My
Shop
Wholesome Yum
Free: Healthy Freezer Meals Recipe Ebook
Get It NowOven steak recipes (like sirloin steak) are super popular here at Wholesome Yum, and it’s time to add one more: How to cook New York strip steak! I think you’ll love this one. This New York strip steak recipe is juicy, flavorful, and surprisingly simple.
Serve your NY strip steak just like a steakhouse with a wedge salad and roasted brussels sprouts for a special, flavorful meal. (See more serving and pairing ideas below!)
Why You’ll Love This New York Strip Steak Recipe
- Tender and juicy with beefy flavor
- Seasoned simply to let the steak flavor shine
- Perfect browned crust or grill marks (your choice)
- Easy to make
- Ready in just 10 minutes
- Perfect steak dinner for any occasion
What Is A New York Strip?
A New York strip steak is a fairly large, marbled, beefy steak that is both firm and tender. It goes by many other names, including strip loin steak, Omaha strip, Kansas City strip steak, ambassador steak, or simply strip steak. This cut of beef comes from the short loin, or the back, of a cow. Since the muscle doesn’t do a lot of work but there is plenty of marbling, it’s the perfect balance of tenderness and chew that many people love.
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.
Ingredients You’ll Need
This section explains how to choose the best ingredients for cooking NY strip steak, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- New York Strip Steaks – Look for steaks that are similar in thickness, preferably 1.5 inch thick, with moderate marbling. You can learn more about selecting steak in my filet mignon recipe — the same applies for NY strip.
- Olive Oil – Or avocado oil. Locks in flavor and helps the seasonings stick.
- Sea Salt – Or kosher salt.
- Black Pepper
- 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 you prefer, though.
How To Cook New York Strip Steak
This section shows how to cook NY strip steak, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Season. Remove the steaks from fridge. Rub with olive oil and season with salt and pepper. 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) 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.
- Finish. Transfer the pan to oven and bake until the New York strip steak reaches your desired level of doneness. (See cooking times below.)
- Rest. Remove the steaks from oven, transfer to a plate or cutting board, tent with foil, and rest before slicing.
TIP: If you like, top each steak with a tablespoon of compound butter while resting.
Here is my favorite compound butter for steak. It’s made with minced garlic cloves, parsley, and dill, but there are also variations listed for fresh thyme and fresh rosemary, which pair very well with NY strip steak.
How Long To Cook New York Strip?
After searing New York strip on both sides on the stovetop, transfer to the oven and bake for 2-3 minutes for medium rare doneness. However, the time will vary depending on the steak thickness and how done you like it.
The size, thickness, and marbling of NY strip makes it easy to cook a perfect medium-rare steak, but I also have a time chart below for other levels of doneness. These times are for a 1.5-inch-thick steak:
NY Strip Cook Time 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: The times above are when you’d remove from the oven. The internal temperature of NY strip steak will increase by an additional 5 degrees when resting.
Tips For The Best New York Strip Steak
- Bring steaks to room temperature. This takes about 30 minutes, and ensures more even cooking.
- Season simply. New York strip is a high quality cut of beef and doesn’t need a marinade or heavy seasonings to taste great. A little olive oil and a liberal sprinkle of salt and pepper is all you need.
- Use a cast iron grill pan to get grill marks. This is not required, but I love the look and taste you get from doing this. You can get the one I use here, but otherwise a cast iron skillet works fine as well. I highly recommend using cast iron, because it conducts heat well and will give you that nice sear.
- Steaks do not need to be cooked through when searing on the stove. This step only browns the outside. The inside will finish cooking in the oven.
- Don’t move the steaks around. When you pan sear NY strip steak, you need prolonged contact with the pan to get good browning (or grill marks if using a grill pan). Move the steaks only when you are ready to flip them.
- Use a probe thermometer for perfect results. You set the temp you want, and it will beep when the steaks reach that temperature. Use the temperature and time chart above as a guide.
- Let the steak rest. After cooking, resting before cutting lets the juices settle, so your New York strip steak is 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.
Storage Instructions
- Store: Steaks are best served immediately rather than making them ahead, but in case you have leftovers, keep them in an airtight container in the refrigerator for 2-4 days. They are still great for a 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. Simply preheat the oven to a low temp (250 or 300 degrees F), 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), and heat in the oven for about 10 minutes, or until warm.
- Freeze: Raw steak can be frozen for 6-12 months. I don’t love freezing cooked New York strip, but if you must, you can freeze it for up to 3 months to use in soups, sandwiches, salads, or casseroles.
What To Serve With New York Strip
This NY strip steak recipe just needs some side dishes for a full meal:
- Steakhouse Veggies – For classic New York strip recipe sides, try crispy air fryer brussels sprouts (or the roasted brussels sprouts pictured above), quick roasted asparagus, some classy roasted broccolini, or easy creamed spinach.
- Potatoes – Traditional sides would be mashed or baked potatoes (air fryer baked potatoes is my fave way to make them.) I often make mashed cauliflower for a healthier option. For a “steak & frites” feel, you can make regular potato fries, take it up a notch with garlic parmesan fries, or for lighter options, try jicama fries or rutabaga fries.
- Salads – Serve with a wedge salad to complete your steakhouse meal. Steak also goes well with Caesar salad or even strawberry spinach salad.
- Surf And Turf – Make your meal even more special by pairing the New York strip with lobster tails or baked shrimp (or just follow my recipe for surf and turf.)
More Delicious Steak Recipes
If you like this New York strip steak recipe, try my other recipes that use a similar method for cooking steak: filet mignon, juicy sirloin steak, or cost-effective chuck eye steak. They all use this tried and true stovetop-to-oven method that cooks your steaks perfectly every time.
Prefer steak cooked using only the stovetop or only the oven alone? Try my simpler recipes for ribeye steak or marinated flank steak.
Tools For This Recipe
- Cast Iron Grill Pan – This pan can go right from stove top to oven, plus it gets you those gorgeous grill marks.
- Probe Thermometer – The benefit of the probe is that you can set the desired temperature and an alarm will go off once the meat has reached that temperature. No need to constantly check. It’s my top recommendation for a perfect New York strip recipe every time! However, a classic instant read meat thermometer will work as well.
How To Make New York Strip
New York Strip Steak (Juicy & Tender!)
The BEST method for how to cook New York strip! This foolproof New York strip steak recipe is tender, juicy, flavorful, and super easy.
Remove Ads
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
-
Remove the steaks from the fridge about 30 minutes before cooking. Rub all over with olive oil. Season both sides with salt and pepper. Let steaks rest at room temperature for 30 minutes.
-
Preheat the oven to 400 degrees F (204 degrees C). At the same time, preheat a cast iron grill pan (or a cast iron skillet) on the stovetop over medium-high heat, about 3 minutes.
-
Once the oven is just a few minutes away from being preheated, add the butter and heat until melted. Add the steaks in a single layer. Sear for about 2 minutes, without moving around, until browned with grill marks on the bottom. Flip and sear for 1-2 minutes on the other side.
-
Transfer the pan to the preheated oven. Bake for 2 to 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.
-
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.
Last Step: Leave A Rating!
This helps other readers and also helps me continue to provide free recipes on my site.
Related Easy Recipes
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.
Want to save this recipe?
Save This Recipe Now© 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. 🙂
77 Comments
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!