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This easy, fast, and perfect New York strip steak is pan seared in a cast iron skillet on the stove top, topped with butter, and transferred to the oven to bake. Look no further for the tastiest, fastest, easiest and most versatile New York Strip Steak recipe.
Pan seared 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 the cooked steak with a bit of Pimento Cheese or Sautéed Mushrooms.
Cook Steak In Cast Iron Skillet and Oven:
Cooking NY strip steak in a cast iron skillet in the oven after searing on the stove top is easy, fast, and delicious. You'll get a perfect caramelized sear. Don't have a cast iron pan? Cool, use any skillet or pan that's oven safe.
This cooking method (using both the stove top and the oven to cook steak) ensures a drier and caramelized brown crust while leaving the inside tender and juicy by finishing the steak in the oven.
How To Cook A New York Strip Steak From Stove top 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.
Strip steaks should not be tough or chewy. Pick uniform 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.
Letting meat 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 meat. 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 of salt.
This 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 if you want at this point: paprika, cumin, garlic salt, onion powder, rosemary, etc...
Cooking Times For Stovetop To Oven NY Strip Steaks:
My stove and oven is generally 2 ½ minutes one side on the stove top, 2 minutes the other side on the stove top, 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 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.
Serving Size: 4
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
