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Cooking New York Strip Steak In Cast Iron Skillet So It’s Tender

The New York strip steak is one of the best cuts of beef there is and I love it. Its juicy and tender with just a little bit of chew and plenty of lasting flavor.

Cut from the short loin, the New York strip has fat marbled throughout, keeping it moist and making easy to prepare and cook, without worrying about it drying out.

There are lots of ways to cook this cut of steak, with a cast iron skillet being one of the most popular to give that restaurant steak taste.

Strip steak is great for marinating or using rubs but is often best cooked with a simple salt and pepper seasoning.

Keep it simple – I am here to tell you how you can cook New York strip steak in a cast iron skillet without any fuss but with lots of flavor.

Ready? 😉

How to Cook New York Strip Steak in Cast iron Skillet

NY strip is not really a tough cut but you can still make it a little more tender by using a needle meat tenderizer like this. There are other meat tenderizers you can have a look at.

1. Bring your Steak to Room Temperature. First step is to prepare your steak by taking it out of the fridge to bring it to room temperature.

Allowing the steak to warm through will ensure that when you add it to the pan it will not cool the pan down too much. If the pan cools down, it would lead to an uneven cooking that will make your steak look pale and sweaty, eeek!

Most experts will tell you to leave your steak out for 20 minutes but often with a strip steak this is not long enough due to its thickness. I prefer to leave mine out for around 40 minutes and find it is definitely worth the wait.

2. Heat up Your Skillet. Whilst your steak is warming up, it is time to prepare your skillet. You need to ensure your skillet is smoking hot, the hotter the better.

You may want to add a drop of cooking oil (coconut oil is ideal) into your skillet but if you have a good quality skillet that will not stick, it is fine to add the steak straight to the pan.

If you have marinated your steak in oil then there is definitely no need to add extra to the pan. If your pan handle tends to get hot then you will want to make sure you have an oven mitt to hand.

Remember to generously cover NY strip with Kosher/flaked salt right before searing it. Leave the pepper till after it’s done to avoid the burnt flavor. Avoid using table salt, since it’s very easy to overdo with…

3. Get Sizzling. Once your steak has rested and your skillet is smoking hot it’s time to get sizzling.

Some people worry how long to cook strip steak in a skillet as they worry it may become too tough, but follow these instructions and you will be fine.

You will want to place your steak into the centre of the skillet, taking care to not to let the oil splash on to any exposed skin.

The steak will brown quite quickly and depending on the thickness of the steak will cook to a medium finish in approximately 4 minutes on each side. For a medium-rare steak, 2-3 minutes either side will do it. Due to the amount of smoke coming from the skillet you may be worried about the steak becoming too dark or could think it is burning but it will be fine, trust me! (Just remember to open the window, so that your alarm doesn’t go off)

For those wanting a well done steak you should cook the steak in the skillet for 2 minutes either side, to get it nice and brown then transfer to the oven for 10-15 minutes ( preheated to 300 degrees F). Cooking steak on the stove and then finishing it in the oven will help to preserve as much flavor as possible.

If you are hunting down grill marks, remember to turn the steak 90 degrees after cooking it half way on each side. So, if your total cooking time for one side is 3 minutes, turn your NY striploin 90 degrees in 90 seconds.

To add an extra rich and nutty flavor to your steak, once the first side has browned and you have flipped it over, add a generous knob of butter and allow to melt over the steak. Organic grass-fed butter is the best choice. Make sure to reduce the temperature by 1/4 before adding it, since it can burn much easier.

Use a spoon to carry on coating your steak until the end of it’s cooking time.

If you want to check the doneness level of your steak take a look at my guide to getting steak just right for your liking.

4. Allow Your Steak to Rest. Time to rest, not you – the steak! Your NY strip will be looking fantastic at this stage but be patient and let it rest on a plate for a little while. Sprinkle some freshly ground pepper on top of it and cover with tin foil.

Allowing the steak to rest will give time for the juices to stabilize inside, so all the flavor is kept within the meat.

5. Make a Sauce with Pan Drippings. Waste not want not! You can use the excess juices left in the pan to make a delicious steak sauce. Add fresh rosemary and few garlic cloves inside the same cast iron skillet and gently saute for a few minutes. The smell and the flavor will be amazing.

To avoid steak cooling down, preheat the oven to 50C / 120F and leave it inside on the same plate, covered with tin foil. That way you have all the time in the world to finish the sauce and even clean up the mess!

You can also heat up the serving dishes, so to keep the steak warm, while eating. Cold meat is not that great, unless it’s a carpaccio!

Enjoy that lovely juicy steak!

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Cooking New York Strip Steak on Stove Top

When did people become convinced that you can’t cook a quality NY Strip on a stovetop?

