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

My pan-seared bone-in new york strip steak is perfect for when you want to cook something a little fancy. It looks great on the plate and has everything you want in a premium steak: tons of flavor, tenderness, juiciness, and a beautiful golden-brown crust. Paired with the leftover butter, herbs, and garlic from the pan, it’s so flavorful it’s honestly hard to beat.

This recipe’s super simple. All you need is a good steak, some garlic, a pinch of salt, butter, a bit of pepper, and a sprig of fresh rosemary or thyme. The key is cooking it to a perfect medium-rare; that’s what makes it come out tender, juicy, and full of flavor.

pan seared bone in new york strip perfect crust

The Ingredients 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
2 tablespoons unsalted butter (about 28 g)
2-3 garlic cloves
2 thyme or rosemary springs

The Tools You’ll Need

Cast-iron/stainless steel skillet
Tongs
Instant Read Thermometer

Note

If you want a great crust without overcooking the inside, choose a bone-in new york strip that’s thick, aim for at least 1.5 inches (3.8 cm), or ideally 2 inches (5.1 cm). Thicker cuts take longer to reach their target internal temperature, which means you can sear them longer without overcooking the inside. That extra time on the heat gives you a better chance to build a rich, flavorful crust. That’s why thick steaks are ideal for high-heat searing.

How to Pan Sear Bone-in New York Strip – Step by Step Photos

*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

Start by gently patting the bone-in new york strip steak dry with a paper towel. When it comes to salting, you’ve got two solid options:

Option 1 (My preferred method): Salt both sides of the bone-in new york strip steak and place it on a rack in the fridge, making sure there’s some airflow around it. Let it sit for 4–6 hours, or overnight if you’ve got the time. Just be sure to take the steak out of the fridge at least 30 minutes before cooking.
Option 2: If you’re short on time, salt the bone-in new york strip steak and let it rest at room temperature for 45 to 60 minutes. It won’t give you the same depth of flavor as the longer fridge method, but it still makes a noticeable difference.

Note

Understanding how salting affects steak is key to getting that perfect crust. Start by making sure your steak is completely dry; any surface moisture will kill a good sear. Here’s what happens after salting: Salt initially pulls moisture to the surface, making the steak look wet. But after about 45-60 minutes, the steak reabsorbs most of that moisture, leaving the surface dry and ready to sear. That’s why it’s best to salt a bone-in strip steak and let it sit uncovered in the fridge for at least a few hours.

Whatever you do, don’t cook the steak between about 2 and 30 minutes after salting. That’s the worst window. The surface is still wet from the salt pulling moisture out, and it’ll stop you from getting a nice crust.

There is one downside to dry brining: the longer the steak sits salted in the fridge, the more likely you’ll get a gray band just under the crust. It’s most noticeable after an overnight rest. If you want the benefits of dry brining without that thicker gray band, keep the salted steak in the fridge for no more than 4 to 6 hours. I’m fine with the gray band because I know it’s not a sign of overcooking, just something that happens with dry brining.

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

Step 2: Preheat the Pan

Place the pan on the stove over medium-high heat and let it heat for 2–3 minutes. Add a tablespoon of refined avocado oil and wait another minute. The pan should reach between 400°F (204°C) and 450°F (232°C) within 3–4 minutes, ideal for searing a bone-in strip steak.

While the pan heats, pat the steak completely dry one more time, get it as dry as possible. Once dry, season both sides evenly with finely ground black pepper. You’re now ready for the next step.

Note

To pan-sear a bone-in new york strip safely over high heat, start with the right pan and oil. Cast iron and carbon steel pans are my go-tos, but a good stainless steel pan works too. For oil, refined avocado oil is my top choice, just check the label so you don’t accidentally grab the unrefined kind. I’ve included a few other good alternatives in the table below.

Type of Fat	Smoke Point ºF	Smoke Point ºC
Refined Avocado Oil	520ºF	270ºC
Refined Safflower Oil	510ºF	266ºC
Beef Tallow	480ºF	250ºC
Pecan Oil	470ºF	243ºC
Refined Peanut Oil	450ºF	232°C

*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 Pan

Place your seasoned bone-in new york strip in a cast iron, carbon steel, or heavy stainless steel skillet. Press it down gently so it makes full contact with the pan. Cook, flipping every 30 seconds, until the internal temperature reaches 90°F (32°C). When it does, lower the heat to medium-low and move on to the next step.

Note

My bone-in strip steak, about 1.5 inches (3.8 cm) thick, usually reaches 90°F (32°C) in roughly four minutes. However, the steak’s thickness, the type of pan, and the cooking temperature can significantly affect this cooking time. Guessing isn’t worth the risk. For consistent, perfect results, use a meat thermometer. An instant-read thermometer removes all guesswork and keeps you from serving an underdone or overcooked steak. It’s inexpensive, easy to use, and one of the most valuable tools in any kitchen.

To check the steak’s internal temperature, insert the probe into the center of the thickest part of the steak, not the edges.

Step 4: Add the Herbs, Garlic, and Butter

Add the garlic along with a sprig or two of rosemary or thyme and butter to the pan. While the butter melts, turn the steak on its side and sear the edges quickly.

Once the butter has melted, tilt the pan so it pools on one side. Using a spoon, continuously baste the steak by spooning the melted butter over the top, coating it evenly. Baste for about 30 seconds on each side. If you’d rather skip the basting, just flip the steak every 30 seconds in the melted butter for the same delicious results. Keep an eye on the steak’s internal temperature as it cooks.

Remove the bone-in strip steak from the pan when it’s about 20–25°F (11–14°C) below your target temperature. Turn off the burner and let the steak rest for a few minutes before slicing.

Note

Don’t add the butter at the start. Wait until your bone-in new york strip reaches 90°F (32°C); that’s the ideal moment. Butter has a low smoke point, around 300°F (149°C), which means it burns quickly over high heat. Add it earlier, and you risk burning it long before the steak’s ready.

Want the steak perfectly done? Remove it from the pan when it’s 20–25°F (11–14°C) below your target temperature. It might feel early, but the steak’s internal temperature will go up another 20–25°F (11–14°C) as it rests, thanks to carryover cooking. For more details, check the FAQ section.

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

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

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

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

Once rested, slice the bone-in new york strip steak however you like; it will be tender either way. Then pour over the leftover butter and add the seared garlic, rosemary, or thyme for a simple flavor boost.

Note

Slicing a steak right after it comes off the pan stops carryover cooking, which means the internal temperature won’t increase further. This can leave the center slightly underdone. Slice immediately only when the steak is already at your target temperature and you’re trying to keep it from going over.

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

FAQs

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

The best time to remove a bone-in new york strip steak from the pan is when its internal temperature is about 20–25°F (11–14°C) below your target final temperature. This is because of carryover cooking; the steak continues to cook from residual heat after it’s off the heat. For medium-rare, remove it at 110–115°F (43–46°C). As it rests for 5–7 minutes, the temperature will rise to 130–135°F (54–57°C), bringing it to perfect doneness.

Below is a temperature chart for pan-seared bone-in new york strip steak so you can see exactly when to remove it from the pan based on how you like it cooked:

Doneness	Remove at temp:	Final temp:
Rare	100–110°F (38–43°C)	120–130°F (49–54°C)
Medium Rare	110–120°F (43–49°C)	130–140°F (54–60°C)
Medium	120–130°F (49–54°C)	140-150˚F (60–66°C)
Medium-Well	130–140°F (54–60°C)	150-160˚F (66–71°C)
Well Done	140–150°F (60–66°C)	160°F+ (71°C+)

These guidelines apply only to cooking bone-in new york strip in a pan.