How to cook a New York Strip in a cast iron pan. Super Easy!

This video is a quick guide to cooking the classic New York Strip steak.
Recipe For New York Strip Steak
-bring steak to room temp
-salt and pepper each side
-heat cast iron pan on High
-1 TBL spoon butter in pan
-for Medium rare steak cook 4-5 mins each side

[@johnnywalker4857]

Used butter instead of oil and it turned out really nice. Will try that. Video is 3 yrs old and still very helpful. Thanks much 🥩🍄🥦

[@usernamemykel]

You WANT the kosher salt to ABSORB the moisture of the steak, over a couple of hours, and then pat dry the steak, because you don't want to put a moist/wet steak in the pan, because you want to sear the steak, not steam it. You mentioned to put the salt on the steak just before putting it into the pan, and that you don't want the meat to dry out. Coincidentally, I enjoyed my NY Strip steak yesterday, and I opted to use mt DeBuyer carbon steel pan (in lieu of my AllClad stainless steel or one of my cast iron pans) - delicious!

[@mdavisgunter]

Great tutorial. I’d start with oil, then add the butter later to prevent the smoke and burned taste.

[@wegottafishdude]

And it is just as easy as that too for sure

[@zildaromero9685]

Look delicious love mushrooms for just a little lest pick for my son I loveit the way you cook it how much longer I cook minds the way you did it ❤❤❤❤

[@braindrain329]

Multiple types of salt? Great idea!

[@edg5218]

Steak cook looked great but I disagree with Seasoning right b4 ! Salting well in advance will pull the salt into the steak along with the juices that come to the surface !

[@imalemon6416]

I tried this today and my 2 steaks turned out perfect. I cooked mine medium well.

[@smashergrilla954]

What did u have the stove on? And the butter should go last because it burns

[@alyssegormley8704]

Do you keep it on high the entire time or bring it down to medium at all?

[@leshudson6083]

It is actually better to put salt on it the night before and let it set in the fridge. It will eventually draw the moisture back into the steak and make it juicy and tender. Also since butter has a low smoke point you shouldn't use it. Instead you should use a clarified butter or Ghee. Much higher smoke point. Use butter a minute or so before removing the steak.

[@felixs1340]

That was flipped 4-5 times? How many minutes per side ?

[@loljuanwtf]

I do 2-3 minutes on each side and flip it only once

[@luketuttle1096]

5 minutes per side then 2 minutes per side

[@Jgreenstreet21]

What size cast iron is that?

[@shinjaokinawa5122]

It looks like a 22", available at Wal Mart for a very reasonable Price.

[@adamchatman9975]

How long for medium steak

[@Robokapp]

about another minute on each side MAX should do it. maybe even less than that. I do mine Medium on an electric oven at med-high heat 6.5min first side and 5.5min second side (because i'm fat and impatient and i dont let it hit room temp).

[@bradtaylor1910]

I'd love to do it, but the stove is covered with grease after

[@jmoo876]

Take your cast iron skillet out to the grill if your worries about that

[@jlewis31510]

Get one of the wire splatter screens to go over the pan. You may get a little grease, but nothing like without the screen.

[@briandowd135]

Mushroom mushroom

[@annwells1319]

How long for a well done on each side

[@steakmaker]

Please never cook a steak well done, you will ruin the flavor of the steak. I would love to talk with you more about this.

[@rickychrismond8570]

@@steakmaker 88

[@jlewis31510]

@@steakmaker How about medium?

[@JohnDoe-xu2vx]

AS for me this is a nice video....never mind all the wanna be so called chefs who have bitched about you.....always critics with nothing to offer

[@markbussell1669]

You murdered that steak. What's that fat grey line almost 3/8" into a center that meets the Medium rare level? Around the edges and more than half the steak is medium while only the center is where it should be. Salt isn't added just prior to cooking, it's either seasoned well before cooking, 45min to an hour, so the moisture is drawn well before cooking or after so it eliminates the problems of moisture ruining the sear. After developing the crust on both sides with more frequent turning, either finish in the oven which can be eliminated as well by lowering your flame to reduce or eliminate the overcooking of the center.

[@ShingInAction]

He burns the butter and flipping steak towards him

[@steakmaker]

Are you scared of flipping a steak towards yourself? Don’t be scared.

[@tompagano9015]

Wow. You make a few controversial statements in your video and you don’t address some of your commenters concern. When do you salt the steak? Right before or x time before? Use only butter with its low smoke point or oil and butter? How long do you let it rest? 1-2 minutes or 5- 10 minutes? When do you finish a thick steak in the oven? Use of a thermometer? You only have 37 comments. Seems to me you can read and answer some of them.

[@MrRostyle]

99⁹

[@Tysonyar]

The fact that this video has 41k views indicates to me that most people are not very good at cooking. Yikes.

[@tompagano9015]

Hahahaha. Look , he has only 400 or so subscribers and only 4 videos with the last one 3 years ago. He probably got pissed at 1/2 the comments (“ you murdered that steak”, “ you only used butter… I used oil first then butter to avoid the burnt taste( oh, snap!)”, etcetera ).

[@tomcan2246]

This is a how to not prepare a steak

[@HelloMrBeeno]

No garlic or rosemary? Fail!

[@steakmaker]

I do cook with rosemary and garlic sometimes but only if it is a lower quality streak. Using a prime steak this video that had great flavor without any rosemary or garlic.

[@mdavisgunter]

I was once at a well known steak house. A server asked me if I would like any HP/A1 sauce. I asked “Why? What’s wrong with the steak?”

[@Cello69.]

🤦🏻‍♂️👎🏻