Cast Iron New York Strip
Strip steak in a cast iron skillet is reliable, quick, and this method has a few tips to keep your steak extra juicy with tons of flavor. The best tip ever: Use the drippings from searing the steak for a quick pan sauce!
Ingredients
- 1 boneless New York strip steak about ⅔ pound (10 ounces or so)
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 large shallots peeled and thinly sliced
Instructions
- Let the steak rest out of the fridge at room temperature for at least 20 minutes. Preheat a cast iron skillet to medium-high with the olive oil. Sprinkle the steak with the salt on both sides.
- When the skillet is hot, add the butter to the pan and swirl it to melt. When the butter foams and browns slightly, add the steak to the skillet. Don't touch it or move it for 5 minutes. After 5 minutes, flip the steak (it should have a nice dark crust, let it cook for another minute or two and increase the heat if needed) and let it cook without disturbing for 3 minutes more.
- Remove the steak to a plate to rest for at least 10 minutes (cover with foil if you like your steak to stay as hot as possible). Reduce the skillet heat to low, and add the shallots to the pan. Stir the shallots for a few minutes to soften and turn brown, then remove the skillet from the heat while you slice the steak.
- When the shallots are done and the steak has rested, thinly slice the steak against the grain and remove any large pieces of fat.
- Top the steak with spoonfuls of the shallots, and serve with your favorite side dishes. Enjoy!
Notes
This method is for a boneless strip steak, 1 inch or slightly less thick. Reduce the cooking time slightly for very thin steaks, and increase for thicker steaks. This method would work well with any boneless steak you enjoy such as ribeye or sirloin.
Steak Temperature: If you'd like to be very specific with your steak temperature, use a meat thermometer to test your steak for doneness, 130F for rare to 150F for medium, keeping in mind that the steak will continue to cook by about 5 degrees once it is removed from the heat.
Leftovers keep nicely in the fridge for 2-3 days and are delicious served for lunch on top of a house salad.
Tried this recipe?Let me know how it was!