New York Strip Steak

These amazing classic New York Strip Steaks are seared and caramelized in a cast iron skillet and then basted with garlic herb butter. You are going to love the delicious flavor and the ease with which this is prepared.

Whether I am entertaining or just feeding my immediate family I love to serve these steaks with Twice Baked Potatoes and Oven Roasted Parmesan Asparagus.

What is a New York Strip Steak?

It is a cut of beef from the short loin which is a muscle that does not do much work making it a tender cut with good texture. It is also referred to as Kansas City Strip, strip loin steak, ambassador steak, club steak, or the Omaha strip. Although not as tender as the tenderloin it is a deliciously succulent steak when cooked properly. When still attached to the bone with a piece of tenderloin attached to the opposite side of the bone the strip steak becomes a T-bone or a porterhouse.

How to cook this New York Strip Steak recipe

Start by taking the steaks out of fridge and let them warm to room temperature for about 30 minutes. Then stir together the butter, garlic, salt, pepper, marjoram, thyme, and rosemary and set it aside for a few minutes.

Now season the steaks with kosher salt or sea salt and coarsely ground black pepper. Heat the oil in a cast iron skillet over medium high heat until shimmering and almost smoking. Add the steak and let it sear undisturbed for 3 minutes to create a slightly crispy outside crust while it stays tender and juicy on the inside. Then flip and cook for an additional 3-4 minutes or until desired doneness. Use an instant read meat thermometer to ensure cooking accuracy.

Leave the steaks in the pan but turn off the heat. Add a heaping tablespoon of the herb butter to each steak and let it melt. Use the drippings to baste the steaks for about 5 minutes. Then top each steak with another tablespoon of the herb butter and serve.

Recipe notes and helpful tips

• Remove the steaks from the refrigerator about 30 minutes prior to cooking.
• A cast iron skillet really works well for this recipe. It is a heavy skillet that holds heat well allowing the steaks to cook evenly. Because the juices aren’t flowing through a grate like on a grill they are searing in their own juices resulting in a seriously delicious steak.
• The compound butter can be prepared up to five days in advance and stored in an airtight container in the fridge.
• For the best flavor choose steaks with good color and a fair amount of marbling.
• This recipe works well with other cuts of beef like ribeye, porterhouse steak, shell steak, and filet mignon medallions.
• Fresh herbs are best but dried herbs are better than no herbs.
• Use an instant read meat thermometer for the best accuracy in cooking steak to your desired doneness.
• This recipe is for 4 steaks so unless you have 2 cast iron skillets or a cast iron griddle you will need to cook in 2 batches. Or you can simply halve the recipe and just prepare 2 steaks.
• Always rest steaks for 8-10 minutes. This a great time to loosely tent the steaks and baste with the herb butter.
• Store leftovers in an airtight container in the fridge for up 3 days.

Steak doneness temperature guide

The FDA recommends cooking steak to medium or at least 145 degrees Fahrenheit internal temperature with at least a 3 minute rest time. For accuracy use an instant read meat thermometer.

Rare – 125 degrees

Medium Rare – 135 degrees

Medium – 145 degrees

Medium Well – 150 degrees

Well Done – 160 degrees

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