Cook A Simple NY Strip Steak to PERFECTION In A Cast Iron Skillet - Step By Step 🥩

For a tasty pan sauce to go with your steak, check out this steak au poivre! • Steak Au Poivre - Frea... VERY DELICIOUS
Try this cowboy butter on this steak to top it all off! • The INFAMOUS Cowboy Bu...
Want to learn how to cook a perfect NY strip steak? Being a chef that worked in many fancy steak houses, this is the best way to cook a ny strip steak. Searing it in a cast iron pan really pulls out the beautiful flavors in this steak. In this Step by step process, I show picking out a good steak and searing a PERFECT medium rare NY strip that you will love. I show how to get that beautiful caramelized crust on the outside. Learn how to GET that perfect, caramelized crust on you steak while having it cooked to your preferred temperature. Whether you like your steak rare, medium rare, medium etc, this cooking process in a cast iron skillet will remain the same.
Steak cooking temperature chart:
Rare 120-125
Medium rare 130-135
Medium 140-145
Medium well 150-155
Well 160-165
Check out these awesome knives, they are sharp!
santokuknives.co.uk/loganfost...
Happy Cooking!
Bullet proof cacio e pepe recipe • Traditional Cacio E Pe...
Parsnip Puree: www.logansinnerchef.com/blog/...
Roasted garlic butter written recipe: www.logansinnerchef.com/blog/...
Website: www.logansinnerchef.com
Here's some kitchen equipment I use and/or recommend to get you started!
Cast iron pan
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6 inch chef’s knife
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Tomato shark
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Stainless steel saute pan
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Immersion blender
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Fine mesh strainer
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Nutribullet
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Paring knife
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Stock pot set
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Dutch oven
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Tongs
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Mason jars
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Disclamer: As an Amazon Associate, the above are amazon affiliate links meaning I earn a small commission when purchased with no extra charge to you.
#howtocookanystripsteak
#nystripsteak
#searednystripsteak
#nystriprecipe

[@LogansInnerChef]

I love me a good pan seared steak. NY strip is by far my favorite one. What other recipes do you want to see? Do you like pork chops? If so, check this one out kzbin.info/www/bejne/gF65fp6ZZ8d4fas Every had cowboy butter? Recipe Here: kzbin.info/www/bejne/jKvbqKZuZdBnfLs For a classic steak au poivre: kzbin.info/www/bejne/oaW4ZWhqgsuoaKcsi=2qVxU8G9NfBF1HXM I go in further detail on cook times and steak thickness in this bone in ribeye video, check it out here kzbin.info/www/bejne/n6TQgH1jic9qgdk Use your hood vents when pan searing steaks! Leave me a comment and don't forget to subscribe! P.S. Sorry about the audio being quite in some parts...I fixed the problem in my newer videos.

[@jamestavares8072]

Pro tip: sear the fat cap first and use that fat to sear the steak

[@LogansInnerChef]

Yes, that works great. Thanks for watching and enjoy your day.

[@stevensoderlund8512]

I hear pro’s say they never put pepper on because it burns in the cast-iron

[@datdude110306]

@@LogansInnerChef i have a cast iron pan but for some reason my steaks don’t sear right i pat them dry salt them it just never comes out right could i be doing something wrong

[@LogansInnerChef]

@@stevensoderlund8512Not if done right. I love black pepper and have never gotten a burned taste. Maybe if the peppercorns are larger and barely broken up. If you can execute steak au poivre without burning the pepper (that is a pepper crusted steak seared in a cast iron or stainless, yes I have a video on it) then you doing good. I can see your point if the steak is thicker than the one I cooked and cooking past medium. It's common practice in the industry to finish thicker cuts in the oven after you get a good sear. PS, I've been a professional Chef for a solid 15 years and cooked steaks this way for literal thousands of people. No complaints on burned black pepper. Cheers 🍻

[@LogansInnerChef]

@@datdude110306 Is your pan thick bottomed and did you warm it up? Also, you can sear with a room temperature steak. That may help. Check out my steak au poivre video. I go into better details there. Cheers

[@mzmaryd6452]

Perfection I cooked 5 in my cast iron. Never tried NY Strip. Only thing I hate I bought them on sale 5 thick NY Strips for $18 regular $70. I only grabbed 1 package 🤦🏽‍♀️. It was freaking delicious Nolan Ryan NY Strip cooked on cast iron insanely delicious! Thank you! ❤

[@LogansInnerChef]

Of course! Glad you liked it and it came out good. That's a great price!

