Learn how to cook strip steak in a cast iron skillet on the stove, finished with a simple garlic butter pan sauce. This tender juicy steak is the ultimate 30 minute dinner (perfect for date night and Valentine’s Day, too!)
Why choose strip steak?
We have a lot of choices for steak at the meat counter of my grocery store. I choose strip steak because it’s boneless, it’s a nice small size, it’s tender, and affordable. Above all, it’s super easy to cook.
Since I don’t eat a lot of red meat, this cut is perfect for smaller portions and recipes where I want to make beef the accent, like steak salads or stir frys. This particular steak is so easy to slice into thin juicy slices, too.
related: Steak Frites with Parmesan Butter
jump to:
- Why choose strip steak?
- related: Steak Frites with Parmesan Butter
- What is a New York Strip Steak?
- Choosing top quality steak: grass-fed vs USDA Prime
- What about different breeds of beef?
- The best way to cook a New York strip steak
- How to cook a strip steak on the stovetop in 7 easy steps
- Use a meat thermometer for best results
- Strip steak Q&A
- What’s the best interior temperature for strip steak?
- Should you take strip steak off the heat before it reaches ideal temperature?
- Do you serve strip steak sliced or unsliced?
- How to slice strip steak
- My favorite quick pan sauce for steak
- more sauces for steak
- Sample strip steak menu
What is a New York Strip Steak?
Aka Kansas City Strip Steak, Ambassador Steak, Club Steak, Country Club Steak, Delmonico Steak, Hotel Cut Steak, Shell Steak, Strip Loin Steak, Top Loin Steak ~ it’s got a lot of names because it’s a beloved cut of meat 🙂
- The strip steak is a tender cut of meat from the short loin section of the cow. It’s sold bone-in or boneless.
- Strip steak is a high end cut because it has good marbling (for flavor and juiciness) and it’s tender. It’s one of the most popular cuts at top quality steakhouses.
- Strip steak is more affordable than other fancy cuts like filet mignon.
Choosing top quality steak: grass-fed vs USDA Prime
Grass-fed = has a bold flavor which can be a little less juicy. Some find the flavor to be gamey (I do.) Grass-fed beef tends to be ethically raised, and it is pricey. Grass-fed is also harder to find, check butcher shops and better grocery store meat counters.
USDA Prime = Ultra-tender, rich taste, and tends to be more marbled. It’s also relatively expensive, but more commonly available in your grocery store.
Craving taste & tenderness? Go with prime.
Looking for healthy & ethical? Grass-fed.
What about different breeds of beef?
You may also see these breeds called out in your local butcher shop or meat counter…
- Angus: Consistent high quality and great tenderness and flavor. I often choose Angus beef.
- Wagyu: A luxury breed that is less commonly available, but has fabulous unique flavor for a special occasion. Kobe beef is the ultimate version of Waygu.
The best way to cook a New York strip steak
Don’t you love it when the best way is the easy way?
- Strip steak is known to be a great grilling steak, but I feel that the best way to cook it is on the stove top, in a cast iron skillet
- Why a cast iron skillet? Cast iron can get screaming hot so you’ll get a good sear on your steak. After that it cooks nice and evenly, without hot spots. Cast iron is naturally nonstick, too.
- You can better control the heat on your stove than on a grill, so that’s why I prefer this method.
- And you’re not tied to making this great steak during grilling season, which is key!
This is the cast iron skillet I recommend, it’s affordable and indestructible!
How to cook a strip steak on the stovetop in 7 easy steps
- Set out your meat at least an HOUR (and up to 90 minutes) before cooking. This is so important! Cold meat will not cook evenly, so be sure to plan ahead.
- Lightly coat the steak with olive oil, and season with salt all over. Hold off on the pepper, it can burn on the pan.
- Preheat your pan for several minutes over medium high heat, it should be smoking hot when it’s ready.
- Add the meat to the hot pan and LEAVE IT in place so it can get fabulous caramelization.
- Cook for 3-4 minutes per side or until the meat is done to your taste. Take its temperature and see chart below for your doneness preference. The exact time will depend on the temperature and thickness of the raw meat that you start with.
- Add some butter to the pan and baste the meat a few times.
- Remove the meat to a plate, tent with foil and let rest for 5-10 minutes before slicing.
Use a meat thermometer for best results
I use a probe thermometer. For skillet strip steak I’ll take a quick reading toward the end of the recommending cooking time. For big cuts of meat like beef tenderloin or pot roast I’ll insert the probe into the thickest part before cooking.
| Rare | 120-125°F | Cool, red center with very little to no pink. Offers a melt in your mouth tender texture. |
| Medium Rare | 130-135°F | Warm, red center with a thin band of pink. Most popular choice. If you’re not sure, go here. |
| Medium | 140-145°F | Mostly pink center with a warm touch. Many love this balance between juiciness and a meaty texture. |
| Medium Well | 150-155°F | Slight pink in the center, mostly brown. Offers a firmer, less juicy texture than medium-rare, which some people find more satisfying to chew. |
| Well Done | 160-165°F | Brown throughout, no pink. Not a popular choice! Creates a caramelized exterior and more pronounced meaty taste compared to a rare or medium steak. |
Strip steak Q&A
What’s the best interior temperature for strip steak?
