This New York strip steak recipe creates a tender, juicy steak with a flavorful skin and a side of flavorful mushrooms and onions. Easily create restaurant-quality dinners in just one frying pan, perfect for special meals at home.
This stovetop method is my favorite way to cook New York strip steak. It’s delicious on the grill, but I prefer the control I get when cooking it in a cast iron skillet on the stovetop. Easily develop a flavorful crust while cooking your steak to perfect doneness.
When you have a delicious steak in your fridge, it’s worth taking a moment to learn the best way to prepare it before you fire up the stove. Below you’ll find everything you need to make a delicious, perfectly cooked New York steak dinner at home.
Ingredient memo
New York Strip Steak: Look for a boneless top loin New York strip steak (also known as a New York steak) that is about 1 to 1.5 inches thick. Thicker steaks may require additional cooking time. Oil: For best sear results, use a neutral, high smoke point oil, such as avocado oil, vegetable oil, or canola oil. Rosemary and Garlic: Fresh rosemary and whole garlic give the butter an incredible flavor when cooking your steak. Cremini mushrooms: Also known as baby bella mushrooms, they have a deeper flavor than white button mushrooms and pair beautifully with steak. Dry Sherry: Adds rich flavor to mushrooms and onions. Dry white wine is a good substitute. Creamy Horseradish Sauce: Cream-style horseradish mixed with sour cream is a classic sauce that pairs perfectly with steak.
How to make New York strip steak
Season the steak: Brush both sides of the steak with oil and season generously with kosher salt and black pepper. Grill the steak: Place the steak in a very hot cast iron skillet with the rosemary, garlic, and butter and sear until golden brown. Flip and sear: Flip the steak and sear in the buttered pan juices until desired doneness. Cook the onions. Transfer the steak to a cutting board and let it rest. Add onions to the frying pan and sauté until softened. Add the mushrooms: Add the mushrooms and cook until soft and nice brown. Finish the mushrooms and onions: Stir in the garlic, add the sherry and simmer briefly until most of the liquid has evaporated.
Estimated steak temperature
The best way to tell when a steak is done is to insert an instant-read meat thermometer into the thickest part of the steak and remove it from the heat when the internal temperature reaches your desired temperature.
Rare (125° to 130°F): Cool red center Medium Rare (130° to 135°F): Warm red center Medium (135° to 145°F): Warm pink center
Please note that total cooking time will vary depending on the thickness of the steak. For the most reliable results, cook at the right temperature and don’t rely solely on the recipe’s cooking time.
A note about doneness: You may notice that I have not included the temperature for a medium-well or well-done steak. While everyone’s tastes are different, New York strip steaks are best enjoyed when cooked rare, medium-rare, or medium-done. Cooking above medium can compromise the tenderness and flavor of the steak.
valerie’s tips
Thickness matters: Choose steaks of similar thickness to cook at the same speed and reach the same level of doneness. This recipe was tested on New York strip steaks that were approximately 1 to 1.5 inches thick.
Use a very hot skillet: A hot cast iron skillet is essential for creating a flavorful crust.
Pat steak dry with paper towels. This will remove excess moisture and improve the browning quality.
Don’t forget the butter, garlic and rosemary. As the butter melts, it combines with the aromatics and adds great flavor while the steak is cooking.
Let the steak rest before slicing: Letting the steak rest for 4 to 5 minutes will help the juices redistribute throughout the meat.
Make the most of your pan drippings: While the steak is resting, cook mushrooms and onions in the flavorful drippings left in the skillet.
Use the right method for cutting: This stovetop method is especially good for New York strip steaks. If you’d like to cook a thick top sirloin steak, check out my How to Make Sirloin Steak recipe using the stovetop to oven method.
offer suggestions
Flavorful mushrooms and onions make this New York Strip Steak feel like a steakhouse dinner at home. Creamy horseradish sauce is a classic steakhouse favorite and pairs perfectly with the rich flavor of steak.
Serve with baked potatoes, mashed potatoes, roasted broccoli, green beans, or a simple green salad.
complete the meal
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for mushrooms and onions
Creamy horseradish sauce (optional)
How to grill a steak
Pour olive oil on both sides of each steak and spread it out to cover the steak well. Season generously with kosher salt and pepper.
Add a little oil to a large cast iron skillet and place over high heat. Heat the oil until it shimmers and the pan is very hot.
Add steak to skillet and immediately reduce heat to medium-high. Add the rosemary sprigs, garlic, and butter to the pan around the steak.
Cook for about 5-6 minutes, moving the steak occasionally to ensure even browning.
Turn the steak over and use a spoon to brown the steak in the buttery pan juices. Total cooking time depends on the thickness of the steak. Thicker steaks may take a few more minutes to reach the desired internal temperature.
Transfer steak to a cutting board, cover loosely with foil, and let rest for 4 to 5 minutes before slicing.
mushrooms and onions
Carefully remove all but about 2 tablespoons of fat from the skillet.
Add onions and cook over medium heat for a few minutes until softened.
Add the mushrooms and cook until soft and nice golden brown. Add garlic and fry for 30 seconds.
Pour in the sherry and cook briefly until almost evaporated. Season with kosher salt and pepper and remove from heat.
Temperature: For the most reliable results, use an instant-read thermometer and cook the steak to the desired internal temperature. New York strip steak is best served when cooked rare, medium-rare, or medium-done. If you cook it over medium, you may lose the tenderness and rich flavor that makes this cut so special.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
calorie: 792kcal | carbohydrates: 11g | protein: 50g | fat: 58g | Saturated fat: twenty twog | Polyunsaturated fats: 4g | Monounsaturated fats: 27g | Trans fat: 0.4g | cholesterol: 208mg | sodium: 209mg | potassium: 1316mg | fiber: 1g | sugar: 4g | Vitamin A: 318IU | Vitamin C: 4mg | calcium: 96mg | iron: 4mg
Nutritional information is automatically calculated using common ingredients and is an estimate and not guaranteed. For more accurate results, refer to the labels on the ingredients in your household.
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