Is it better to cook a steak in a cast iron skillet or pan?

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.

Does this recipe work with bone in New York Strip Steak?

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. As a side note, this method works with nearly any leaner cut of beef.

How long does it take to cook a New York strip steak in a cast iron skillet?

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.

Cast Iron Stovetop to Oven New York Strip Steak Recipe / Video

Cast Iron Stovetop to Oven New York Strip Steak

New York Strip Steak golden brown on a wood cutting board with a lived edge. fork on the left. steak knife on the right. sharp yellow mustard beneath.

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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.

Author: beckie
Cook Time: 10
Total Time: 10
Yield: 4
Category: Main Dish
Method: Stovetop / Oven
Cuisine: International
Diet: Gluten Free

Ingredients

4 New York strip steaks, ~1 1/4" thick
2 tsp vegetable oil (or other high heat neutral oil)
salt
black pepper
4 tabs (~1 1/2 Tbsp 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 1/2 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.

Find it online: https://eatsimplefood.com/perfect-strip-steak/