Cast Iron New York Strip Steak
A 1.5-inch NY strip seared 4 minutes per side in a smoking-hot cast iron, basted with rosemary butter, and pulled at 130°F for a rosy medium-rare edge-to-edge.
- Cook temp
- 500°F
- 260°C · preheat
- Total time
- 60 min
- 40 prep · 8 cook · 8 rest
- Flip at
- 4 min
- of 8 min cook
- Pull at
- 145°F
- USDA safe minimum
How To Cook the BEST NY Strip STEAK in a CAST IRON Pan · Ryan Maya Cooks
Ryan Maya shows rendering the fat edge of a NY strip steak in hot cast iron before searing the broad sides for a dark crust.
- Target //Cook at Screaming Hot (500°F+ / 260°C+) for 8 min sear + 8 min rest (flip at 4 mins).
- Doneness //Pull when internal temperature reaches 145°F (USDA safe minimum). Rest 8 mins before slicing.
- Golden Rule //Sear on side, edge, edge with tongs held vertically after step 5 for 30 seconds each on the fat cap. The rendered fat cap is prime real estate — many home cooks skip it and lose the best bite on the plate.
- Family Tweak //Slice the well-done edge pieces (nearest the fat cap) into 1/2-inch cubes and toss with a small pat of butter and a drop of ketchup. Kids read cubes as familiar; the pink center reads as scary.
Ingredients
- 1 1/2 lbsNY Strip Steak, 1.5 inches thick, choice or prime
- 1 1/2 tspKosher Salt
- 1 tspCoarse Black Pepper
- 1 tbspNeutral Oil, avocado or grapeseed
- 3 tbspUnsalted Butter, cold
- 4 clovesFresh Garlic, crushed with skin on
- 2 sprigsFresh Rosemary
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Get to the point
- 1
Dry-brine 1.5 lb NY strip with 1.5 tsp salt at room temp 40 min.
- 2
Heat cast iron 5 min until smoking; sear steak 4 min without moving.
- 3
Flip, add 3 tbsp butter + 4 crushed garlic + 2 rosemary sprigs; baste 4 min.
- 4
Pull at 130°F, rest 8 min tented, slice against grain.
Step by step
Tap a step to cross it offDry-Brine at Room Temperature
40 minPat a 1.5 lb (1.5-inch thick) NY strip steak dry. Season all over with 1.5 tsp kosher salt and 1 tsp coarse black pepper. Let sit on a wire rack over a plate at room temperature for 40 minutes.
Why40 minutes at room temp = warmer center = more even cook. A cold-from-the-fridge steak has a gray band 1/2-inch thick around a barely-warm center. Tempering fixes this.
Preheat the Cast Iron Screaming Hot
5 minPlace a 12-inch cast-iron skillet on high heat and preheat for 5 full minutes until it just starts to smoke. Turn on the range hood. This is loud, smoky, essential.
WhyThe 500°F+ pan is the whole game. Steel or non-stick won't get hot enough for the crust. Cast iron is the only pan that retains this much heat when the cold steak hits.
Sear Side One 4 Minutes
4 minAdd 1 tbsp neutral oil to the pan. Immediately lay the steak down (away from you to avoid splatter). Do not move, poke, or peek for 4 full minutes.
WhyMoving the steak breaks the sear. Set a 4-minute timer, wash your hands, look at your phone — anything to keep you from touching it.
Flip and Add the Baste Trinity
Flip the steak with tongs. Immediately add 3 tbsp cold butter, 4 crushed garlic cloves (skin on), and 2 rosemary sprigs to the pan. The butter will foam instantly.
WhyButter added at the flip has just enough time to brown without burning. Add it at the start and it goes black before the steak is seared.
Baste for the Final 4 Minutes
4 minTilt the pan slightly so the browned butter pools. Use a large spoon to continuously baste the top of the steak with the butter for 4 minutes. Insert an instant-read thermometer — pull at 130°F for medium-rare.
WhyThe baste is what carries the garlic and rosemary flavor into the top crust. Non-basted steak is fine; basted steak is a restaurant steak.
Rest 8 Minutes and Slice
8 min · flip at 4Transfer the steak to a cutting board. Tent loosely with foil and rest 8 minutes. Slice against the grain into 1/2-inch strips. Serve with the pan drippings drizzled over the top.
WhyThe pan drippings are liquid gold — pour them over the sliced steak or dip crusty bread in them. Do not wash the pan for 30 minutes — deglaze with 1/4 cup wine for a bonus 90-second pan sauce.
- Dad pro tip
- Sear on side, edge, edge with tongs held vertically after step 5 for 30 seconds each on the fat cap. The rendered fat cap is prime real estate — many home cooks skip it and lose the best bite on the plate.
- Kid & toddler adjustment
- Slice the well-done edge pieces (nearest the fat cap) into 1/2-inch cubes and toss with a small pat of butter and a drop of ketchup. Kids read cubes as familiar; the pink center reads as scary.
- Serve with
- Loaded baked potato with sour cream · Simple wedge salad with blue cheese · Grilled asparagus with lemon
- Reheating
- Do not reheat NY strip — the pink turns gray in 60 seconds. Slice leftovers cold onto a salad, into a sandwich with horseradish mayo, or into a steak-and-egg breakfast the next morning.
- Calories
- 485
- Protein
- 44 g
- Carbs
- 2 g
- Fat
- 32 g
Nutrition source: USDA FoodData Central #172177 (beef strip steak) and #173410 (butter). Cook-time basis: Tested on a 1.5 lb (1.5-inch thick) NY strip steak, dry-brined 40 min, seared 4 min per side in a smoking 12-inch cast-iron pan, basted with 3 tbsp butter, 4 crushed garlic cloves, and 2 rosemary sprigs.
Frequently Asked Questions
What temp for medium instead of medium-rare?
Pull at 135°F, rest 8 minutes, will finish at 140°F. Do not push past medium — NY strip loses its charm at 145°F+.
Can I do this with a ribeye instead?
Yes, same technique, same times. Ribeye has more fat marbling and self-bastes as it cooks — you can skip the butter baste if you want a leaner-tasting steak.
How do you reheat leftover cast iron new york strip steak without ruining the texture?
Do not reheat NY strip — the pink turns gray in 60 seconds. Slice leftovers cold onto a salad, into a sandwich with horseradish mayo, or into a steak-and-egg breakfast the next morning.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 145°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 8 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
Slice the well-done edge pieces (nearest the fat cap) into 1/2-inch cubes and toss with a small pat of butter and a drop of ketchup. Kids read cubes as familiar; the pink center reads as scary.
What are the best side dishes to serve with this?
Recommended sides include Loaded baked potato with sour cream, Simple wedge salad with blue cheese, Grilled asparagus with lemon.