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.
Introduction
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 and then baked the steak in the 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—some salt and pepper will do nicely, or fancy it up some with another seasoning for a marinade.
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.
My Rating
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
What strip steaks to use?
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.
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 well. The meat will shrink when cooked, and the meat near the bone will no longer contact the pan surface during searing.
Use a cast iron skillet.
The best pan to use is cast iron. Cast iron will sear the steaks evenly and is excellent 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.
Why is cast iron preferred?
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.
Preparing the strip steak to cook.
Trim the strip steak. 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.
Seasoning the strip steak.
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.
The timing of seasoning is essential. 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.
A marinade will make your special meal stand out. One of our favorite company meals is marinade New York strip steaks. We use The Best Steak Marinade.
Sear the strip steak.
Heat butter or oil in your cast iron (or another oven-safe pan) over medium-high heat until shimmering. Butter can smoke if overheated, so use oil instead if you have an issue.
Lay the seasoned strip steaks in the hot pan. 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 last time before moving to the oven.
Transfer to the oven to finish.
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 a 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 |
| 160° plus—well | brown | 12-15 | 16-19 |
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.
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.
📖Steak Recipes
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 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.
📖Recipe
Pan Seared Oven Roasted Strip Steak
Ingredients
- 2 New York strip steaks - 1 inch thick
- salt and pepper to taste - or season to taste
Instructions
- 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
Recipe Notes
Pro Tips:
- 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.
Nutrition Estimate
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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.
Colleen
I made this for my family tonight. I got 5 STARS from even the pickiest eater. I usually do this on the grill, but it is snowing in PA so I decided to give this a try. I used KerryGold butter and Montreal Steak Seasoning but cooked it exactly as suggested. It was AMAZING. Absolutely DELICIOUS! I will ONLY use this recipe from now on when I cook steak inside.
Patty
One of the suggestions for any stove to oven recipe is to put the cast iron pan in the oven while doing the pre-heating. That way the pan is evenly heated before placing it on the stove. Saves the time & energy to heat the pan on the stove before searing the steaks as the pan is already hot and ready.
Elizabeth
OMG, what an excellent suggestion!! Thank you so much!
Gail Vaughan
Tried this recipe after I went to light our grill only to discover we were out of gas. Already had the steaks marinating and out at room temperature. I was skeptical but decided to give it a try. It was wonderful! Great option to grilled.
Kellia
Trying this recipe tonight, but I have 2 different cuts of steak to cook. 2 New York strips, & 2 Porterhouses (all 1" thick). I'm wondering what the time difference will be in the oven for the PHouses, considering the bones..? Do you have advice on doing both at the same time? Can I just take the strips out to rest sooner and let the tbones go longer? How much longer would you guess? (We're aiming for med-rare to med on all).
Also! I don't have an oven safe skillet. Can I transfer to a large baking sheet instead? If so, shall I let it heat up in the oven while doing the stove top portion so it's preheated? Should I foil line it, or use racks above it?
Any advice welcome!!
Thank you in advance!
Dan Mikesell AKA DrDan
Hi Kellia,
Welcome to the blog.
Not too big of a problem other than cooking that much size at one. T-bone/porterhouse steaks are mostly strip steaks. That big side is just a strip steak. The difference between the t-bone and the porterhouse is just the size of the meat on the other side of the bone which is tenderloin (filet)—bigger in the porterhouse.
I tend not to do this pan-searing method with bone-containing cuts since the meat will shrink some and the bone will prevent the area near it from searing. Not a big issue but that is why I usually grill my porterhouse steaks.
So assuming you don't care if a bit of the porterhouse does not sear much (the rest will sear and it all will cook fine), what are the issues you will face? The bone will delay the cooking slightly (not a lot) and the porterhouses probably are bigger overall. Lastly, the filet part of the porterhouse will overcook-it just tends to cook faster but that always happens and it can tolerate it and still be great.
