Cast Iron New York Strip Steak with Crispy Air Fryer Potatoes
Some meals don’t need a special occasion.
They become the occasion.
This is one of those dinners. A thick New York strip, seasoned simply with Rub Yer Meat BBQ Rub, seared hard in cast iron, basted with butter, garlic, and thyme, then finished in the oven until it hits that sweet spot of doneness. On the side? Crispy mini potatoes from the air fryer that crunch when you bite into them and soak up everything else on the plate.
Pour a glass of red wine, slow things down, and enjoy the process. This is grown-up backyard cooking at its finest.
Ingredients
Steak
- 1 New York strip steak (1–1½ inches thick works best)
- Rub Yer Meat BBQ Rub (to taste)
- 1 tablespoon high-smoke oil (avocado oil recommended)
- 2 tablespoons butter
- 2–3 garlic cloves
- 2–3 sprigs fresh thyme
Potatoes
- Mini potatoes, quartered
- Avocado oil spray
- Rub Yer Meat BBQ Rub (to taste)
How to Cook a Cast Iron New York Strip Steak
1. Bring the Steak to Room Temp
Pull the steak out of the fridge 30–45 minutes before cooking. Cold steak into a hot pan is a recipe for uneven doneness.
2. Season Like You Mean It
Pat the steak dry and season all sides generously with Rub Yer Meat BBQ Rub. Don’t forget the edges. That fat cap deserves attention.
3. Preheat the Pan
Heat a cast iron skillet over medium-high heat until it’s hot. Add avocado oil just before the steak goes in.
4. Sear the Fat Cap (Pro Move)
Before laying the steak flat, stand it upright and press the fat cap directly against the pan for 30–60 seconds. This renders the fat and builds serious flavor before the main sear even starts.
5. Sear the Steak
Lay the steak flat and sear for 2–3 minutes per side until a deep, golden crust forms. Don’t move it around. Let the pan do the work.
6. Butter Baste
Reduce heat slightly. Add butter, garlic cloves, and thyme to the pan. Tilt the skillet and spoon the melted butter over the steak continuously for 30–60 seconds. This is where things get luxurious.
7. Finish in the Oven
Transfer the skillet to a preheated 375°F oven and cook until the steak reaches your desired internal temperature (see doneness guide below).
8. Rest
Remove the steak and let it rest for 5–10 minutes. This keeps all those good juices right where they belong.
Steak Doneness Temperature Guide
Pull the steak from the oven 5°F below your target temp. It will continue cooking while it rests.
- Rare: 120–125°F
- Medium-Rare: 130–135°F
- Medium: 140–145°F
- Medium-Well: 150–155°F
- Well Done: 160°F+ (Just Don't)
Medium-rare is the sweet spot, but cook it how you like it. That’s the rule.
Crispy Air Fryer Mini Potatoes
These are simple, dependable, and dangerous to snack on before dinner.
Instructions
1. Quarter mini potatoes and place them in a bowl.
2. Lightly spray with avocado oil.
3. Season generously with Rub Yer Meat BBQ Rub.
4. Air fry at 400°F for 15–20 minutes, shaking halfway through, until golden and crispy on the outside and tender inside.
Side Dish Ideas That Play Nice with Steak
If potatoes aren’t enough (or you’re feeding a crowd), add one of these:
- Grilled or roasted asparagus
- Garlic green beans
- Simple arugula salad with lemon vinaigrette
- Creamed spinach
- Mushrooms sautéed in butter and garlic
Keep the sides simple. The steak is the headline.
Drink Pairings
This meal pairs best with something bold enough to stand up to the steak.
- Red Wine: Cabernet Sauvignon, Malbec, or Syrah
- Whiskey: A smooth bourbon or rye if you want to lean into the richness
- Non-Alcoholic: Sparkling water with lemon to cut through the fat
Final Thoughts
This is a reminder that great steak doesn’t require a restaurant reservation. Just good ingredients, a hot pan, and the confidence to let the process work.
Season it well.
Sear it hard.
Rest it properly.
And above all…
don’t rush a good piece of meat. 🥩🔥
