This easy, fast, and perfect New York strip steak is pan seared in a cast iron skillet on the stove for 2-3 minutes per side, topped with butter, and transferred to the oven to bake at 375F for ~ 3 minutes.
Look no further for the tastiest, fastest, easiest and most versatile New York Strip Steak recipe.
Pan Seared Cast Iron Strip Steak = Winning
Stovetop to oven New York strip steak is another "go to" dinner recipe on a busy night. It's easy and fast to make (~ 10 minutes).
Plus, it is mouth watering delicious! I like to smother cast iron New York Strip steak with a bit of Pimento Cheese or Sautéed Mushrooms.
Cook New York Strip Steak On The Stove and Oven
Cooking NY strip steak in a cast iron skillet in the oven after searing on the stovetop in cast iron is easy, fast, and delicious.
Searing New York strip steak first and finishing in the oven creates a perfect caramelization on the outside and a tender inside.
Don't have a cast iron pan? Cool, use any skillet or pan that's oven safe.
This cooking method - using both the stovetop and the oven to cook NY strip steak - ensures a drier and caramelized brown crust from the stove while leaving the inside tender and juicy by finishing the steak in the oven.
How To Cook New York Strip Steak From Stove To Oven
Although steaks can be marinated, this recipe doesn't focus on that. This is a simple recipe focusing on the meat.
NY strip steaks are not the tenderest or leanest cut (that's filet mignon / beef tenderloin), but they are a tender cut.
Pick uniform strip steaks that have a little fat marbling and not any tough looking collagen or silver skin. If you're not sure, ask the butcher to show you a beautiful New York Strip (or see the raw image below).
Letting steak acclimate to room temperature for at least 20-30 minutes before cooking will ensure more even cooking. Don't skip this step.
Salt and pepper the NY strip steak. Be liberal with the salt. A lot of it will cook into the butter sauce later. The salt is going to promote a crusty sear and give it a ton of flavor. Obviously, if you're sensitive to salt then you will need to play with the amount.
This New York strip steak recipe is basic because I love the taste of meat and this recipe focus is on that. Having said that, dry rubs are also amazing on steaks too so knock out your favorite seasonings. Try: paprika, cumin, garlic salt, onion powder, rosemary, etc...
Cooking Times For Stove To Oven NY Strip Steaks
My stove and oven is generally 2 ½ minutes one side on the stovetop, 2 minutes the other side on the stove, then add butter and cook strip steak for 2 minutes in the oven.
Other peoples stove/oven may be different and therefore so is the cooking ratio -i.e. - maybe 3 minutes, 1 ½ minutes, 3 minutes. Learn your oven and remember your ratio.
The first side of New York strip steak can take 1-2 minutes longer, especially if the pan is not hot enough.
This is a general cooking time ratio for cooking steak in a cast iron skillet. Play with it.
Use A Cast Iron Pan For Cooking NY Strip Steak
I use a cast iron skillet for cooking NY Strip Steaks in the oven after searing on the stovetop. Use any pan / skillet you like. Just make sure your pan can handle going into the oven at 375F straight after searing the steak on the stovetop.
Why cook a strip steak in a cast iron skillet or pan? It's solid - cast iron maintains heat and has consistent heat throughout it's surface. It gets hot and holds it's heat.
Cast iron can go straight from a screaming hot as hell heat on the stovetop and then can go straight into a screaming hot oven right after that.
New York Strip steaks are perfect for cast iron skillets because they are an even and flat cut. The surface layer lays beautifully even on the solid cast iron skillet. There is no curling of the meat and the heat stays consistent throughout the surface layer of the pan as well.
Cast Iron New York Strip Steak Recipe FAQS:
Yes or at least I think so! Cast iron provides uniform heat distribution and holds it's heat throughout the entire pan. It's a solid pan that can go straight from hot as heck heat on the stovetop into a screaming hot oven.
Yes. Meat near the bone is super flavorful but it also needs a little more time to cook. Play with adding another minute or so to both sides and in the oven.
