Name: Cast-Iron New York Strip with Herb Butter
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 New York strip steaks (1–1½ inches thick (10–12 oz / 280–340 g each)); 1½ tsp kosher salt (divided (~2 tsp Diamond Crystal or ~1 tsp Morton total)); 1 tsp freshly ground black pepper; 1 tbsp neutral high-heat oil (avocado, canola, or grapeseed); 1 tbsp unsalted butter (for basting); 2 garlic cloves (lightly smashed); 2 –3 sprigs fresh thyme or rosemary; 4 tbsp 56 g unsalted butter, softened; 1 tbsp finely chopped fresh parsley; 1 tbsp finely chopped chives (or 1 tsp minced thyme); 1 small garlic clove (microplaned or very finely minced); ½ tsp lemon zest; Pinch kosher salt and black pepper

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New York strip with melting herb butter on a cutting board, seared in cast iron.

Cast-Iron New York Strip with Herb Butter

Screaming-hot cast iron, quick baste in butter, garlic, and herbs, and a slice of chilled herb butter to finish—classic steakhouse strip, perfectly juicy.

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Prep Time 10

Cook Time 15

Rest Time 10

Total Time 35

Servings: 2

Course: Main Course

Cuisine: American, Steakhouse

Calories: 700

Ingredients Equipment Method Video Notes

Ingredients

Steaks

2 New York strip steaks 1–1½ inches thick (10–12 oz / 280–340 g each)
1½ tsp kosher salt divided (~2 tsp Diamond Crystal or ~1 tsp Morton total)
1 tsp freshly ground black pepper
1 tbsp neutral high-heat oil avocado, canola, or grapeseed
1 tbsp unsalted butter for basting
2 garlic cloves lightly smashed
2 –3 sprigs fresh thyme or rosemary

Herb Butter (Compound Butter)

4 tbsp 56 g unsalted butter, softened
1 tbsp finely chopped fresh parsley
1 tbsp finely chopped chives or 1 tsp minced thyme
1 small garlic clove microplaned or very finely minced
½ tsp lemon zest
Pinch kosher salt and black pepper

Equipment

1 Cast-iron skillet
1 Tongs
1 Instant-read thermometer
1 Wire rack + baking sheet
1 Small bowl
1 Parchment or plastic wrap

Method

Make herb butter: In a small bowl, mix softened butter with parsley, chives, garlic, lemon zest, salt, and pepper. Spoon onto parchment, roll into a log, and chill 15–30 minutes (or freeze 10 minutes) until firm.
Dry-brine (best): Pat steaks dry. Season all over with kosher salt. Place on a rack over a baking sheet and refrigerate 1–24 hours, uncovered. (If short on time, salt at least 40 minutes before cooking.)
Preheat skillet: Remove steaks from the fridge 20–30 minutes before cooking. Heat a cast-iron skillet over high heat until just smoking, 2–3 minutes. Turn on ventilation.
Season & oil: Pat steaks dry again. Lightly coat with oil, then pepper. Add 1 tbsp oil to the hot skillet.
Sear: Lay steaks in the pan; press gently for good contact. Sear 2 minutes without moving until deep brown. Flip and sear 2 minutes more. Sear the edges/fat cap with tongs 20–30 seconds.

Butter baste: Reduce heat to medium-high. Add 1 tbsp butter, smashed garlic, and herbs. Tilt pan and spoon foaming butter over steaks 30–60 seconds per side until internal temp reads 125°F (52°C) for medium-rare (carryover to ~130°F/54°C).

Thick steaks (≥1½ in): After the first 2+2 minute sear, transfer skillet to a 400°F (205°C) oven 2–5 minutes, then baste and temp-check.

Rest & finish: Transfer to a warm plate or board. Rest 5–10 minutes. Top each steak with a slice of herb butter and a pinch of flaky salt. Serve whole or slice against the grain.

Video

Notes

Salt brand: Diamond Crystal grains are larger than Morton; measure by feel.
Smoke control: Use high-heat oil and a well-preheated pan; keep butter for the baste.
Flip style: You can flip every 30–45 seconds for ultra-even browning if you prefer.
Grass-fed: Often cooks faster—start temp checks earlier.

Doneness Guide (Final Temps)

Rare: 120°F / 49°C (pull at ~115°F / 46°C)
Medium-rare: 130°F / 54°C (pull at ~125°F / 52°C)
Medium: 140°F / 60°C (pull at ~135°F / 57°C)
Medium-well: 150°F / 66°C (pull at ~145°F / 63°C)

Nutrition (Estimate per serving)

Based on one 10–12 oz steak plus ~1 tbsp compound butter consumed:
Calories: ~700 • Protein: ~55 g • Fat: ~52 g • Carbs: ~1 g • Sodium: varies with salt