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My 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.
FREE 5-Ingredient Recipe EBook
GET IT NOWYou’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
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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)
By
My favorite method for how to cook New York strip! This foolproof New York strip steak recipe is tender, juicy, flavorful, and super easy.
Instructions
[ See step photos See my tips ]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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
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.
114 Comments
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!