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Get It Now- Why You’ll Love My New York Strip Steak Recipe
- Ingredients You’ll Need
- How To Cook New York Strip Steak
- My Recipe Tips
- How Long To Cook New York Strip?
- Storage Instructions
- Serving Suggestions
- More Amazing Steak Recipes
- My Tools For This Recipe
- New York Strip Steak (Juicy & Tender) Recipe card
- Recipe Reviews
Ever since I first tried it for my filet mignon, I’ve been obsessed with this stovetop-to-oven method for cooking steak recipes. I love testing it out with different cuts. I don’t even know why I’m still surprised when it turns out perfectly juicy and tender, but each time I get giddy all over again. Especially with expensive cuts like New York strip! You really don’t want to mess these up. And with my New York strip steak recipe, you never have to again.
Why You’ll Love My New York Strip Steak Recipe
- Tender and juicy – A.k.a. the most must-have factor in any good steak. Yes, this cut is harder to dry out since it has good marbling. But, my tried-and-true method and tips will get you that irresistible tenderness — and my time chart will help you make it just how you like it.
- Rich, beefy taste – I always season high-end cuts like this simply, to let the steak flavor shine. And New York strip is one of the beefiest cuts around, so that makes sense here more than ever!
- Choose a browned crust or grill marks – I love it both ways! And I love giving you options to choose how you want yours.
- Easy to make – If you’re intimidated by cooking New York strip steak, don’t be. It’s actually very simple, and the active time takes just 10 minutes. I’ll walk you through it!
- Perfect for special occasions – It doesn’t get much better than NY strip for a special steak dinner! Serve it just like a steakhouse with my wedge salad, roasted potatoes, and air fryer brussels sprouts, or see my other serving ideas below.
Ingredients You’ll Need
This section explains how to choose the best ingredients for cooking NY strip steak, what each one does in my recipe, and substitution options. For measurements, see the recipe card below.
- New York Strip Steaks – This firm, tender, and marbled cut of meat come from the short loin (the back of the cow) and goes by many other names. Sometimes my butcher calls it strip loin steak, Omaha strip, Kansas City strip steak, ambassador steak, or simply strip steak — so you may need to ask for one of those. My little steak lesson for you: Right next to the New York strip, connected with bone, is the beef tenderloin, which includes the filet mignon. Sometimes these are kept together instead of separating them — this is called a porterhouse steak. Now you know!
- Olive Oil – I rub my steaks with oil before seasoning to lock in the juiciness, but you can skip it if you like. Avocado oil also works.
- Unsalted Butter – Even with the high temperature, I love the flavor of searing my strip steak in butter. You can use additional olive oil if your stovetop fan isn’t powerful.
- Sea Salt & Black Pepper – My rule of thumb is 1 teaspoon of salt and 1/4 teaspoon of pepper per pound of meat. Go with 1/2 teaspoon of pepper per pound if you like more kick. And feel free to use kosher salt instead of sea salt if that’s what you’ve got.
How To Cook New York Strip Steak
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Season. After patting dry with paper towels (this helps get a better sear), rub your New York steaks with olive oil. Season them liberally with salt and pepper on both sides. Let them rest to come to room temperature.
- Sear. Preheat the oven, and at the same time, preheat a cast iron grill pan (for beautiful grill marks, like my pictures here) or a cast iron skillet (for a browned crust). Add the butter, letting it melt, and then add the steaks. Sear, without moving, until browned. Flip and sear on other side. Don’t worry, they don’t need to be cooked through at this step — the oven will take care of that!
- Bake. Pop the pan to oven and bake until the New York strip steak is cooked to your liking. (See my cooking times below for any doneness you want!)
- Rest. Transfer the steaks to a plate or cutting board, tent with foil, and let them rest before slicing. I like to top each with a tablespoon of my compound butter (made with fresh herbs and garlic) while they rest, but this is totally optional.
My Recipe Tips
- Look for thick steaks with a uniform thickness. I recommend 1.5 inch thick, but 1 inch thick will do. Just make sure they are all about the same, so they have similar cook times.
- Bring the steaks to room temperature after seasoning. It ensures more even cooking, plus the salt and pepper penetrate deeper into the meat. I usually get started on my side dish while I wait the 30 minutes. It might take a little longer depending on how big your steaks are, but do let them come to room temp, or the cook times will be off.
- Use a cast iron pan. You can use a regular cast iron skillet (this is my go-to) or my grill pan shown in this post, but either way I highly recommend cast iron. No other pan material gets me that perfect sear!
- Don’t move the steaks around. I flip my pan seared ribeye frequently, but when I use this stovetop-to-oven method for NY strip steaks, keeping them in the same spot works best. Since you’ll only sear them for a couple of minutes per side, constant contact will get you the best browning. Move the steaks only when you are ready to flip them!
