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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 minutes
Cook Time 15 minutes
Rest Time 10 minutes
Total Time 35 minutes
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
 

  1. 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.
  2. 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.)
  3. 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.
  4. Season & oil: Pat steaks dry again. Lightly coat with oil, then pepper. Add 1 tbsp oil to the hot skillet.
  5. 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).
  1. 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