This easy New York strip steak recipe uses a quick pan sear for a browned crust, then finishes in the oven for a juicy center cooked just the way you like it.
It is a simple way to cook strip steak at home with reliable timing and no grill needed.
⏱️ Quick Answer: How Long to Cook New York Strip Steak in the Oven
Sear for 2–3 minutes per side, then finish in a 400°F oven. Temperatures from 350°F to 425°F also work well but may take a few minutes more or less.
- Rare (125°F): about 4–5 minutes
- Medium-rare (130–135°F): about 5–7 minutes
- Medium (140–145°F): about 6–8 minutes
Cook to your desired internal temperature—time will vary with thickness.
Featured Comment by Colleen:
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"I made this for my family tonight. I got 5 STARS from even the pickiest eater"
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📝 TL;DR — Recipe Summary
What: New York strip steak with a browned crust and juicy center.
Why: Pan searing builds the crust, and finishing in the oven makes doneness easier to control.
How: Sear for 2–3 minutes per side, then finish in the oven to your desired internal temperature.
🥩 Ingredients
- New York strip steaks — 1 to 1½ inches thick, preferably Choice or Prime grade. Bone-in strip steaks also work but may take slightly longer.
- Salt and pepper — coarse kosher salt and black pepper are all you really need.
- Optional seasoning — garlic powder or your favorite steak seasoning.
👨🍳 Quick Overview: How to Cook New York Strip Steak
1. Let steaks rest at room temperature if you have time. Trim fat and season.
✅ Pro Tip: Salt the steaks either right before searing or at least 1 hour ahead. Salting 15–45 minutes before cooking draws moisture to the surface without enough time for it to reabsorb, which can leave the steak less juicy and tender.
2. Sear in a cast iron or oven-safe skillet with oil or butter for about 2–3 minutes per side until a deep brown crust forms.
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3. Move the skillet to a hot oven and cook to your desired internal temperature. Remove the steaks 3°–5°F early for carryover cooking.
4. Tent loosely with foil and rest for 5–10 minutes before slicing.
📌 For full step-by-step instructions, scroll to the printable recipe card or keep reading for details and tips.
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⏰ How Long to Cook Strip Steak in the Oven
After pan searing for 2-3 minutes per side, finish in a 400°F oven. Oven temperatures from 350°F to 425°F all work well with minor adjustments in timing.
- Rare (125°–130°F): about 4–5 minutes oven time after the sear
- Medium-rare (130°–135°F): about 5–7 minutes oven time after the sear
- Medium (140°–145°F): about 6–8 minutes oven time after the sear
- Medium-well (150°–155°F): about 9–11 minutes oven time after the sear
- Well done (160°F+): about 12–15 minutes oven time after the sear
✅ Pro Tip: Always cook to internal temperature, not just time. Pull the steak 3°–5°F early for carryover cooking.
What affects timing: Oven accuracy, steak thickness, sear time, and starting temperature all change how long it takes in the oven.
🥔 What to Serve with Strip Steak
Keep the sides simple. Potatoes are the classic choice, with a green vegetable to round out the meal.
❄️ Storage and Reheating
Store leftover strip steak in an airtight container for up to 4 days in the refrigerator or 3–4 months in the freezer.
Reheat gently in the microwave, stovetop, oven, or air fryer just until warm. Cold slices also work well on salads or sandwiches.
🥩 Related Steak Recipes
❓ FAQs
Yes. Cook it entirely in the oven to your desired internal temperature, but you will miss the browned crust and extra flavor from pan-searing. Using a rack helps the steak cook more evenly, and it will take longer.
Cast iron holds heat well and moves directly from the stovetop to the oven. It is the best choice for getting a deeply browned crust, but any oven-safe skillet will work.
Usually, yes. New York strip steak is commonly sold as strip steak, Kansas City strip, or striploin steak.
