How to Cook New York Strip Steak on Stove?

Prepare Time	Cook Time	Total Time
5 minutes	10 minutes	15 minutes

The New York strip is a well-loved and budget-friendly cut from the shorter side of the beef loin. It contains a bit of marbling, some fat around the edges, and lots of beefy, tender meat. Typically, store-bought New York strips are only 1/2 to 1 inch thick, so they’re best for quick pan-searing on the stovetop. With simple seasonings, a skillet, and some tips from this recipe, you can cook a New York strip steak that rivals those served at high-end steakhouses.

Ingredients:

2 New York strip steaks, about 1-inch thick, 8 ounces each
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
2 sprigs fresh rosemary
2 garlic cloves

Equipment:

Cast iron skillet
Meat thermometer
Tongs
Spoon

Why Is It Called New York Strip?

While there is no definitive origin story, New York Strip steaks are said to have first appeared at Delmonico’s restaurant in New York City in the 19^th century and quickly became popular as a staple in local steakhouses. These steaks, sometimes called strip steaks or club steaks, come from the short loin, a muscle that rarely gets exercise, making the meat tender and flavorful.

New York Strip vs. Ribeye vs. Sirloin

New York strip, ribeye, and sirloin are three distinct steak options, each varying in their origin, texture, marbling, flavor, and best cooking methods, as shown in the table below:

	NY Strip	Ribeye	Sirloin
Primal Cut	Short Loin	Rib	Sirloin
Marbling	Moderate	High	Low
Texture	Firm but tender	Very tender, buttery	Lean, can be chewy
Flavor	Robust, beefy	Rich, fatty	Meaty, less fat
Best Cooking	High heat	High heat	Grill or quick-cook
Price	$$	$$$	$

If you don’t want to ruin your expensive ribeye steak, give our foolproof sous vide ribeye steak recipe a try.

How to Cook New York Strip Steak on Stove?

Step 1: Prepare the Steak. If your steak is frozen, thaw it to room temperature before cooking. Pat the steak dry with paper towels, then season both sides with salt and black pepper. You don’t need much seasoning, since the steak is naturally tender and packed with beef flavor.

Step 2: Preheat the Skillet. Place the skillet over medium-high heat and add the olive oil. Wait until the oil shimmers and nearly starts to smoke, which means it is hot enough.

Step 3: Sear the NY Strip Steak. Carefully lay the steak in the hot frying pan, and it will sizzle as it hits the hot oil. DO NOT FLIP THE STEAK! Let it cook for about 2 minutes on each side. After that, add the butter, rosemary, and garlic to the pan. Once the butter melts, turn the heat down to medium to prevent it from burning. Then, tilt the pan and keep spooning the melted butter over the steak for about 3-4 minutes.

Step 4: Monitor the Temperature. To check the steak doneness, using a meat thermometer is the most reliable way. Just insert the probe into the thickest part of the steak and refer to these temperatures for your preferred doneness:

Rare: 110-115°F
Medium-Rare: 120-125°F
Medium: 130-135°F
Medium-Well: 140-145°F
Well-done: 150°F+

Tip: If you’re not sure when to start check the temperature, consider using a wireless meat thermometer. Simply insert it into the steak before cooking, and it will continuously monitor the temperature. You can also set desired temperature on your phone, and the app will notify you when it reaches your target, so your steak will never be overcooked.

Step 5: Rest and Serve. When your steak reaches the doneness you like, take it off the heat. I like it medium, so I remove it at 130°F. If you are serving it whole, transfer it to a plate and enjoy it hot. If you’re planning to slice it, place it on a cutting board, cover it with foil, and let it rest for about 5-10 minutes. After that, slice against the grain.

How to Make NY Strip Steak Tender?

Choosing the right steak and cooking method plays a big role in the tenderness of your steak. When picking a New York strip, look for one that is well-marbled, as that usually means the steak naturally more tender. Also, using a meat thermometer is key. Take the steak off the heat as soon as it hits your desired doneness. Overcooking is a no-go, or else your steak will become very dry and chewy.