Quick and easy, this New York Strip Steak Recipe uses the tried and true sear and oven bake method to get the best steaks every time. Your steaks will be tender, moist, and flavorful.
Cook like the best steakhouses. Searing in a cast-iron pan will give you the wonderful flavor of the Millard reaction. Then finish by baking the steak in the oven to your desired temperature.
A simple technique to learn with easy step-by-step photo instructions. A foolproof recipe for moist and tender steak every time.
For equally great results on the grill, check out How to Grill Strip Steak on a Gas Grill.
👨🍳How to Cook a New York Strip Steak
- Rest the steaks at room temperature if you have time.
- Trim any chunks of fat that are easily trimmed.
- Season to your taste—some salt and pepper will do nicely.
- Give each side a nice sear in an oven-safe or cast-iron skillet with some butter or oil for a few minutes to get a nice browning. Get close to the final color you want.
- Move the NY strip steaks to the oven to finish to your preferred internal temperature. Don't forget to let the steaks rest for a few minutes before serving.
⏰Approximate cooking time for strip steaks
Cooking time for a 1-inch NY strip steak to 140° is about 11-12 minutes, including a 4-minute sear and 7-8 minutes in a 400° oven.
This table assumes a 400° oven, a 4-minute total searing time, and a 1-inch strip steak that has been rested at room temperature. Times are estimates for planning only—cook to an internal temperature.
- Rare—cold red center(125°-130°)—4-minute sear and 2-4 minutes oven time for about 6-8 minutes total cooking time. Please see the caution below.
- Medium-Rare—warm red and soft center(130°-135°)—4-minute sear and 5-7 minutes oven time for about 9-11 minutes total cooking time.
- Medium—pink and firm (140°-150°)—4-minute sear and 7-9 minutes oven time for about 11-13 minutes total cooking time.
- Medium-Well—minimal pink(150°-155°)—4-minute sear and 9-11 minutes oven time for about 13-15 minutes total cooking time.
- Well-Done—firm and brown(160°+ )—4-minute sear and 12-15 minutes oven time for about 16-19 minutes total cooking time.
Please check the internal temperature a few minutes early. Stop cooking a few degrees before to allow the rise in temperature during the rest before serving.
Variables affecting cooking time are the rest's length at room temperature, the thickness of the steak, oven temperature, and the length of the sear,
For rare, it may be almost no time in the oven if you did an intense sear with a rest to room temperature or if your steaks are thinner.
- Quality matters in the steaks you buy—get Prime or Choice grade.
- A 1-inch strip steak will be about 12 ounces, while a 1 ½ inch is over a pound.
- Bone-in strip steak can be used, but realize it will take a bit longer to cook. Also, the meat near the bone will not brown nicely. The meat will shrink when cooked, and the meat near the bone will no longer contact the pan surface during searing.
- This method works well between ¾ to 1 ½ inches thick. Over 1 ½ inches thick should be cooked with a reverse searing method.
- Resting the steaks at room temperature helps to get the internal temperature you want without overcooking the surface. It is more important in thicker steaks. But if you want your steak rare, you may want to skip it to keep the center cold.
- Trim the strip steak of as much solid fat off the edges as reasonably possible. You won't eat it, and it will interfere with your enjoyment of the steak. Please get rid of it.
- The timing of seasoning is important. Salt will pull fluid out of meat, but it will reabsorb in about an hour. So any salt-containing seasoning should be applied 1 hour before cooking or just before cooking to get the moistest steaks.
- The best oven temperature is 400° convection or 425° conventional. A little more or less will be fine, but you must accommodate the cooking time.
- NEVER COOK BY TIME ALONE; cook to your target internal temperature. Remember, you can cook your steak more if needed, but you can not uncook a steak.
- Resting before serving allows the fluid that escapes the cells during cooking to migrate back into the cells and make for a moist and tender steak.
🧂Seasoning and Marinade
Just a good sprinkle of coarse salt and black pepper is all you need. Others like to use commercial mixes like Montreal Seasoning. We like to use our All-Purpose Seasoning Recipe, which adds garlic to the mix. Thyme, rosemary, or other herbs may also be used to add different flavors.
A marinade will make your special meal stand out. One of our favorite company meals is marinade New York strip steaks using The Best Steak Marinade.
🐄What is a Strip Steak?
Strip steaks are part of the short loin located behind the rib area with the tenderloin. Specifically, strip steaks come from the longissimus muscle, which does little work but has a fair amount of fat that helps make them tender.
The strip steak is the bigger side of the t-bone and porterhouse steaks. The only difference between the t-bone and porterhouse is the amount of beef tenderloin included in the cut.
Other Names: NY (New York) strip steaks are also called Kansas City strip steaks or just strip steaks. Other names for the same steak include strip loin steak, ambassador steak, club steak, country club steak, shell steak, and top loin steak. I'm sure I missed a few other names. I will use the terms New York strip steaks or strip steaks.