[@Sarah_vl]

Thank you for sharing.... ❤️❤️ keep in touch chef 😍

[@thomaszimmerman8682]

Super helpful, thank you!

[@LogansInnerChef]

My pleasure. Thank you for watching and for the comment!

[@michaelgodfrey9491]

Good Video. Looks good. Keep it up!

[@LogansInnerChef]

Thank you, much appreciated. I've been posting every Sunday! Thank you for watching

[@jamesofsandiego]

Fantastic video. Not even a minute in and we already get some good steak picking advice. Been there and done that with the connective tissue.

[@sussexdel4310]

I just did this and my NY strip steak was great! Thanks

[@LogansInnerChef]

Of course, I'm glad it came out good! Thank you for watching. Enjoy the rest of your day

[@mariamendez2925]

looks amazing 🎉🎉🎉🎉

[@LogansInnerChef]

Much appreciated

[@javaromerro]

Terima kasih telah berbagi vido menarik😍❤👍 L4

[@habicuisinetv5052]

Amazing steak 👏 perfectly cooked and beautiful presentación 👌 big like

[@LogansInnerChef]

Thank you!

[@emoducky]

Instant sub and favorite cooking KZbin! Love the ink btw!

[@LogansInnerChef]

Thank you very much, plenty more recipes coming! Much appreciated 👊

[@shawnclark7326]

I'm making New York strips today in my iron skillet and came across your video. You make it look so easy and beautiful. Thank you! (New subscriber)

[@LogansInnerChef]

Nice! I have a few other steak videos too that I show making pan sauces to go with. I love me a good pan seared NY Strip. Much appreciated! Hope you enjoy.

[@neongalaxies5622]

This along with brown rice pilaf and boiled yuca are my favorite things to have when I'm home sick... Making it today! Lol

[@LogansInnerChef]

Nice! Sounds tasty

[@ThatsaTechnicalFoul]

Looks beautiful! I just got a couple NY strip steaks and was looking for tips for a good sear. I’ve never really been happy with the outcome in a steel pan & tend to avoid my cast iron (I’m arthritic and it’s so heavy!) But I’m determined to get it right this time! Thanks for such a straightforward video! 😊

[@LogansInnerChef]

@@ThatsaTechnicalFoul My pleasure. I love my cast iron pan. Hope you like it!

[@IndayMarikit]

thanks for sharing chef

[@LogansInnerChef]

Of course, thanks for watching and commenting!

[@AriMan243]

Look into the cold grate technique on a charcoal grill. Gives you that entire surface area sear and the smoky flavor from the coals. You wont regret it, trust.

[@LogansInnerChef]

I like it.

[@believeinjesus8300]

Looks amazing

[@LogansInnerChef]

Much appreciated

[@believeinjesus8300]

@@LogansInnerChef 🙏🏾

[@tikaduvall7991]

This was amazing! Best steak I’ve ever made. Only way to make it from now on 💯

[@LogansInnerChef]

I'm glad to hear that!

[@jlove7723]

100% I just made my second batch, started yesterday, now I am hooked! Thank you for sharing Logan

[@LogansInnerChef]

@@jlove7723 No problem, glad you liked it!

[@jlove7723]

🤗

[@goodhumourwagon]

Okay I just did this last night for my gal on Valentine day and it was awesome. $150 for two prime NY steaks, Salad, red rice, sauteed spinach, and wine.

[@LogansInnerChef]

That sounds awesome. Nice addition with the sautéed spinach. I recently posted a steak au poivre that is perfect for a date night meal too. Cheers 🍻

[@ariannawasserman]

I got some local NY strip steak to enjoy with some veggies and I like this recipe. Thank you. It's my first time making it :) Happy Holidays Logan thank you!

[@LogansInnerChef]

Thank you Arianna! Nice, buying local is the way to go. Hope you enjoy. Happy holidays to you too and thanks for watching 🍻

[@tedbox6299]

Thank you.

