Cast Iron Seared Strip Steak

This cast iron seared strip steak is the BEST indoor way to cook a steak. Perfectly seasoned with a slight crust that turns out perfect every single time! 

This post is sponsored by New York Beef Council

If there is one thing I love, it’s a great steak. 

I don’t want just any old steak. I want a well-seared and seasoned steak that knocks me off my socks. 

This cast iron seared strip steak is just that! 

It’s seasoned with kosher salt and black pepper and topped with a simple but delicious garlic herb compound butter. 

While the compound butter is optional, I think it should always grace the top of a perfectly cooked cast iron NY strip steak. Who doesn’t love the addition of garlic, rosemary, and thyme? 

And if you follow me on Instagram, you might remember about a month ago when I teamed up with the New York Beef Council to cook a few steaks and learn some excellent tips and tricks. 

The real VIPs of this post are the fabulous chefs who taught me a few tips about pan-searing a steak that I’m super pumped to be sharing with you today.

More of a ribeye steak lover? Try my Pan Fried Ribeye!

Cast iron strip steak ingredients

• 2 strip steaks
• Kosher salt
• Black pepper

Seasonings to use on steak

When it comes down to it, what you put on your steak is super personal. 

However, one super important thing is the salt you use. If you don’t already own kosher salt, it’s time to grab a box and try it for this recipe. 

Kosher salt is one of my favorite kitchen spices and should (in my opinion) appear in every household.

I used a mix of kosher salt and large, cracked, fresh black pepper for these steaks. 

Because we are searing these steaks in a big, heavy cast iron skillet, your steaks mustn’t be overly coated. This could result in the spices burning in the pan. 

That’s why I opted to serve this with garlic herb compound butter. I’m adding in a big burst of fresh flavor after the fact that I don’t have to worry about burning in the pan.

Preparing a steak for pan searing

While there is a lot of information about how to perfect cooking steak, the big one I see is that folks should take their steaks out of the refrigerator and let them sit on the counter for 30-60 minutes. 

I personally (and the rest of the food safety world) am not a giant fan of this advice. 

Instead, remove your steak from the refrigerator, remove the packaging, place them onto a plate, and place them back in the fridge. 

Let them air dry in the refrigerator for 1-2 hours before cooking. 

This assures that they’ll stay at a safe temperature but also helps reduce moisture on the outside of the steak so you get the PERFECT sear. 

Also, make sure you do not salt the steak too early. Salt will draw out moisture, so you want to season it right before putting it in the pan. 

Preheat the oven to 450 degrees F when ready to cook, and place a cast iron skillet over a medium-high flame. 

Pan searing a steak

Right before you’re ready to put your steaks in the pan, it’s time to get to seasoning! 

You’ll want to season both sides of the steak evenly with kosher salt and black pepper. The exact amount can be modified to taste.

Add the steaks when your cast iron skillet is hot, and DO NOT TOUCH THEM. Let them cook and sizzle until you see a little color creeping up the side of the steak. You’re looking for the meat to change from raw to cooked. 

After about 5-8 minutes, you can flip your steak quickly. If you notice a lot of sticking, give it a few more minutes or until it releases without force. 

After you flip the steak, pop it into the oven and cook until it has an internal temperature of 120 degrees F. 

Let your steak rest until it reaches 130-135 degrees F. There is always a little carry-over cooking, so give it a few minutes to continue cooking. 

Then, serve it up plain or cover it with garlic herb compound butter. 

Best steak to sear in a cast iron skillet

Don’t worry if you are standing in the butcher shop, not knowing what type of steak to buy. It can be overwhelming. 

I like to pick a steak that is not overly fatty for pan-searing.

That’s because if you use a steak with a high-fat ratio, you risk smoking up your house. 

Trust me, no one wants a smoky kitchen. That’s why I’m here with this post – a guide on how not to smoke up your kitchen. 

It’s always a good thing. 

Now, back to the beef. 

I find that one of the best steaks to use for pan-searing is strip steak. 

It happens to be a leaner cut of meat from the loin section of the cow that works well for most preparations but incredibly well for pan searing. 

The best pan to use to sear a steak

The answer to that question is – CAST IRON! It gives the best sear to any steak!

Plus, because they are heavy-duty, they can handle the high heat of the stove and the oven. 

Remember always to use a heavy-duty oven mitt when handling hot cast iron. They get VERY hot. 

What size steak to make

A serving of beef is 4 ounces, about half of the steak pictured here. Another fun visual way to figure out 4 ounces is knowing that it’s about the size of your hand. 

Typically, Art and I will share a steak, or I’ll make two steaks and save the second steak for sandwiches or salads. 

What to serve alongside a steak

I’m happy to devour a steak alone, but I will give you a few delicious side dishes and cocktail options to make it a complete meal!

Storage and leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days.

You can quickly reheat by adding to the microwave or reheating on the stove. You can use leftover steak in hash or this delicious Southwest Steak Salad.

More delicious beef recipes

• Are steak and eggs your thing? Try my Fried egg topped grilled ribeye.
• Do you love sweet and savory? Try my Grape and blue cheese flank steak.
• Love the flavors of summer? Try my Grilled London broil with corn salsa.
• Craving flavor? Try my Lemon herb pan fried ribeye.