For most situations, medium rare (130-135°F) is the ideal choice for strip steak. It showcases the cut’s natural tenderness and delivers that perfect blend of melting texture and meaty flavor.
Should you take strip steak off the heat before it reaches ideal temperature?
Yes, you should absolutely take your steak off the heat a bit before it reaches its ideal internal temperature. This is due carryover cooking which just means that the meat will continue to ‘cook’ as it rests, and the internal temp will rise slightly (anywhere from 3-5°F)
Do you serve strip steak sliced or unsliced?
This easy steak can be served whole or sliced. I love strip steak because they are most often small enough to be a single portion. You can serve the whole steak on a plate for a dramatic presentation. Or you can pre-slice it for easy eating. Either way!
How to slice strip steak
- Slice after the meat only after it has rested 5-10 minutes.
- Use a good sharp knife, smooth, not serrated. Serrated knives will tear the meat, and you’ll lose precious juice.
- Slice strip steak against the grain. Slicing against the grain makes the meat super tender. (The grain is the direction of muscle fibers in the meat, so look at the direction the lines are going, and slice the meat across them, not in the same direction.)
- Slice the steak into 1/4 – 1/2 inch slices, according to your preference.
My favorite quick pan sauce for steak
Whenever you cook steak on the stove you have the opportunity to make a quick, easy, and insanely delicious pan sauce. There are so many variations on this, but the basics are the same…
- After removing the steak from the pan assess the amount of juices and fat remaining. If it is minimal, melt a few pats of butter into it. Add minced garlic if there isn’t any in the pan already and saute minute.
- You now want to add some sort of liquid to the pan to form the base for your sauce, this can be red or white wine (my preference) sherry, beef stock, or even a splash of water. Stir to dissolve any browned bits from the bottom of the pan, this is your flavor.
- Season with fresh or dried herbs if you like, I love to add fresh rosemary.
- Let the liquid reduce a little bit, depending on how much you added this will just take a minute or two. If there are any juices from the plate where the steak has been resting, add them now.
- Spoon over the steak as you serve it.
Note: don’t expect a huge amount of sauce…pan sauces are meant to be drizzled lightly over your meat. Expect a thin, highly reduced sauce that will give up a punch of flavor as you serve.
more sauces for steak
How to Cook Strip Steak
Video
Equipment
- cast iron skillet or other heavy bottomed skillet I use Lodge
- meat thermometer I use this one
Ingredients
pan sauce
- 1/2 cup red wine* (drinking wine, not cooking wine)
- fresh rosemary, minced
Instructions
- Set your steaks out on the counter for 30 minutes before cooking. This allows the internal temperature to come up slowly, and allows the meat to cook more evenly.
- Rub the steaks on both sides with olive oil, and season with sea salt and pepper, both sides. Preheat your pan over high heat. This will allow you to get that great outdoor grill sear right on the stove top.
- Turn the heat down to medium high and add the meat to the hot pan. LEAVE IT in place so it can get fabulous caramelization. Cook for 3-4 minutes per side or until the meat is done to your taste. For a rare steak, cook to 125 degrees F, Medium Rare to 135 degrees F, Medium to 145 degrees F, Medium Well 155 degrees F, Well Done to 160 degrees F. Note: if your steak isn't done after the 3-4 minutes per side, keep flipping the steak every minute or so, until the internal temperature reaches your desired degree of doneness.
- Add the butter and garlic to the pan and baste the meat a few times.
- Remove the meat to a plate, tent with foil and let rest for 5-10 minutes while you make a quick pan sauce.
- Slice the steak, against the grain, into thin slices.
pan sauce
- After removing the meat, deglaze the pan with the wine. You can use stock or even water if you don't want to use alcohol, but I recommend the alcohol for best flavor. Much of the alcohol will burn off as you cook the sauce, anyway.
- Add the minced rosemary and boil the sauce until reduced and thickened. Remove the garlic cloves. Taste to adjust the seasonings and serve drizzled over the sliced steak.
I am from cattle country, where putting exotic sauces on good, simply cooked steak is frowned upon. This recipe is great. The sauce doesn’t overwhelm the meat, it complements it nicely. Thank you!
Best steak I’ve ever cooked! Pretty much followed recipe. Used little Worcestershire because had no wine. Thanks! Definitely a keeper!
Am I not seeing a step where you turn down the heat to make the sauce, or do you leave it on high for deglazing/reduction? Seems like the garlic would burn.
This looks like a straight forward recipe, but I don’t see where the garlic cloves were added to the pan?
I will try this method soon, my husband loves steak!!
Thanks for all the yumminess!!
Hi Cecile, I just clarified that, it goes into the pan with the butter.
Can you make this without butter? And if so, would you just add more olive oil?
thank you!
Yes, that would work, and just a little more oil to help the garlic soften.
Have you tried rubbing with mayo?
No but I like the idea!
I tried this with Nilgai adjusted pan time in half and used sweet basil and garlic great stuff. The Nilgai cooks fast so lower temp and not as much time or it gets tuff. I have a pic but don’t see a way to attach it. Thank you.