The New York strip is a lean cut from the cow’s short loin that’s surrounded by a thin band of fat on one side. It’s ideal for those who want more flavor without too much richness.

If you want to make New York strip steaks at home, searing them on high heat and finishing them in the oven will yield perfect steakhouse-quality meat at a fraction of the cost.

First, season the beef with kosher salt and coarsely ground black pepper, pressing it into the meat. Place the cut in a ripping hot oven-safe skillet and sear quickly on each side.

Once the cut has a deep brown crust, place the skillet in the oven. To keep the steak’s exterior from burning, preheat the oven, keeping its temperature between 275 to 300 degrees.

While you can use a stainless steel skillet, cast iron is one of the most effective means of evenly cooking steak. It gets hot and stays hot, so the beef cooks at the same rate.

If you don’t own an oven-safe skillet, use a frying pan and transfer the beef to a baking sheet. Ensure the sheet is preheated with the oven and has a lip to catch any juices.