Cook your strip steaks like the steakhouses do. Pan sear to brown and then finish in the oven to your taste. Easy to follow step by step photo instructions. Make it perfect the first time and every time.
Time to get the absolute best results with minimal work. Start with a couple of good quality strip steaks.
If you buy cheap steaks, you may well get what you pay for. Choice or Prime only, please. And since Prime will cost you your first child, get a nicely marbled choice.
I’m not a fan “grass feed”… it tastes like grass to me. I’m from Iowa and have eaten both for 60 plus years. I can tell the difference. But use what you like. (Note: this is my taste and recommendation. Do not comment about this. If you want to talk health, please see My Annual New Year’s Rant. Also, see the Comment Policy)
Now that you have your steaks trim off chunks of fat. Coat with 7:2:2 seasoning (see my post on making 7:2:2 HERE) (or seasoning of your taste) and give each side a nice sear in some butter for a few minutes and finish in a preheated oven. Don’t forget to let them rest for a few minutes before serving.
A good steak is always a five.
Pro Tips: Notes on Pan Seared Oven Roasted Strip Steak
What is a strip steak?
The strip steak is a cut from the short loin from a cow which is located behind the rib area with the tenderloin.
Also called a New York strip, or a Kansas City strip steak, they come from the longissimus muscle that does little work but a fair amount of fat the make it tender.
The strip steak is the bigger side of t-bone and porterhouse steaks. The only difference between the t-bone and porterhouse is the amount of beef tenderloin included in the cut.
You can buy the whole strip loin and cut your own steaks. Also, you can occasionally find the “bone-in” which is basically a t-bone steak without any tenderloin section.
You may run into something called “first cut” which may sound great, but it is not. It is closer to the ribeye and only worth about half the cost of the prized “center cut.”
How to prepare a great strip steak
The pan 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 that, sear in a stove top pan and move to a different oven safe pan to finish. If using the later technique, I would preheat the oven pan with the oven, so the steak goes in a hot pan.
Steak thickness notes.
Somehow people equate thickness with quality. NOT TRUE. A 1 1/2 inch thick strip steak is a good pound plus of meat. An inch is a nice 10-12 oz and too large of serving for most of us.
If you want the 1 1/2 inch thick steak, this should work well but be sure to rest to room temperature first.
When is the steak done?
A strip steak has a fair amount of marbling so can tolerate over cooking a bit, unlike something more like top sirloin. But also not as tender as a filet. I like about 145 final internal temperature. My wife is more of a 150 person.
So pick the internal temperature you want. Remove the steak a few degrees less and tent lightly with foil.
The temperature will continue to rise a few degrees when tented, and more importantly, the fluid that escapes the cells during cooking will migrate back into the cells and make for a moist and tender steak.
Allow the steaks to rest at room temperature for 30-60 minutes if you have time. Preheat oven to 400 degrees convection or 425 conventional.
Trim and season steaks to your taste. I use 7:2:2 (my homemade seasoning). If you don’t have that, you can season with a little coarse salt, pepper, and granular garlic powder. Or any way you want.
In an oven safe pan (I used my 10-inch cast iron) over medium-high heat melt one tablespoon of butter or use oil. Some prefer an oil at this point due to the lower smoke point of butter, but I have never had a problem.
When hot, sear both sides of the steaks for 2-3 minutes. Sear close to the final color you want.
Transfer pan to the preheated oven. Now comes the variables. The steak thickness, how long you seared and the true temperature of the oven. Cook to the final temperature you want. Remember that you may get a few more degrees after removal from the oven.
It took 7 minutes to get to 150 (medium). Remove from the oven 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 strip steaks - good quality about 1 inch thick
- 7:2:2 seasoning or just coarse salt and pepper
- Allow the steaks to rest at room temperature for 30-60 minutes if you have time. Preheat oven to 400 degrees convection or 425 conventional.
- Trim and season steaks to your taste. I use 7:2:2 (my homemade seasoning). If you don't have that, you can season with a little coarse salt, pepper and granular garlic powder. Or any way you want.
- In an oven safe pan (I used my 10-inch cast iron) over medium-high heat melt one tablespoon of butter or use oil. Some prefer an oil at this point due to the lower smoke point of butter, but I have never had a problem.
- When hot, sear both sides of the steaks for 2-3 minutes. Sear close to the final color you want.
- Transfer pan to the preheated oven.
- Now comes the variables. The steak thickness, how long you seared and the true temperature of the oven. It took 7 minutes to get to 150 (medium). Remove from the oven and allow to rest for a few minutes before serving. COOK TO THE TEMPERATURE, NOT BY TIME ALONG.
- Remember that you may get a few more degrees after removal from the oven.
- Allowing to rest at room temperature before cooking helps obtain final internal temperature easily.
- Sear to close to the final color you want before going to the oven.
- Season just before starting to cook or one hour before.
- 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.
Have a question or something not clear? Ask in the comments.
Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally Published February 20, 2015.