Easy New York Strip Steak
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Additional Time
5 mins
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Total Time
20 mins
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Servings
1 steak
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Calories
488 kcal
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Course
Main Course
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Cuisine
American
Easy New York Strip Steak
Description
The recipe for Easy New York Strip Steak centers on a thick 8-ounce, 1-inch steak seared on a very hot cast-iron skillet to develop a golden crust without moving it during searing. This initial step locks in juices and creates texture contrast. After searing both sides and the fat strip briefly, the skillet is transferred to a 500°F oven to roast the steak to medium-rare or medium, relying on an instant-read thermometer to ensure perfect doneness. Resting the steak for 5 minutes allows juices to redistribute, preventing dryness.
The flavor relies on the beef itself, simple kosher salt and black pepper seasoning, and finishing butter that adds smooth richness. The high heat of the pan and oven develops crust while maintaining a tender center. This technique brings out the steak's natural taste with minimal additions.
This steak is best served freshly cooked, suitable for dinner by itself or paired with vegetables or potatoes. The notes suggest you can keep leftovers refrigerated for several days, slicing them cold for salads or reheating gently to avoid overcooking. Adjustments for different pans and stove types are noted to help cooks replicate the results in various kitchens.
Helpful tips include using a pre-seasoned cast-iron skillet or alternatives like carbon steel, drying the steak well before seasoning, and handling smoke by ventilating the kitchen. Thawing steak overnight in the fridge is advised for optimal texture, and cooking times should be adjusted based on thermometer readings and equipment differences.
Ingredients
- 1 New York Strip steak 8 ounces, 1-inch thick
- ¼ teaspoon kosher salt Diamond Crystal brand
- ¼ teaspoon black pepper freshly ground
- ½ tablespoon butter
Instructions
- Preheat the oven to 500°F.
- Heat a well-seasoned cast-iron skillet over high heat until smoking hot, 5-7 minutes.
- Meanwhile, blot the steak dry with paper towels and sprinkle both sides with kosher salt and black pepper.
- Place the steak in the hot skillet. Cook, without moving, for 2 minutes on each side. This will create a nice crust. Cook the fat strip for 30 more seconds.
- Using oven mitts, transfer the skillet to the hot oven. Roast the steak for 3-4 minutes for medium rare (135°F) or 4-5 minutes for medium (145°F). Check with an instant-read thermometer to make sure the steak is done to your liking. If not, keep it in the oven until it is. See the notes below about timing.
- Place the steak on a plate. Loosely cover it with foil. Allow it to rest for 5 minutes, then top it with butter and serve.
Notes
- Ventilate your kitchen well during high-heat searing to manage smoke, especially if a smoke alarm is nearby.
- Do not bring the steak to room temperature; searing a cold center aids crust formation, but avoid cooking from frozen.
- Use an instant-read thermometer to check doneness as cooking times vary by stove, skillet, steak thickness, and initial temperature.
- If using a non-pre-seasoned skillet, add oil and heat it until shimmering before adding the steak to ensure a good sear.
- For oven finishing, use an oven-proof skillet or transfer the steak to a preheated rimmed baking sheet if necessary.
- Store leftovers in an airtight container for 3-4 days; slice cold for salads or reheat gently at half power in a microwave to avoid overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1steak
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Serving | 1steak | |
| Calories | 488kcal | 24% |
| Protein | 66g | 132% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Sodium | 414mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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