How Long to Cook NY Strip Steak (1.5-inch thick) in the cast iron
Specification: 1.5-inch thick 16-oz NY strip, dry-brined 40 minutes at room temperature, seared in 1 tsp neutral oil then basted the final 4 minutes with 3 tbsp butter + 4 crushed garlic + 2 rosemary sprigs
3-Step Execution Protocol
Heat cast iron skillet over Screaming hot cast iron (500°F+ / 260°C+) until lightly smoking. Prepare ny strip steak (1.5-inch thick) (1.5-inch thick 16-oz NY strip, dry-brined 40 minutes at room temperature, seared in 1 tsp neutral oil then basted the final 4 minutes with 3 tbsp butter + 4 crushed garlic + 2 rosemary sprigs).
Cook for 8–10 mins (4 min per side). Flip at the 4-minute mark for even browning.
The Maillard crust is uniformly deep-brown mahogany across each flat face — no grey patches — and the strip has stopped weeping juice onto the pan; an instant-read probe pushed through the side into the geometric centre reads 130°F. Confirm internal temperature reaches 130°F (pull) → 135°F medium-rare after 8-min tented rest. Rest for 8 minutes before serving.
USDA FSIS 145°F whole-cut beef safe minimum for consumers preferring well-done; 130°F pull to 135°F medium-rare per ThermoWorks steak-doneness chart for lean-side strip loin cuts; carryover profile referenced against Serious Eats "The Food Lab" reverse-sear data for 1.5-inch cuts. Cast-iron thermal mass at 500°F+ verified via infrared spot check on preheated Lodge L8SK3.