New York strip steak is an 8-ounce steak seasoned with salt and pepper, seared in a smoking hot cast iron skillet for 2 minutes per side, then finished in a 500F oven for 3 to 5 minutes depending on doneness. Twenty minutes, serves 1.
Searing the fat strip on its edge for 30 seconds after the two flat sides are done is the step most home cooks skip. That ribbon of fat along the edge of every New York strip needs direct heat to render and crisp, otherwise it stays chewy and rubbery even when the rest of the steak is perfect. Tilt the steak onto its side with tongs and hold it there.
The oven runs at 500F, which is higher than most steak recipes call for. That temperature finishes the interior fast enough that the crust you built in the skillet does not keep cooking and turn into char. A lower oven means more time, more time means the sear darkens past golden into bitter, and you lose the thing you spent two minutes building.
New York Strip Steak
Course: DinnerCuisine: AmericanDifficulty: Easy1
servings5
minutes10
minutes488
kcalA New York strip seasoned with salt and pepper, seared without oil in a smoking hot cast iron skillet, finished in a 500F oven, rested under foil, then topped with butter. Three ingredients, one pan, steakhouse results.
Ingredients
1 New York strip steak, 8 ounces, about 1 inch thick
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 tablespoon butter
Directions
- Preheat everything:Set the oven to 500F. Heat a well-seasoned cast iron skillet over high heat until it is smoking hot.
- Season the steak:Blot the steak dry with paper towels. Sprinkle both sides with salt and pepper.
- Sear all three sides:Place the steak in the hot skillet and cook without moving for 2 minutes. Flip and sear the second side for 2 minutes. Then hold the steak on its fat edge with tongs for 30 seconds.
- Finish in the oven:Transfer the skillet to the oven using oven mitts. Roast for 3 to 4 minutes for medium rare (135F) or 4 to 5 minutes for medium (145F). Check with a thermometer.
- Rest and serve:Move the steak to a plate, cover loosely with foil, and rest for 5 minutes. Top with butter and serve.
FAQs
Do you need to bring the steak to room temperature first?
The author says no, and it is a deliberate choice. A cold centre lets you build a heavy crust during the sear while keeping the inside medium rare. Bringing it to room temperature first often pushes the finished steak to medium, which is further than most people want.
Why no oil in the skillet?
A well-seasoned cast iron skillet is nonstick on its own and does not need oil. If your pan is not well seasoned or you are using stainless steel, add a tablespoon of avocado oil or ghee. Do not use olive oil or butter for the sear since both burn at the temperature this recipe requires.
What if the steak is thinner than an inch?
Skip the oven entirely. Pan fry a half-inch steak for 2 minutes per side in the hot skillet and it will be done. Check with a thermometer. Even a thicker steak that you want rare can be finished on the stove alone at 3 to 4 minutes per side plus the fat edge.
What about the smoke?
It will smoke. A lot. The author warns about this in the recipe notes. Open your kitchen windows, run the range hood on high, and if your smoke alarm is close to the stove, be prepared for it to go off. A commenter described filling the entire house with smoke because his glass-top range ran hotter than expected.
How do you store leftover steak?
Fridge for 3 to 4 days, freezer for up to 3 months. The author prefers slicing leftovers cold onto a salad rather than reheating, since microwaving risks overcooking. If you do reheat, use 50% power in the microwave and check frequently.
