best way to cook new york strip steak

The best way to cook a New York strip steak is pan-searing in a cast-iron skillet with butter basting for steaks around 1 inch thick, or using the reverse-sear method for thicker cuts (1.5 inches or more). Both approaches give you a deeply browned crust on the outside while keeping the interior juicy and tender.

Method 1: Cast-Iron Pan-Sear (Best for 1-Inch Steaks)

This stovetop method takes about 15 to 20 minutes and works best for standard-thickness steaks.

• Prep and season. Take the steak out of the fridge 30 minutes before cooking so it warms slightly. Pat the surface completely dry with paper towels, then season generously on all sides with kosher salt and freshly cracked black pepper.
• Heat the skillet. Place a heavy cast-iron skillet over medium-high to high heat until it is smoking hot. Add 1 to 2 tablespoons of a high-smoke-point oil like canola, avocado, or grapeseed oil.
• Sear the crust. Lay the steak in the pan away from you so oil does not splatter. Cook undisturbed for 3 to 4 minutes until a deep brown crust forms. Sear the thick fat edge for 30 seconds with tongs to render it down.
• Butter baste. Flip the steak and reduce the heat to medium. Drop 2 tablespoons of butter, a few crushed garlic cloves, and fresh thyme or rosemary sprigs into the pan. Tilt the skillet and continuously spoon the foaming butter over the steak for 2 to 3 minutes until it reaches your target temperature.
• Rest before slicing. Transfer the steak to a cutting board and let it rest for 5 to 10 minutes so the juices redistribute.

Method 2: Reverse Sear (Best for Thick Cuts, 1.5 Inches+)

Starting low in the oven dries out the exterior for an ultra-crisp sear and eliminates the gray overcooked band under the crust.

• Slow-roast in the oven. Place seasoned steaks on a wire rack set inside a baking sheet. Bake in a 225°F to 250°F oven for 25 to 40 minutes until the internal temperature is 10°F to 15°F below your final target (around 115°F for medium-rare).
• Sear in a screaming-hot pan. Heat a cast-iron skillet with high-heat oil until smoking. Sear the steak for 45 to 60 seconds per side just to build a dark crust, adding butter and aromatics during the final seconds if desired.
• Short rest. Because the meat cooked gently, it only needs to rest for about 5 minutes before slicing.

Temperature & Doneness Guide

Always use an instant-read meat thermometer rather than guessing by time or touch. Pull the steak from the heat 5°F below the final temperature, as it will continue cooking while resting.

Doneness Pull Temperature Final Temperature (After Resting) Interior Appearance

Rare 120°F (49°C) 125°F (52°C) Cool to warm red center

Medium-Rare 130°F (54°C) 135°F (57°C) Warm red-pink center (Recommended)

Medium 140°F (60°C) 145°F (63°C) Warm pink center

Medium-Well 150°F (66°C) 155°F (68°C) Mostly brown with a hint of pink

Well Done 160°F (71°C) 165°F (74°C) Fully brown throughout