Our juicy and tender New York Strip is cooked to perfection in a large skillet right on your stovetop! With a nice crust on the outside of the steak and juicy, medium-rare center, this cast iron steak recipe is a great option for a quick dinner that looks fancy.
The Best New York Strip Steak
During those warm, summer months you will find us grilling the best steaks for a special occasion, date-night in, or just on a regular weeknight. But during the rest of the year when we don’t want to use the grill or don’t have access to a grill, we reach for our trusty cast iron skillet! Follow along as we show you everything you need to know to make this strip steak recipe right in your kitchen. nd you will be surprised to see just how fast and easy these delicious steaks are – even on busy weeknights!
Ever made a flank steak? If not, you have to try our Cast Iron Flank Steak recipe – so good!
What You Will Need
- new york strip steaks – one of our favorite cuts of beef that can be found at your local grocery store or butcher shop. The flavor of the beef will depend on the quality of the meat.
- salt and pepper – simple seasonings that are always a must when cooking any type of meat to add the best flavor.
- butter – the best way to get that nice, crisp sear!
- fresh thyme – a fresh herb that adds the best, rich flavor.
How To Cook New York Strip Steak
The first steps to making this easy recipe are to remove the raw steaks from the packaging and set them on a plate to come up to room temperature. Now generously season both sides with salt and pepper.
Next, bring a large skillet to a medium-high heat, add one tablespoon butter to melt, and sear the steaks for 2 minutes on each side. Then reduce to a medium low heat, add another tablespoon of butter and fresh thyme to the hot cast iron skillet, continue cooking until their internal temp reaches 127 degrees F. While it is cooking be sure to keep spooning melted butter over the seared steaks during the entire cook time for best results.
How Long To Cook New York Strip
This will depend on the steak thickness. We used 1-inch thick steaks and the total cook time was about 8 minutes for a medium-rare inside. See the notes section of the recipe card for internal temp recommendations and use an instant read thermometer to track for doneness.
Remove the tender steak from the cast-iron skillet and let the meat rest at room temperature for about 10 minutes and serve with some herbed butter on top!
Best Ways To Serve New York Strip
This strip steak is so versatile and can be enjoyed in so many different ways! We love to keep it simple and serve with a little butter on top and a glass of red wine. Plus, a few of our favorite sides, like roasted broccolini and a baked potato! And if you are looking for something other than herbed butter, feel free to try our chimichurri sauce or creamy horseradish sauce. These skillet steaks would also be great on top of your favorite salads, made into steak tacos, or a steak fajita bowl.
New York Strip vs. Ribeye
A new york strip steak is typically a more lean meat with a tighter texture and less marbling. It is the short loin of the cow. This strip loin steak that has a better price point than a ribeye steak which tends to be more pricey. Ribeye steaks have a higher price point. This is because they have more marbling or fat content, which gives them them the most incredible flavor!
Recipe FAQ
Absolutely! We kept it simple with salt, pepper, butter, and thyme sprigs, but feel free to let them hangout in a steak marinade or add a steak dry rub for even more flavor.
It is a great steak for enjoying the next day or later in the week. It can be stored in an airtight container in the fridge for up to 5 days. Perfect for tossing on a salad or burrito bowl later in the week!
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Other Steak Recipes You Might Like
New York Strip Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: How-To
- Method: Stove Top
- Cuisine: American
Description
Our New York Strip Steak Recipe is a quick and easy way to make the perfect juicy steak right on your stovetop!
Ingredients
- (2) 1 inch New York Strip steaks
- kosher salt
- ground black pepper
- 2 tablespoons butter
- 2–3 sprigs fresh thyme
- serving (optional): herbed butter
Instructions
- Prep Steak: Let steak sit out for 30-60 minutes to let them come to room temperature. Season with kosher salt and ground black pepper.
- Sear: Bring a large (12 inch) cast iron skillet to medium high heat. Add 1 tablespoon butter and let melt. Sear steak on each side for 2 minutes and 1 minute on any fat that maybe on the edges. Note: you may need to turn on your cooktop fan for this part.
- Finish Cooking: Reduce to medium/medium-low heat, add 1 tablespoon butter, and fresh thyme. Spoon melted butter over steak and flip steak every 1-2 minutes until steak reaches an internal temperature of 127 degrees F. (for a medium-rare finish). (Steak will continue to cook as it rests in Step 4 and the internal temp will end up between 130-135 which is medium-rare). Use an internal meat thermometer to track the internal temperature.
- Rest: Remove from skillet and transfer to a plate. Let steak rest 10 minutes before serving.
Notes
- Cook Time: ultimate cook time will depend upon how thick your steaks are – we tested this recipe with 1 inch thick steaks and the total cook time was approx. 8 minutes. Use an digital probe thermometer to accurately track the temp, so you know when the steak is done.
- Internal Temperature: Rare: 120-130 degrees F.; Medium – Rare: 130-140 degrees F.; Medium: 140-145 degrees F.; Medium-Well: 145-155 degrees F.; Well: 160 degrees F.
- Serving: looking for a yummy sauce to serve with your steak – try our Chimichurri Sauce or Steak Horseradish Sauce! We also love a little Herbed Butter melted on top right after cooking!
- Grilled New York Strip: check out our guide on How to Grill the Perfect Steak for details about grilling.
Nutrition
- Serving Size: 6oz
- Calories: 260
- Sugar: 0 g
- Sodium: 1037.9 mg
- Fat: 14.7 g
- Carbohydrates: 1.6 g
- Protein: 31.2 g
- Cholesterol: 91 mg
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