We’re here to shatter that myth, along with your expectations about what’s possible with steak on a stovetop. It all comes down to technique, and ours have been carefully refined over many years for maximum effect.

These techniques can help correct many common missteps people frequently make as well as offer some methods they may have never considered before.

Salt and pepper will suffice for our seasoning for now, as this is mainly meant to be about technique. We’ll tackle this approach in three basic stages:


Part 1: Tasty NY Strip by Stovetop: The exact methods and prep needed to see experts results every time. Which tools to use, how long to cook and just what to look for.

Part 2: Starting Out With the Right Strip: How to make the right purchase, what to consider when buying steak and which tools are needed to get the job done right.

Part 3: How the Pros Make It Happen: All the expert tips & methods the experts rely on for stovetop success every time, along with some choice recipes.


In no time at all, you’ll see how effective and impressive these techniques truly are. Let’s begin.



Part 1: Tasty NY Strip by Stovetop

If you don’t already have a quality steak picked out, jump ahead to Part 2 for what to consider when buying a strip. Otherwise…


What you’ll need:

  • 200g / 7oz NY strip steak (ideally organic grass-fed and matured)
  • 1 tbsp ghee/coconut oil
  • Pack of kosher/flaked salt
  • Freshly ground pepper


The tools you’ll use:

  • Thick-walled heavy skillet (forged aluminum is great for its non-stickiness)
  • Tongs for flipping the steak
  • Instant meat thermometer


Now it’s time to sizzle…



Super NY Strips by Skillet


Step 1: A Return to Room Temperature

You really can’t emphasize the importance of this step enough, as it helps in a number of ways.

First up this will insure a more balanced heating surface throughout the entire cooking stage. Nothing throws a monkey wrench into a hot skillet like a nearly frozen cut of beef.

Secondly, it aids the searing process which seals in a lot of your flavor, and reduces the risk of winding up with cool center, especially on thicker cuts prepared rare or medium rare.

Give it 40 mins in the sink, or up to an hour for those thicker cuts.



Step 2: Reduce Moisture for Better Browning

Flavor is most crucial with a quality steak, but presentation is an important factor, too. We like our food to have that perfect look, and with NY strip that means the proper browning. Patting down your strip with napkins or paper towels will pull excess moisture from the surface of the meat for the desired effect.


Getting the skillet ready

Go ahead and jack that burner up all the way up. Add about a teaspoon of the coconut oil and allow that to start heating. Light smoke will tip you off that it’s about time – allow for another 10 seconds at this stage and then continue.

Cooking might take a bit longer on an electric stovetop, possibly as much as 10 minutes.



Step 3: Salt now, Pepper Later

The pepper will be introduced later on, but for now the star of the show is the kosher salt. Remember this has less flavor per volume and can be used more liberally. I recommend two 3-finger pinches using your thumb, forefinger and middle finger. This is repeated for both sides, and is fully adjustable based on your individual preference or even health concerns.



Step 4: Into the Frying Pan

Again after the white smoke appears, that’s your cue to add your strip to the skillet once you’ve let it rest at this stage for at least 10 seconds. You’ll want to gently position your cut in the center of the surface which will prompt a fast sizzle. That’s what we want, of course. That’s the remaining moisture quickly heating and evaporating from the steak.




These instructions are based on cooking a steak at medium-rare. This will allow for best presentation, flavor and texture. We want the proper balance here, cooking only enough so flavor is not lost. Over-cooking can mean the strip is just too chewy.

Rely on your instant-read thermometer to insure doneness.



How long is too long?

For medium-rare, you’ll want to give your strip about 3 mins per side or 6 minutes total. Rely on a kitchen timer to keep the results precise. Hopefully you’ll only need to flip the cut once, just like the pros do it. Keep those tongs handy because 3 minutes passes in no time.




You’ll want to turn to your meat thermometer about 30 seconds before your 3 minutes is up on the final side. For a solid medium-rare, the range is 55-57C / 130-135F, which could ultimately mean another 30-60 seconds per side until achieved.




Step 5: Allow it to Breathe

Once properly seared to the correct range, transfer it to a plate using your tongs. This is the “resting” stage where it soaks up those amazing juices while cooling down just a bit. As everything calms, those flavors absorb further for maximum taste.

Here’s where we add our pepper to each side before covering the steak in foil for at least two minutes.



Step 6: Slice & Serve

You’ll want to cut perpendicular to the visible lines, against the grain of muscle fibers. This too helps prevent releasing too much of the flavor.

So this completes the actual cooking, but there are some further concerns that can go a long way in achieving complete flavor and hard-to-beat satisfaction.

Part 2: Starting Out With the Right Strip

Having covered the best techniques for preparing a steak, before we turn to tips for better seasoning, let’s look at arguably the most important step – buying your beef. After all, no amount of spice can salvage a substandard cut.

