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Oven recipes are super popular here at Wholesome Yum, and it’s time to add one more: how to cook New York strip steak in the oven! This New York strip steak recipe is made with just 5 pantry staples to let the flavor shine.
If you like this New York strip steak recipe, you’ll have to try out my other oven steak recipes: filet mignon, sirloin steak, and flank steak. They all use this tried and true stovetop-to-oven method that cooks your steaks perfectly every time. You can also make surf and turf with New York strip.
What Is A New York Strip Steak?
A New York Strip Steak is a fairly large, marbled, beefy steak that is both firm and tender.
What part of the cow is New York strip?
New York Strip is cut from the short loin, or the back, of a cow. Right next to it, connected with bone, is the beef tenderloin. Sometimes these are kept together instead of separating them – this is called a porterhouse steak.
Is New York strip tender?
Yes, New York strips are tender, as the muscle they come from doesn’t do a lot of work, but they are less tender than the adjacent filet mignon. Cooking New York strip in the oven for just the right amount of time gives it the perfect balance of tenderness and chew that many people love.
How To Cook New York Strip Steak
Now that we know strip steak basics, it’s time to learn how to cook New York strip steak!
- Season. Remove steaks from fridge to come to room temperature. Rub with olive oil and season with salt and pepper. Let rest.
- Sear. When the oven is preheated, preheat your cast iron grill pan – this will get you those beautiful grill marks! Add butter and steaks. Sear, without moving, until browned with grill marks. Flip and sear on other side.
TIP: Steaks do not need to be cooked through at this stage. This step only browns the outside.
- Finish. Transfer pan to oven and baked to desired level of doneness. (See cooking times below.)
TIP: For best results, use a probe thermometer to get the perfect steak temperature every time. Use the temperature and time chart below as a guide!
- Rest. Remove steaks from oven and transfer to a plate to rest before slicing.
TIP: Do not rest steaks in the cast iron pan. This would cause them to overcook, so transfer to a plate and rest there instead.
How long to cook New York strip at 400?
If you’re wondering how long to cook a New York strip in the oven at 400 degrees F, use the guide below – it will vary based on how you like your steak.
Sear the steak on the stove first, then finish in the oven. For a 1.5-inch thick steak, use the following chart…
New York 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: New York strip steak temperature will increase by an additional 5 degrees when resting.
Strip Steak Storage Instructions
Steaks are best served immediately, so I don’t recommend making them ahead. But in case you have leftovers…
How to store leftover steak:
Store leftover New York strip in the refrigerator for 2-4 days.
How to reheat New York Strip:
Ever since I discovered this 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 temperature, such as 250 or 300 degrees F.
- Place the steaks in a baking dish and add a little broth to the bottom (this will create steam to keep moisture in). Seal the top with foil.
- Heat in the oven for about 10 minutes, or until warm.
What To Serve With New York Strip
This NY strip steak just needs some sides for a full meal:
- Salads – Salads like blue cheese wedge salad, Caesar salad, or strawberry spinach salad all pair well with steak.
- Veggies – Veggie sides like roasted asparagus, creamed spinach, and roasted brussels sprouts (pictured above!) are all classic New York strip recipe sides.
- Starch – Traditional sides would be mashed or baked potatoes, but I prefer mashed cauliflower for a healthier option. Or for a “steak & frites” feel, you can do regular potato fries or my preference, rutabaga fries.
Tools To Make a Perfect New York Strip Recipe:
Click the links below to see the items used to make 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!
- Classic Meat Thermometer – This thermometer is incredibly fast and accurate, so if you don’t have a probe, this is the next-best option. It will read quickly so that your steak doesn’t overcook while you’re waiting for the reading.
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How To Cook New York Strip Steak In The Oven
The BEST method for how to cook New York strip steak in the oven! This foolproof New York strip steak recipe is tender, juicy, and full of flavor.
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Get RECIPE TIPS in the post above, nutrition info + recipe notes below!
Click 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 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.
* 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 and transfer to a plate. (Do not leave in the pan or they will be overcooked.) Let the steaks rest for 5 minutes before slicing.
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Serving size: 1 8-oz steak
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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