Pan Seared Bone-in New York Strip

PREP TIMEREST TIMECOOK TIMETOTAL TIME
5 mins45 mins to 24 h10 mins1 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 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.

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 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
  • 2-3 garlic cloves
  • 2 thyme or rosemary springs

The Tools You’ll Need

  • Cast Iron Skillet
  • Tongs
  • Instant Read Thermometer

How to Cook Bone-in New York Strip on a Stove

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

  1. Gather all your ingredients.
  2. Ensure that you season the steak thoroughly to enhance its flavor.
  3. 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
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 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 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 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 steak.

Understanding how salt affects steak is key to achieving the perfect crust. Ensure the 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 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 and 450°F within 3-4 minutes, which is perfect for searing a steak.

While the skillet is heating, season your 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
Bone in new york strip seasoned with ground black pepper
Cast iron skillet heated to 435°F
Cast iron skillet heated to 435°F

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. When checking the temperature, always stick your instant-read thermometer right into the middle of the steak, not just at the edges.

Once the steak reaches 90°F, add garlic, rosemary, or thyme, and butter. Wait for the butter to melt, and sear the edges of the steak during that time.

pan seared bone in new york strip steak
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 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 steak in, and flip it every 30 seconds. You’ll get the same delicious results as with basting.

Keep an eye on the steak’s internal temperature while it cooks. Remove it from the pan when it’s about 20°F below the target temperature. For example, if you’re going for a medium-rare steak (130-135°F), pull it from the pan at around 110-115°F. Check out the FAQ section below for more details on this step.

Once you remove the 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 15 to 20°F due to carryover cooking.

After it rests, cut the 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.

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

Pan-Seared Bone-in New York Strip

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  • Author: Adam Wojtow
  • Prep Time: 5 minutes
  • Rest Time: 24 hours
  • Cook Time: 10 minutes
  • Total Time: 24 hours 15 minutes
  • Category: Main Course
  • Cuisine: American

Description

This pan-seared bone-in new york strip steak recipe includes garlic, salt, butter, pepper, and rosemary or thyme. Cooking this steak to medium-rare doneness ensures it will be tender, juicy, and rich in flavor.


Ingredients

  • A 1.5 to 2 inches 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
  • 23 garlic cloves
  • 2 thyme or rosemary springs

Instructions

  1. Prepare the bone in New York Strip Steak: Pat the steak dry with a paper towel. For salting, you have two options:

    Option 1: Salt the steak on both sides and place it on a rack in the fridge overnight, ensuring air circulation. Remove from fridge the next day 30 minutes before cooking.

    Option 2: Salt the steak, let it rest at room temperature for 45-60 minutes, then pat dry.

  2. Preheat the Skillet: Preheat a cast-iron skillet over medium-high heat for 2-3 minutes. Add a tablespoon of refined avocado oil and heat for another minute until the skillet reaches 400-450°F. 

    Meanwhile, season both sides of the steak with finely ground black pepper. Then, place the seasoned steak in the hot skillet.

  3. Sear the Steak: Place the seasoned bone-in new york strip steak in the skillet, pressing it down to ensure full contact. Cook, flipping every 30 seconds, until it reaches 90°F. Check the temperature in the center of the steak. Once it hits 90°F, add garlic, rosemary or thyme, and butter. Wait for the butter to melt, and sear the edges of the steak during that time.
  4. Baste the Steak: Melt butter in a cast iron skillet, then reduce heat to medium-low. Tilt the pan to gather butter and continuously baste the steak with a spoon for 30 seconds on each side. Alternatively, you can flip the steak every 30 seconds without basting. 

    Monitor the steak’s internal temperature, removing it from the pan when it’s 20°F below the target. For medium-rare (130-135°F), remove at 110-115°F. Let the steak rest before slicing.

  5. Rest the Steak: After cooking, let the pan-seared bone-in new york strip steak rest for 5 to 7 minutes. After resting, slice the steak as you like. Pour the leftover butter on top and add seared garlic, rosemary, or thyme for extra flavor.

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°F below the desired final temperature. This is due to carryover cooking, where the steak keeps cooking even after it’s off the heat. The internal temperature can rise by an additional 15-25°F, especially if the steak is 1.5 to 2 inches thick.

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

Medium-rare (130-140°F) is the best doneness for a bone-in new york strip steak. At around 130°F, the fat melts, making the 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.

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Written by: Adam Wojtow

Adam Wojtow is a Polish entrepreneur and writer who founded Steak Revolution in 2020 because of his passion for steaks. Adam has been cooking steaks for over five years and knows a lot about them, including the different types of steak cuts, how long to cook them, and the best ways to cook any steak.

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