- Use a probe thermometer for perfect results. I set the temp I want, and it beeps when the steaks reach that temperature. (See my chart below.) It takes out all the guesswork!
- Resting matters. This lets the juices settle, so your New York strip steaks are juicy and tender, not dry. Don’t rest them in your pan (they will overcook) — transfer to a plate or cutting board first.
- Slice against the grain. This breaks up the muscle fibers, making the strip steak more tender and easier to chew. It really makes a difference!
How Long To Cook New York Strip?
After searing New York strip on both sides on the stovetop, I transfer it to the oven and bake for 2-3 minutes for medium rare doneness. However, the time will vary depending on your steak thickness and how done you like it. Just use my time and temperature chart:
Doneness | Brown On The Stove | Then Oven For | Target Temperature * |
---|---|---|---|
Rare | 2 minutes per side | 1-2 minutes | 120 degrees F |
Medium Rare | 2 minutes per side | 2-3 minutes | 130 degrees F |
Medium | 2 minutes per side | 3-5 minutes | 140 degrees F |
Medium Well | 2 minutes per side | 4-7 minutes | 150 degrees F |
Well Done | 2 minutes per side | 5-8 minutes | 160 degrees F |
*Note: These times are for 1.5-inch-thick NY strip steaks, and the temperatures are when you’d remove them from the oven. For 1-inch steaks, the searing time is the same, but the oven time will be 1-2 minutes less. The internal temperature will rise by an additional 5 degrees while they rest.
Storage Instructions
- Store: I highly recommend cooking your steak fresh and serving immediately. But if you have leftovers, keep them in an airtight container in the refrigerator for up to 2-4 days. They are still great for my steak salad later!
- Reheat: Ever since I discovered my fave reheating method for reverse sear steak, I actually use it for all my steaks, including this New York strip recipe. Preheat the oven to a low temp (250 or 300 degrees F), and place the steaks in a baking dish with a little broth at the bottom and seal with foil (this will create steam to lock in moisture). Warm in the oven for about 10 minutes.
- Freeze: You can freeze raw steak for 6-12 months, but I don’t love freezing cooked New York strip. If you must, you can freeze it for up to 3 months to use in soups, sandwiches, salads, or casseroles. Just thaw overnight in the fridge first.
Serving Suggestions
If I’m making New York strip steak, I’m usually going for those steakhouse vibes at home. I’ve got plenty of options for sides that will let you do just that:
- Vegetables – Always gotta have my veggies, and there are so many to choose from! Try my crispy roasted brussels sprouts (pictured above), quick roasted asparagus, some classy roasted broccolini, or easy creamed spinach.
- Potatoes – You can’t go wrong with mashed or baked potatoes! (My air fryer baked potatoes are my fave way to make them.) I often choose mashed cauliflower for a lighter swap, though, as NY strip is already so filling! For a “steak & frites” feel, you can throw together my garlic parmesan fries, or for healthier options, my jicama fries or rutabaga fries.
- Salads – My simple wedge salad will make your steakhouse experience complete! New York steak also goes well with Caesar salad or even strawberry spinach salad.
- Surf And Turf – Make your meal even fancier by pairing your steak with my lobster tails or baked shrimp… or just follow my recipe for surf and turf.
More Amazing Steak Recipes
If you like my New York strip steak recipe, you’ll love some of my ways to cook other high-end cuts of beef (pictured below)! But for weeknights when you need something a little more casual, don’t miss my flank steak or sirloin steak recipes.
My Tools For This Recipe
- Cast Iron Pans – I use this cast iron grill pan when I want grill marks, or this cast iron skillet when I want a uniform sear. Both work great!
- Probe Thermometer – The benefit of the probe is that I don’t have to constantly check on my steak or risk overcooking it. But, a classic instant read meat thermometer will work as well.
New York Strip Steak (Juicy & Tender)
Learn how to cook New York strip perfectly every time! My foolproof New York strip steak recipe is tender, juicy, flavorful, and super easy.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Pat the steaks dry with paper towels, then rub them all over with olive oil. Season both sides with salt and pepper. Let steaks rest at room temperature for 30 minutes.
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Preheat the oven to 400 degrees F (204 degrees C). Shortly after, preheat a cast iron grill pan(or a cast iron skillet on the stovetop over medium-high heat, about 3 minutes.
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Once the oven is just a few minutes away from being preheated, add the butter to the pan and heat until melted. Add the steaks in a single layer. Sear for about 2 minutes, without moving around, until the bottom has grill marks (with a grill pan) or gets a golden brown crust (with a regular cast iron pan). Flip and sear for 1-2 minutes on the other side.
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Transfer the pan to the preheated oven. Bake for 2-6 minutes, to your desired level of doneness.
