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GET IT NOWMy Simplest, Most Tender New York Strip Steak Recipe
While I personally prefer leaner cuts, I cook New York strip steak often when we have company. It’s a favorite for many of my family and friends! I first made it this way to test the stovetop-to-oven method I already love for filet mignon and sirloin steak, and it was so perfect that I always cook it this way now. Here’s why:
- Beefy, tender, and juicy – While this cut is harder to dry out thanks to its decent marbling, my simple, tried-and-true method and tips will get you irresistible tenderness. I also made this time chart to help you nail the doneness you like!
- Easy to make – You really don’t want to mess up an expensive cut like this, and with my New York strip steak recipe, you never have to again. I’ll walk you through it!
- Choose a browned crust or grill marks – I love both in their own ways.
It doesn’t get much better than New York strip for a special steak dinner. Serve it like a steakhouse with my wedge salad, roasted potatoes, and air fryer brussels sprouts, or see my other serving ideas below. Make it with me!
Choosing Your Steak
Here I explain the best ingredients for cooking NY strip steak, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
New York strip steak is a firm, tender, and moderately marbled cut of meat come from the short loin (the back of the cow). It goes by many other names! I’ve seen my local butchers label 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. If the NY strip is connected with a bone to the beef tenderloin (which is right next to it), that’s called a porterhouse or T-bone steak.
TIP: I highly recommend thick steaks!
I look for 1.5 inch thick, but 1 inch thick will do. Just make sure they are all about the same thickness, so they have similar cook times.
You’ll also need olive oil, butter, salt, and pepper. I rub my steaks with oil before seasoning to lock in juiciness, and then sear in butter for flavor, but you can just sear in oil if your stovetop fan isn’t very powerful.
Reader Review
“This was ABSOLUTELY perfect! Thank you for such an easy recipe that turns out every time!” –Christy
⭐⭐⭐⭐⭐
How To Cook New York Strip
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
- 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. 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. I just look for browning here — no need to cook through at this step!
- 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! I always rest on a plate or cutting board before slicing.
My Tips For Tender Results
- My rule of thumb is 1 teaspoon of salt and 1/4 teaspoon of pepper per pound of meat. If you want to taste a kick, I recommend doubling the black pepper to 1/2 teaspoon per pound.
- 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. If you cook them while cold, they’ll cook less evenly and the cook times will be off.
- Cast iron gives me the best sear. You can use a regular cast iron skillet (this is my go-to) for a sear across the entire surface, or my grill pan (shown in this post) to get grill marks. Other oven-safe pans work okay, but the crust on the outside isn’t the same, and the cook time might be different.
- 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 gets me the best browning. Move the steaks only when you are ready to flip!
- This probe thermometer takes out all the guesswork. I set the temp I want, and it beeps when the steaks reach that temperature. If you don’t have one, a classic instant read meat thermometer is the next-best option. See my temperature chart below!
- Finish your beautiful New York strip steaks correctly: Remove them from the pan promptly to avoid overcooking, let them rest on a plate or cutting board (crucial to let the juices settle), and slice against the grain (this makes every bite more tender).
- Try toppings for extra flavor. My favorite is a tablespoon of compound butter while the steaks rest. You can also spoon on sauteed mushrooms or caramelized onions, or drizzle with my chimichurri sauce or blue cheese sauce.
New York Strip Steak (Juicy & Tender)
My favorite method for how to cook New York strip! This foolproof New York strip steak recipe is tender, juicy, flavorful, and super easy.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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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.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 8-ounce steak
- Tips and timing: Check out my recipe tips and cooking time chart above to help you cook your New York strip steak perfectly.
- Storage: 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.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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How To Cook New York Strip Steak
Cooking Time Chart
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. I tested over a dozen NY strip steaks to make the following time and temperature chart. Don’t miss my notes below it!
| 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 |
- These times are for a 1.5-inch-thick New York strip steak. For 1-inch steaks, the searing time is the same, but the oven time will be 1-2 minutes less.
