Juicy Pan-Seared Strip Steak Recipe (Cast Iron, Oven-Finished)

Perfect Pan-Seared Strip Steak

Strip steak is one of those cuts that feels restaurant-level but is genuinely simple to make at home when you know the basics. Also known as New York strip, this cut comes from the short loin of the cow, just behind the ribeye. It has a tight, fine texture, a good amount of beefy flavor, and just enough marbling to stay juicy without being overly fatty. Compared to a ribeye, a strip steak is leaner, which makes it easier to get a clean sear without flare-ups and easier to slice neatly on the plate.

What you get with this method is exactly what most people want from a steakhouse steak: a deep, browned crust on the outside, a tender and slightly pink interior, and juices that stay in the meat rather than running all over the cutting board. The technique is straightforward. You sear the steak in a hot cast iron pan to build that crust, then finish it gently in the oven so the inside cooks evenly without overcooking the outside.

This is the kind of recipe you can pull together on a busy weeknight with a single steak, salt, pepper, butter, and a little oil. It also works beautifully for date nights, special dinners, or holidays like Valentine's Day and Father's Day when you want something that looks and tastes impressive without being complicated.

Recipe Overview

Prep Time: 10 minutes (plus 30 to 60 minutes for the steak to come to room temperature)

Cook Time: 10 to 14 minutes

Total Time: 25 to 35 minutes active, about 1 hour including resting

Servings: 2

Course: Main Course

Cuisine: American

Why You'll Love This Recipe

It uses one pan and a few basic ingredients, no grill required. The cast iron sear gives a genuinely steakhouse-style browned crust. Finishing in the oven means even cooking from edge to edge, no raw center with a burnt outside. You can cook the steak to your exact preferred doneness using a thermometer, instead of guessing. It works for both 1-inch and 1.5-inch thick strip steaks with small timing adjustments.

Ingredients

• 2 boneless strip steaks, 1 to 1.5 inches thick, about 10 to 14 oz (280 to 400 g) each
• 1.5 teaspoons kosher salt, or 1 teaspoon fine sea salt
• 1 teaspoon freshly ground black pepper
• 1.5 tablespoons neutral oil such as avocado oil, canola, or vegetable oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, lightly smashed
• 2 sprigs fresh thyme (optional)
• 1 sprig fresh rosemary (optional)

Notes on a few ingredients:

Kosher salt is preferred for seasoning because it sticks to the meat evenly and pulls moisture to the surface, which helps with browning. If you only have table salt, use about three-quarters of the amount since the grains are finer. A neutral, high smoke point oil is important for the sear. Extra virgin olive oil will burn at the temperatures needed for a good crust, so save it for finishing or for a side dish. The butter, garlic, and herbs are for basting at the end. They add flavor and aroma but are optional if you want to keep the dish very simple.

How to Make It

1. Take the steaks out of the fridge 30 to 60 minutes before cooking. A steak that goes into the pan ice-cold will cook unevenly and tighten up. Letting it come closer to room temperature gives you a much better result.

2. Pat the steaks completely dry with paper towels. Moisture on the surface is the number one enemy of a good sear. Dry meat browns. Wet meat steams.

3. Season generously on all sides with salt and pepper. Press the seasoning in gently so it sticks. If you have time, season 30 to 45 minutes ahead and leave the steaks uncovered on a plate in the fridge; this dry brines the surface and gives an even better crust.

4. Preheat your oven to 400°F (205°C).

5. Place a 10- to 12-inch cast iron skillet over medium-high to high heat for about 3 to 5 minutes, until very hot. A proper cast iron sear is what gives the steak its crust. If you don't have cast iron, use the heaviest stainless steel pan you own.

6. Add the oil. It should shimmer and just begin to smoke. Carefully lay the steaks in the pan away from you to avoid splatter.

7. Sear the first side for 3 to 4 minutes without moving them. You want a deep golden-brown crust before flipping. If the steak sticks to the pan, it is not ready to flip yet.

8. Flip the steaks, then immediately transfer the pan to the oven. For a 1-inch steak, cook 4 to 5 minutes in the oven. For a 1.5-inch steak, cook 6 to 8 minutes. The exact time will depend on your steak, your oven, and how you like it cooked.

9. If you are basting, pull the pan out of the oven after about 3 minutes, add the butter, garlic, thyme, and rosemary, then tilt the pan and spoon the melted butter over the steak a few times. Return the pan to the oven to finish.