Use a probe thermometer to check internal temperature for best results, but a regular meat thermometer will work as well. These times are estimates for a 1.5-inch (~4 cm) thick steak:
* 120 degrees F (49 degrees C), 1-2 minutes, for Rare
* 130 degrees F (54 degrees C), 2-3 minutes, for Medium Rare
* 140 degrees F (60 degrees C), 3-5 minutes, for Medium
* 150 degrees F (66 degrees C), 4-7 minutes, for Medium Well
* 160 degrees F (71 degrees C), 5-8 minutes, for Well Done
Steak temperature will increase by an additional 5 degrees when resting in the next step.
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Remove the New York strip steaks from the oven, transfer to a plate or cutting board, and tent with foil. (Do not leave in the pan or they will be overcooked.) Let the steaks rest for 5 minutes before slicing.
Did You Like It?
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Recipe Notes
Serving size: 1 8-ounce steak
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
86 Comments
Jeannine
0This saved me from making a big mistake! I wasn’t sure what cut of meat I had, since it was from a wholesaler. It was labeled “NY Sirloin”. But, I decided to try this recipe and it was perfect! I used a grill pan on a gas stove for 2 or 3 minutes each side (using Kerrygold butter), after letting the meat sit on the counter with unfiltered olive oil rubbed on for about 45 minutes. Then, as the recipe stated, I put the pan in a 400 degree preheated oven for a few minutes and checked with an instant thermometer. It turned out great! I will follow instructions for the compounded butter to try, next time. Thank you, Maya!!
J
0Found the preheat at the bottom of the page. 👍🏼 All of these videos that randomly pop up on this websites makes the websites very annoying and not very user friendly.
Maya | Wholesome Yum
0Glad you found it! Ads support the costs of the website as well as my family, and keep the content free. I do have an ad-free website option with Wholesome Yum Plus if you prefer to remove the ads.
J
0Your receipt doesn’t tell use what temp to preheat the oven to. 375 degrees, 400 degrees, etc.? How are we supposed to know if you don’t include that information??
Maya | Wholesome Yum
0It’s 400 degrees F and the info is right on the recipe card.
Bernice Nytch
0Best steak I’ve had in years.
Linda
0Approximately how long should I cook a 2.5 inch one and a half pound whole NY strip steak? We like medium rare.
Thank you!
Wholesome Yum D
0Hi Linda, I suggest using a probe thermometer for a steak that large.
Traci Welsh
0Amazing dinner. Hubs was out of propane for bbq so searched for oven recipe. Not a steak person and this was awesome in flavor, texture and tender. Will definitely make again. Thank you
Beth Egliskis
0Perfect steaks tonight! Thank you so much!
Hettie
0Super recipe! Thanks! We had four steaks all done to different temperatures and all were perfect.
Jt
0Delicious!!!!
Bill Bartok
0I could not follow the recipe easily – so many videos ads kept interrupting use of your site. I will not visit the site again
Wholesome Yum D
0Hi Bill, Hi Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Patti
0What if I don’t have a cast iron pan? How should I cook this in the oven?
Maya | Wholesome Yum
0Hi Patti, You can use any oven-safe skillet (you’d still want to sear it first). It just cooks more evenly and gets a better sear with cast iron.
Ali
0AMAZING!!! These came out great, perfectly tender and delicious – thank you for all the tips!!
Shelby
0Thanks for the tip on how to reheat steak using the reverse sear! It made leftover steak taste just as juicy as originally cooked!
Julianne
0I just happen to be thawing 2 NY strip steaks when I saw your recipe, so the timing was perfect! They were cooking just the way I like them and you made it so easy, thank you!
Gina
0A great steak like this doesn’t need much more than salt and pepper! Thanks for the detailed directions. They resulted in the most perfectly cooked medium-rare steak I’ve had in a long time.
Katrin
0Letting the steak rest for 30 minutes before cooking made all the difference. It was juicy and delicious. Thank you for this tip!
Marianne
0Perfect steaks! Thank you!!!!!
BOB
0ABSOLUTELY TERRIBLE! CAME OUT TOUGH, CHEWY AND OVERCOOKED (AND WE COOKED IT AT MUCH LOWER TEMP AND SHORTER TIME).
STEAKS ARE MEANT FOR THE GRILL!
Wholesome Yum D
0Hi Bob, If you wanted a grilled steak you could have selected of the recipes I have for Perfectly Grilled Steaks.
maureen
0Best steak I ever made. Perfect medium rare. I will be making this recipe forever!
Nicole
0This recipe makes a perfect oven steak! We’re obsessed!
Angela
0This was my first time trying to cook steak in the oven. A big success! Thank you!
Kris
0This came perfectly tender! Will make again!