Pan Seared Bone-in New York Strip

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:

  • New York Strip Steak (Ideally 1.5 to 2 inches thick)
  • High-smoke point oil (I recommend avocado oil)
  • Kosher salt
  • Black pepper
  • Unsalted butter
  • Thyme or rosemary
  • Garlic cloves

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, to salt it, you have three methods to choose from:

  • Option 1: Salt both sides of the bone-in new york strip steak and then place it on a rack and put it in the fridge, ensuring there’s space for air to circulate. After letting it rest overnight in the fridge, the steak becomes drier on the surface and tastier when cooked the next day. This method is my go-to when searing a steak on the stove in the pan.
  • Option 2: If you can’t wait until tomorrow, no worries. Simply salt the bone-in new york strip steak and let it rest for 45 to 60 minutes, then pat it dry. While it won’t be as perfect as the overnight method, it will still enhance the flavor of your steak.
  • Option 3: In a hurry? You can skip the salting step and move directly to the next recipe step.

Each method of salting a steak has pros and cons; therefore, understanding how salt interacts with the meat is crucial. For best results, ensure the steak’s exterior is dry, as moisture is the biggest enemy of forming a great crust. Here’s what happens when you salt a steak: Initially, the salt draws moisture to the surface, making the steak wet. However, the steak will reabsorb these juices after some time, leaving the surface perfectly dry for cooking. This process takes time, so I recommend leaving your steak in the fridge overnight for the best results.

Therefore, when deciding on a salting method for a bone-in new york strip steak, your decision should be based on your desired outcome and the available time. Based on my experience, option #1 is the way to go if you’re not in a rush. It’s a choice you’re unlikely to 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 allow it to heat for 2-3 minutes. Then, add a tablespoon of refined avocado oil to the skillet and wait about a minute. Ideally, the skillet should reach a temperature between 400°F and 450°F within 3-4 minutes, which is perfect for searing a steak.

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

In the meantime, prepare your steak. Start by seasoning it with finely ground black pepper on both sides. Then, if you haven’t previously salted it, season both sides with salt. Once seasoned, immediately place the steak onto the hot skillet.

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

Ensure your skillet is extremely hot before you begin. Start by laying your seasoned, bone-in new york strip steak in the skillet. Press it gently with your hand to ensure it makes good contact with the pan. Cook until it reaches an internal temperature of 100°F. Flip it every 30-60 seconds to ensure an even cook on both sides.

pan seared bone in new york strip steak

When checking the steak’s temperature, insert your instant-read thermometer probe into the center, rather than just at the edges, to accurately measure the internal temperature. Once the steak reaches 100°F, add garlic, rosemary, thyme, and butter. Wait for the butter to melt. During this time, take the opportunity to sear the edges of the 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

Once the butter has melted in the cast iron skillet, reduce the heat to a low or medium-low setting. Carefully tilt the skillet, allowing the butter and other ingredients to pool near the bottom edge. Then, with a spoon in hand, ready for basting, gently but rhythmically spoon the butter over the steak, covering it evenly. Continue this process for about 30 seconds, then flip the steak. Repeat the basting on the other side for another 30 seconds.

Baste the bone in new york strip with the melted butter

In the meantime, monitor the internal temperature of the steak. Remove the steak from the pan when it reaches approximately 15-20°F below your desired doneness level. For instance, if you’re aiming for medium-rare, which typically ranges between 130°F and 140°F, remove the steak from the heat when it reaches about 115°F. If you prefer your steak more well-done, continue cooking and basting until it reaches your desired temperature. Please see the FAQ section below for more details on this step.

Remember to turn off the burner after removing the steak from the pan, and don’t cut into the steak immediately after removing it.

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

Let the steak rest for at least 5 to 10 minutes. Due to carryover cooking, the steak continues to cook even after being removed from the pan. This means the steak’s internal temperature will increase by 15 to 20°F. Also, this resting period allows all the delicious juices to be distributed evenly throughout the steak. As a result, when you slice it, you’ll lose less juice than slicing it immediately after removing it from the pan.

Cooked bone-in new york strip

After those 5 to 10 minutes, go ahead and slice your cooked bone-in new york strip steak. Slice it however you like; it will be tender either way. Lastly, pour the leftover butter on top, and add seared garlic, rosemary, or thyme to make it extra fancy.

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


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

The best time is when its internal temperature is about 15°F below your target final temperature. This is because of carryover cooking, a phenomenon where the steak continues to cook even after being removed from the heat. As a result, the internal steak temperature can rise by an additional 15-20°F, especially if your steak is 1.5 to 2 inches thick or more.

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

Medium-rare doneness (130°F-140°F) is an excellent choice for a bone-in new york strip steak. At 130°F and above, the fat begins to melt. Therefore, cooking a bone-in new york strip to medium-rare doneness ensures the fat melts, enhancing the steak’s juiciness and flavor.

Remember, this is my opinion based on experience and preference; you may choose to cook your steak to whatever level of doneness you like.

pan seared bone in new york strip

Pan-Seared Bone-in New York Strip

Adam Wojtow
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.
Prep Time 10 minutes
Cook Time 15 minutes
45 minutes
Total Time 1 hour
Course Main Course
Cuisine American


  • bone-in new york strip ideally 1.5 to 2 inches thick
  • black pepper finely ground
  • butter unsalted
  • 1 tablespoon High-smoke point oil I recommend refined avocado oil
  • 1-2 garlic cloves
  • thyme or rosemary fresh


  • Prepare the Steak:
    Pat steak dry with a paper towel, then choose a salting method:
    Option 1: Overnight in the fridge on a rack.
    Option 2: Salt and rest for 45-60 minutes, then pat dry.
    Option 3: Skip salting and go straight to the next step in the recipe.
  • Preheat the Skillet:
    Heat the skillet over medium-high for 2-3 minutes, then add avocado oil, and wait one more minute until the skillet reaches 400°F – 450°F.
  • Sear the Steak:
    Season steak with black pepper (and salt if not done earlier), then sear in skillet, flipping every 30-60 seconds until internal temperature reaches 100°F.
  • Baste the Steak:
    Add garlic, rosemary/thyme, and butter. Reduce heat to low/medium-low. Tilt the skillet and spoon melted butter over the steak for 30 seconds, then flip and repeat. Remove steak at 15-20°F below the target doneness temperature.
  • Rest the Steak: Let rest for 5-10 minutes, then slice and serve with leftover butter, garlic, rosemary, or thyme.


  1. Make sure the steak is dry before cooking.
  2. Choose a salting method according to your time availability.
  3. Ensure the skillet is extremely hot before placing the steak in it.
  4. Use an instant-read thermometer to check the internal temperature of the steak.
  5. Allow the steak to rest before slicing to retain more juices.

More Pan-Seared Steak Recipes To Try

Photo of author

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 5 years, so he understands well all aspects of steak, from the types of steaks and their cooking times to choosing the best cooking technique for any steak.