Cook juicy, tender New York strip steak like the best steakhouses at home. This simple, reliable method uses a quick pan sear for a flavorful crust, then finishes in the oven for a perfect center.
⏱️ Quick Answer: How Long to Cook New York Strip Steak in the Oven
After searing for 2–3 minutes per side, finish New York strip steak in a 400°F oven for about 4–8 minutes.
- Rare (125°): about 4–5 minutes
- Medium-rare (130–135°): about 5–7 minutes
- Medium (140–145°): about 6–8 minutes
Cook to your desired internal temperature—time will vary with thickness.
Featured Comment by Colleen:
⭐⭐⭐⭐⭐
"I made this for my family tonight. I got 5 STARS from even the pickiest eater"
Jump To (scroll for more)
- 🔥 How to Cook New York Strip Steak (Pan Seared and Oven Finish Method)
- 🧡 Why You’ll Love This Recipe
- 🥩 Ingredients and Seasoning
- 👨🍳 Quick Overview: How to Cook New York Strip Steak
- ⏰ How Long to Cook Strip Steaks in the Oven
- 🔧 Oven Temperature & Timing Tips
- 👍 Tips for Cooking Strip Steaks Right Every Time
- 🥩 Related Steak Recipes
- 🥔 What to Serve with New York Strip Steak
- ❄️ Storage and Reheating Leftovers
- ❓ FAQs
- 📖The Recipe Card
🔥 How to Cook New York Strip Steak (Pan Seared and Oven Finish Method)
This is a simple, reliable method for cooking New York strip steak with a great crust and juicy center—works for most 1 to 1½ inch thick steaks.
- Finish in a hot oven to your desired doneness
- A quick pan sear
🧡 Why You’ll Love This Recipe
- Juicy and tender every time: A reliable method that delivers consistent results.
- Better than the grill (for some): Great crust without flare-ups, and easy to control.
- Cooked to your perfect doneness: From rare to well-done, you’re in control.
- Made for home cooks: No special equipment—just a pan and a little confidence.
🥩 Ingredients and Seasoning
What you need
- New York strip steaks — 1 to 1½ inches thick, Choice or Prime grade. Also called strip steaks, Kansas City strip steaks, or striploin.
- Salt and pepper — Coarse kosher salt and black pepper are all you really need.
Optional seasonings
- Add a bit of garlic powder or use all-purpose seasoning mix for extra flavor.
- Try a commercial blend like Montreal steak seasoning.
- Fresh or dried herbs like thyme or rosemary can add a nice touch.
- For a flavor twist, use a dry rub (like coffee rub) or a steak marinade if you plan ahead.
👨🍳 Quick Overview: How to Cook New York Strip Steak
1. Trim and season:
Let steaks rest at room temperature for 15–30 minutes if you have time. Trim excess fat, pat dry, and season with salt, pepper, or your favorite steak seasoning.
✅ Pro Tip: For the juiciest steak, season with salt either right before searing or at least an hour ahead. Salt pulls moisture at first, but given time, it reabsorbs and flavors the meat from within.
2. Pan sear for flavor:
Heat a cast iron or oven-safe skillet over medium-high heat. Add oil or butter, then sear both sides for about 2 minutes per side until a deep brown crust forms.
✅ Pro Tip: Flip once more right before transferring—this helps even out the crust and reduces the risk of overcooking.
3. Finish steak in the oven:
Move the skillet to a 400°F convection (425°F regular) oven. Cook about 5–7 minutes for medium-rare or 7–9 minutes for medium, depending on thickness.
✅ Pro Tip: Pull the steak 3–5° before your target temperature—carryover cooking will finish it perfectly.
4. Rest before serving:
Tent loosely with foil and rest for 5 minutes before slicing. This keeps the juices where they belong—inside the steak.
📌 For full step-by-step instructions, scroll to the printable recipe card or keep reading for pro tips, seasoning ideas, and sides.
⏰ How Long to Cook Strip Steaks in the Oven
All total times include about 4 minutes of pan-searing before finishing in the oven at 400°F convection (or 425°F regular).
- Rare (125°–130°F): 2–4 minutes in the oven for a total of 6–8 minutes
- Medium-rare (130°–135°F): 5–7 minutes in the oven for a total of 9–11 minutes
- Medium (140°–145°F): 7–9 minutes in the oven for a total of 11–13 minutes
- Medium-well (150°–155°F): 9–11 minutes in the oven for a total of 13–15 minutes
- Well done (160°+): 12–15 minutes in the oven for a total of 16–19 minutes
You can skip the sear and cook New York strip steak fully in the oven. Expect it to take longer, and you won’t get the same browned crust, but it will still reach your desired internal temperature.
✅ Pro Tip: Always cook to internal temperature — not just time. Pull the steak 3–5° early for carryover cooking.
Save this recipe!