📖The Recipe Card
Pan Seared New York Strip Steak (Oven Finish Method)
Video Slideshow
Ingredients
- 2 New York strip steaks - 1 inch thick
- salt and pepper to taste - or season to taste
Step-by-Step Instructions
Trim and season
- Let the steaks rest at room temperature for 15–30 minutes if you have time. Preheat the oven to 400°F.
- Trim excess edge fat, pat dry, and season with salt and pepper or your favorite steak seasoning.
Pan sear for flavor
- Heat butter or oil in a cast iron or oven-safe skillet over medium-high heat. Sear about 2–3 minutes per side until deeply browned.
- When hot, add the strip steaks and sear both sides for about 2 minutes, or until they reach your desired crust color.
Finish the steak in the oven
- Transfer the skillet to the oven and cook to your desired internal temperature. For a 1-inch steak, about 5–7 minutes for medium-rare or 7–9 minutes for medium. Check early.
Rest before serving
- Remove the steaks 3°–5°F before the target temperature, tent loosely with foil, and rest 5–10 minutes before slicing.
Recipe Notes
Pro Tips:
- Let steaks rest at room temperature before cooking to help them cook more evenly. Skip only if you must.
- For the juiciest steak, season with salt right before searing or at least 1 hour ahead.
- Use the seasoning of your choice, or just coarse salt and pepper. Marinades also work well.
- Butter or oil both work. Butter adds flavor, while oil has a higher smoke point.
- The internal temperature will rise about 3°F–5°F during resting.
- NEVER cook by time alone. Use an instant-read thermometer to check doneness.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's note: This article was originally published on February 20, 2015. It has been updated with refreshed photos and improved instructions.
Brett says
You do realize that cows are supposed to eat grass; right? What else would they eat? Looks like cows from my home state of Montana are out of the question...
DrDan says
I must apologize to Montana and all the plains state, but really I did not like grass fed beef. I grew up on grass fed beef in Iowa. I can taste the grass. Several of my favorite local restaurants now feature "grass feed" beef. I go elsewhere if I have beef. I prefer grain feed. Each to their own.
Campin says
Do you cover pan when putting in the oven?
DrDan says
Uncovered
Dan
LynnB says
I pan sear my steaks in a DRY well-seasoned cast iron skillet. I preheat the skillet then using tongs touch the fat sides of the steak for about 30 seconds (each side) crosswise to the skillet. Then proceed per your instructions. I learned this in culinary school years ago, as we needed to be prepared in case a grill went out! This is the first time I've seen this page so I'll try it with butter. I guess I should get one of those fancy thermometers...
Kimberly Lehman says
I do not own a cast iron skillet, I have no problem with searing the meat but transferring to oven is where I need to know. what would be best to use? What type of pan?
DrDan says
Any oven safe pan will do. Many skillets can go stovetop to oven but if not sure then place some type of metal oven safe pan in the oven during the preheat. Then sear in an stovetop safe pan and after the searing then immediately transfer to the oven pan.
DrDan
ChristineB says
We made this for a late Valentine's dinner and the steak was fantastic! Thank you for the directions. My husband said it was the best dinner I've ever made for him.
DrDan says
One of my favorites.
Thanks for the note and rating
DrDan
Travis says
I've always had problems with the butter burning too quickly. To pan sear I use high heat cooking oil, and add the butter towards the end to coat and caramelize for flavor.
DrDan says
Hi Travis, I have yet to have a problem with this but I think I will at least add a note in the recipe.
Thanks for the note.
DrDan
june says
Thanks for the easy to follow instructions. I cook many, many things, but somehow steaks are something that I've always been too intimidated to try. I agree with GH, skip the butter and use grapeseed oil. It has a high smoke point suitable for high temperature cooking and doesn't impart any "flavor."
GH says
This is a good recipe, tried it tonight with cast iron skillet. I would not use butter again... You really cant get a good sear and browning on the steaks with butter. Oil, with a high heat rating, is better.
Kat SB says
Quick question - do you sear for 2-3 minutes per side or 2-3 minutes total? Thank you!
