Skillet seared New York Steak is one of the best steaks you’ll ever have! It’s tender, juicy and full of flavor!
When steak is for dinner, most people think of potatoes too. Choose any of these winning potatoes like these Roasted, Mashed or French Fries, will complement this dish perfectly.
New York Steak
My son has truly perfected making the best skillet steak. He has been practicing and studying for the last year on how to make the best steak. He always is asking me to get steak from the store so that he can work on perfecting his skills. Last week he made this steak and I immediately knew he was the one to make it for the blog. It was the absolute best steak that I have EVER had! He was the swirling the butter on the steak like a pro and if he can make the best restaurant quality steak, so can you!
Steak can seem intimidating to cook, but it truly couldn’t be more easy. The New York steak cut makes cooking steak a breeze, and a great beginner steak with fabulous results. The New York steak is a favorite for being tender, but still a good chew with incredible flavor. A great steak is just minutes away and you’ll have the beginnings of an amazing meal. Add some green beans and rolls to your potatoes of choice and it’s a meal made in heaven.
New York Strip Steak Ingredients
This New York Steak recipe is restaurant quality but in the comforts of your own home, and at a fraction of the cost. This steak will save you time and money by making it at home. Eat it in your pajamas surrounded by family or make a romantic dinner for two. However you want to eat it, just make it! You won’t regret it!
- New York Steak: It is best to let your steak sit on the countertop at room temperature for 30 minutes prior to cooking.
- Salt and Pepper: Season the steaks ahead of time.
- Olive Oil: Warm the skillet with the oil before cooking.
- Butter: This helps keep the steak moist and tender as it is cooking.
- Garlic Cloves: Adding the garlic cloves brings more intense flavor.
- Fresh Rosemary and Thyme Sprigs: Perfect for adding at the end overtop the steak.
Let’s Get Sizzling!
- Prepare the Steak: Let the steaks rest for 30 minutes to come to room temperature. Salt and pepper to taste.
- Sauté: In a medium sized skillet over medium high heat at the olive oil. Once it starts to smoke add the steaks to the skillet. Sear on all of the sides until they have a golden brown crust. Add the butter and let melt in the skillet. Add in the garlic and fresh sprigs.
- Cook Until Done! Reduce the heat to medium and let them cook until they reach the desired internal temperature. Spoon the butter over the steaks while they are cooking.
What is a New York Steak?
The New York Steak is also known as New York strip steak, ambassador steak, strip loin steak, club steak, or the Omaha Strip. But it’s most commonly known as the New York Steak. They are the queen of steak in that they are usually not too expensive, they cook up fast, and they are insanely delicious.
- What Kind of Cut is it? Cut from the area of the cow below the backbone, NY strip steaks are tender, lean, and typically boneless. It has a good amount of marbling, which lends a ton of flavor to this evenly, but it’s not quite as tender as a ribeye or a tenderloin.
- What’s in a Name: The strip steak is called after the city it originated in. New York is known for its steak houses and this cut of beef was one of the firsts and remains a favorite.
- What to Look For: Look for New York Steak that is bright in color with tons of marbling. This what gives the strip steak it’s flavor and tenderness. Look for a steak that’s 1/2-1 inch in thickness. Remember the thicker the steak the longer it’ll take to cook.
- Nutritional Value of a New York Steak: A 6-oz portion packs in 320 calories, 12 grams of fat, 50 grams of protein, 3.2 milligrams iron, and 9 milligrams zinc. I’d say that’s a pretty good steak!
Tips For the Best New York Skillet Seared Steak
- Pan: Your best bet is to use a heavy bottomed pan. I love using my cast iron skillet for this purpose. It evenly distributes the heat to the meat so it cooks evenly.
- Room Temperature: Allow your steak to come to room temperature, let it sit about 20-30 minutes on the counter. The closer it is to your final temperature before cooking results in the steak cooking evenly, as it won’t have any “cold” spots.
- Pat it dry: You want your steak to be dry for the best possible searing. Water will steam your steak, which isn’t ideal.
- Let it Rest: I can’t emphasize this enough. Meat should always be allowed to rest before cutting into it. This allows the juices to be redistributed throughout the meat and the fibers to relax. This will result in your New York Steak being tender and juicy every time. Place your New York Steak on a warm plate and loosely cover with foil for 5 minutes. Don’t cover it tightly as it will make your steak sweat. 5 minutes is all you’ll need, you don’t want it to get cold.
- Make Sure your Pan is Hot: You want to really sear the outside of your steak and create a golden crust. Make sure your pan and oil are hot.
- Use a High Smoke Oil: To produce an ideal crust you’ll want a high smoke oil, such as canola, grape-seed, peanut or avocado oil. This will produce the best flavor and texture. Lower smoke oils can ruin the flavor.
- Use Different Herbs: New York Steak is the darling of steaks, it doesn’t necessarily need a lot of seasoning to taste great. But you can definitely make the steak to your liking using sage, rosemary, thyme, garlic or any grill seasonings and mixes you desire.
