Recipe: Cast Iron NY Strip Steak

New York Strip Steaks

I enjoy a nice juicy steak cooked to medium. When cooking a great steak one needs to ensure that the steak has enough marbling (fat).  Also one must sear the steak properly on both sides. I use a cast iron skillet to ensure a proper sear.  A good tip is to make sure the steak rests after cooking for at least 10 minutes.  This important step allows the juices to absorb back into the steak and makes it juicy and tender.  Also play attention to how the steak is cut.  One must cut against the grain for an ultimate tender bite. Make sure to use a sharp knife.

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Cast Iron NY Strip Steak
NY Cast Iron Strip Steak thats seared to perfection. This recipe produces a steak that is juicy, tender and flavorful.
  1. Remove steak from the refrigerator 1 hour prior to cooking.
  2. Add half of the oil into a cast iron skillet. Place it on the stove at high heat. Make sure the skillet gets to about 400-450 degrees.
  3. Lightly coat steak with oil on each side and sprinkle with your favorite rub.
  4. Place steak carefully into the skillet. Lightly press down on all sides so ensure the steak evenly touches the surface of the skillet.
  5. After 2-3 minutes (depending on thickness of the steak) carefully flip the steak to the other side. Add butter to the skillet.
  6. Use a spoon to drizzle butter over the steak while cooking. Allow the over side to cook for 2-3 minutes as well.
  7. Remove steak from the skillet. Place the steak on a plate or tray and cover with aluminum foil. Allow the steak to rest for 10 minutes. This will make sure the steak is nice and juicy.
  8. Cut the steak against the grain and serve.
Recipe Notes

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