A true classic, there is nothing like a well made steak! A perfectly seared cast iron steak is an impressive recipe that everyone should have in their back pocket. Once seared, the steaks are finished with a garlic herb butter baste and a variety of garlic sautéed mushrooms.
There is something to be said about a well seared steak with the perfect medium rare center. This recipe for cast iron steak with mushrooms walks you through how to cook the perfect New York strip steak at home. If you prefer a more tender filet, here is a great recipe for cast iron filet mignon.
The steak is seared in a hot cast iron skillet, then basted with a flavorful garlic and herb infused butter. While the steak is resting, saute a variety of wild mushrooms to serve along with the New York strip steak. Serve these Cast Iron Steaks with Turkish Sumac Onions for a more great flavor in every bite.
For the perfect side dish to go along with these steaks my Flavorful Mediterranean Rice will go perfectly.
This recipe for cast iron steak is part of a date night in series. Serve alongside pasta with tomato mascarpone sauce or mussels marinara.
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🍄 Ingredients
- New York Strip: Look for steaks that are at least 1 inch thick. This will ensure that the steaks are not overcooked.
- Kosher Salt and Ground Pepper: A course Kosher salt and medium grind of black pepper is all the seasoning you need for the steaks. Don't be shy with the salt and pepper and season all of the sides of the steak.
- Butter: Use an unsalted butter to control the salt. There is butter in searing and basting the steak. And if you have access to a good quality European butter, that will make the recipe taste even better.
- Garlic Cloves: A few smashed garlic cloves are added to the garlic butter baste and another few are finely chopped and sautéed with the mushrooms.
- Herbs: Use any combination of fresh rosemary, thyme and oregano for the herb bundle.
- Mushrooms: Use any combination of smaller mushrooms, such as button mushrooms, cremini or shiitaki mushrooms and enoki mushrooms.
🥩 How to Cook a New York Strip Steak
- Bring the steak out to room temperature at least 20 minutes before cooking.
- When ready to cook, place a medium sized cast iron skillet over high heat and season the steak liberally with salt and pepper on all sides.
- Once the cast iron is very hot, add butter and oil and sear the steak on the first side, until a deep crust is formed, about 3-4 minutes.
- Once the first side is seared, turn the steak over and continue searing until deeply caramelized. Sear the sides and fat cap as well.
- Add a few more tablespoons of butter, the herb bundle and garlic cloves and baste the butter onto the steak. Carefully tilt the pan towards you and push the steak away from you in the pan. Then use a spoon to baste the butter onto the steak, for another 30 seconds.
- Once steak is done, remove is to a cutting board and cover with foil to rest for at least 10 minutes.
- Lower the heat in the cast iron and add another tablespoon of butter, chopped garlic and saute for 30 seconds. Then add the mushrooms, season with salt and pepper and saute until mushrooms are tender, for 3-5 minutes.
- Once the steak has rested, slice against the grain and serve with garlic sautéed mushrooms.
Tips for Cooking the Perfect Steak
- Bring the steaks out to room temperature at least 20 minutes before cooking. This will ensure that steaks have a better sear and cook more evenly.
- Make sure the cast iron skillet is VERY hot and almost smoking. Once it's hot, then add the seasoned steaks.
- Don't overcrowd the pan. Depending how large the cast iron skillet is, only add 1-2 steaks at a time, so they can get a good sear.
- Once the steaks are done, let the meat rest for at least 10 minutes before slicing.
🌡️ Steak Cooking Temperatures
If you are nervous about knowing when the center of the steak is done, use a digital meat thermometer. Probe the thermometer into the center of the steak for the internal temperature.
- Rare: 125-130 degrees Fahrenheit
- Medium Rare: 140-140 degrees Fahrenheit
- Medium: 140-150 degrees Fahrenheit
- Medium Well: 150-155 degrees Fahrenheit
- Well Done: 160 + degrees Fahrenheit
For a 1-½ inch New York strip, cook the steak for 3-4 minutes per side for medium rare.
New York strip steak is leaner than a ribeye and has a fat cap on the side of the steak. A butter baste will help flavor and tenderize the NY strip. A ribeye steak has more marbling and is a more tender cut of steak.
More great Beef ideas
What Sides to Serve with Steak
Cast Iron Steaks with Mushrooms
LittleFerraroKitchen.com
Equipment
Ingredients
For the Steaks
- 2 New York Strip steaks about ½-3/4 pound each
- Kosher Salt and Ground Pepper
- 3 tablespoons Unsalted butter divided
- 2 tablespoons Avocado oil or other high heat cooking oil
- 2 Garlic cloves peeled and gently smashed
- Herb bundle any combination of rosemary, thyme and or oregano
Mushrooms
- 1 tablespoon butter
- 2 garlic cloves finely chopped
- 1 pint mushrooms any small variety such as button, cremini, shiitake
- ½ teaspoon Kosher salt
- Ground black pepper
Instructions
- Remove the steaks from the fridge and leave out at room temperature for at least 20 minutes before cooking.
- When ready to cook, place a medium sized cast iron skillet over high heat.
- Dry the steaks very well with paper towels and season the steaks liberally with salt and pepper on all sides.
- Once the cast iron is very hot, add 1 tablespoon of butter and avocado oil to the skillet and sear the steaks on the first side, until a deep crust is formed, about 3-4 minutes.
- Once the first side is seared, turn the steaks over and continue searing until deeply caramelized. Sear the sides and fat cap as well.
- Add a 2 more tablespoons of butter, the herb bundle and peeled garlic cloves and baste the butter onto the steak. Carefully tilt the pan towards you and push the steaks away from you in the pan. Then use a spoon to baste the butter onto the steaks, for another 30 seconds.
- Once steaks are done, remove them to a cutting board and cover with foil to rest for at least 10 minutes.
- Lower the heat in the cast iron and add a tablespoon of butter and the chopped garlic and saute for 30 seconds. Then add the mushrooms, season with salt and pepper and saute until mushrooms are tender, for 3-5 minutes.
- Once steaks have rested, slice against the grain and serve with garlic mushrooms.
Video
Notes
- Let the steaks come to room temperature for at least 20 minutes before cooking.
- NewYork strips are a leaner cut of steak, so don't be shy with the butter!
- Pat the meat dry very well with paper towels, this will help the seasoning stick.
MrnMrsindkitchen says
We saw the Turkish Sumac Onions then this Seared Cast Iron recipe and did both over the weekend. We thought we might have leftovers but that did not happen. What a great combination of perfectly cooked steaks and the Onion dish.
Tom says
It took me a few tries to get the perfect sear on a steak but now I have it wired. We never knew drying the steak made such a big difference. Also we will never settle for just button mushrooms again, We found some that are new to us and wow they are great. Crimino, oyster, enoki and shiitake are our new favorites. Thank you Samantha