What to look for:

  • Organic grass-fed. Here the cattle is fed a traditional diet of grass rather then pumped full of chemicals and growth hormones their entire life. They’re usually kept in a more traditional setting, not caged away in crowded pens. It’s an important distinction that you’ll be able to spot from the first bite. Whenever possible, this is the choice I suggest.
  • Dry-aged and Matured. Here a professional ages your cut for up to a month, slowly pulling moisture from the cut while intensifying the built-in flavor. Though it can sometimes take weeks, it is something that really only a professional should try. Lest you run the risk of souring your cut.


  • Thickness and Weight. When it comes to how much is a proper amount of beef to eat, I find seven to nine ounces to be a filling choice. For best stovetop results, I recommend a maximum one-inch thickness.



Get the Right Tools

To polish off your technique, it always helps to have the best tools for the job

Here’s what you’ll want to have:




When cooking steak on a stovetop, I believe the heavier the skillet the better.

In a heavier skillet, there’s more mass to actually soak up the heat. It really is a deeper heat, and this helps it maintain consistency when things change on the cooking surface. It bounces back faster from the temperature variation that occurs when the steak is slipped in for instance.

This is also what helps insure you get that crusty, brown surface steak lovers crave.

I always recommend cast-iron skillets, which are great for holding up over years of use. Some chefs have warmed up to the non-stick benefits of forged aluminum, but I still favor the traditional skillet.

Also take the time to consider the handle. Look for one that features two pins connecting it to the base. With something this heavy, you need more than a single, tiny screw holding the works together. And in case you decide to transfer your steak to the oven at some point, a large, solid skillet can easily make that transition with a sturdy handle.

Of course also be certain that the surface of your skillet is close to that of your stovetop burner. Too much overlap can mean inconsistent heat levels.

So again, a large, solid skillet with a reliable handle is most crucial.




Once your start cooking with tongs you’ll never want to give them up. Though not really crucial for the actual cooking process, they offer so much more control and speed, which is why you see them on every major restaurants’ grill stations.




Flaked or kosher has a thicker granular heft to it while not being as strong as standard table salt. The right salt can be an essential flavor element, and kosher salt helps protect from over-salting.

Those thicker chunks of salt will also help with browning and crusting while simultaneously seasoning the meat.




Here you could rely on standard table pepper, though many rave about the effects of freshly-ground peppercorns. Arguably pepper’s biggest benefit is the aroma it evokes. Smell has so much to do with how flavor hits our tongues.

If you do grind, be sure to do so just ahead of completing the cooking phase for maximum effect.




The best type of oil is coconut or ghee, perfect for searing without complicating the flavoring. Vegetable oil is a bad choice, at least for steak. The same with corn oil and blended oil.

The correct amount for a single 7-oz. cut is one tablespoon.



Temperature Probe

While it may not be vital to the actual cooking, this tool will help you make sure you food is fully cooked while also familiarizing you with each stage of readiness.


Finally let’s turn to some individual tips that can help you hone your skills even further.

Part 3: How the Pros Make It Happen

You’ve done the work and you’ve seen how great stovetop results can be. Now take it to the next level with additional tips and tricks to impress even the most serious steak lovers.


Tip #1. Test drive various marinades to determine the ones you most prefer. Not only can these help with flavor, they also go a long way in tenderizing your cut.

We’ve got a great collection right here.

Tip #2. Whenever a trusty meat thermometer is unavailable, stick closely to the recommended cooking times to insure proper results.

Tip #3. This one’s really a keeper: add a dab of organic grass-fed butter directly to the skillet just as the second side is in its final minute of cooking. It adds powerful flavor and aroma. Take it one step further with 2 garlic cloves fully crushed and maybe 3 rosemary sprigs just at the conclusion of your cooking stage. Again remember to avoid combining butter with any type of acid-based marinade (including lemon or fruit juices) as they can potentially sour the effect.

Tip #4. Enjoy your steak to the very last bite by pre-heating your plates. You’ll want ceramic plates here, placed in the oven at around 60C / 140F for just a few minutes.

Tip #5. If your steaks are finished a few minutes before you’re actually ready to eat, you can transfer the whole skillet to a pre-heated oven at 50C / 120F. This amount of heat is enough to keep them ready to go, but without risking cooking the steak further.

Tip #6. Make use of those incredibly flavorful pan drippings as your actual steak sauce. Just add 3 drops of lemon juice and drizzle the juices over your cut for a signature taste that aligns perfectly with the steak you just cooked.



NY York Strip Steak Recipes on Stove Top

Having perfected the techniques, let’s now turn to some additional methods and even recipes that will soon have you dazzling your guests.

See the ideas below that, although relatively simply and easy, can help you turn a basic steak into a signature dining event.