sides. Allow the steaks to come to room temperature.
- Heat the cast iron skillet until hot over medium-high heat.
- Add the olive oil to the skillet and the steaks.
- Cook for 3 to 5 minutes on one side without moving. Then, flip the steak for 2 minutes. Position the steak on the side to sear the sides of the steak
- After searing the steak, add the butter, garlic, rosemary, and thyme to the skillet. As the butter melts, spoon the butter over the steak. Continue cooking for 2 to 3 minutes or until you reach the desired doneness.
- Transfer skillet with the steaks to the oven.
- Bake in the oven until steaks are firm and lightly pink or red in the center, 8 to 10 minutes.
- Remove the steak from the oven and allow to rest for 5 minutes before slicing.
Notes
Medium Rare: 130 degrees F (54 degrees C)
Medium: 140 degrees F (60 degrees C)
Medium Well: 150 degrees F (65 degrees C)
Well Done: 160 degrees F (70 degrees C)
Nutrition
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Oh, my! The butter! The rosemary and thyme! What a winning recipe. I love a good steak but I’ve never attempted it.
The butter really adds a nice flavorful touch!
This is such a winning recipe!
This tasted so amazing! Thanks a lot for sharing this super easy to make steak recipe! Fam really loves it! Will surely have this again! Highly recommended!
At what point are you supposed to put the steak into the oven? What temperature? How long?
Hi Nick,
Thanks for visiting and you are right that we could do a little better with the direction on that. I have updated the recipe card to answer your questions.
I don’t have a thermometer. My desired done-ness is medium rare. Can you provide guidance on if this changes the amount of time on the stove or in the oven? Thanks!
Roast until internal temperature of steak is 125° for rare, 135° for medium rare, and 145° for medium, about 8 to 10 minutes (if you don’t have a thermometer).