Cast Iron New York Steak

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4.96 from 44 votes

This simple cast iron New York strip steak recipe is perfect for flavor and ease.

Prep Time15

Cook Time10

Course: Dinner

Cuisine: American

Servings:

Calories: 69kcal

Author: Raquel Pineira

Ingredients

2-3 boneless New York strip steaks, ¾ 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

Be sure to let steaks rest after cooking. See below for recommended temperature readings, depending on how you like your steaks.

Rare: 125 degrees F (52 degrees C)
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