Are you ready to elevate your dinner game with a mouthwatering Cast Iron New York Steak that’s sure to impress? This recipe not only guarantees a perfectly seared crust and juicy interior but also brings the flavors of fresh herbs and garlic to life in just 25 minutes! Imagine the sizzling sound as the steak hits the hot skillet, filling your kitchen with an irresistible aroma. Whether it's a cozy night in or a special occasion, this steak will be the star of the show. Don’t miss out on the secrets to achieving steakhouse-quality results right at home—read on to discover the full recipe and tips for perfection!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- New York strip steak
- Salt
- Pepper
- Olive oil
- Butter
- Garlic
- Fresh herbs (thyme, rosemary)
Instructions
- Remove the New York strip steaks from the refrigerator 30-45 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat the steaks completely dry with paper towels to remove excess moisture, which helps achieve a perfect sear.
- Season both sides of the steaks generously with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.
- Place a cast iron skillet over high heat and allow it to become extremely hot, about 4-5 minutes.
- Add a thin layer of olive oil to the hot skillet, ensuring it's just smoking before adding the steaks.
- Carefully place the steaks in the skillet, laying them away from you to prevent oil splatter.
- Sear the first side for 3-4 minutes without moving, creating a rich golden-brown crust.
- Flip the steaks and add butter, crushed garlic cloves, and fresh herbs like thyme and rosemary to the pan.
- Tilt the skillet and baste the steaks with the herbed butter using a spoon, cooking for an additional 3-4 minutes.
- Use a meat thermometer to check internal temperature: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Remove steaks from the skillet and let them rest on a cutting board for 5-7 minutes to redistribute juices.
- Slice against the grain and serve immediately, optionally drizzling the remaining pan juices over the steak.
Tips
- Bring to Room Temperature: Allow the New York strip steaks to sit at room temperature for 30-45 minutes before cooking. This step is crucial for even cooking throughout the steak.
- Dry the Steaks: Pat the steaks dry with paper towels to eliminate excess moisture. This helps achieve that coveted sear and prevents steaming.
- Generous Seasoning: Don’t be shy with the kosher salt and freshly ground black pepper. Season both sides generously and press the seasoning into the meat for maximum flavor.
- Preheat the Skillet: Make sure your cast iron skillet is extremely hot before adding the oil. This ensures a perfect sear and locks in juices.
- Baste for Flavor: After flipping the steaks, add butter, garlic, and herbs to the pan. Basting the steaks with the melted herbed butter enhances flavor and keeps them moist.
- Use a Meat Thermometer: For the best results, use a meat thermometer to check the internal temperature. Aim for 125°F for rare, 135°F for medium-rare, and 145°F for medium.
- Let it Rest: Don’t skip the resting step! Allow the steaks to rest for 5-7 minutes after cooking to let the juices redistribute for a more tender bite.
- Slice Against the Grain: When ready to serve, slice the steak against the grain to ensure each bite is tender and easy to chew.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