Temperatures For Your Ideal New York Steak
When you cook a steak, the best way to check the temperature is to use an instant read probe style thermometer. Stick the thermometer into the thickest part of the steak to read its temperature. Remember that the best thing you can do for a steak, or any piece of meat is to let it rest. When it rests it will continue to rise in temperature, about 3-4 degrees at least. You will want to remove your steak right before it reaches its optimum temperature and let it finish cooking while it rests. This will result in the most succulent steak. I don’t recommend cooking your New York Steak above 150 degrees, as it will become dry and tough.
- Rare: 130 degrees Fahrenheit
- Medium Rare: 135 degrees Fahrenheit
- For Medium: 145 degrees Fahrenheit
- Medium Well: 150 degrees Fahrenheit
- Well Done: 160 degrees Fahrenheit
Storing Your New York Steak
Steak is great for leftovers, it’s the warming up that can be tricky.
- Store: Keep the steak in an airtight container in the fridge for up to 3-5 days.
- Reheat: The best way to warm up your steak without drying it out is to heat it low and slow. Use the oven and warm it up at 200 to 250 degrees till heated through. Or use the microwave at half power, full power will be too hot.
More Steak Recipes to Fall in Love With
Steak is a meal that can be cooked on a Tuesday night for no other reason then you want it. It can also turn a special occasion or holiday into something special. I love how versatile steak is, it can be used in so many dishes and in so many ways. For some of the best ways to eat steak, try one of these.
- Garlic Herb Butter Steak Bites with Potatoes
- Slow Cooker Mongolian Beef
- Perfect Air Fryer Steak With Garlic Herb Butter
- Amazingly Delicious Skillet Salisbury Steak
- World’s Best Steak Marinade
New York Steak
- 2 New York Steak Strips
- Salt and Pepper
- 2 Tablespoons olive oil
- 1/2 cup butter
- 8 garlic cloves smashed
- Fresh rosemary and thyme sprigs
- Let the steaks rest for 30 minutes to come to room temperature. Salt and pepper to taste.
- In a medium sized skillet over medium high heat at the olive oil. Once it starts to smoke add the steaks to the skillet. Sear on all of the sides until they have a golden brown crust. Add the butter and let melt in the skillet. Add in the garlic and fresh sprigs.
- Reduce the heat to medium and let them cook until they reach the desired internal temperature. Spoon the butter over the steaks while they are cooking.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
You say to use olive oil, then layer say to use a high smoking point oil, of which olive oil is not (nor is it suggested lol), so which is it?
I do recommend olive oil! The other ones in the tips section are high-smoke oils that you can use as a substitute if you have those on hand instead.
Came out tender as butter, so juicy and flavorful, thanks for the step by step directions on this NY Strip
Totally agree with you Jennifer! never cooked a New York Strip before, but it was on sale so I tried it!! Delicious!!
Try same receipe reverse seared!
I want to make this tonight but don’t have any fresh herbs except cilantro and parsley. Can I use dried rosemary and thyme?
Sure! I haven’t tried that before but it sounds delicious!
Made this for dinner tonight—absolutely delicious! Only change I made was using half the butter. The butter and the garlic and herbs (used both rosemary and thyme) were the perfect combination and gave the steak such a good flavor! Used a cast iron skillet and seared each side 2-3 minutes then finished it with the butter and herbs for another 2. Our steaks were 1.5 inches thick and they came out perfectly medium rare. Like someone else said, wish I could get a photo on here.Will definitely make this again.
Outside of filet mignon, new york steak may be one of my favorite types of steak to get at restaurants or to make at home. Looking forward to trying this recipe out the next good grilling day!
I love New York Steak! Only second to the Kansas City Strip in my humble and possible biased opinion. Great insight and recommendations here.
I am curious about the fact that the ingredients lists Olive oil but that is not one of the high-smoke oil listed in your tips section! Do you or do you NOT recommend olive oil??
Sorry for the confusion! I do recommend olive oil! The other ones in the tips section are additional high-smoke oils that you can use as a substitute if you have those on hand instead.
We have made this 2 times now! We absolutely love the flavors and how easy it is.
Tried this tonight. It was unbelievable, never did I think it would be that easy to make such a delicious steak. Definitely the way I will be making steak from now on.
hello i am thinking of getting a new pan for cooking steak and other uses but im torn between stainless steal and cast iron
love to now your thoughts
They are both great pans! I would recommend a cast iron for steaks and meats being sauteed but a skillet is best for making one-pan meals and using it for sauteing vegetables and such.
Thanks for posting! I made this today and my son and hubby loved it!!! I finally got it right. I didn’t have any rosemary on hand so I just used other herbs. Definitely will make again!! Thanks again!!!!
If it is a New York strip it has no bone. Thats the trademark of the NY strip compared to other strips
So delicious! Very easy recipe and full of flavor; two of my favorite things when it comes to a recipe.
It looks so delicious. Thanks for sharing this recipe.
Absolutly delicious….couldn’t figure out how to put a pic on bere… but its freaking delicious…follow these instructions