Enter your email address and we'll send the link straight to your inbox!
🔧 Oven Temperature & Timing Tips
- Best oven temperature: 400°F convection (or 425°F regular) gives the best crust and juicy center.
- Other oven temp options: 350°F or 375°F will work but need longer oven time — check early.
- What affects timing: Oven accuracy, steak thickness, sear time, and starting temperature all change how long it takes in the oven.
👍 Tips for Cooking Strip Steaks Right Every Time
- Start with quality beef: Prime or Choice grade strip steaks are the most tender and flavorful.
- Right thickness matters: This method works best for steaks between ¾ and 1½ inches thick. Thicker cuts need a reverse sear.
- Bone-in works fine: Expect slightly longer oven time.
- Season smart: Salt right before cooking or at least an hour ahead for the juiciest results.
- Use a thermometer: Always check internal temp — it’s the only reliable way to hit your perfect doneness.
- Rest before serving: Let steaks rest about 5 minutes to keep the juices where they belong.
🥩 Related Steak Recipes
Try one of these other great cuts for more steakhouse-quality results at home:
Grilled New York Strip Steak
⭐️⭐️⭐️⭐️⭐️
Learn the simple way to grill a perfect New York strip steak—crispy outside, juicy inside, and no guesswork. Perfect for beginners.
🥔 What to Serve with New York Strip Steak
Steak loves simple sides. Potatoes are the classic match — roasted, smashed, or twice-baked.
Add a vegetable for balance:
- Baked Green Beans with Bacon
- Roasted Asparagus with Garlic and Parmesan
- Parmesan Roasted Cauliflower
🍷 What wine to serve with strip steak
Rich, flavorful steaks like New York strip pair well with bold red wines. Try:
- Pinot Noir – lighter, but still earthy enough to hold up
- Cabernet Sauvignon – classic steakhouse pairing
- Merlot – smooth and balanced
❄️ Storage and Reheating Leftovers
Store leftover strip steak in an airtight container or zip-top bag 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 to keep the texture tender. Cold slices are great on a salad or sandwich.
❓ FAQs
Yes, you can cook New York strip steak entirely in the oven without pan-searing. It will take longer, and you’ll miss the crust and flavor from searing, but just cook to your desired doneness.
For best results, cook on a rack to allow heat to circulate and cook both sides more evenly. You can use the broiler at the end to add some browning, but it will raise the internal temperature quickly—so stop the oven cooking a little early.
For a 1-inch steak rested to room temperature, sear for about 4 minutes total, then finish in a 400°F convection (or 425°F regular) oven for 5–7 minutes for medium-rare or 7–9 minutes for medium.
Always check early — steak thickness and oven temperature can vary.
Cast iron heats evenly, holds temperature, and moves easily from stovetop to oven. It creates a consistent, flavorful crust — exactly what you want for steakhouse-quality results.
A New York strip comes from the short loin behind the ribs — a tender muscle with great flavor and a bit of chew. It’s also sold as a strip steak, Kansas City strip, or striploin steak.
Yes — it’s the same method. You sear for flavor, then finish in the oven for even cooking and a juicy center.
📖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
- If you have time, allow the steaks to rest at room temperature for 30-60 minutes. Then, preheat the oven to 400° convection or 425° conventional.
- Trim any easily trimmable edge fat. Pat dry with paper towels. Season to your taste. A good sprinkle of black pepper and Kosher salt is all you need, but I use 7:2:2 (my homemade seasoning).
Pan sear for flavor
- Melt 1 tablespoon of butter or use oil in a cast iron or other oven-safe pan over medium-high heat. Some people prefer oil because of butter's lower smoke point, but I've never had issues with either.
- 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 pan to a 400°F convection oven (or 425°F conventional). Roast to a few degrees below your final temperature—about 5–7 minutes for medium-rare (130°–135°), or 7–9 minutes for medium (140°–145°). Always check a few minutes early. (The variables are the steak thickness, how long you seared, and the actual oven temperature.)
Rest before serving
- Remove the pan from the oven, tent lightly with foil, and let the steaks rest for 5 minutes before serving to allow the juices to absorb back into the cells for maximum tenderness.
Recipe Notes
Pro Tips:
- Resting at room temperature before cooking helps steaks cook more evenly. Skip it if you must.
- I like to use 400°F convection, but other oven temps will work. Just adjust the cook time and remember: you’re cooking to temperature, not time.
- Trim excessive fat for better searing
- For the juiciest steak, season with salt right before searing or at least an hour ahead. Use the seasoning of your choice or some coarse salt and pepper. Marinades will also work well.
- Butter or oil both work; butter gives flavor, but oil has a higher smoke point.
- The internal temperature will rise a few degrees during resting after cooking.
- Always rest for at least 5 minutes before serving.
- 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 expanded options, refreshed photos, and a table of contents to help with navigation.
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