Cast Iron New York Strip Steak

4.96 from 44 votes

Cast Iron New York Strip Steak

This Cast Iron NY Strip Steak is perfectly seared and cooked with the high heat of a cast iron skillet. The flavorful crust keeps the steak juicy and tender for a delicious steak dinner. No need to use the BBQ for this delicious steakhouse dinner idea.

Prep Time15

Cook Time10

Course: Main Course

Cuisine: American

Servings:

Calories: 491kcal

Author: Raquel Pineira

Equipment

12-inch cast iron skillet
Instant-read meat thermometer
Tongs
Large spoon (for basting)

Ingredients

3 New York strip steaks (boneless , 3/4 to 1 inch thick_ (about 2 ½ pounds total)
2 teaspoons kosher salt
1 teaspoon coarse black pepper
2 tablespoons avocado oil or light olive oil
3 tablespoons salted butter
4-5 sprigs fresh rosemary
1 bunch fresh thyme
3 cloves garlic, peeled and smashed

Instructions

Season and rest. Pat the steaks very dry with paper towels. Season all sides generously with salt and pepper. Let them sit at room temperature for 30 minutes.
Heat the skillet. Heat the cast iron skillet over medium-high heat for about 5 minutes, until very hot. Add the oil. The pan is ready when the oil shimmers and just starts to smoke
Sear the first side. Lay the steaks in the pan, placing them away from you. Leave space between them, and cook in batches if your skillet is crowded. Sear without moving them for 4 minutes, until a deep brown crust forms and the steaks release easily.
Flip once. Flip the steaks and cook 2 minutes. Use tongs to hold each steak on its fat-cap edge against the pan for 30–60 seconds to render the fat.
Butter baste. Lower the heat to medium. Add the butter, garlic, rosemary and thyme. Tilt the skillet toward you and spoon the foaming butter over the steaks continuously for 1–2 minutes. Stop when the thermometer reads 5°F below your target doneness (125°F for medium-rare).
Rest. Move the steaks to a cutting board and spoon the garlic butter over the top. Rest them for 5–10 minutes. The temperature will rise about 5°F as they rest.
Slice and serve. Slice against the grain and serve with the pan butter spooned over the top.

Notes

Cook time by thickness (medium-rare):

¾ inch: 3 minutes on the first side, then 2 minutes after flipping
1 inch: 4 minutes on the first side, then 2–3 minutes after flipping, including the baste
1½ inches or thicker: Sear both sides and baste, then move the skillet to a 400°F oven for 4–6 minutes. Take it out when the steak reaches its pull temperature.
Doneness (pull temperature → final temperature after resting):
- Rare: pull at 115–120°F → 120–125°F
- Medium-rare: pull at 125°F → 130–135°F
- Medium: pull at 135°F → 140–145°F
- Medium-well: pull at 145°F → 150–155°F
- Well done: pull at 155°F → 160°F and up
The USDA recommends cooking steak to 145°F with a 3-minute rest.

Nutrition