[@LogansInnerChef]

You're welcome

[@foodguy6761]

I do the fat cap 1st to render off some fat. I also picked up some beef tallow today. Can't wait for dinner. Start in a few

[@LogansInnerChef]

Nice. Rendering the fat cap works great too. Enjoy!

[@tobiasdelafuente2032]

Also, seriously underrated so I subscribed.

[@LogansInnerChef]

I appreciate that!

[@FIDEL_CASHFLOW_]

I've actually had great success with cutting the fat cap off and liquefying it in the pan to add to the overall flavor. I can definitely taste the difference between when I do that and don't do that

[@LogansInnerChef]

That works great too.

[@ryanchristman8816]

This is elite

[@LogansInnerChef]

Much appreciated 👊

[@kendallruff8090]

This guy knows what he’s doing

[@LogansInnerChef]

Thank you very much

[@PicPocTV2]

that steak looks fantastic 🤗😘

[@LogansInnerChef]

Thank you, love me a seared steak. What's your favorite way to cook a steak? Thanks for stopping by and commenting!

[@scott.j1]

i wish more of these "how to" vids would show exactly how many minutes on each side.. that would help beginners like myself. and do you keep the heat on med-high for the entire duration?

[@LogansInnerChef]

Hi, I thought I said that it is about a minute and a half each side for a medium rare. If I didn't, my mistake. It is a ball park time as the steak I cook could be thinner or thicker than the one you cook and my stove top might heat differently. If you have a thermometer, the internal temperature for medium rare is 130-135. I'll make sure to be more clear in my videos. I kept it on medium high for the whole time. Hope that helps and thank you for bringing that to my attention. Cheers Also, I have a blog post that goes into more detail for cooking temperatures www.logansinnerchef.com/blog/searednystrip

[@TikiTayte]

@@LogansInnerChef this comment helped a lot thank you so much!!

[@LogansInnerChef]

@@TikiTayte no problem. I go in more detail in this bone in ribeye video if interested! kzbin.info/www/bejne/n6TQgH1jic9qgdk Thank you for watching and commenting

[@shrobee]

So I’m pretty new to steak cooking how long did you do yours for medium rare? What should the tenderness be before I take it off for it to be medium rare

[@LogansInnerChef]

The steak I cooked in the video was about 1 inch thick. It took around 2 minutes per side. Thickness and pan heat may vary cooking time. Pull it for the pan when it reaches 128-130 f for carryover cooking. Medium rare is 130- 135. I recommend watching my other steak videos since I go into further detail. This is one of my older videos and didn't explain things very well. Hope that helps. Cheers

[@aubreyfoster89]

Always love a beautiful stake and such an amazing way to cook it! 💕🥩💕

[@LogansInnerChef]

The best!

[@steelsteez6118]

i just tried this this with a 2.5 inch new york prime cut (😂 i know i know my fault) and I ended up with 99 degrees after 3 minutes on each side on medium to high heat on the skillet (targeting medium rare). No worries though , just had to finish it off in thr oven at 425F for about another 7 minutes or so and absolute perfection! 132 degrees F. Chefs kiss 🤌🤌. This video honestly gave me the confidence to try cooking straight to the cast iron (or traditional sear in this case 😂). I usually always sous vide my steaks so this was a great new experience and came out great with this method too! Thanks man!

[@LogansInnerChef]

I'm glad you like it, sounds like you nailed it! Pan seared steak in cast iron is awesome, I like the crust it gives the outside of the meat. Have you tried reverse searing thicker steaks? I don't sous vide as much as I should. Perhaps a video needs to come...

[@Mikelp79]

This what happens to me every time i try to cook on a skillet, the middle just never cooks. But i do heat the pain at maximum and then cook it on maximum flame as well. Will try 7 setting instead.

[@steelsteez6118]

​​@@LogansInnerChefexactly! My crust has never been so beautiful until i tried this. Granted , sous vide still delivers the juiciest and softest steaks but traditional and reverse searing allows for a better crust it seems. Have not tried reverse searing yet (only traditional) but I'll give it a shot this month!

[@RustyRants]

What heat should I set my stove at?