Cast iron is perfect for searing steaks. It transfers heat evenly across the entire surface without hot spots. It will also hold the heat well and is excellent when going from the stovetop to the oven.
All home cooks should have a cast-iron skillet. They are cheap, easy to maintain, and will last generations. It can also tolerate any heat from a stovetop, oven, or grill you can generate at home.
The pan to sear steaks does not have to be cast iron; any oven-safe pan that can move from stovetop to oven will do. If you don’t have any pan that will work, sear in a stovetop pan, and move to a different preheated oven-safe pan to finish.
I like to use a few slices of Blue Cheese and Garlic Compound Butter.
We love a potato side dish—baked, twice-baked, or smashed potatoes are great compliments.
Easy Roasted Red Potatoes
Crispy Parmesan Baked Potatoes
Twice Baked Potatoes
Other vegetables like broccoli, asparagus, or green beans are a simple way to round out your meal.
Green Beans with Bacon
Baked Parmesan Asparagus
Parmesan Roasted Cauliflower
We will pair the strip steaks with Cabernet Sauvignon, Merlot, or Pinot Noir for an excellent wine complement.
Store leftovers in an airtight container or ziplock bag in the refrigerator for 4 days or frozen for 3-4 months.
I like to use cold leftover strip steak cut up for a salad topping. Or you can reheat it in a microwave, stovetop, or covered in the oven.
How to Grill Strip Steak on a Gas Grill
How to Grill a T-bone or Porterhouse Steak – A Tutorial
Pan Seared Oven Roasted Filet Mignon
How to Grill a Filet Mignon on a Gas Grill
Or see all my steak recipes plus some enhancements in Father's Day Steak Recipe Roundup.
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Allow the steaks to rest at room temperature for 30-60 minutes if you have time—preheat the oven to 400° convection or 425° conventional oven.
Trim, pat dry, and season steaks to your taste. A good sprinkle of black pepper and Kosher salt is all you need, but use the Seasoning you love. I use 7:2:2 (my homemade seasoning).
In an oven-safe pan (cast-iron preferred) over medium-high heat, melt 1 tablespoon of butter or use oil. Some prefer oil due to the lower smoke point of butter, but I have never had a problem.
When hot, sear both sides of the steaks for about 2 minutes each. Sear close to the final color you want.
Transfer the pan to the preheated oven. Now comes the variables. The steak thickness, how long you seared, and the oven's actual temperature. Cook to the final temperature minus a few degrees—the steaks will rise a few degrees during the rest after cooking.
It takes about 7-8 minutes to reach 145° (medium). Remove from the oven, tent with foil, and allow to rest for a few minutes before serving. COOK TO THE TEMPERATURE, NOT BY TIME ALONE.
Pan Seared Oven Roasted Strip Steak
- 2 New York strip steaks - 1 inch thick
- salt and pepper to taste - or season to taste
- Allow the steaks to rest at room temperature for 30-60 minutes if you have time—preheat the oven to 400° convection or 425° conventional oven.
- Trim and season steaks to your taste. A good sprinkle of black pepper and Kosher salt is all you need, but use the Seasoning you love. I use 7:2:2 (my homemade Seasoning).
- In an oven-safe pan (cast-iron preferred) over medium-high heat, melt one tablespoon of butter or use oil. Some prefer oil due to the lower smoke point of butter, but I have never had a problem.
- When hot, sear both sides of the steaks for about 2 minutes each. Sear close to the final color you want.
- Transfer the pan to the preheated oven. Now comes the variables. The steak thickness, how long you seared, and the oven's actual temperature. Cook to the final temperature minus a few degrees—the steaks will rise a few degrees during the rest after cooking.
- It takes about 7-8 minutes to reach 145° (medium). Remove from the oven, tent with foil, and allow to rest for a few minutes before serving. COOK TO THE TEMPERATURE, NOT BY TIME ALONE.
Your Own Private Notes
- Allowing steaks to rest at room temperature before cooking helps obtain the final internal temperature quickly. Skip if you must.
- I like to use 400° convection for this recipe, but you can use a different oven temperature and don't have to have convection. Remember, you are cooking to a final temperature and not by time.
- Trim excessive fat.
- Seasoning just before starting to cook or one hour before is best. Use the seasoning of your choice or some coarse salt and pepper.
- You may use butter or oil in the pan. Butter has a lower smoke temperature. I have not had an issue, but if you have very hot burners or are worried, use oil.
- You will have a few degree increase in the internal temperature after removal from the oven.
- Allow to rest for at least 5 minutes before serving.
- NEVER COOK BY TIME ALONE. You must use an instant-read or meat thermometer.
- For estimated oven times, see the recipe post.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
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Editor's note: Originally Published February 20, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Followed these directions for a ribeye. Worked great, tasted yummy! Probably will have it again for Christmas Eve! Thanks again for another great recipe.
I use this recipe constantly. So yummy may make tonight.