There’s something incredibly satisfying about cooking a restaurant-quality steak right at home.
This Pan Seared New York Strip Steak is seared to golden perfection, basted in fragrant garlic butter, and finished with fresh rosemary for a rich, herbaceous finish.
Whether it’s date night or you’re simply treating yourself, this classic cast iron steak recipe brings all the steakhouse vibes—without leaving your kitchen.
Why You’ll Love This Recipe
Crispy crust, juicy center – Achieved through high-heat searing and butter basting
Garlic butter finish – Adds luxurious flavor without overpowering the steak
No marinade needed – Just salt, pepper, and quality meat
Simple but impressive – Elegant enough for guests, easy enough for weeknights
Customizable doneness – Cook to your preferred internal temperature
Steakhouse experience at home – With just one pan and a few ingredients
What You’ll Need (Ingredient Highlights)
New York Strip steaks – Thick-cut, well-marbled, and full of flavor
Sea salt & black pepper – Classic seasoning that lets the beef shine
Vegetable oil – Or any high-heat oil to get a good sear
Unsalted butter – For basting the steaks and adding richness
Garlic cloves – Quartered to infuse the butter with flavor
Fresh rosemary – Optional but elevates the aroma and taste
Cast iron skillet – Retains heat for that perfect crust
Pro Tips Before You Start
Let the steaks come to room temp – About 20–30 minutes before cooking
Use a meat thermometer – Ensures your perfect doneness without guesswork
Don’t move the steaks too soon – Let them form a crust before flipping
Baste at the end – Spoon melted butter over the top for flavor and moisture
Rest before slicing – Locks in all the juices for tender, juicy bites
How to Make Pan Seared New York Strip Steak
Step 1: Prep the Steaks
Remove 2 (1 lb each) New York Strip Steaks from the fridge and pat them dry with paper towels.
Right before cooking, season generously on both sides with 1½ tsp sea salt and 1 tsp black pepper.
Step 2: Sear the Steaks
Heat a cast iron skillet over medium-high heat until hot.
Add ½ Tbsp vegetable oil and swirl to coat.
Place the steaks in the hot skillet.
Sear the first side for 4 minutes until a deep brown crust forms.
Flip and cook the second side for another 3–4 minutes.
Use tongs to turn the steaks on their sides and sear the fat cap and edges for about 1 minute per edge.
Step 3: Baste with Garlic Butter
Reduce heat to medium.
Add 2 Tbsp unsalted butter, 2 quartered garlic cloves, and 1 sprig rosemary to the skillet.
Tilt the pan and spoon the melted butter over the steaks continuously for about 1 minute.
Cook until internal temp is 5–10°F below your target (it will continue to rise while resting).
For medium-rare, aim for 125–130°F before resting.
Step 4: Rest and Serve
Transfer the steaks to a cutting board and loosely cover with foil.
Let rest for 10 minutes.
Slice into ½-inch thick strips and spoon any remaining garlic butter over the top before serving.
What to Serve It With
Garlic mashed potatoes – A steakhouse classic
Roasted vegetables – Like asparagus, Brussels sprouts, or green beans
Caesar salad – Crisp and refreshing to balance the richness
Crusty bread or dinner rolls – Perfect for soaking up extra butter
Red wine – A bold Cabernet or Malbec pairs beautifully
Variations / Substitutions
Use ribeye or top sirloin – Both work beautifully with this method
Add thyme instead of rosemary – Or use both for layered flavor
Try ghee instead of butter – For a nutty, higher-heat option
Add shallots or chili flakes – To the butter for a deeper kick
Grill it – If you prefer, this same seasoning works well on the grill
Storage & Reheating Tips
Fridge – Store leftovers in an airtight container for up to 3 days
Reheat – Gently in a skillet with a little butter, or in the oven at 300°F
Avoid microwaving – Can dry out the meat and ruin texture
Leftover ideas – Slice thin and use in steak sandwiches, salads, or wraps
Make ahead – Season and refrigerate up to a few hours before cooking
FAQs
What’s the best cut for this recipe?
New York Strip, Ribeye, and Top Sirloin all work well—just make sure they’re at least 1¼ inches thick.
Do I need to marinate the steak?
Not at all. A simple seasoning of salt and pepper lets the beef flavor shine, especially when finished with garlic butter.
What oil should I use for searing?
Use high-heat oils like vegetable, canola, or extra light olive oil.
Avoid butter for searing—it burns too easily.
Can I make this without a cast iron pan?
Yes, but cast iron gives the best sear.
A heavy-bottomed stainless-steel skillet is the next best thing.
How do I know when it’s done?
Use a meat thermometer:
Rare: 120–125°F
Medium-rare: 130–135°F
Medium: 140–145°F
Medium-well: 150–155°F
Why rest the steak after cooking?
Resting allows the juices to redistribute inside the meat, keeping it moist and tender when sliced.
Can I cook both steaks at once?
Yes—just make sure they fit in the pan without touching.
If not, cook in batches to avoid steaming.
Final Thoughts
This Pan Seared New York Strip Steak is proof that you don’t need a grill—or a restaurant reservation—to enjoy a perfectly cooked steak.
With a crispy crust, tender interior, and decadent garlic butter finish, it’s an unforgettable meal that comes together with just a handful of ingredients.
Whether it’s for a special occasion or a well-earned dinner treat, this recipe always impresses.