[@LogansInnerChef]

I set mine to medium high.

[@KEVINSURIEL]

Wow that little a 5 star meal

[@LogansInnerChef]

Much appreciated!

[@kristinrae1]

What temp is the cast iron pan set to? My husband always has the pan smoking and the fire alarm goes off. He said it should be on high. What’s the trick???

[@LogansInnerChef]

I have my heat set to medium high, 7 on my dial (gas range). I cook my steaks at room temperature also, I find that it smokes less. Cas't iron searing a steak does have a tendency to smoke some, I recommend using your hood vent if your kitchen has one. Hope that helps!

[@mzmaryd6452]

❤❤🔥🔥yummy

[@LogansInnerChef]

Thank you!

[@damrgee8279]

Nice

[@LogansInnerChef]

Much appreciated 👊

[@BaeJeffChannel]

Hi nice to meet you my friend

[@LogansInnerChef]

Nice to meet you, thank you for stopping by!

[@MaxSabbath666]

did u have any oil in the skillet when u started?

[@LogansInnerChef]

I added 2 tbsp oil to it.

[@GForceIntel]

I attempted to make this twice and I don't know if it's my pan but it ends up rubbery and the middle is undercooked. I put it at medium 3 minutes or a little more on each side and still came out undercooked and hard. I made a ribeye before this one and it's was really soft and tasty. What I'm I doing wrong?

[@LogansInnerChef]

@@GForceIntel If you didn't get a center cut piece of meat that can contribute to a tough steak. Did you get choice grade? Also, I turn the pan on medium high heat. NY strips benefit from high heat, quick sear. What temperature are you going for on the cooked steak... medium, medium rare? How thick?

[@GForceIntel]

@LogansInnerChef Maybe slightly smaller than yours. I got it from publix.

[@jordangibson-rx7zr]

Ofc I got the ones with the vein before seeing this

[@LogansInnerChef]

That's all good, you can cut around it most of the time after it gets cooked. It'll still taste great

[@GrowLLLTigeRRR]

Will a carbon steel pan work as well?

[@LogansInnerChef]

@@GrowLLLTigeRRR It sure will. It helps if the pan bottom is thick. I do the same with a stainless steel pan.

[@alex789136]

Was the skillet dry when you put the steak in?

[@LogansInnerChef]

I put in a splash of oil. About 2 tbsp.

[@kurtsand8145]

How long do you cook on each side for mid rare?

[@LogansInnerChef]

I did about 2 minutes per side. There's a lot of different variables to consider though, thickness of the steak and how hot your pan is compared to mine. I pull it out of the pan when it reaches 125-128 f. The carry over cooking will place it to a medium rare, around 130-135. Hope that helps. Cheers friend 🍻

[@kurtsand8145]

@@LogansInnerChef thanks, 🍻

[@tobiasdelafuente2032]

What should be the internal temp for medium rare?

[@tobiasdelafuente2032]

Nvm I saw that you replied to someone else saying 130-135 I’ll go 135

[@LogansInnerChef]

Ya, sorry. It's one of my first videos I've made. I've learned to be more thorough now! That is a good temperature range. I recommend pulling the steak from the pan when it temps around 125-128 for medium rare. The carry over cooking will most likely bring it to the 130-135 range.

[@tobiasdelafuente2032]

@@LogansInnerChef ok thank you

[@LiLDiddee]

This technique creates a lot of smoke - but it is delicious.

[@LogansInnerChef]

That it does, hood vents are almost required!

[@RInger2875]

0:45 "Hey, Dad, can-- UGH, he's YouTubing again!"

[@LogansInnerChef]

My little ones like to help out in the kitchen!

[@bb57365]

Skillet. Only way to go.

[@LogansInnerChef]

It's the best

[@stoneschanify]

That’s decent marbling?

[@LogansInnerChef]

It good for choice grade. For better, get prime.

[@mrstanbmw]

good looking steak your kids stole the show

[@LogansInnerChef]

Thank you. They do that sometimes. Thank you for watching and commenting. Enjoy your day

[@leminpudding6512]

high or medium?

[@LogansInnerChef]

For the cooking heat I had it on medium high. I go into a lot more detail in my video that is in my pinned comment.

