How Long to Cook NY Strip Steak (1.25-inch, Butter Basted) in the cast iron
Specification: 12–14 oz boneless USDA Choice or Prime NY strip, 1.25-inch thick, dry-brined 1 hour uncovered on a rack
3-Step Execution Protocol
Heat cast iron skillet over Ripping hot sear (500°F+ surface) with butter-baste in the last 90 seconds until lightly smoking. Prepare ny strip steak (1.25-inch, butter basted) (12–14 oz boneless USDA Choice or Prime NY strip, 1.25-inch thick, dry-brined 1 hour uncovered on a rack).
Cook for 6–8 mins (flip every 60 seconds, baste for the final 90 seconds). Flip at the 1-minute mark for even browning.
A dark brown crust with visible melted fat pooling around the outside edge; the strip has firmed to the springy resistance of the fleshy pad below your thumb. Confirm internal temperature reaches 130°F (pull) → 135°F medium-rare after 8-min rest. Rest for 8 minutes before serving.
USDA FSIS 145°F whole-cut beef minimum internal temperature with 3-min rest; medium-rare pull temperature of 130°F with 8-min rest documented per ThermoWorks carryover-cooking technique guide (typical 5°F carryover for a 1.25-inch strip). Sixty-second flip cadence per Serious Eats "The Food Lab" pan-searing method (J. Kenji López-Alt), which drives more even edge-to-edge doneness than a single flip.