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
More steak recipes you will love!
New York Strip Steak
Juicy and tasty New York Strip Steaks seared in a cast iron skillet and braised with a quick and easy garlic herb butter.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes plus resting time
- Yield: 4 servings 1x
- Category: main meal beef
- Method: stovetop
- Cuisine: American
Ingredients
Garlic Herb Butter
- ½ cup butter softened
- 3 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 1 teaspoon dried marjoram
- 1 teaspoon fresh thyme leaves
- 1 teaspoon chopped fresh rosemary
Steaks
- 4 New York Strip Steaks (8-10 ounce)
- Salt and pepper
- 1 ½ tablespoons olive oil or canola oil
Instructions
- Take the steaks out of fridge and let them warm to room temperature for about 30 minutes.
- Stir together the butter, garlic, salt, pepper, marjoram, thyme, and rosemary. Set it aside for a few minutes.
- Season the steaks with salt and 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. Then flip and cook for an additional 3-4 minutes or until desired doneness. Use an instant read meat thermometer to ensure cooking accuracy.
- Remove the skillet from the heat and add a a heaping tablespoon of the herb butter to each steak and let it melt. Cover the skillet loosely with aluminum foil. Use the drippings to baste the steaks for about 10 minutes. Then top each steak with another tablespoon of the compound butter, slice, and serve.
Notes
- 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.
- 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.
Keywords: New York steak, how to cook New York strip steak, best way to cook New York strip steak
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Neely Moldovan
I love a good strip steak! One of our favorite things to make.
Clarice
Wow! This looks really delicious. Thank you for the cooking tips. I agree with you that yes, fresh herbs are the best but dried ones are better than nothing. Looking forward to preparing this.
Beth Pierce
Thanks Clarice! Enjoy!!
Autumn Murray
And now I am hungry. This steak looks delicious! I am definitely adding this to my list of recipes to make for my family.
Mila R
OMG, let me try this tomorrow! My hubby loves great New York Strip Steak!!!
Gervin Khan
Wow! This steak was absolutely yummy. The juiciness of the meat makes it enticing and tempting. and it was cooked perfectly. Loved it!
★★★★★
briannemanzb
My husband gave this a 10 out of 10 recipe. It will definitely be added to my cook again list. Thank you
★★★★★
Beth Pierce
Thanks Brianne! So glad that you he liked it!!
Ramil Hinolan
Wow, this was delicious and almost caramelized. I will make this again soon. Thanks for the great recipe.
Tweenselmom
Now I’m craving steak.. this looks so good. Thanks for the easy-to-follow recipe!
★★★★★
Bryan
New York strip steak- one of my favorites! I don’t get to eat things like this much at home anymore, because my family has turned vegetarian. I have to wait until I dine out to get things like this.
Cara
Just so delicious – absolutely love steak with compound butter, and it totally hits the spot. Hubby and I loved it for date night!
★★★★★
Beth Pierce
Thanks Cara! So happy that you liked it! Happy anniversary!