NY Strip Steak
Cast iron high heat, 4 min/side, butter baste.
Same as ribeye — direct high-heat contact creates the best crust on a steak. Period.
Step-by-Step
1. Remove from fridge 30-45 min early.
2. Pat completely dry.
3. Season with kosher salt + pepper.
4. Screaming hot cast iron + avocado oil.
5. Sear 4 min undisturbed.
6. Flip, add butter + garlic + herbs.
7. Baste 3-4 min.
8. Pull at 125-130°F. Rest 5-10 min.
Size & Portion Guide
Thin (3/4 inch): 2-3 min/side, stovetop only.
Standard (1 inch): 4 min/side.
Thick (1.5+ inch): reverse sear — 275°F oven to 120°F then sear 1 min/side.
NY strip has a fat cap on one side — render it by holding the steak on its side with tongs for 30 sec.
Reverse sear: 275°F to 120°F, then sear.
Don't Have Cast Iron?
Carbon steel is ideal. Stainless steel tri-ply works with extra oil. Broiling on top rack is a solid no-pan alternative (4-5 min/side). Avoid nonstick.
Pro Tip
Let steak come to room temp 30 min before cooking. Pat bone dry.