Strip Steak on Cast Iron

tl;dr: direct heat 4 min / inch / side, then indirect heat (400F) 4 min / (inch - 1) source:


  • steaks

  • canola oil

  • 4tbsp butter

  • 1cup sour cream

  • .25 cup prepared horseradish

  • 1tbsp lemon juice

  • pinch salt

  • 1twig rosemary


  • thaw steaks at room temperature for 30 minutes. Measure thickness, season vigorously with kosher salt and black pepper.

  • heat skillet, until it smokes. Lightly coat with oil.

  • Cook steaks 4 minutes, per inch (measured before), per side. Shereen says don’t touch until you flip.

  • take steaks’ thickness beyond 1 inch, multiply by 4 minutes. Bake in the oven (same skillet) at 400F.

  • Remove steaks from skillet, let them rest for about 8 minutes.

  • melt the butter in that skillet until a bit brown. Add rosemary. Drizzle over steak.

  • In a separate bowl, mix sour cream, horseradish, lemon juice, pinch of salt.