Learn how to cook New York strip steaks in the oven like the best steakhouses. A little pan-searing on the stovetop, then cook in the oven to your taste. The best NY strip steaks are easy with these simple step-by-step photo instructions.
Let's learn to cook a New York strip steak (New York steak) and make it perfect the first time and every time. The technique is simple and classic—pan seared the steak then bake the steak in oven.
Start with a couple of good-quality New York strip steaks about one inch thick, either prime or choice quality.
Allow the steaks to rest at room temperature if you have time. That will make getting the internal temperature you want easier without adversely affecting the surface. Trim any chunks of fat.
Season to your taste. Just some salt and pepper will do nicely, or fancy it up some.
Give each side a nice sear in a cast-iron skillet with some butter or oil for a few minutes to get a nice browning, known as a Maillard reaction, which will add a ton of taste.
Then finish by baking the steak in the oven to your preferred internal temperature. Don't forget to let the steaks rest for a few minutes before serving.
A great steak is always a five.
🐄What is a New York Strip Steak?
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, NY strip 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 just strip steaks.
Strip steaks part from the short loin, which is located behind the rib area with the tenderloin. Specifically, strip steaks come from the longissimus muscle that 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.
If you buy cheap steaks, you may well get what you paid for—use Choice or Prime grade only, please. And since Prime will cost more, get a nicely marbled choice unless it is a special occasion.
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 Cook New York Strip Steaks
Buy choice or prime grade steaks about 1 inch thick and with good marbling.
Some people will equate thickness with quality, but they are not related. A 1 ½ inch thick strip steak is a good pound plus of meat. An inch is a nice 10-12 oz. But will still be too large of serving for many people.
If you want that 1 ½ inch thick steak, this will still work well, but be sure to rest to room temperature first. But cooking a strip steak over 1 ½ inch thickness requires a different method.
The best pan to use is cast iron. Cast iron will sear the steaks evenly and is great when going from the stovetop to the oven.
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 any pan that will work, sear in a stovetop pan and move to a different preheated oven-safe pan to finish.
Cast iron is perfect for searing steaks. It will transfer heat perfectly, leading to even heat across the entire surface without hot spots. It will also hold the heat well.
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.
Yes, but realize the bone-in will take a bit longer to cook.
Also, the meat near the bone will not brown well. The meat will shrink when cooked, and the meat near the bone will no longer contact the pan surface during searing.
I like to trim 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.
Absolutely. One of our favorite company meals is marinade New York strip steaks. We use The Best Steak Marinade.
Just a good sprinkle of coarse salt and black pepper is all you need. Others like to use commercial mixes like Montreal Seasoning. Thyme, rosemary, or other herbs may also be used to add different flavors.
We like to use our All Purpose Seasoning - 7:2:1 and 7:2:2, which add garlic to the mix.
Just season to your taste.
The timing of seasoning is important. Salt will pull fluid out of meat, but it will reabsorb in about an hour.
If you add a salt containing seasoning, do it an hour before or immediately before cooking. In between will pull some moisture out of the meat and not leave time for reabsorption.
Butter can smoke when overheated. Some people will have this issue if their burner is very hot. You may use vegetable or olive oil if you have that issue.
If you want a middle ground, use oil in the pan, then add some butter on top of the steaks as they go in the oven.
Heat your oil or butter over medium high heat. When the oil is shimmering, lay the steaks into the hot skillet.
After about 2 minutes, check the color. You should sear to close to the final color you want. Flip and repeat. I like to flip one final time before moving to the oven.
400° convection is a good choice but a little more or less will be fine. You will need to accommodate in cooking time.
You can use a conventional oven with the usual adjustment of 25° increase.
⏰Cooking Time for New York Strip Steaks
Total cooking time is about 11 to 12 minutes using the suggested 400° oven temperature and a final internal temperature of about 145° (medium). This estimate is based on about 7-8 minutes in the oven after 4 minutes of searing time for a 1-inch strip steak rested to room temperature before cooking.
Approximate cooking times for strip steaks.
This table assumes a 400° oven, 4 minute total searing time, and a 1-inch strip steak that was rested at room temperature.
Please check the internal temperature a few minutes early. Stop cooking a few degrees early to allow for the rise in temperature during the rest before serving.
|Internal Temperature||Description||Oven Time||Total Cooking Time|
|125°-130°—rare||Red and cool||2-4||6-8|
|130°-140°—medium-rare||warm red and soft||5-7||9-11|
|140°-150°—medium||pink and firmer||7-9||11-13|
|150°-155°—medium-well||little pink and firm||9-11||13-15|
For rare, it may be almost no time in the oven if you did a strong sear with a rest to room temperature or if your steaks are thinner.
If your steak is thicker or was not rested to room temperature, or you want it more in the well-done range, it may take 12-15 minutes.
Several variables will determine the cooking time. The initial temperature of the steak, the thickness of the steak, the temperature of the oven, the length of the sear, and your desired finish level.
Pick the internal temperature you want and remove the steaks 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.
Remember, you can cook your steak a bit more if needed, but you can not uncook a steak.
A final word to the wise, NEVER COOK BY TIME ALONE; cook to your target internal temperature.
What to Serve with New York Strip Steaks
Yes, if you have some. I like to make up a pound of Blue Cheese and Garlic Compound Butter and freeze most of it.
We take out a few slices when we have strip steaks.
We love a potato side dish of some type—baked, twice baked, or smash 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
For a nice wine compliment, we will pair the strip steaks with Cabernet Sauvignon, Merlot, or Pinot Noir.
Or see all my steak recipes plus some steak enhancements don'te Father's Day Steak Recipe Roundup.
🖼️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 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 actual temperature of the oven. Cook to the final temperature you want. Remember that Editor'sget a few more degrees after removal from the oven.
It takes about 7-8 minutes to get to 145° (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 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 oven to 400° convection or 425° conventional but you may adjust this some for your needs,
- Trim and season steaks to your taste with coarse salt and pepper. I use 7:2:2 (my homemade seasoning) or use a seasoning of your choice.
- In an oven-safe pan over medium-high heat, melt one tablespoon of butter or use oil. Some prefer 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 takes about 7-8 minutes to get to about 145° (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.
My Private Notes
- Allowing the steaks to rest at room temperature before cooking helps obtain final internal temperature easily. Skip if you must.
- I like to use 400° convection for this recipe but you can use a bit more or less and you 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 use 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.
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.