So I would preheat the oven with a large sheet pan, sear the porterhouse first and transfer to the oven, then immediately sear the strip steaks (I assume you don't have a stovetop skillet large enough to do all four at once). Transfer the strips steaks and check the temp on the porterhouses (probably not done yet).
The porterhouse will probably be done first thanks to the headstart, move to a plate and tent with foil while the strips finish.
No rack or foil but you MUST use an instant-read thermometer to pull this off or you will be flying blind and most likely will crash. If you don't have one, they are about $10 at a big box store (Home Depot/Lowes, Walmart may or may not have one).
Good luck.
Dan
Sara
Hello.. how long would I cook in the oven if the steak is 2 inches thick please?
Dan Mikesell AKA DrDan
Hi Sara,
Welcome to the blog.
For extra thick cuts, it is a long discussion. Briefly, thick cuts should be rested to close to room temperature before starting. Seared and then the oven should be at a lower temp about 375° range. Lower because it will take longer to penetrate and you don't want to overcook the outside. Now the variables: exact thickness, the temperature of the meat when starting the sear, how much sear, the oven exact temp, the pan, you are getting the idea. This is why have have a pork chop and an extra thick pork chop recipes.
So no exact answer. Probably in the 15-20 minute range if I had a gun to my head. You MUST have an final internal temperature goal and a good instant read thermometer to monitor or you may have a disaster.
Hope that helped at least a litte.
Dan
Paul Hassett
Good morning. I was hoping to clarify a somewhat minor point with all of your stove to over recipes. I have used them all and they are phenomenal. My only question is that if I use the prescribed times, I am generally over. I wanted to ask - where is the over are you transferring the skillet to after searing (middle , bottom, etc)?
I have been using the middle rack, and am wondering if this may be the source of the inconsistency. Thank you for your time and sharing your recipes.
- yet another Dr / home chef
Dan Mikesell AKA DrDan
Hi DrPaul,
Welcome to the blog. A great retirement hobby.
Oven racks should always be placed to keep the meat in the middle of the oven unless otherwise specified. So since the pan and meat are thin, in the middle.
Now about the variability, there are multiple possibilities, the temperature of the meat when you start searing, the thickness of the meat, the temperature of the pan, how much you sear, oven temperature, and the conductivity of heat of the pan(s). So as always cook by final internal temperature.
If your stovetop pan is oven safe, I don't transfer the meat to another pan. So I almost always use a $15 cast iron 10-inch skillet for these recipes. But most stovetop skillets are oven safe at reasonable temperatures. If you are not sure about your stovetop pan, a transfer to a known oven safe pan is in order.
We doctors are looking for reproducable results (that science thing). But think if all the variables and it is just "fuzzy logic," so go by endpoint only.
Hope that clarifies or at least doesn't muddy the water.
Dan
Cheryl
DrDan, this recipe was a 10 out of 10. Perfection. I bought the prime NY Strips at Costco. I seared them for 3 minutes on each side in my cast iron skillet with butter, as you suggested, and finished them off in the oven at 425° for 9 minutes. They registered at 145°. We loved them. Thanks for the recipe!!!
Clarice
Delicious! May not ever grill a steak again. This method is simple. No need to stand out at the grill in the middle of winter. Using oil and my fan on med - high : no smoke problem.
Betti J
Tried this method of cooking steaks tonight. Came out perfect. Seared 2 minutes each side in my cast iron pan followed by 4 minutes in 400 degree oven. Used olive oil in skillet for searing. Best part was my smoke alarms did not go off.
Sharon
Great recipe!! Perfectly delicious. I used butter in the pan and there was no smoking even in the oven. Can’t wait to make it again. How to get on your “cooking for two” Email list?
Thank you for the recipe forgot to say it in the beginning
Dan Mikesell AKA DrDan
Hi Sharron,
Welcome to the blog.
Glad you enjoyed the recipe.
You will find email subscription links several places on the page but here is a direct link to my page that has the link at the top and explains what to expect and how to unsubscribe (super easy).
https://www.101cookingfortwo.com/subscribe
Thanks for the note, rating and interest.
