Sear these NY strip steaks in a cast iron skillet for a crust that’s perfectly caramelized. They take about 15 minutes to cook and the recipe includes guidelines on how to cook them to your liking.
Treat yourself to a steak that’s restaurant quality! Follow the instructions in this straightforward recipe for perfect results every time.
What Is A New York Strip Steak?
NY strip steak is cut from the short loin of the cow. When properly cooked it’s super tender and juicy. This steak is known by many other names including Kansas City Strip, ambassador steak, club steak, strip loin steak, and Omaha strip.
Ingredients You’ll Need
- New York Strip steaks
- salt and pepper
- olive oil
- butter
- minced garlic
- dried marjoram
- fresh thyme leaves
- chopped fresh rosemary
(Note: Full recipe is at the bottom of the post)
How to Make New York Strip Steak
- Make a herb butter by stirring together the butter, garlic, salt, pepper, marjoram, thyme, and rosemary. Set it aside.
- Season the steaks with salt and pepper. Heat the oil in a cast iron skillet over medium high heat until it begins to shimmer and almost starts to smoke. Add the steaks and let them sear, undisturbed, for about 3 minutes to develop a crust. Turn the steak to the other side and cook for an additional 3-4 minutes or until it reaches the desired doneness. Use an instant-read thermometer to accurately check for doneness.
- Transfer the steaks to a large plate and baste with the pan juices. Top each steak with a tablespoon of the herb butter and then loosely tent with foil. Let the steaks rest for about 10 minutes before serving.
Tips and Tricks
- Remove the steaks from the fridge about 30 minutes before you’re ready to start cooking.
- Use a cast iron skillet to get a good sear on the steaks. They’ll cook up moist and tender with a flavorful crust.
- An instant read meat thermometer is the best way to check the steak for doneness.
- Let the steak rest for 8-10 minutes before serving. This will allow the juices to redistribute throughout the meat. Top the steaks with the herb butter and tent loosely with foil while they’re resting.
Steak Doneness Temperature
According to guidelines from the FDA, the internal temperature of a steak cooked to medium should be 145°F with a resting time of at least three minutes. The chart below has additional information to help you cook steak to your desired doneness:
- Rare – 125°F
- Medium Rare – 135°F
- Medium – 145°F
- Medium Well – 150°F
- Well Done – 160°F
Is NY Strip Steak Tough?
NY strip steak isn’t as tender as some cuts, but it is tender enough to cook quickly without being tough and chewy.
New York Strip vs Ribeye Steak
Both New York Strip and Ribeye are great choices for steak. If you prefer steak with a very soft and smooth texture, ribeye is probably your best bet. For a leaner steak with more texture, choose New York Strip.
New York Strip Steak Recipe
Ingredients
- 8 oz New York Strip steaks
- salt and pepper to taste
- 1 ½ tablespoons olive oil
- ½ cup butter softened
- 1 tablespoon minced garlic
- 1 teaspoon dried marjoram
- 1 teaspoon fresh thyme leaves
- 1 teaspoon chopped fresh rosemary
Instructions
- Remove the steaks from the fridge to let them reach room temperature about 30 minutes before you start cooking.
- Make a herb butter by stirring together the butter, garlic, salt, pepper, marjoram, thyme, and rosemary. Set it aside for a few minutes.
- Season the steaks with salt and pepper. Heat the oil in a cast iron skillet over medium high heat until it begins to shimmer and almost starts to smoke. Add the steaks and let them sear, undisturbed, for about 3 minutes to develop a crust. Turn the steak to the other side and cook for an additional 3-4 minutes or until it reaches the desired doneness. Use an instant read thermometer to accurately check for doneness.
- Transfer the steaks to a large plate and baste with the pan juices. Top each steak with a tablespoon of the herb butter and then loosely tent with foil. Let the steaks rest for about 10 minutes before serving.
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