Steak Strips Dinner

Name: Steak Strips Dinner
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Américaine
Ingredients: 1 boneless New York strip steak (about 10 ounces, 1 inch thick); 1 teaspoon kosher salt; 1 tablespoon olive oil; 2 tablespoons salted butter; 2 large shallots, peeled and thinly sliced

Jump to Recipe·Print Recipe

You know those days when you look in the fridge, see a steak, and wonder, “Can dinner just cook itself tonight?” Enter this Steak Strips Dinner—tender slices of New York strip, sizzled in a cast iron pan and smothered in buttery shallot sauce. It’s a total weeknight power move: five ingredients, one pan, and you’re at the table in under 30 minutes, feeling like the kind of home chef who totally has it together.

Juicy sliced steak strips on a wooden board and in a skillet with caramelized onions, perfect for an easy cast iron steak dinner.

The best part? This is the steak dinner that’s way easier than it looks, so you can save “fancy” for a random Tuesday.

Why You’ll Love This Steak Strips Dinner

One pan, five ingredients, zero fuss.
Ultra-tender steak strips and buttery shallots—like steakhouse vibes at home.
Ready in 30 minutes or less (including a generous rest, so you don’t dry out your steak).
Versatile: Use any steak you love, and the method still works.
Leftovers (if you somehow have any) turn into the best steak pasta, salad, or sandwich filling tomorrow.

What You Need for This Steak Strips Dinner

Boneless New York strip steak (about 10 ounces, or any favorite steak—ribeye and sirloin work great too)
Kosher salt
Olive oil
Salted butter
Shallots (or sub in yellow onion or even leeks)
That’s it! No crazy ingredients, no hidden steps, just good steak and simple flavor.

For precise amounts, check the recipe card at the end of the post.

Raw New York strip steak, shallots, butter, olive oil, salt, and pepper arranged for a quick steak strips recipe.

Ingredient Swaps & Ideas

No shallots? Use thinly sliced onions or leeks.
No New York strip? Ribeye, sirloin, or skirt steak will do—just slice against the grain.
Feeling fancy? Add a splash of Worcestershire sauce, beef broth, or a crumble of blue cheese on top.
Feeding vegetarians? This pan sauce works over tofu steak, too.

How to Make Steak Strips Dinner (Step-by-Step)

1. Prep the Steak

Let your steak hang out at room temperature for about 20 minutes—cold steak in a hot pan = tough steak. Sprinkle both sides generously with kosher salt.

New York strip steak sprinkled with coarse salt, butter, and shallots for a fast skillet dinner.

2. Heat Up the Pan

Preheat a cast iron skillet to medium-high. Drizzle in the olive oil, and once it’s shimmering, you’re ready to cook.

3. Sear the Steak

Add the butter to the hot pan and swirl until foamy. Lay the steak in and don’t touch it for 5 minutes (seriously, hands off for that crust). Flip, then cook 3 minutes on the other side.

Butter and olive oil bubbling together in a hot skillet, ready for searing steak.

Steak sizzling in hot cast iron skillet with bubbling butter for a classic steak strips dinner.

Pro tip: If the steak doesn’t sizzle loudly, your pan isn’t hot enough—take the steak out, wait another minute, then try again.

4. Rest the Steak

Transfer the steak to a plate and let it rest for at least 7–10 minutes (covered with foil if you want it warmer). This step makes all the difference—juicy steak, every time.

5. Make the Shallot Sauce

While the steak rests, turn the skillet to low. Add thinly sliced shallots (plus a pinch of salt) right into the steak drippings. Stir and scrape up all those browned bits until the shallots are soft, golden, and practically melting. About 5–10 minutes is all it takes.

Thinly sliced shallots cooking in a skillet for a savory steak pan sauce.

Golden brown, caramelized shallots in a cast iron pan, ready to top steak strips.

6. Slice and Serve

Slice the steak into strips, making sure to go against the grain for tenderness. Pour any juices from the plate into the shallot pan, then spoon those buttery shallots all over your steak strips.

Sliced steak on a wooden board, showing juicy pink center and seared crust for a weeknight meal.

Sliced steak strips in a cast iron skillet topped with caramelized onions and savory pan sauce.

Serve it up: With mashed potatoes, roasted veggies, or just some crusty bread for sopping up sauce. Extra credit for a simple green salad on the side.

Sliced steak strips topped with buttery caramelized onions, served alongside creamy mashed potatoes and fresh parsley.

Tips for Steak Strips Dinner Success

Resting is non-negotiable: The steak will be way juicier if you let it rest before slicing.
Slice against the grain: Shorter muscle fibers = more tender steak strips.
Hot pan, cold oil: Classic trick for a killer sear.
Use the drippings: That’s where all the steakhouse flavor hides.

Sliced steak with golden caramelized onions in a cast iron skillet, topped with fresh herbs.

Easy Serving Ideas

Over creamy mashed potatoes or rosemary roasted potatoes.
Next to mushroom rice or vegetable risotto.
Tucked into a steak sandwich with a swipe of horseradish sauce.
Chilled and tossed on top of a salad for tomorrow’s lunch.

Make-Ahead & Storage

Fridge: Steak and shallot sauce keep 2–3 days in an airtight container.
Reheat: Warm gently in a skillet or microwave in short bursts so the steak doesn’t overcook.
Leftover magic: Slice and toss into pasta with ricotta or layer onto a toasted roll.

FAQ

Can I use a different cut of steak?

Absolutely! Ribeye, sirloin, skirt steak, or even filet—just aim for a 1-inch thick, boneless cut, and slice against the grain for the most tender strips.

What if I don’t have a cast iron skillet?

Any heavy-bottomed skillet will work. Cast iron just brings the extra sear power and flavor.

How do I keep my steak strips juicy?

Let the steak rest after cooking and before slicing. And always cut against the grain.

Can I make the shallot sauce ahead?

You can! Store in the fridge, then gently rewarm and spoon over freshly sliced steak strips.