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.
Janet
I agree on the oil vs butter searing. Save the butter for finishing/resting. Great flavor. I've been doing steaks this way for 20 or more years when it's either too hot or too cold to grill. Works every time!
Karen
I just cooked NY strip steaks using your method. I'm confident that the next time I do it using a different source for the beef they will turn out wonderfully (these were grass-fed which I've eaten before from a different supplier and they were delicious, but tonight's are dryish and chewy even though I cooked them to medium rare.) My question, since my freshly DrDanned cast iron skillet is staring me in the face, is how do YOU clean yours after it has had butter and sticky garlic seared and baked onto it??, without destroying its seasoning?
DrDan
Officially, you use hot water with a sponge or stiff brush. Never soaps or steel wool. You can get special scrubbers that look like chain mail.
Now how do I do it? I use hot water and 3M scrub pads. I do occasionally use a little dish soap if needed but try to avoid it. I then immediately dry with a paper towel then a light spray of PAM that I spread with the paper towel. I have never had any rust and the seasoning is fine.
I must admit to my sins but I have gotten away with it for 5 years. Also I wash my knives in the dishwasher. The shame of it all...
Rebecca
Quick question on the oven roasting component - how do you prevent butter or oil from "popping" out of the pan once it's in the oven? Isn't there a grease fire risk? Or do you pour off the excess before switching from stovetop to oven? I've considered covering the pan, but I think the steam would impact the texture in a negative way.
DrDan
Hi Rebecca,
It has never been a problem for me. Be sure your pan has some sides. If you're concerned then remove any free fluid. Do not cover, it will get the steam effect.
Thanks for the note.
Dan
Rune Gosta
I don't like grass fed...... haha. I think what you mean is I don't like beef the way it's supposed to taste.
Laura
This was fantastic. I've never been a really good steak cooker ;-) This turned out beautifully and I will ALWAYS make my steaks this way now. Thank you for such clear and concisely written directions.
DrDan
Hi Laura,
I like simple methods and this fits that. Glad it works well for you.
Thanks for the note.
Dan
Keith LeDez
Delicious. This is now standard operating procedure foe us. Put a bit of blue cheese on after it came out of the oven. (from another similar recipe). Also just an FYI to folks who like me just have a standard digital thermometer. The time from medium rare to medium is very short at these temps especially with a steak on the thinner side. Also I can't emphasize enough how it continues to cook out of the oven. I still have to master this. If in doubt take it out!! You can always cook a bit more but you can't do it the other way around!!
DrDan
Hi Keith,
My wife is in love with the blue cheese compound butter ( https://www.101cookingfortwo.com/blue-cheese-garlic-compound-butter/ ).
You are so right about watching the temp. I do love my thermapen. I was going through 2 el-cheapos a year (about $15 each). My first thermapen was $99 but didn't even need a new battery for 3 years and is still working great for my son at the age of 5 yrs. So cheaper in the long run and so much better.
For me, the temp rises about 2 degrees if I don't tent it but it does cool off a little fast. About 5 degrees if properly tented and keeps it's temp better. So I usually tent. I do like my beef a little more cooked since I grew up on basically burnt meat.
Thanks for the note.
Dan
Ben
I recommend the iGrill Mini temp reader it is awesome, I use it when grilling, smoking or finishing off a pan seared steak in the oven. It connects to your iPhone and you have the option to set temps and it'll notify you when its close to finished. You'd like this little gadget. It can really help when your smoking 10+lb. etc very accurate. Thanks.
DrDan
Hi Ben,
I actually have one of the first iGrill models. The software was buggy and I packed it away after I got my first thermapen. I'm still in love with the thermapen so I have not tried the iGrill since. I will have to look at the new models. I do love a good toy.
Dan
Kay
This is not meant as a slam on anyone, but for those who dislike the flavor of grassfed meat, if you grew up eating regular beef, your taste buds may not easily adjust to the different flavor. Because I like grassfed meat does not mean I have no tastebuds, but I did eat grassfed beef growing up. And here is the example, which, again, is an illustration, not a slam on what anyone prefers. A long time ago, a study was performed on children who had grown up eating Dreamwhip and had never tasted real whipped cream. They were given both to taste and overwhelmingly preferred the Dreamwhip. We usually prefer what we're used to.
Look forward to trying your recipe tonight.
Traci
Makes the perfect steak every time. We went from never eating steak at home to making it every time I catch a good price. I'll never cook it any other way. Thank you!
Carolyn
Okay, WOW! I've never cooked a steak before, cuz I really didn't know how except to grill, something I also don't do often. My grocery store had bone-in Choice NY Strips on sale for $3.99/lb so I thought I would give it a try. I found your recipe, made my 7-2-2 rub, followed your directions, and because these strips are about 1-1/2" thick and I like my steak a little more than medium, I put in the oven for 12 minutes. Let rest for 10 minutes and OMGOSH - DELICOUS! I'll be going back to the store to buy a couple more steaks to keep in the freezer! THANKS!
DrDan
Hi Carolyn,
Glad it worked so well for you. That is a great price on strip steak. Get extra.
Dan
Margaret R.
The only way I cook anymore is by temperature only. And I swear by my thermapen. Well worth the money.
Jesse
Good recipe but... you have the order reversed! Heat your steak in the oven first and then, sear to finish. Searing first dries out the meat more. For the juiciest steak possible, oven, then pan then let her sit!
Anita
Just had to comment on this. My husband and I sold our house and moved 100 miles away into an apartment that doesn't allow gas grills. We have a small tabletop gas grill on the patio that we use but I feel like the steaks taste like sterno. My husband doesn't agree, but whatever. Last night it was pouring rain so I decided to look for a new method to do steaks indoor and found this recipe. It was PERFECT! Even my husband thought so. I use the olive oil butter from Land o Lakes (I think) and one TBLS in the pan was wonderful. Thank you again. Will be doing this every Saturday night until we move back to a house.
Sarah
Restaurant plans for NYE had to be cancelled because my husband hurt his back. Steak seemed the easiest bet, but snow covered the BBQ. Thus, I ended up here, and I'm so glad I did.
I sprinkled steak with kosher salt and pepper, let sit for a while, wiped off the excess, and seared in butter. I put the pan in the oven for 7 minutes, and it was perfect!
Thank you! Thank you! Thank you!
Nikki
Do you crack the oven door like for broiling or just shut it and let it cook??
DrDan
Shut the door.
Dan
Erin Kelley
Turned out PERFECT! Adjusted a couple of minutes here and there for my oven's and stove's personalities and added a tbsp of olive oil to the pan with the butter because that's my thing but other than that I followed the recipe. You can't go wrong as long as you have a good piece of beef.
Thanks for the recipe, Dr. Dan!
Shelley
Just cooked a couple of small NY strips this way. A little garlic and salt. Absolutely delicious and so easy. Thanks for sharing!
Penny Please
Great recipe! ? My bf loved it :)
Lorene Chesnut
I had almost given up ever cooking a decent steak at home. Found your recipe and decided to try once more. Had never tried searing stove top and finishing in the oven and now that i have i will never cook steak any other way! So tender and delicious! I marinated in French Dressing for about an hour but other than that I followed your instructions. Thanks! My dogs will no longer get my steaks!
Nancy is dead
French dressing as a marinade. OMG.......I'm gonna barf.