Pan-Seared New York Strip Steak
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A perfectly seared Cast Iron Strip Steak is way easier than you might think! With just a hot skillet, a little butter, and a quick oven finish, you can whip up a juicy, flavorful steak that your family will devour.
Ingredients
Instructions
Thirty minutes before cooking, remove steaks from refrigerator and allow to come to room temperature.
Preheat the oven to 400°F.
Heat a large cast iron skillet over medium high heat until it is hot, but not smoking.
While skillet is heating up, season both sides of steak with sea salt and pepper. Drizzle steaks with olive oil and gently rub in the salt and pepper.
Place seasoned steaks into hot skillet and cook for 2 to 3 minutes, without turning, to get a nice sear. Turn steaks using tongs and cook for another 2 to 3 minutes to sear other side.
Remove cast iron skillet from heat and add sliced mushrooms, garlic, and butter. Immediately place skillet in preheated oven and roast for 4 to 7 minutes, or until desired temperature is reached. Use touch test* or use a digital thermometer to gauge steak temperature.
Remove steaks from oven and tent with foil, allowing steaks to rest for a couple of minutes before serving.
Nutrition
- Serving Size
- 1 g
- Calories
- 366 kcal
- Carbohydrate Content
- 5 g
- Protein Content
- 19 g
- Fat Content
- 31 g
- Saturated Fat Content
- 14 g
- Cholesterol Content
- 81 mg
- Sodium Content
- 335 mg
- Fiber Content
- 2 g
- Sugar Content
- 2 g
- Unsaturated Fat Content
- 14 g
