How to Cook New York Strip Steak on the Stove

There’s something incredibly satisfying about the sizzle of a steak hitting a hot skillet. When that steak is a New York Strip, the satisfaction level soars. Rich, beefy, tender, and full of flavor, the New York Strip Steak is a favorite among steak lovers. And while grilling is a classic method, cooking this steak on the stovetop yields exceptional results especially when done right.

In this guide, we’ll take you step-by-step through cooking a perfect New York Strip Steak on the stove from prepping your meat to searing, basting, resting, and serving. Whether you’re a first-timer or a seasoned home cook, this tutorial will elevate your steak game.

What is a New York Strip Steak?

The New York Strip Steak, also known as the strip loin, Kansas City Strip, or simply “strip steak,” comes from the short loin of the cow. It’s a tender, well-marbled cut with a firm texture and deep beef flavor. Boneless versions are most common in grocery stores, but bone-in versions (like those served in steakhouses) are increasingly popular at butcher shops and specialty markets.

Typically, a New York Strip is about 1 to 1.5 inches thick, making it ideal for high-heat cooking like pan searing. Unlike ribeye, it has less fat running through it but still enough to remain juicy and flavorful.

Why Use the Stovetop Method?

While outdoor grills add smoky character, stovetop cooking gives you total control over the cooking process — especially when aiming for that perfect sear. It’s accessible, quick, and requires no special equipment beyond a good skillet and your stove.

Here’s why stovetop is ideal:

• Better crust: Direct contact with hot cast iron = perfect golden-brown sear.
• Basting options: Butter-basting on the stove brings added richness.
• All-season method: No need for backyard grilling or fair weather.

Ingredients You’ll Need

The key to a great steak lies in simple, quality ingredients. Here’s your shopping list:

• 1 or 2 New York Strip Steaks (1–1.5 inches thick, about 12–16 oz each)
• Kosher salt (or sea salt)
• Freshly ground black pepper
• Neutral oil with high smoke point (canola, avocado, grapeseed)
• 2–3 tbsp unsalted butter
• 2–3 garlic cloves, smashed
• Fresh herbs (like rosemary, thyme, or sage)

Optional:

• Crushed red pepper flakes
• Shallots, halved

Equipment Checklist

• Cast iron skillet (or heavy-bottomed stainless steel pan)
• Tongs
• Meat thermometer
• Paper towels
• Spoon (for basting)
• Cutting board
• Aluminum foil (for resting)

Preparing the Steak

Preparation is just as important as cooking. Here’s how to set yourself up for success:

1. Let the Steak Come to Room Temperature

Cold steaks don’t cook evenly. Let the steak sit at room temperature for 30–45 minutes before cooking.

2. Pat the Steak Dry

Use paper towels to remove any moisture from the surface. A dry steak = better sear.

3. Season Generously

Season both sides with kosher salt and freshly ground black pepper. Let it sit to absorb the seasoning while the pan heats.

Optional: Dry brine your steak in advance by salting it 1–2 hours earlier (or even overnight) and refrigerating uncovered. This enhances both flavor and texture.

Step-by-Step Instructions for Cooking on the Stove

Let’s get to the heart of it. Follow these detailed steps to cook your steak to perfection.

1. Heat the Pan

Place your cast iron skillet over medium-high to high heat and let it preheat for 5 minutes. The pan should be very hot, almost smoking.

2. Add Oil and Sear the Steak

• Add 1–2 tablespoons of oil and swirl to coat.
• Place the steak in the center and don’t move it for at least 3–4 minutes.
• Flip once a crust forms. Sear the other side for another 3–4 minutes.

For thicker steaks (1.5+ inches), also sear the sides for 30 seconds each using tongs.

3. Baste with Butter and Aromatics

• Reduce the heat to medium-low.
• Add butter, smashed garlic cloves, and herbs to the skillet.
• Tilt the pan slightly and use a spoon to baste the steak repeatedly with the melted butter mixture for 1–2 minutes.

4. Check Internal Temperature

Use a meat thermometer to check doneness:

• Rare: 120–125°F (cool red center)
• Medium-rare: 130–135°F (warm red center)
• Medium: 135–145°F (warm pink center)
• Medium-well: 145–155°F
• Well-done: 155°F+

Tip: Remove the steak 3–5°F before your target temperature. It will continue to cook as it rests.

Rest the Steak

This step is non-negotiable. Remove the steak from the skillet and place it on a cutting board. Tent it loosely with foil and let it rest for 5–10 minutes.

Why it matters: Resting allows juices to redistribute instead of spilling out when you cut. It ensures a juicy, tender bite every time.

Slicing and Serving Tips

Slice Against the Grain

Look at the muscle fibers and slice perpendicular to them. This shortens the fibers and makes for a more tender chew.

Suggested Pairings

Serve with:

• Garlic mashed potatoes
• Roasted Brussels sprouts
• Sautéed mushrooms
• Chimichurri or peppercorn sauce
• Red wine (Cabernet Sauvignon or Malbec)

Pro Tips and Variations

Try a Reverse Sear

For extra-thick steaks, consider starting in a low oven (250°F) until the internal temp reaches 110°F, then searing on the stove for a crusty finish.

Use a Meat Press

To help your steak sear evenly, you can use a clean bacon press or a spatula to gently press it down in the skillet.

Finish with Compound Butter

Top your steak with garlic herb or blue cheese butter just before serving.

Common Mistakes to Avoid

• Cooking straight from the fridge: This leads to uneven cooking and overdone edges.
• Overcrowding the pan: Cook one steak at a time if needed to avoid steam.
• Using olive oil: It has a lower smoke point and can burn.
• Skipping the rest: A rested steak is always juicier.
• Cutting too early: Letting it sit ensures you don’t lose all the flavorful juices.

FAQs

Q: Can I cook a frozen steak on the stove?
Yes, but it takes more care. Use a two-stage method: sear briefly, then finish in a hot oven.

Q: How do I get a better crust on my steak?
Start with a dry surface, use high heat, and avoid flipping too early. A hot cast iron pan and good seasoning are key.

Q: Can I use a non-stick pan instead?
Technically, yes, but non-stick pans don’t get as hot as cast iron and can inhibit browning. Cast iron delivers the best results.

Conclusion

Cooking a New York Strip Steak on the stove is one of the simplest and most rewarding ways to enjoy this premium cut of beef. All you need is a quality steak, a hot skillet, and a few aromatics to create restaurant-level flavor right in your kitchen.

Whether you’re aiming to impress guests or treating yourself to a perfect meal, this method is reliable, quick, and incredibly satisfying. So grab that cast iron pan, season boldly, and let your stovetop steak game shine.