This New York Strip Steak recipe creates tender, juicy steaks with a flavorful crust and savory mushrooms and onions on the side. It’s an easy restaurant-quality dinner that comes together in one skillet and is perfect for a special meal at home.

New York strip steaks with sautéed mushrooms and onions in a cast iron skillet, with one steak sliced to show a medium-rare center and garnished with fresh rosemary.

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This stovetop method is my favorite way to prepare New York strip steak. While it’s is also delicious cooked on a grill, I like the control I get from cooking them in a cast iron skillet on the stove. It makes it easy to develop a flavorful crust while cooking the steaks to the perfect level of doneness.

When you’ve got some good steaks waiting in your fridge, it’s worth taking a minute before you fire up the stove to learn the best way to cook them. You’ll find everything you need below to create a delicious, perfectly prepared NY steak dinner at home.

Ingredient Notes
How to Cook New York Strip Steak
Steak Temperature Guide
Valerie’s Tips
Serving Suggestions
New York Strip Steak Recipe

Ingredient Notes

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Ingredients for a New York Strip Steak Recipe with mushrooms and onions, including New York strip steaks, mushrooms, onion, garlic, rosemary, butter, dry sherry, sour cream, horseradish, olive oil, kosher salt, and black pepper.

New York Strip Steaks: Look for boneless top loin New York strip steaks, also known as New York steaks, that are about 1 to 1½ inches thick. Thicker steaks may require additional cooking time.
Oil: Use a neutral, high-smoke point oil like avocado, vegetable, or canola oil for the best sear.
Rosemary and Garlic: Fresh rosemary and whole garlic cloves infuse the butter with incredible flavor as the steaks cook.
Cremini Mushrooms: Also called baby bella mushrooms, they have a deeper flavor than white button mushrooms and pair beautifully with steak.
Dry Sherry: Adds rich flavor to the mushrooms and onions. Dry white wine is a good substitute.
Creamy Horseradish Sauce: Cream-style horseradish mixed with sour cream creates a classic sauce that pairs perfectly with steak.

New York strip steaks with sautéed mushrooms and onions in a cast iron skillet, with one steak sliced to show a juicy medium-rare center and fresh rosemary garnish.

How to Cook New York Strip Steak

New York strip steaks drizzled with oil and seasoned with kosher salt and black pepper.

New York strip steaks searing in a cast iron skillet with rosemary, garlic, and butter.

Season the Steaks: Drizzle both sides of the steaks with oil and season generously with kosher salt and black pepper.
Sear the Steaks: Place the steaks in a very hot cast iron skillet with rosemary, garlic, and butter and cook until well browned.
Flip and Baste: Flip the steaks and baste with the buttery pan juices until cooked to your desired doneness.
Cook the Onions: Transfer the steaks to a cutting board to rest. Add the onions to the skillet and cook until softened.
Add the Mushrooms: Add the mushrooms and cook until tender and nicely browned.
Finish the Mushrooms and Onions: Stir in the garlic, add the sherry, and cook briefly until most of the liquid has evaporated.

Steak Temperature Guide

The best way to know when your steak is done is to insert an instant-read meat thermometer into the thickest part of the steak and remove it from the heat when it reaches your desired internal temperature.

Rare (125° to 130°F): Cool red center
Medium-Rare (130° to 135°F): Warm red center
Medium (135° to 145°F): Warm pink center

Keep in mind that total cook time will vary depending on the thickness of your steaks. For the most reliable results, cook to temperature rather than relying solely on the cooking time in the recipe.

A note about doneness: You may notice I haven’t included temperatures for medium-well or well-done steaks. While everyone has their own preference, New York strip steaks are best enjoyed when cooked to rare, medium-rare, or medium doneness. Cooking them beyond medium can result in a steak that is less tender and flavorful.

Valerie’s Tips

Thickness matters: Choose steaks of similar thickness to ensure they cook at the same rate and reach the same level of doneness. This recipe was tested with New York strip steaks that were approximately 1 to 1½ inches thick.

Use a very hot skillet: A hot cast iron skillet is essential for developing a flavorful crust.

Pat the steaks dry with a paper towel: This will remove excess moisture to help create a better sear.

Don’t skip the butter, garlic, and rosemary: As the butter melts, it combines with the aromatics to add incredible flavor while you baste the steaks.

Let the steaks rest before slicing: Allowing the steaks to rest for 4 to 5 minutes helps the juices redistribute throughout the meat.

Make the most of the pan drippings: While the steaks rest, cook the mushrooms and onions in the flavorful drippings left behind in the skillet.

Use the right method for the cut: This stovetop method works especially well for New York strip steaks. If you’re cooking thicker top sirloin steaks, check out my How to Cook Sirloin Steak recipe, which uses a stovetop-to-oven method.

Sliced New York strip steak topped with sautéed mushrooms and onions on a white plate, garnished with fresh rosemary. A second plate and wooden pepper mills sit in the background.

Serving Suggestions

The savory mushrooms and onions make this New York strip steak feel like a steakhouse dinner at home. Creamy horseradish sauce is a classic steakhouse favorite and pairs perfectly with the rich flavor of the steak.

Serve it with a baked potato, mashed potatoes, roasted broccoli, green beans, or a simple green salad.

Complete the Meal

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