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Easy & Perfectly Cooked Beef NY Strips (Cast Iron Seared, Oven Finished)

Easy & Perfectly Cooked Beef NY Strips (Cast Iron Seared, Oven Finished)

Cooking a delicious steak is easy on the stove but is made practically fool proof by finishing in the oven. While we do love grilling, maybe you don’t have a grill or you haven’t found that perfect steak recipe for the stove. This is our favorite steak to cook in a pan with our go to recipe. A touch of butter adds richness and flavor as it’s basted over the steak with fresh rosemary and crushed garlic. Just remember when cooking indoors to keep that hood fan on high!

Beef New York is leaner than a ribeye but more tender and marbled than a top sirloin. These steaks are one of the most tender steaks available and are highly versatile in any recipe! 

How to know when your steak is done in the oven?

The best way to make sure your steak will come out at your desired doneness is to use a meat thermometer. Keep this in mind when checking the temperature of those steaks. Whenever you cook steak it will continue to cook once removed from the oven and while it’s resting on the cutting board will rise about 5 degrees. To get the perfect doneness, remove the steaks at a slightly lower temperature (see below) than you want them to finish at. These are general temperature guidelines!

  • Rare: 115-125 degrees
  • Medium Rare: 125-135 degrees
  • Medium: 135-145 degrees
  • Medium Well: 145-155 degrees
  • Well Done: 155-165 degrees
Tip: Make sure to let those steaks rest on a cutting board for at least 10 minutes before slicing, as this helps to redistribute the juices to get the most tender steak.

Cast Iron Seared & Oven Finished Beef NY Strips

Prep Time: 30 minutes
Cook Time: 8-10 minutes
Total Time: 50 minutes
Serves: 2-3

2 Beef New York Steaks (1 double pack)
1 tsp kosher salt
1 tbsp olive oil or oil of choice
1 tbsp butter
2 rosemary sprigs
4 garlic cloves, crushed

Step 1: Remove the steaks from the fridge. Remove from the packaging and let sit on a plate at room temperature for at least 30 minutes; sprinkle salt evenly over steaks.

Step 2: Preheat the oven to 400 degrees F.

Step 3: Pat steaks dry on both sides. Then, season generously with salt or seasoning of choice on all sides.

Step 4: Heat a large cast iron skillet over high heat. Add olive oil to the skillet and give it a good swirl to evenly coat the bottom.

Step 5: This step is to create that golden brown crust on both sides of the steak. Add steaks into the skillet and cook on the first side (without touching them) for about 2 to 3 minutes. When steaks can be easily moved around the pan and have that golden brown sear, flip the steaks. Cook for another 2 to 3 minutes on this side until golden brown.

Step 6: Reduce the heat to medium-low and then add butter, rosemary sprigs and crushed garlic into the skillet. Hold the skillet with a firm grip and tilt the skillet towards you. As the butter pools, constantly bast the steaks with butter for about 1 minute.



Step 7: Finish cooking steaks in the oven. Transfer cast iron skillet into the preheated oven. Let the steaks bake for about 5 to 8 minutes, depending on how you like them done (medium-rare, medium). Using a digital thermometer insert into the thickest part of the steak to test. Remove the steaks from the oven when you have reached 5 degrees within your desired cooking temperature.

Step 8: Remove the steaks from the skillet and reserve butter mixture to use later. Let the steaks rest on a cutting board for 10 minutes before slicing, as this helps lock in the juices. Cut the steak across the grain into thin slices. Spoon the butter mixture over the steaks and add crushed garlic. Enjoy with your favorite sides!