10. Check the internal temperature with an instant-read thermometer inserted into the thickest part of the steak. Pull the steak from the oven 5°F below your target, because the temperature will rise another 5 to 10°F as it rests. For reference, USDA recommends a minimum of 145°F (63°C) for whole muscle cuts like steak, with a 3-minute rest.

11. Transfer the steak to a warm plate or a small cutting board and tent loosely with foil. Rest for 5 to 7 minutes for a 1-inch steak, or 8 to 10 minutes for a 1.5-inch steak. Do not skip this step. Resting lets the juices settle back into the meat, so they stay in the steak instead of spilling onto the plate when you cut it.

12. Slice against the grain if you like, or serve whole. Sprinkle with flaky salt if desired, and serve immediately.

Doneness Quick Reference

• Rare: pull at 120 to 125°F (49 to 52°C)
• Medium Rare: pull at 130 to 135°F (54 to 57°C)
• Medium: pull at 135 to 145°F (57 to 63°C)
• Medium Well: pull at 145 to 150°F (63 to 66°C)
• Well Done: pull at 155°F (68°C) and above

These pull temperatures account for the 5 to 10°F of carryover cooking that happens during resting.

Tips for the Best Results:

Use a heavy cast iron skillet. It holds heat evenly and is hot enough to give a real sear. Thin pans cool down too much when the steak hits them.

Dry the steak thoroughly before seasoning. Any moisture will cause steaming and a pale, gray crust.

Do not crowd the pan. If you are cooking more than 2 steaks, work in batches. Overcrowding drops the pan temperature and ruins the sear.

Always use a thermometer if you can. Guessing by touch is fun, but for accuracy and food safety, an instant-read thermometer is the most reliable tool.

Rest the steak on a warm plate, not a cold one. Putting a hot steak on a cold plate lowers its temperature fast and affects the texture.

Common Mistakes to Avoid

Not drying the steak. You will end up with a gray, steamed surface instead of a brown crust.

Moving or flipping the steak too soon. Leave it alone so the crust can form. If it sticks, give it another 30 to 60 seconds.

Overcooking. Strip steak is leaner than ribeye, so it can go from perfectly pink to dry very quickly. Pull it early and let carryover cooking finish the job.

Skipping the rest. Cutting into a steak right away lets all the juice run out onto the board. A few minutes of patience makes a real difference.

Using butter too early. Butter burns easily, which is why it goes in toward the end or is used for basting only.

Ingredient Substitutions:

Strip steak: You can use this same method for ribeye, sirloin, or flat iron. Adjust the cook time based on thickness and fat content.

Kosher salt: Fine sea salt or flaky Maldon salt both work. Just adjust the amount since crystal size changes how much actually sticks to the meat.

Avocado oil: Any neutral oil with a high smoke point works. Canola, vegetable, sunflower, or grapeseed oil are all good options.

Fresh thyme and rosemary: If you only have dried herbs, use them very sparingly. Dried rosemary can turn bitter fast. You can also leave them out entirely.

Butter: If you want to skip dairy, finish the steak with a drizzle of good olive oil instead.

Storage and Reheating

If you have leftover cooked steak, let it cool to room temperature, then store it in an airtight container in the refrigerator for up to 3 to 4 days.

For longer storage, cooked steak can be frozen for up to 2 to 3 months. Wrap individual slices tightly in plastic wrap, then place them in a freezer bag and squeeze out as much air as possible.

The best way to reheat steak without overcooking it is low and slow. Place slices in a skillet over low heat with a splash of broth or butter, cover, and warm for just a few minutes. You can also reheat in a 250°F (120°C) oven until just warmed through. Avoid the microwave if possible, as it tends to make steak tough and rubbery.

If you plan ahead, slightly undercook the steak when you first make it. That way the leftovers will not overcook when you reheat them.

Serving Suggestions

Classic steakhouse sides: garlic mashed potatoes, creamed spinach, roasted asparagus, or a simple green salad with a sharp vinaigrette.

Sauces: a pan sauce made with the drippings, brandy, and cream; chimichurri; or a simple compound butter with garlic and herbs.

Bread: a warm baguette or soft dinner rolls to mop up any juices on the plate.

Drinks: a bold red wine like Cabernet Sauvignon or Malbec, a cold beer, or sparkling water with lemon.

