Dry-Aged USDA Prime Boneless NY Strip: Cast-Iron Pan Sear

Featured product: USDA Prime Dry-Aged Boneless NY Strip Steak — 12 oz or 16 oz

A steakhouse-style cast-iron method that builds a deep crust while protecting the concentrated flavor and marbling of dry-aged USDA Prime beef.

Recipe Details

Prep Time: 10 minutes
Cook Time: 10–14 minutes
Total Time: 30 minutes, including rest
Servings: 1–2
Difficulty: Easy
Internal Temperature: Remove at 125–128°F for medium-rare; rest to approximately 130–135°F

Ingredients

  • 1 USDA Prime dry-aged boneless NY strip steak, 12 oz or 16 oz
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon high-smoke-point oil
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, lightly crushed
  • 2 sprigs fresh thyme or rosemary

Instructions

  1. Thaw the steak overnight in the refrigerator. Remove it 30 minutes before cooking.
  2. Pat every surface completely dry. Season both sides and the fat edge with salt and pepper.
  3. Preheat a heavy cast-iron skillet over medium-high heat until very hot. Add the oil.
  4. Sear the steak without moving for 3–4 minutes, then flip and sear the second side for 3 minutes.
  5. Stand the steak on its fat edge for 30–60 seconds to render and brown it.
  6. Reduce heat to medium. Add butter, garlic, and herbs, then baste for 1–2 minutes.
  7. Check the center with an instant-read thermometer. A 16 oz steak may need 2–4 additional minutes over medium heat.
  8. Remove at 125–128°F for medium-rare and rest for 7–10 minutes before slicing across the grain.

Butcher Tips

Dry-aged beef browns quickly, so use temperature—not crust color alone—to judge doneness.

Cook the steak directly from its natural dry-aged flavor profile; heavy marinades are unnecessary.

For the 16 oz size, lower the heat after searing so the center cooks without scorching the crust.

Frequently Asked Questions

Should I trim the fat edge? No. Render it against the hot pan and leave it attached for flavor.

Can I cook the 12 oz and 16 oz steaks the same way? Use the same sear, but expect the thicker 16 oz steak to need additional finishing time.

Why remove the steak below the final target temperature? Carryover heat continues cooking the center while it rests.

Shop the exact USDA Prime Dry-Aged Boneless NY Strip used in this recipe.

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