- The temperatures are when you’d remove from the oven. The internal temperature will rise by an additional 5 degrees while they rest.
- Other factors can affect the timing, including your skillet material, your specific stove and oven, and crowding the pan (I recommend avoiding this).
- Use a probe thermometer for perfect results. Had to mention this again — temperature gets you far superior results than timing!
Sides For Steakhouse Vibes
Whenever I make this New York strip steak recipe, my goal is steakhouse vibes at home. These sides will let you do just that:
- Vegetables – My favorites with steak are roasted brussels sprouts (pictured above), roasted asparagus, roasted broccolini, or creamed spinach.
- Potatoes – Make my air fryer baked potatoes for a faster way to prep, or garlic parmesan fries for a “steak & frites” experience. Need lighter options? My mashed cauliflower, jicama fries, or rutabaga fries make great stand-ins.
- Salads – My husband always orders a wedge salad when we eat out, and we love it just as much at home. New York steak also goes well with Caesar salad or strawberry spinach salad.
- Surf And Turf – Make your meal even fancier by pairing your steak with my lobster tails or baked shrimp… or just see my surf and turf recipe.
111 Comments
Katie
0This is so good to know! I’ve gone so long without a grill that I know this will be extremely helpful for me.
rach
0This is the perfect thing! I don’t have a grill and this allows me to still enjoy one of my favorite steaks!
Taylor
0This is my favorite way to cook steak! It turns our perfectly tender and juicy each time with the absolute best flavor. My husband LOVED it!
Cara T
0Cooked to perfection. This is my go-to recipe, thank you!
Jody Campbell
0This is great. Every good recipe starts with searing a steak in a pan than is a cast iron pan in the oven. I feel this post was misleading. I live in an efficiency apartment. I have no stovetop or hot plate. And the saute in my crockpot is not hot enough to sear steaks. I was looking for a way to cook steaks in an oven or ninja toaster oven with cast oven skillet or other option. Your headline said “How to cook NY steaks in the oven” But it was true to sear and oven.
Yvonne
0I’ll start by stating I don’t leave reviews of any kind that often and this is the first time submitting a review for a recipe I’ve tried. However, this recipe is superb and warrants a review. I followed the preparation and cooking instructions as written and it was the best steak my wife and I have ever tasted. This steak surpassed even those we’ve had at top rated steak houses. It cooked to perfection it was tender, juicy, and full of flavor, to the point of tasting grilled. And a huge plus the recipe is simple and not much time from prep to serving.
Maria Baltazar
0Easy to follow… added more time in the oven due to thickness of steak ? but it came out delicious ? Thank you
Tiffany
0I don’t have a cast iron pan I just need temperature and cook time in a glass pan!!!!!!!!!
Maya | Wholesome Yum
0Hi Tiffany, I don’t recommend cooking New York Strip in a glass pan, it won’t brown and may not cook evenly.
Renee
0Do you think this could also work with a bone-in rib-eye?
Wholesome Yum D
0Hi Renee, Yes, any cut of steak would work in this recipe. Cook time is typically longer for a bone-in steak.
Kriston Carey
0Thank you so much! I have never cooked meat indoors before so this recipe decided helped! A note for your readers saves some of your morning coffee to marinate the meat.
Jan & Doug
0From Jan & Doug
It was raining pretty hard so we couldn’t grill.
I didn’t have a cast iron pan, so had to modify the directions to use a frying pan and heated pan for the oven.
It took a few minutes longer, but the steaks were wonderful!!!
8/19/21
GARY
0How long does it take to cook a new york strip steak if it’s 1″ thick?
Wholesome Yum M
0Hi Gary, It really depends on how “done” you want your steak. If you are looking for medium doneness, then you will want to sear for 2 minutes on each side, and then place in the oven for 2-3 minutes. The target temperature is 140 degrees F.