For a lighter meal, serve sliced steak over arugula with shaved Parmesan, olive oil, and lemon juice.

Frequently Asked Questions

What is the best internal temperature for strip steak?

For most people, medium rare between 130 and 135°F internal (pulled 5°F lower since the temp will rise while resting) is the sweet spot. The USDA recommends at least 145°F (63°C) for whole muscle cuts of beef with a 3-minute rest, which is generally considered medium. The right doneness is ultimately a personal choice.

How long do you cook a strip steak in the oven after searing?

For a 1-inch strip steak, 4 to 5 minutes at 400°F (205°C) after a 3 to 4 minute sear will usually give you medium rare. For a 1.5-inch steak, plan on 6 to 8 minutes. Always confirm with a thermometer for accuracy.

Should I cover steak when resting?

No, do not cover it tightly. Loosely tenting with foil is fine if you want to keep it warm, but covering tightly will trap steam and soften the crust you worked hard to build.

Can I cook strip steak without a cast iron pan?

Yes. Any heavy oven-safe skillet will work, including stainless steel or carbon steel. Avoid nonstick pans for this method because they cannot handle the high heat needed for a proper sear.

How do I know when to flip the steak?

The steak will release from the pan on its own when the crust has formed. If you try to lift it and it resists, give it another 30 to 60 seconds. A deep golden-brown color on the bottom is a good visual cue.

Should I marinate strip steak?

It does not need a marinade. Strip steak has plenty of flavor on its own, and the sear is the star here. A simple salt-and-pepper seasoning is all you need.

Final Thoughts

A great strip steak comes down to a few simple things: a hot pan, a dry surface, a good seasoning, and patience at both ends. Sear hard, finish gently, and let it rest. Once you get the timing down for your preferred doneness, this becomes a recipe you can repeat almost on autopilot, and one that consistently tastes better than most restaurant steaks because you cooked it exactly how you wanted.

Give it a try the next time you want a special dinner without much fuss, and do not be surprised if it becomes a regular in your kitchen.

🍽️ Recipe Card: Juicy Pan-Seared Strip Steak

Prep Time	Cook Time	Total Time	Servings
10 mins (+30m rest)	10–14 mins	25–35 mins	2 Servings

🥩 Ingredients

• 2 boneless strip steaks (1 to 1.5 inches thick, ~10–14 oz each)
• 1.5 tsp kosher salt (or 1 tsp fine sea salt)
• 1 tsp freshly ground black pepper
• 1.5 tbsp neutral high-smoke oil (avocado, canola, or vegetable oil)
• 2 tbsp unsalted butter
• 2 cloves garlic (lightly smashed)
• 2 sprigs fresh thyme (optional)
• 1 sprig fresh rosemary (optional)

🍳 Step-by-Step Instructions

1. Room Temp & Prep: Take steaks out of the fridge 30–60 minutes before cooking. Pat them completely dry with paper towels.
2. Seasoning: Season generously on all sides with salt and pepper, pressing gently so it sticks.
3. Preheat: Preheat your oven to 400°F (205°C). Place a 10–12-inch cast iron skillet over medium-high heat for 3–5 minutes until very hot.
4. Sear: Add oil. Lay steaks in the pan away from you. Sear the first side for 3 to 4 minutes without moving until a deep golden crust forms.
5. Flip & Oven Finish: Flip the steaks and transfer the pan directly to the oven:
   • 1-inch steak: 4–5 minutes in oven
   • 1.5-inch steak: 6–8 minutes in oven
6. Butter Basting (Optional): Pull pan out after 3 minutes, add butter, garlic, thyme, and rosemary. Tilt pan and spoon melted butter over steaks for a few seconds, then finish in oven.
7. Check Temp: Use an instant-read thermometer (Pull 5°F below target for carryover cooking):
   • Medium Rare: Pull at 130–135°F (54–57°C)
   • Medium: Pull at 135–145°F (57–63°C)
8. Rest & Serve: Transfer to a warm plate and tent loosely with foil. Rest for 5–10 minutes before slicing against the grain.

💡 Chef's Pro Tips

• Dry surface = Golden crust: Moisture creates steam, making meat gray instead of crispy.
• Don't crowd the pan: Cook in batches if making more than 2 steaks.
• Don't skip resting: Resting allows juices to redistribute so they stay in the meat.