DrDan says
2-3 per side so 4-6 total searing time then to the oven.
DrDan
Babs Grantzo says
I used high heat safflower oil in the cast iron skillet to get it really hot, but while the steak was coming to room temp I also brought grass fed butter to room temp and added the 7-2-2; then when steak came out of oven I smeared the butter on for exquisite flavor!
Glenn says
Alrighty, finally got around to doing the steak. Mixed up some 7:2:2 and seared/oven roasted a 1 1/2 lb NY Strip. Very good! Oh yeah, sauteed onions and pepper too.
Chris says
100% agree with you! I really don't care for grass fed beef either. Plus we love pan seared steaks. It is probably Alexis' favorite when I do au Poivre like that.
DrDan says
If you can't grill, you must pan sear. I do love my pepper too but my wife is a pepper fiend.
The grass feed thing is just weird to me... do they have no taste-buds?
Thanks for the note Chris
For the readers out there this is Chris from Nibble Me This Please give his great site a visit. Lots of meat and grilling going on there.
Dan
Glenn Poirier says
I like the 7:2:1 Seasoning tip. Funny, but I have those same containers in my spice cabinet, now all I have to do is mix some up for the next steak night, which after reading this and looking at those pics will most likely be tonight! I do believe I'll do the pan sear/oven treatment. I've done it in the past and had good results. Thanks for the tips and printables!
DrDan says
Hi Glenn, I always have a shaker of 7:2:1and 7:2:2 on the counter. Great for meats and veggies. My bottles are from Penzey's Spices. It's hard to find a suitable bottle.
I pan sear/oven roast almost any meat with good result. Pork tenderloin, chicken etc.
Thanks for the note.
DrDan
Leslie says
Thanks for the info, I ordered my therapen today (I have gone through so many cheapos, that if I have a themometer that lasts 3+ years without a battery change, I'll save money). Thanks again
DrDan says
You will not regret it. Enjoy your new toy you deserve it.
Dan
Leslie says
I plan on making these steaks next weekend for grandchild (she loves steak), the recipe sounds easy & good. Before I invest in a thermapen, could you elaborate on why you like it so much (my cheapo instant read meat thermometer has stopped working). Thank you, Leslie
DrDan says
Accurate temp in about 3 seconds (it seems like less) vs about 8-10 from the standard. But they are $99 vs a cheapo for 10. Correctly used the el cheapo will be fine... does plus or minus 1 degree really matter? I have had my thermapen for 3 years and not even a new battery. Before I would go though 1-2 cheapo a year. Maybe I'm more careful with my baby.
Also my hand gets very hot in that extra 6 seconds. Plus I love toys.
Either way get one or the other before the steaks.
Dan
Robert Searl says
I fully agree with DRDAN; you need the real deal. Then down the road you won't be saying I wish....
DrDan says
Thanks for the comment Robert. I ordered a Thermoworks Infrared Food Safety Thermometer and now await my new toy.
DrDan
Lynn says
I recommend the thermometer that has a cord that can withstand the oven temp. you insert it into the meat and set the temp you want and it beeps when it is there! THEY ARE AWESOME! Only about $20 - $40 depending where you buy.
Robert Searl says
Two questions:
1. For the searing please define a "hot" pan. Since butter is involved it cannot be "smoking". I use an infrared thermometer to determine surface temp.
2. Where should the oven rack be placed?
Thanks!
DrDan says
Hi Robert, that is a toy I don't have but I'm ordering one from Themoworks tonight.
The butter starts smoking around 350 and the Maillard reaction starts about 280. For those without the infrared, The butter starts to bubble (like water at 212) Lit it bubble a little but if smoking then too hot. So the answer for Robert is about 280-300. You want some sizzle. Some guides use oil and high heat but I want the butter taste.
The rack is midway in the oven.
DrDan
RedPat says
I mix some oil (usually olive but any type will do) in the pan with the butter. This will raise the smoking temp and give you a little bit of a bigger window to work in without risking that burnt flavor