Dan
Katherine Kelley
Most excellent! My cast iron skillet is very small so cut the steak in half & turned out perfect, Thank you for all your recipes.
Brian Mooney
Great recipe! I take a tip from James Beard and use some trimmed pieces of fat from the steak to create the perfect fat for the pan. Simply cook the scrap fat pieces for a few minutes as the pan is heating, and then rub some of the fat all over the pan. A small amount adheres well to the hot pan, and minimizes smoking. Butter can always be added at the end of cooking if desired.
If you check out some of Beard’s books (American Cookery is a mere $2 on Kindle) such as the James Beard Cookbook or The Theory and Practice of Good cooking, I think you’ll find in Beard a kindred spirit! His outdoor cooking books are wonderful, too. Beard single-handedly created the modern interest in cooking over gas or coals in the backyard.
Happy New Year!
Brian
Eric Sepci
This was genuinely one of the best steaks made. We used strip steaks, about 1 1/2 inches thick - seared 2.5 mins a side, basted with butter, garlic and thyme for 1 min off the heat and cooked in the over for 6 minutes....rest 6 minutes and it was a near perfect med/med/well. Flavors were as good as it got. Excellent technique.
Catherine
Delicious! Thank you for sharing. Seared with butter in a cast iron skillet and finished in a 425 degree oven. Took about 4 minutes for medium. The only time I had smoke was when I opened the oven - but mitigated that by running the air purifier nearby. I’ve been looking for a way to cook steak indoors during the winter. Gas grills just done cut it in 20 degree sleet. I even got two thumbs up from my picky son.
Kara Butler
Hi,
Love this recipe!!!! Steak turns out great every time!!!! Is it the same for a ribeye? I am going to try it tonight on a couple of ribeyes. 🤞🤞
Dan Mikesell AKA DrDan
Hi Kara,
Welcome to the blog.
The technique is approximately the same as long as you are cooking boneless meat. Just do a sear about to the color you want and finish in an oven. If about 1 inch thick, about the same time. If much thicker, use a lower temp and more time.
Dan
Bronzi
Wanted to comment again that this recipe is easy and delicious. Going to make again tonight. I actually prefer this method vs grilling for one.
Jim
Just reverse sear it.... much better and consistently better method...
Kat
Thank You so much for this recipe. For once, I didn't smoke up the kitchen cooking steaks - and they were delicious! My biggest problem is my husband likes his steak medium well and I like mine very rare. After searing, I put his in the oven per your direction and for mine, just sat it in some foil and put it in my upper oven on warm so it wouldn't cool down while his cooked.
Terri T.
Hello, and thank you. I used your instructions to make two New York Strip steaks for my first time tonight and they are delicious! I also used your 7:2:2 seasoning, but I was a little too heavy-handed with it when I seasoned the steaks while they were out of the fridge for 30 minutes before cooking. I seared the steaks in a hot cast iron skillet w/olive oil for 2.5 minutes and then cooked them for 5 minutes in a 400 degree oven set to convection. The internal temp of the slightly larger steak was higher than I wanted at 170+ degrees, but I think that number may be off. Because of the higher temp, I rested the steaks on a plate without a foil tent. I should say that I basted the steaks with butter right before I put them in the oven. They are pale pink in the middle, which is fine, but I prefer medium rare. My bad. Thanks again, Dan!
Sally
How can I cook a well done N.Y. Strip steak or Rib Eye using this method & turning it turning out tender. My husband likes his almost hockey puck. I know this is probably impossible but thought I would ask for your suggestions. Thank you!
Dan Mikesell AKA DrDan
Hi Sally,
Welcome to the blog.
That is near impossible, especially with a strip steak. You will have better results with a filet or the ribeye. You will also get better results if you use prime instead of choice—more marbling.
I would ask if it is "no pink" or if it is a charred outside and "no pink"??? Maybe over-sear a bit and aim for 155-160° where pink usually disappears—see if he likes that with a nice filet or ribeye. You can always cook it a bit more if he wants.
Dan
Crystal
My steak turned out PERFECT!! Thank you so much