[@stevensoderlund8512]

My cleaning crew just cleaned my oven so to do this technique means you’ll cover your entire stove top and backdrop with splashed oil

[@LogansInnerChef]

It gets a little bit messy. I wipe it up as I cook with no issues with residue or caked oil. Cheers.

[@luisfabian5995]

Next time clarify that butter it is better with clarified butter the peter luger way

[@LogansInnerChef]

Maybe I'll do a separate video on a similar method in the future. It's really a personal preference.

[@Naturalista_i]

Okay, nice! Link from Grey's Anatomy 😃

[@LogansInnerChef]

Hmmm...not sure what you mean

[@Naturalista_i]

You favor Chris Carmack an actor that plays the character Atticus Lincoln (Linc) from the Grey's Anatomy show.

[@LogansInnerChef]

@@Naturalista_i oh gotcha, I've never watched that show. Too funny. Thank you for watching and commenting

[@Bill_tyler]

Is it tender? NY strip is my least favorite cut of steak, it’s always tough as nails and not very flavorful

[@LogansInnerChef]

It's tender for a ny. The trick with a ny is searing it in a really hot pan really quickly. It helps keep the steak tender from my experience. Picking a good grade makes a big difference in tenderness also. The way I salt the steak quite heavily letting it sit with salt for 30 minutes (quick dry brine) and having that nice crust on it does give it good flavor. You can do the dry brine overnight if you want to, that would help tenderize the steak a little too and give it more flavor. Plus, the basting with butter, garlic and herbs really helps. What is your favorite steak to make?

[@Bill_tyler]

@@LogansInnerChef thank you for the feedback! Basic protein for my meal plans I like thick cut sirloin / loin but I enjoy ribeye and crown roast as well. At the end of the day, this may make me sound cheap but I honestly LOVE a tender, thick cut chuck eye steak ! It just tastes rich and juicy with a tender bite

[@tobiasdelafuente2032]

@@Bill_tylerI recommend a choice or prime grade, or if you’re really rich wagyu lol

[@LaOwlett]

Yeah, that connective tissue is tasty stuff, full of umami and worth having to pull it out of your mouth (LOL). it gives a lot of flavor to the muscle surrounding it during the cooking process, and it's what gives broth it's thickness and body. If you're getting your steak from a butcher instead of a grocer, they might even give you a discount on that cut.

[@LogansInnerChef]

Yep. Collagen is a great thing where it has it's place.

[@ItRhymesWith]

Please balance your audio levels better.

[@LogansInnerChef]

Yes, this is an old video and I fixed it since then.

[@11chaos20]

Tried this and it exploded on impact sending oil into my eye I am now blind

[@LogansInnerChef]

That's not good, why would it explode? Did you put too much oil in the pan? Drop it in the pan slowly and away from you

[@noneyerbidness]

I don't eat much red meat - but once in a while i get a craving. my grocer had some nice looking ny strips for sale so i grabbed a couple. followed this recipe to a T. i ended up with perfect looking steak. perfect crust. perfect color, inside and out. i'd say there medium, maybe leaning towards medium rare. but it was tough. wtf did i do wrong? i feel like i nailed it. just a bad cut? really disappointed.

[@LogansInnerChef]

Sorry to hear that, I'd be disappointed also. I think it could be a bad cut. NY strips can be a tougher cut in general compared to filet and ribeye. Especially if they're not choice. My grocer sells choice, where my opinion on some they push out on sell is select grade. Your Steak my not have been center cut with little to no marbling, making it tougher after cooking. Without seeing it in person prior to cooking, it can be tough to really say... Hope that helps friend.

[@noneyerbidness]

@@LogansInnerChef It helps. I really don't know much about red meat, but no, it didn't have much marbling now that I think back. i need to educate myself....before my next craving. i have about a year, haha. thanks for the reply.

[@LogansInnerChef]

@@noneyerbidness no problem. I've been putting more chicken recipes on the channel lately and may do more seafood soon. What other recipes do you like to watch on KZbin?

[@noneyerbidness]

@@LogansInnerChef For me & my family - it's all about chicken & seafood. If I could convince them all to move out - it would just be seafood :P