The Best New York Strip
If you want to know how to cook New York strip steak so it comes out with a crisp crust and a juicy center, it really comes down to a few key moves. A hot pan, simple seasoning, and careful timing will get you there. This method is built around a cast iron approach that helps you lock in flavor and finish strong with butter and herbs.
If you want to truly understand how to cook New York strip steak that locks in great flavor, this method will get you there every time.
Follow these steps to master a cast iron New York strip at home:
- Author
- MTRY & CO
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Category
From the Kitchen
Ingredients
- 2 New York strip steaks (about 10 to 12 oz each)
- 1½ teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons unsalted Butter
- 3 cloves garlic, smashed
- 2 sprigs fresh rosemary or thyme
- 1 tablespoon cooking oil (a neutral oil like olive oil or vegetable oil)
- Flaky finishing salt (optional)
Directions
- Remove steaks from the fridge 30 to 45 minutes before cooking.
- Pat dry and season generously with salt and pepper.
- Heat a cast iron pan over medium-high heat until very hot. Add a small amount of oil if needed.
- Place the steak in the pan and let it sear without moving for 2 to 3 minutes. This builds the crust for your pan-seared New York strip.
- Flip the steak. Add butter, garlic, and herbs to the pan.
- Tilt the pan and spoon the melted butter over the steak continuously.
- Continue cooking for another 2 to 3 minutes, depending on thickness and desired doneness. To avoid overcooking, keep a close eye on timing and use a thermometer if you have one. Remember that the steak will continue to cook slightly after you remove it from the heat, so it is better to pull it a little early than leave it in the pan too long.
- Remove from heat and rest for 5 to 10 minutes. This step is critical for a perfect medium rare New York steak.
- Slice and serve with a spoonful of that garlic herb butter steak finish.
