New York Strip Steak

These amazing classic New York Strip Steaks are seared and caramelized in a cast iron skillet and then basted with garlic herb butter. Cooking a perfect New York strip steak doesn’t have to be a daunting task.

Follow these simple steps for a fast and easy method for a delicious steak dinner that will impress your guests. Whether entertaining or feeding my immediate family, I love serving these steaks with side dishes like twice-baked potatoes, Italian salad, scalloped potatoes, or oven-roasted asparagus.

Impress your taste buds and friends with this foolproof New York strip steak recipe. With detailed step-by-step instructions, you’ll have a perfectly cooked steak every time.

What is a New York Strip Steak?

NY strip steak is a cut of beef from the short loin, a muscle that does not do much work, making it a tender cut with good texture. It is also called the Kansas City Strip, Strip Loin Steak, Ambassador Steak, Club Steak, or the Omaha Strip. Although not as tender as the tenderloin, it is a deliciously succulent steak when cooked properly. When still attached to the bone with a piece of tenderloin attached to the opposite side, the strip steak becomes a T-bone or a porterhouse.

Ingredient Notes and Substitutions

• Unsalted butter: if using salted, cut the added salt down to 1/4 teaspoon
• Seasonings: garlic, kosher salt. and freshly ground black pepper
• Dried herbs: marjoram or oregano
• Fresh herbs: such as thyme, rosemary, and parsley
• New York Strip Steaks: or ribeye, t-bone, or porterhouse

How to Cook New York Strip Steak

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

Start by taking the steaks out of the fridge and let them warm to room temperature for about 30 minutes. Stir the butter, garlic, salt, pepper, marjoram, thyme, and rosemary and set it aside for a few minutes.

Season the steaks with kosher or sea salt and coarsely ground black pepper. Heat the oil in a cast iron skillet over medium-high heat until shimmering and almost smoking.

Add the steak and let it sear undisturbed for 3 minutes to create a slightly crispy outside crust while it stays tender and juicy on the inside. Flip and cook for 3-4 minutes or until the desired doneness. Use an instant-read meat thermometer to ensure cooking accuracy.

Leave the steaks in the pan, but turn off the heat. Add a heaping tablespoon of herb butter to each steak and let it melt. Use the drippings to baste the steaks for about 5 minutes. Then top each steak with another tablespoon of herb butter and serve.

Preparation Tips and Storage

• Remove the steaks from the refrigerator about 30 minutes before cooking.
• A cast iron skillet works well for this recipe. A heavy skillet holds heat well, allowing the steaks to cook evenly. Because the juices aren’t flowing through a grate like on a grill, they are searing in their juices, resulting in a seriously delicious steak.
• The compound butter can be prepared up to five days in advance and stored in an airtight container in the fridge.
• For the best flavor, choose steaks with good color and a fair amount of marbling.
• Use an instant-read meat thermometer for the best accuracy in cooking steak to your desired doneness.
• Always rest steaks for 8-10 minutes. This is a great time to loosely tent the steaks and baste them with the herb butter.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Steak doneness temperature guide

The FDA recommends cooking steak to medium or at least 145 degrees Fahrenheit internal temperature with at least a 3-minute rest time. For accuracy, use an instant-read meat thermometer.

Rare – 125 degrees

Medium Rare – 135 degrees

Medium – 145 degrees

Medium Well – 150 degrees

Well Done – 160 degrees

More Steak Recipes

German Beef Rouladen

Steak Stuffed French Bread

Flank Steak

London Broil

Italian Beef Sandwiches

Steak and Cheese Skillet

New York Strip Steak Recipe

Juicy and tasty New York Strip Steaks seared in a cast iron skillet and braised with a quick and easy garlic herb butter.  

5 from 41 votes

Print Pin Rate

Course: main meal beef

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Servings: 4 servings

Calories: 726kcal

Author: Beth Pierce

Ingredients

Garlic Herb Butter

• ½ cup butter softened
• 3 cloves garlic minced
• ½ teaspoon salt
• ½ teaspoon fresh ground black pepper
• 1 teaspoon dried marjoram
• 1 teaspoon fresh thyme leaves
• 1 teaspoon chopped fresh rosemary

Steaks

• 4 New York Strip Steaks 8-10 ounce
• Salt and pepper
• 1 ½ tablespoons olive oil or canola oil

Instructions

• Take the steaks out of the fridge and let them warm to room temperature for about 30 minutes.
• Stir together the butter, garlic, salt, pepper, marjoram, thyme, and rosemary. Set it aside for a few minutes.  
• Season the steaks with salt and pepper. Heat the oil in a cast iron skillet over medium high heat until shimmering and almost smoking. Add the steak and let it sear undisturbed for 3 minutes. Then flip and cook for an additional 3-4 minutes or until desired doneness. Use an instant read meat thermometer to ensure cooking accuracy.  
• Remove the skillet from the heat and add a heaping tablespoon of the herb butter to each steak and let it melt. Cover the skillet loosely with aluminum foil. Use the drippings to baste the steaks for about 10 minutes. Then top each steak with another tablespoon of the compound butter, slice, and serve.

Notes

• Remove the steaks from the refrigerator about 30 minutes before cooking.
• A cast iron skillet really works well for this recipe. It is a heavy skillet that holds heat well, allowing the steaks to cook evenly. Because the juices aren’t flowing through a grate like on a grill, they are searing in their own juices resulting in a seriously delicious steak.
• The compound butter can be prepared up to five days in advance and stored in an airtight container in the fridge.
• For the best flavor, choose steaks with good color and a fair amount of marbling.
• This recipe works well with other cuts of beef like rib-eye, porterhouse steak, shell steak, and filet mignon medallions.
• Fresh herbs taste best, but dried herbs are better than no herbs.
• Use an instant-read meat thermometer for the best accuracy in cooking steak to your desired doneness.
• This recipe is for 4 steaks, so unless you have 2 cast iron skillets or a cast iron griddle, you will need to cook in 2 batches. Or you can simply halve the recipe and prepare 2 steaks.
• Always rest steaks for 8-10 minutes. This a great time to loosely tent the steaks and baste with the herb butter.
• Store leftovers in an airtight container in the fridge for up to 3 days. 

Nutrition

Calories: 726kcal | Carbohydrates: 1g | Protein: 46g | Fat: 60g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 592mg | Potassium: 631mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 771IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 4mg

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