Recipe

Beef Striploin Steak

Crisp-seared striploin with a buttery garlic finish and a quick pan sauce, no steakhouse reservation required.

By Matt Campbell

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4.8

A sliced beef striploin steak with a deep brown crust on a cutting board, juices resting, with a cast iron skillet and simple herbs nearby on a warm kitchen counter

Striploin is my kind of steak. It's got the beefy flavor you want, enough marbling to stay juicy, and it plays very nicely with a hot pan and a little patience. This version is built for real life: accessible ingredients, clear timing, and a quick pan sauce that tastes like you tried way harder than you did. You're aiming for crisp edges, a warm pink center, and that moment where you take a bite and go quiet for a second.

Small bowls of kosher salt, black pepper, garlic, and herbs arranged beside two raw striploin steaks on a wooden cutting board on a bright kitchen counter

Why It Works

Big sear, no stress: A properly preheated skillet gives you the crust without overcooking the center.
Butter basting builds flavor fast: A few spoonfuls of foamy garlic butter makes the steak taste restaurant-level with pantry basics.
Simple pan sauce, maximum payoff: A quick deglaze turns those browned bits into a glossy sauce in minutes.
Doneness you can trust: Temperature cues take the guesswork out, especially if you're cooking thicker steaks.

Pairs Well With

Storage Tips

Leftover steak is honestly a gift. Store it right and it stays tender for salads, sandwiches, and quick rice bowls.

Refrigerate: Cool completely, then store in an airtight container for up to 3 to 4 days.
Freeze: Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge.
Reheat without drying it out: Slice first, then warm gently in a skillet over low heat with a splash of broth or water and a little butter. You just want it warm, not re-cooked.
Cold option: Thin slices straight from the fridge are perfect over a salad with a sharp vinaigrette.

Thinly sliced cooked striploin steak arranged in a glass meal prep container with a lid on a kitchen counter

Common Questions

What is striploin steak?

Striploin is a tender, flavorful cut from the short loin. In the U.S. you'll often see it labeled as New York strip or strip steak. It's leaner than ribeye but still has enough fat to stay juicy when cooked properly.

Should I marinate striploin?

You don't need to. Striploin shines with simple seasoning and a hard sear. If you want extra flavor, a dry brine (salt it and rest uncovered in the fridge) works better than a wet marinade for getting a crisp crust.

How long should steak rest?

At least 5 to 10 minutes. Resting helps the steak hold onto its juices so you lose less when you slice.

What internal temperature should I cook it to?

Rare: 120 to 125 F
Medium-rare: 130 to 135 F
Medium: 140 to 145 F
Medium-well: 150 to 155 F

Pull the steak about 5 F early since it will continue cooking as it rests.

Food safety note: If you are cooking for anyone who is pregnant, immunocompromised, or simply prefers a more conservative approach, the USDA recommends 145 F followed by a 3-minute rest for whole cuts of beef.

Can I cook striploin in the oven instead?

Yes. Sear it first, then finish in a 400 F oven until it hits your target temp. This is especially helpful for thicker steaks.

Why is my steak not browning?

Usually one of three things: the pan wasn't hot enough, the steak surface was damp, or the pan was crowded. Pat dry, preheat well, and cook in batches if needed.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cast iron skillet or heavy stainless steel skillet (12-inch is ideal)
Tongs
Instant-read thermometer (highly recommended)
Cutting board
Small bowl and spoon (for the sauce)

A clean cast iron skillet heating on a stovetop burner in a warmly lit home kitchen

When I decided to chase practical cooking skills instead of a straight culinary degree, steak became one of my favorite teachers. It's simple on paper, but it rewards attention. Heat, timing, seasoning, and the confidence to leave it alone for a minute. Striploin is my go-to when I want that steakhouse feeling at home without turning dinner into a whole project. Also, it makes you look like the person who has it together, even if your sink is full of dishes. Balance.