One side 2-3 minutes or until brown. Flip it. Cook another 2 or so minutes. Transfer the skillet with steaks to the oven at 375F and cook for another 2-3 minutes depending on the thickness of the steak.
Stovetop to Oven Cast Iron New York Strip Steak
EatSimpleFood.com
This perfect New York strip steak is pan seared in a cast iron skillet on the stove for 2-3 minutes per side, topped with butter, and transferred to the oven to finish at 375F for a couple minutes to finish cooking.
- Total Time: 10
- Yield: 4 1x
Ingredients
- 4 New York strip steaks, ~1 ¼" thick
- 2 tsp vegetable oil (or other high heat neutral oil)
- salt
- black pepper
- 4 tabs (~1 ½ tablespoon total) unsalted butter
Instructions
- Let steaks sit at room temperature for ~20-30 minutes. Dry with a paper towel. Generously salt and pepper both sides steaks.
- Preheat oven to 375F.
- Bring a large heavy bottomed pan (preferably one that can go straight into the oven like a 12" cast iron skillet) to high heat. Turn on your vent and open some windows - it might get smoky.
- Add a touch of vegetable oil to lightly coat the bottom of the pan. Sometimes this step can be skipped if the steak has a lot of fat marbeling.
- Add the New York strip steaks once the skillet is smokin' hot. You may need to do this in two pans or two batches if you are cooking 4 steaks and you may want a splatter guard to keep grease from splatterin' everywhere.
- Cook for ~2 - 2 ½ minutes on one side. Don't move the steak, just let it sizzle there. Quickly peek if it is very browned. If not, leave it there for another 30-60 seconds.
- Flip the steak and cook for an additional 2 minutes.
- Put two tabs of butter on each steak and transfer to oven. Cook for two minutes. This is for a medium rare steak.
- Rest ~ 5 minutes before eating and drizzle with any buttery pan sauce.
- Add some more butter and salt if you're down for that. Add some sharp mustard if you like extra tang. Thank the cow, dig in, lick your fingers. Happy Eating! Beckie
Notes
- Letting New York Strip Steaks acclimate to room temperature for ~ 20-30 minutes before cooking will ensure more even cooking.
- You may need to add a little vegetable oil to lightly coat the bottom of the pan if you're using stainless steel or nonstick pan for the stovetop portion.
- This is a general cooking ratio for cooking steak. Play with it. My stove and oven is generally 2 ½ minutes one side, 2 minutes the other side, then 2 minutes in the oven. Other peoples stove/oven may be different and therefore so is the cooking ratio -i.e. - maybe 3 minutes, 1 ½ minutes, 3 minutes. Learn your oven and remember your ratio.
- Like herbs or garlic? Knock it out. Throw the herbs or garlic in when you put the cast iron skillet with the steaks in the oven.
- Cook Time: 10
- Category: Main Dish
- Method: Stovetop / Oven
- Cuisine: International
- Diet: Gluten Free, Keto, Low Fat, Low-Carb, Paleo
Things In My Kitchen:
- 12" cast iron skillet for pan frying steaks on the stovetop and then transferring to oven.
- A splatter guard to keep the stovetop and surroundings cleaner.
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Serving Suggestion
Serve this cast iron New York strip steak with a complementary side vegetable and / or potatoes.
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Made this exactly as written last night with aged NY Strip and it was absolutely perfect. The meat was 130 degrees after resting. Thank you.
Thank you for letting me know Karen and adding what the meat temp was! This recipe is so easy that my husband can make it, lol.
Made this for my wife this eve. Turned out to her liking, although meat came out more medium. Could be my stove and oven. But butter and salt and peppered, made some mashed potatoes w/brown gravy 25% reduced sodium and a broccoli, cauliflower, and carrot blend. Thank you for this. Yeppers, opened door a crack, window facing south and ceiling fan.
Thanks for letting me know Anthony! Your dinner side dishes sound amazing. Haha, yep, windows open, fan on hood, fan in rooms on :). - best, Beckie