Perfect New York Strip Steak Recipe, Pan Fried, Oven Roasted (2024)

April 6, 2019August 22, 2022

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The Perfect New York Strip Steak Recipe

I’m proud to say I love meat and I especially love steak. I have found a new place to buy the best steak I’ve ever eaten.

Three months ago we subscribed to Butcher Box and have been over the moon with the quality of the meat.
We heard so much about Butcher Box and the only thing I can say is I wish we would have subscribed sooner.

• High-Quality Meat:Delicious 100% grass-fed beef, free-range chicken, heritage-breed pork, and wild-caught seafood.
• Unbeatable Value: Average cost = Less than $6 per meal.
• Flexibility:Box options and delivery frequencies to fit your needs, cancel any time with no penalty.
• Convenience:Great-tasting, high-quality meat you can feel good about, delivered right to your doorstep (FREE shipping).
• Decisions That Make a Difference:Caring about animals and our planet, improving livelihoods for farmers, better meals enjoyed together.

I wrote to Butcher Box and asked if I could be an affiliate, because my readers deserve this quality meat delivered to their door. As an affiliate I am compensated when you make a purchase.

Here’s a great deal from Butcher Box for New York Strip steaks and bacon.

Most butchers agree that a cast iron pan is essential for cooking a good steak. We talk about how to best sear, and we look for steaks that has that nice fat cap. Fat equals flavor!

The New York Strip Steak

The New York Strip steak gets its name from the first fine dining restaurant in New York. In 1937 Delmonico’s opened and served the short loin cut of meat. There are differing stories as to whether the Delmonico steak was a strip steak.

Today when you order the delmonico steak at Delmonico in New York City, you most likely will get a rib eye steak.

What is a New York Strip Steak?

It’s comes from the short loin of the cow, is not as tender as filet, but tender enough to be cooked quickly and still be tender. It can be lean but if it’s prepared properly, it’s still tender and has an exceptional taste. I like thick strip steaks about 2 inches thick.

My New York Strip Steak Recipe: Cast Iron Pan fry and oven finish.

I get a cast iron pan smoking hot and then sear the steak on one side, turn it over and stick it in the oven. Make sure you put on your exhaust fan and open windows or your smoke alarm will probably go off.

• Salt the steak 24 hours in advance. It goes into the meat overnight, adds moisture and enhances flavor
• Don’t cover steaks in the fridge. The outside of the steak should be dry if you want to sear them. Put them on a rack so both sides dry.
• Make sure the steak is dry, before searing. When ready to cook, I used to think my steak needed to come down to room temperature, but I now find that I get a better sear with a cold steak, as long as the steak is dry. It’s the water that comes out of the steak that prevents that nice sear, also known as the mailard effect.
• Start with a very hot cast iron pan.
• Do not add oil until pan is hot.
• Use a round grill press, if you can, but no worries if you don’t have one.

What is the Maillard Effect?

TheMaillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. It’s what happens when the meat is seared, creating a much deeper flavor profile.

My New York Strip Steak Recipe

The seasonings are up to you. Sometimes I just use salt and pepper. Other times if I don’t see enough marbling in the steak, I will marinate it in an olive oil, red wine, and minced garlic. When I do that, I will still dry my steak before searing.

I like a steak medium rare and will take it out of the oven at 135 degrees F. I use my oven probe. This meat thermometer works well too. Then, let your steak rest for five to ten minutes. During that time, make a nice salad from the list below.

If you’re a meat and potatoes type, (like me) make these smashed buttery fingerling potatoes or purple lemon dijon roasted potatoes.

Tomahawk Ribeye Steak (Reverse Sear)

Skirt Steak on the Grill with Chimichurri

Here are some of my best salad recipes.

Chopped Kale Salad with Toasted Almonds

Arugula Salad with Strawberries

Lemon Vinaigrette

Wedge with Blue Cheese

Shredded Brussels Sprouts with Baby Peas, Toasted Almonds

Caprese Salad with Pesto