Loreto and Nicoletta
0This is a great twist on the New York strip steak. I like that is is seared first then baked to tenderness. I wanted a piece of this steak so bad. I am firing up the oven right now!❤ Thanks for sharing!
Loris Stark
0I followed this recipe to the letter & it turned out perfect! My husband said this is the best steak he has ever had, and he has had many steaks in his lifetime, lol. Absolutely a keeper! Thank you for posting this recipe.
Erin
0This looks so easy and tasty! I’ve saved it to make soon. Just need to get the steak first!
Mama Maggie's Kitchen
0Oh my word! I need this in my life. I have to rethink dinner tonight. lol. This recipe looks absolutely delicious.
Mike
0I got home late and looked up recipes for NY Strip in the oven. Came across your recipe and I’m very pleased with the ease and taste. Took it out of the oven at 2 1/2 minutes let it sit for 5 and a great medium rare NY Strip was ready. Thank you!
Linda
0Oh my…this steak looks droolworthy and I’ll be happy to spend 10 minutes for this.
Leslie
0I have been searching for the best way to cook a steak without a grill. Thank you for this recipe!!!
Kate
0Many thanks for sharing this recipe. Your pictures look great. And we love this kind of meat. So it will be on our menu very soon.
veenaazmanov
0Thanks. This is such an amazing and easy and yummy recipe. Would love to check it out this weekend.
kushigalu
0What a great recipe to try. Steak looks so tender and juicy. Thanks a lot for sharing
Farrukh Aziz
0This steak was so tender and juicy, each bite of it was just awesome! Plus, since I love strip steak, this is a yes!
Marta
0We love a well cooked steak and this recipe delivered just that. Plus, it was a great way to prepare it since we’re living in an apartment.
Swathi
0Love this new-york strip steak . Looks yum.
Kristyn
0The perfect date night in meal! We love steak & cooking in the oven is a great option! Turns out delicious!
Natalie
0Not everyone has a grill, so this is perfect!! Looks so juicy & tender!
Bernice
0I have never ever cooked a steak in the oven but this looks absolutely perfect. Love the sides too!
Katie
0This is the best method for cooking steaks for a group! Especially when it’s too cold to grill!
Sharon
0If you love steak but don’t want to hassle with cleaning the grill, try this amazing steak recipe ASAP!
Paula
0Loved the flavor profile of these!
Heidy
0Good morning!
I have honestly only cooked a New York strip steak in the oven maybe one time, and it was an EPIC failer of mine. I normally do them on the grill or in my cast-iron on the stove. However, yours looks wonderful, and I think I am going to give this a try tomorrow. Super excited to try this!
Ana F.
0My hubby loved making this recipe in the oven! We used a cast iron skillet and it turned out amazing! We paired with your brussels sprouts too. Thanks for the recipe!
Amy L Huntley
0We usually grill steak, so I loved that you shared another way of preparing and cooking steak. It turned out so tender and juicy! Thanks for the great tips!
Alisa Infanti
0I would never have thought to do a steak in the oven but it turned out perfect. Great for snowy days here in Canada!
Beth
0This was so helpful and very tasty! My family and I love this recipe! Definitely making this again and with the helpful tips it turned out delicious!
Scarlet
0Thanks for all the steak tips from how to cook it and rest it to how to store leftovers. I had never cooked a steak in the oven before but it worked great with searing them in a cast iron first.
Toni
0I loved how it turned out! Thanks so much for your recipe!
Aimee Mars
0Sometimes preparing expensive meat at home intimidates me but this is a perfect recipe with great information! My husband LOVES it.
Jen
0This worked like a charm! Thank you for allowing me to impress my hubby. Keeping this in rotation for date night at home.
Beth
0This was so helpful and very informational. My strip steak turned out great and so yummy! The family absolutely loved it! Definitely making this again!
Gina
0Strip steak is one of our favorites and absolutely loving this oven baked method. Way more control than the grill for the perfectly cooked steak!