Day 8 on Paleo and I’m craving meat like crazy (which is better than craving junk food, right?) Enter the meat clearance at Kroger and my eduction on how to cook New York strip steak. This skillet method works amazingly well for my chuck-eye steak recipe so I decided to give it a go with a couple of discounted New York strips…with delicious results!
How to Cook New York Strip Steak
Trim the fat from steaks then allow to sit out at room temperature for an hour or so. You don’t have to get the steak all the way to room temperature, but definitely take an hour to at least knock the chill off.
Season both sides with salt and pepper to taste.
Heat oven to 400 degrees. Melt 3-4 Tablespoons of butter in a screaming hot iron skillet. I open a window and turn on the stove vent before the butter goes in the skillet.
The butter will be bubbly and brown in just a few seconds if your skillet is hot enough. Time to add your strip steaks!
Cook them until there’s a nice brown, crusty sear on the one side (shouldn’t take more than a minute or two)
Flip the steaks, kill the heat on your stove eye, then place the skillet steaks and all in the 400 degree heated oven.
Cook according to how you like your steaks done. I’m a medium-rare kind of girl so I didn’t leave these 1.5 inch steak in for longer than 5 minutes.
Check out this steak doneness guide to help determine how long you should cook your New York Strip in the cast iron skillet.
Serve with a slab of grass-fed butter on top and plenty of veggies for a delicious Paleo meal for two!
While you’re giving your iron skillet a workout, try this Cilantro Skillet Cornbread too!