King of Meat New York Strip Steak | Cast Iron Steak Recipe with Herb Butter
If you are looking for the perfect cast iron steak recipe with steakhouse flavor and a rich herb butter finish, these King of Meat New York Strip Steaks deliver bold flavor, incredible crust, and juicy texture with simple ingredients and professional cooking techniques. This New York strip steak recipe combines cast iron searing, garlic herb compound butter, and King of Meat seasoning to create a restaurant-quality steak dinner at home.
One of the keys to making the best New York strip steak is developing a deep crust while keeping the center tender and juicy. Patting the steaks dry, seasoning generously, and searing in a very hot cast iron skillet helps create a flavorful golden crust with excellent texture and caramelization. King of Meat seasoning enhances the steaks with paprika warmth, herbs, onion, pepper, and subtle sweetness that pair perfectly with premium beef and butter basting.
The herb compound butter adds another layer of rich steakhouse flavor by combining butter, rosemary, thyme, garlic, and additional King of Meat seasoning. During the final minute of cooking, the butter melts into the skillet and coats the steaks while basting helps develop deeper flavor and a luxurious finish. The result is a cast iron steak recipe with incredible richness, balanced seasoning, and steakhouse-quality presentation.
This New York strip steak recipe is perfect for date nights, weekend dinners, special occasions, or anytime you want a restaurant-style steak dinner without leaving home. Serve these steaks with roasted potatoes, mashed potatoes, asparagus, or grilled vegetables for a complete steakhouse-inspired meal.
Whether you are searching for the best New York strip steak recipe, an easy cast iron steak recipe, or a steakhouse steak dinner with herb butter, this recipe delivers juicy beef, bold crust, rich garlic herb flavor, and professional results in every bite.
Cast Iron New York Strip w/Herb Butter
Chef Kayla Robison
3-4
15 minutes
700
Steakhouse / American
Main Course
This New York strip steak recipe combines cast iron searing, garlic herb compound butter, and King of Meat seasoning to create a rich steakhouse steak recipe with bold flavor and a perfectly caramelized crust. The cast iron steak recipe develops deep flavor and juicy texture by searing the steaks in a very hot skillet before finishing with butter, rosemary, thyme, and garlic for a restaurant-quality steak dinner at home. King of Meat seasoning enhances the New York strip steak with paprika warmth, herbs, onion, pepper, and savory depth while the herb butter adds richness and classic steakhouse flavor. Whether you are looking for the best New York strip steak recipe, an easy cast iron steak recipe, or a steakhouse steak dinner for date nights or special occasions, this recipe delivers tender beef, bold crust, and professional results with simple ingredients and straightforward cooking techniques.
Ingredients
2 New York strip steaks, about 1½ inches thick (approximately 16–18 oz each)
2 tbsp olive oil
1½–2 tbsp King of Meat seasoning, divided
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme, finely chopped
2 garlic cloves, minced
3 tbsp unsalted butter, softened
Directions
Remove steaks from the refrigerator 45–60 minutes before cooking.
Pat steaks completely dry with paper towels.
Season both sides evenly with the King of Meat seasoning, reserving 1–1½ teaspoons for the compound butter.
Lightly drizzle or rub the steaks with olive oil.
In a small bowl, combine softened butter, rosemary, thyme, garlic, and the reserved King of Meat seasoning.
Mix until fully combined and set aside.
Preheat a cast iron skillet over medium-high heat until very hot.
Place steaks in the skillet and sear for about 3–5 minutes per side for medium-rare, depending on thickness.
Use a thermometer and remove steaks when they are about 5°F below your desired final temperature.
During the final minute of cooking, reduce heat slightly and add the compound butter.
Baste the steaks continuously with the melted butter.
Transfer steaks to a plate and rest for 5–10 minutes before serving.
Serve whole or slice against the grain and spoon the remaining butter and pan juices over the top.