PREP TIME	REST TIME	COOK TIME	TOTAL TIME
5 mins	45 mins to 24 h	10 mins	1 to 24 hours

Let me share the recipe for a delicious, pan-seared, bone-in new york strip steak. It’s pretty simple: you’ll need a good bone-in strip steak, some garlic, a pinch of salt, butter, a sprinkle of pepper, and some fresh rosemary or thyme. The trick is to cook it to medium-rare doneness with the proper ingredients – that’s how you get it perfectly tender, juicy, and flavorful.

Table of Contents

The Ingredients You’ll Need

To prepare a bone-in new york strip in a skillet on the stovetop, you’ll need:

A 1.5 to 2 inches (3.8 to 5.1 cm) thick bone-in new york strip
1 tablespoon high-smoke point oil (I recommend avocado oil)
1 teaspoon kosher salt
1 teaspoon ground pepper
½ stick of unsalted butter (About 56.7 grams)
2-3 garlic cloves
2 thyme or rosemary springs

The Tools You’ll Need

Cast Iron Skillet
Tongs
Instant Read Thermometer

How to Pan Sear Bone-in New York Strip

Pan-searing a bone-in a bone-in new york strip steak on the stove is very easy:

Gather all your ingredients.
Ensure that you season the bone-in strip steak thoroughly to enhance its flavor.
Sear it in a pan to your preferred doneness.

Below are detailed step-by-step instructions and tips on achieving the perfect sear and flavor.

*Ingredients: Black pepper, garlic, salt, butter, avocado oil, rosemary, and bone-in new york strip steak*

Step 1: Prepare the Bone-in New York Strip

First, gently pat the bone-in new york strip steak with a paper towel until completely dry. Now, when it comes to salting, you have two options:

Option 1: Salt both sides of the bone-in strip steak, then place it on a rack in the fridge, ensuring air space to circulate. Leave it overnight. This helps the steak become drier on the surface and tastier when you cook it the next day. Important: Take the bone-in new york strip steak out of the fridge at least 30 minutes before cooking. This is my go-to method when searing a steak on the stove.
Option 2: If you can’t wait until tomorrow, that’s fine. Just salt the bone-in strip steak and let it rest for 45 to 60 minutes at room temperature, then pat it dry. It won’t be as perfect as the overnight method, but it’ll still boost the flavor of your bone-in strip steak.

Understanding how salt affects steak is key to achieving the perfect crust. Ensure the bone-in strip steak is dry before you start—moisture can ruin a good sear. Here’s what happens: Salt first pulls moisture out to the steak’s surface, making it look wet. But give it some time, and the steak will absorb most of those juices right back up, leaving the outside dry. That’s why it’s a good idea to let the salted bone-in strip steak sit in the fridge overnight for the best results.

When it comes to salting a bone-in new york strip steak, your choice should depend on the time you have and the result you’re aiming for. If you’re not in a hurry, I recommend option #1. It’s a solid choice that you probably won’t regret.

bone in new york strip, 24 hours after salting — *Bone in new york strip, 24 hours after salting*

Step 2: Preheat the Cast-Iron Skillet

Place your cast iron skillet on the stove over medium-high heat and let it heat up for 2-3 minutes. Add a tablespoon of refined avocado oil and wait about a minute. The skillet should ideally reach a temperature between 400°F (204°C) and 450°F (232°C) within 3-4 minutes, which is perfect for searing a bone-in new york strip steak.

While the skillet is heating, season your bone-in strip steak with finely ground black pepper on both sides. Once it’s seasoned, place the steak on the hot skillet.

*Bone in new york strip seasoned with ground black pepper*

*Cast iron skillet heated to 435°F (223.8°C)*

Step 3: Place the Bone-in New York Strip in the Skillet

Place your seasoned, bone-in new york strip steak in the skillet and gently press down to ensure it’s in full contact with the pan. Cook the steak, flipping it every 30 seconds, until the internal temperature hits 90°F (32°C). When checking the temperature, always stick your instant-read thermometer right into the middle of the steak, not just at the edges.

Once the bone-in new york strip steak reaches 90°F (32°C), add garlic, rosemary, or thyme, and butter. Wait for the butter to melt, and sear the edges of the steak during that time.

Bone in new york strip seared in a cast iron skillet with butter, rosemary, and garlic.

Step 4: Baste the Bone-in New York Strip with Butter

After the butter has melted in the cast iron skillet, turn the heat down to medium-low. Tilt the pan a bit so the butter gathers on one side. Grab a spoon and continuously baste the bone-in new york strip steak by spooning the butter over the top, covering it evenly. Do this for about 30 seconds, then flip the steak and baste the other side for another 30 seconds.

Or, let the butter melt, put the bone-in strip steak in, and flip it every 30 seconds. You’ll get the same delicious results as with basting.

Keep an eye on the bone-in strip steak’s internal temperature while it cooks. Remove it from the pan when it’s about 20-25°F (11-14°C) below the target temperature. For example, if you’re going for a medium-rare steak (130-135°F/54-57°C), pull it from the pan at around 110°F (43°C). Check out the FAQ section below for more details on this step.

Once you remove the bone-in new york strip steak, please turn off the burner and give it a few minutes to rest before slicing it.

*Baste the bone in new york strip with the melted butter*

Step 5: Let the Pan-Seared Bone-In New York Strip Rest

Let the pan-seared bone in new york strip steak rest for 5 to 7 minutes after cooking. During this time, the internal temperature will increase by 20-25°F (11-14°C) due to carryover cooking.

After it rests, cut the bone-in new york strip steak however you like; it will be tender either way. Finally, pour the leftover butter on top and add seared garlic, rosemary, or thyme for an extra flavor.

*Pan-seared bone in new york strip; medium-rare doneness*

Pan Seared Bone-in Strip Steak FAQs

When’s the best time to remove a bone-in new york strip steak from the pan?

The best time to remove bone-in new york strip steak from the pan is when its internal temperature is about 20-25°F (11-14°C) below the desired final temperature. This is due to carryover cooking, where the bone-in strip steak keeps cooking even after it’s off the heat. The internal temperature can rise by an additional 20-25°F (11-14°C), especially if the bone-in new york strip steak is 1.5 to 2 inches (3.8 to 5.1 cm) thick.

What is the best doneness for a bone-in new york strip steak?

Medium-rare (130-140°F/54-60°C) is the best doneness for a bone-in new york strip steak. At around 130°F (54°C), the fat melts, making the bone-in new york strip steak more juicy and flavorful. Cooking it to medium-rare ensures the fat melts nicely. Of course, this is just my opinion based on experience and preference, so feel free to cook your steak to the doneness you prefer.