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There’s something undeniably satisfying about cooking a beautiful steak at home—especially when it’s seared in a hot cast iron skillet and served with golden, crispy pan fries. This recipe is simple, bold, and all about letting quality ingredients shine. Whether you’re making it for a weekend dinner, date night, or just because you’re craving steakhouse flavors without the reservation, this dish delivers. All you need is a well-marbled New York strip, a handful of pantry staples, and the patience to get that perfect crust. And of course, a glass of good red wine from Kendall-Jackson never hurts.
Why Steak and Wine Work So Well Together
Steak and red wine is a classic pairing for a reason—it’s all about balance and contrast. The richness of a seared New York strip, with its juicy, savory depth, begs for something that can cut through the fat and refresh your palate. Enter: red wine. A bold Cabernet Sauvignon, Merlot, or even a Syrah brings tannins to the table—those naturally occurring compounds that bind with the protein in the meat, creating a smoother, more elevated bite. Meanwhile, the wine's acidity and dark fruit notes highlight the steak’s caramelized crust and deep, beefy flavor. The result? A pairing that feels indulgent, balanced, and completely satisfying.
Check out our detailed blog on how to pair wine and steak to learn more.
Cast Iron Seared New York Strip with Pan Fries
Recipe Type:
Main Dish
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Servings:
4
Ingredients
2 New York strip steaks (1 lb. each)
2 Tbsp. kosher salt
1 Tbsp. freshly ground black pepper
For the pan fries:
4 (12 oz.) russet potatoes, rinsed & peeled
1½ quarts water
2 Tbsp. sugar
2 Tbsp. kosher salt
Vegetable oil
Butter, optional
Sea salt
Instructions
Remove steaks from refrigerator and allow to sit at room temperature for 30 minutes. Pat the steaks dry with a paper towel and season generously with salt and pepper.
Preheat the oven to 375°F.
Heat a heavy-bottomed cast iron pan over high heat.* Add steaks and cook for 4 minutes. Flip the steaks and cook for 2 minutes more. Place pan in the oven for 8 minutes. Remove steaks from the pan and allow to rest for 5 minutes before slicing or serving.
* If you do not have a ventilating hood in your kitchen, you may want to sear the steaks on an outdoor grill.
For the pan fries:
Cut the ends off of each potato, and then cut the sides off each to square them off. Cut each of the potatoes in half lengthwise, and then cut each piece in half lengthwise again. Each potato will yield four good size fries. Reserve scraps for another use.
In a large pot, add potatoes, water, sugar and salt. Bring to a boil and then reduce to a simmer and cook for 8 minutes. Once done, gently remove the potatoes with a spider or slotted spoon and place them on a baking sheet lined with paper towels. Allow to cool slightly and then refrigerate for 30 minutes. The fries can be prepared to this point up to 1 day in advance.
In a non-stick sauté pan, add enough oil to cover the bottom of the pan, approximately ¼-inch deep. Heat over medium heat until the oil is just barely starting to smoke. Carefully add the potatoes and fry until golden, gently flipping them on all sides. A small amount of butter can be added to the pan to help brown the potatoes if needed. Once golden, place fries on a paper towel lined plate and sprinkle with sea salt. Keep warm until ready to serve.
