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Steak – NY Strip

Posted in : Beef on by : MikeZ

Stove-top Perfection

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NY Strip Steak

With Winter keeping us off the patio and away from the BBQ grill, we can always use a tried and true method to sizzle a steak on your stovetop like your favorite restaurant. This has minimal ingredients and is ALL method. It will work on any premium cut of beef: Rib Eye, NY Strip, even T-Bone.
Cook as many at a time as will fit in your skillet comfortably. Don't overcrowd them.
Difficulty: Easy
Cuisine American
Keyword Beef, Favorite
Method Grill, Stove Top
Prep Time 5 minutes
Cook Time 5 minutes
Rest Time 5 minutes
Total Time 15 minutes


  • 10” Cast Iron Skillet (Ribs Optional)
  • Instant-read Meat Thermometer.


  • Steak – ¾” to 1” Thick – Trimmed
  • 1 pat Butter
  • 2 tsp Extra Virgin Olive Oil
  • Salt & Pepper


  • Pat Steak(s) dry with a paper towel
  • Generously Salt and Pepper on both sides.
  • Rub all over with EVOO
  • Heat Oil in Skillet over medium-high heat. Spread Oil evenly on and between ribs.
  • Lay Steak in the skillet, diagonally across ribs for 1-2 minutes. Don't fuss or peak during this initial period. Steak should sizzle and not stick to the skillet when ready to flip.
  • Turn Steak over, reversing the diagonal orientation. Cook for 1 minute.
  • Turn Steak over again, making sure the grill pattern is across the original marks. Cook 1 to 2 minutes.
  • Turn Steak over for a final time, again making sure you get a crisscross grill pattern.
  • Use an instant-read Meat Thermometer. Steak should reach 140° F for Medium – 160° F for Well Done internal temp.
  • Brush with the pat of Butter on the top side.
  • Remove from Skillet, cover with foil and let rest for 5 Minutes.


Only use Oil to grease the skillet.  Oil will not burn and will smoke very little whereas Butter will burn and produce enough smoke to trip your smoke alarm.

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