How to Cook Beef Top Loin Strip Steak in Oven
This easy, fast, and perfect New York strip steak is pan seared in a cast iron skillet on the stovetop, topped with butter, and transferred to the oven to bake.
Pan seared New York strip steak is another "go to" dinner recipe on a busy night. It's easy and fast to make (~ 10 minutes). Plus, it is mouth watering delicious! I like to smother the cooked steak with a bit of Pimento Cheese or Sautéed Mushrooms.
Cooking steak in a cast iron skillet in the oven after searing on the stovetop is easy, fast, and delicious. You'll get a perfect caramelized sear. Don't have a cast iron pan? Cool, use any skillet or pan that's oven safe.
This cooking method (using both the stovetop and the oven to cook steak) ensures a drier and caramelized brown crust while leaving the inside tender and juicy by finishing in the oven.
How To Cook A New York Strip Steak From Stovetop To Oven
Although steaks can be marinated, this recipe doesn't focus on that. This is a simple recipe focusing on the meat. NY strip steaks are not the tenderest or leanest cut (that's filet mignon / beef tenderloin), but they are a tender cut.
Strip steaks should not be tough or chewy. Pick uniform steaks that have a little fat marbling and not any tough looking collagen or silver skin. If you're not sure, ask the butcher to show you a beautiful New York Strip (or see the raw image below).
Letting meat acclimate to room temperature for at least 20-30 minutes before cooking will ensure more even cooking. Don't skip this step.
Salt and pepper the meat. Be liberal with the salt. A lot of it will cook into the butter sauce later. The salt is going to promote a crusty sear and give it a ton of flavor. Obviously, if you're sensitive to salt then you will need to play with the amount of salt.
This strip steak recipe is basic because I love the taste of meat and this recipe focus is on that. Having said that, dry rubs are also amazing on steaks too so knock out your favorite seasonings if you want at this point: paprika, cumin, garlic salt, onion powder, rosemary, etc...
This is a general cooking time ratio for cooking steak in a cast iron skillet. Play with it. My stove and oven is generally 2 ½ minutes one side, 2 minutes the other side, then 2 minutes in the oven. Other peoples stove/oven may be different and therefore so is the cooking ratio -i.e. - maybe 3 minutes, 1 ½ minutes, 3 minutes. Learn your oven and remember your ratio.
Why Use A Cast Iron Skillet Or Pan For Cooking?
I use a cast iron skillet for cooking N.Y. Strip Steaks. Use any pan / skillet you like. Just make sure your pan can handle going into the oven at 375F straight after searing the steak on the stovetop.
Why a cast iron skillet or pan? It's solid - cast iron maintains heat and has consistent heat throughout it's surface. It gets hot and holds it's heat. Cast iron can go straight from a screaming hot as hell heat on the stovetop and then can go straight into a screaming hot oven right after that.
New York Strip steaks are perfect for cast iron skillets because they are an even and flat cut. The surface layer lays beautifully even on the solid cast iron skillet. There is no curling of the meat and the heat stays consistent throughout the surface layer of the pan as well.
Cast Iron New York Strip Steak FAQS:
Is it better to cook a steak in a cast iron skillet or pan?
Yes or at least I think so! Cast iron provides uniform heat distribution and holds it's heat throughout the entire pan. It's a solid pan that can go straight from hot as heck heat on the stovetop into a screaming hot oven.
Does this recipe work with bone in New York Strip Steak?
Yes. Meat near the bone is super flavorful but it also needs a little more time to cook. Play with adding another minute or so to both sides and in the oven. As a side note, this method works with nearly any leaner cut of beef.
How long does it take to cook a steak in a cast iron skillet?
One side 2-3 minutes or until brown. Flip it. Cook another 2 or so minutes. Transfer the skillet with steaks to the oven at 375F and cook for another 2-3 minutes depending on the thickness of the steak.
Things In My Kitchen:
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- 12" cast iron skillet for pan frying steaks on the stovetop and then transferring to oven.
- A splatter guard to keep the stovetop and surroundings cleaner.
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Perfect Stovetop to Oven New York Strip Steak
EatSimpleFood.com
This perfect New York strip steak is pan seared, topped with butter, and transferred to the oven in a cast iron skillet.
- Cook Time: 10
- Total Time: 10
- Yield: 4
- Category: Main Dish
- Method: Stovetop / Oven
- Cuisine: International
- Diet: Gluten Free
- 4 New York strip steaks, ~1 ¼" thick
- 2 tsp vegetable oil (or other high heat neutral oil)
- salt
- black pepper
- 4 tabs (~1 ½ tablespoon total) unsalted butter
Notes
- Letting meat acclimate to room temperature for ~ 20-30 minutes before cooking will ensure more even cooking.
- You may need to add a little vegetable oil to lightly coat the bottom of the pan if you're using stainless steel or nonstick pan for the stovetop portion.
- This is a general cooking ratio for cooking steak. Play with it. My stove and oven is generally 2 ½ minutes one side, 2 minutes the other side, then 2 minutes in the oven. Other peoples stove/oven may be different and therefore so is the cooking ratio -i.e. - maybe 3 minutes, 1 ½ minutes, 3 minutes. Learn your oven and remember your ratio.
- Like herbs or garlic? Knock it out. Throw the herbs or garlic in when you put the cast iron skillet with the steaks in the oven.
Keywords: Dinner, Paleo, Gluten Free, Low Carb, Steak, Keto, Whole 30, Paleo
Source: https://eatsimplefood.com/perfect-strip-steak/