A NY strip steak in cast iron is one of the best meals you can make at home. The heavy skillet holds heat like a steakhouse grill, so you get a deep, salty crust on the outside and a juicy, evenly pink center. Add a quick butter baste with garlic and thyme, finish it in the oven, and dinner is on the table in about 20 minutes.
This guide covers the whole method: how to prep the steak, how hot the pan should be, how long to cook it for each doneness, and when to pull it so it does not overcook while it rests.
Why NY Strip Is Perfect for a Cast Iron Skillet
The strip is cut from the short loin. It has fine marbling, a firm but tender bite, and a strip of fat along one edge that renders into the pan and helps build flavor. Its even, rectangular shape sits flat in a skillet, which means a consistent sear from edge to edge.
Lane Angus NY Strip Steaks come in two sizes: Regular, under 1 pound, and Cowboy, 1 pound and up. Thicker steaks are ideal for the pan-sear and oven-finish method below.
Ingredients for Cast Iron NY Strip Steak
2 NY strip steaks, 1 to 1½ inches thick, fully thawed
1½ teaspoons kosher salt
1 teaspoon coarse black pepper
1 tablespoon beef tallow or high smoke point oil
3 tablespoons butter
3 cloves garlic, lightly smashed
3 sprigs fresh thyme or 1 sprig rosemary
Flaky salt, for serving (optional)
You will also need a 10 to 12 inch cast iron skillet, tongs, a spoon for basting, and an instant-read thermometer.
How to Cook NY Strip Steak in Cast Iron
Step-by-step instructions
Thaw and dry brine. Thaw the steaks in the refrigerator overnight. Pat them very dry and season both sides with kosher salt at least 1 hour ahead, or up to 24 hours ahead uncovered in the fridge. If you are short on time, salt right before cooking instead.
Take the chill off. Let the steaks sit on the counter for 30 to 45 minutes. Heat the oven to 400°F.
Preheat the skillet. Set the cast iron over medium-high to high heat for about 5 minutes, until it is very hot and just starting to smoke. Add the tallow or oil and swirl to coat.
Sear. Pat the steaks dry once more, season with pepper, and lay them in the pan away from you. Do not move them. Sear 2 to 3 minutes until a dark brown crust forms, then flip and sear the other side for 2 minutes.
Render the fat cap. Use tongs to stand each steak on its fat edge for 30 to 60 seconds until the fat turns golden.
Butter baste. Lower the heat to medium. Add the butter, garlic, and herbs. Tilt the pan and spoon the foaming butter over the steaks for 30 to 60 seconds.
Finish in the oven. Move the skillet to the oven. Cook until the center reaches your target pull temperature, about 4 to 7 minutes for medium-rare on a 1 to 1½ inch steak. Check early.
Rest. Move the steaks to a cutting board and rest 5 to 10 minutes. Spoon a little of the garlic butter over the top.
Slice and serve. Slice against the grain, sprinkle with flaky salt, and serve.
NY Strip Steak Cooking Times and Temperatures
Time depends on thickness, starting temperature, and how hot your pan really is, so use the thermometer. These oven times are for a 1 to 1½ inch steak at 400°F after the sear:
Doneness chart (pull temperatures)
Rare: pull at 120°F, about 3 to 4 minutes in the oven
Medium-rare: pull at 125°F to 130°F, about 4 to 7 minutes
Medium: pull at 135°F to 140°F, about 6 to 9 minutes
Medium-well: pull at 145°F to 150°F, about 9 to 11 minutes
The steak will climb about 5 degrees as it rests. The USDA recommends 145°F with a 3 minute rest for whole cuts of beef.
Cooking a thicker Cowboy cut
For a steak closer to 2 inches thick, sear the same way, then plan on 8 to 12 minutes in the oven for medium-rare. Start checking at 6 minutes.
Tips for a Steakhouse Crust at Home
Dry steak, hot pan. Moisture is the enemy of a good crust. Pat the steaks dry and wait until the pan is truly hot.
Leave it alone. Flipping too early tears the crust before it forms.
Do not crowd the pan. If the steaks are touching, sear one at a time.
Turn on the vent fan. A proper sear makes smoke. That is a good sign.
Use tallow for searing. Lane Angus Beef Tallow stands up to high heat and adds rich beef flavor to the crust.
What to Serve With NY Strip Steak
Keep it classic with a baked potato or crispy smashed potatoes, a wedge salad, sautéed mushrooms and onions, or roasted asparagus. A spoonful of chimichurri or blue cheese butter on top makes it feel like a night out.
Planning a bigger holiday meal instead? Our sirloin tip roast in the oven feeds a crowd and carves beautifully on a platter.
Frequently Asked Questions
How long do you cook a NY strip in a cast iron skillet?
Sear it 2 to 3 minutes per side over high heat, then finish in a 400°F oven for about 4 to 7 minutes for medium-rare on a 1 to 1½ inch steak. Pull it at 125°F to 130°F.
Should I finish a NY strip in the oven or on the stove?
For steaks thicker than about 1 inch, finishing in the oven cooks the center evenly without burning the crust. Thin steaks can be cooked entirely on the stovetop.
What temperature do you pull a NY strip for medium-rare?
Pull it at 125°F to 130°F and rest it 5 to 10 minutes. It will finish around 130°F to 135°F.
Do you put butter or oil in cast iron for steak?
Both. Sear with oil or beef tallow, which handle high heat, then add butter near the end for basting so it does not burn.
Order Your NY Strip From Lane Angus
Lane Angus Beef is raised by the Lane family in Gates County, North Carolina, with eight generations of farming behind every cut. Our Angus beef is pasture raised with no added hormones, ships frozen nationwide within the continental United States, and local pickup is offered at checkout when available.
Order Lane Angus NY Strip Steaks in Regular or Cowboy size and fire up the skillet this week. Browse all of our premium steaks, or keep the freezer stocked with a Lane Angus beef share.
