This New York strip steak recipe uses the classic steakhouse method: sear in a hot skillet for flavor, then finish in the oven to lock in moisture and hit your exact doneness. Juicy, tender, and practically foolproofâthis is how to cook strip steak the right way.
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- 𧥠Why Youâll Love This Recipe
- 𼊠Ingredients and Seasoning
- đ¨âđłQuick Overview: How to Cook a New York Strip Steak
- â° How Long to Cook Strip Steaks in the Oven
- đ Tips for Cooking Strip Steaks Right Every Time
- 𼊠Related Steak Recipes
- đĽ What to Serve with Strip Steak
- âď¸ Storage and Reheating Leftovers
- âFAQs
- đThe Recipe Card with Step-by-Step Instructions
Featured Comment by Colleen:
âââââ
"I made this for my family tonight. I got 5 STARS from even the pickiest eater"
𧥠Why Youâll Love This Recipe
- Foolproof method: High heat to sear, a quick oven finish, and a meat thermometer take the guesswork out of cooking great steak.
- Better than the grill (for some): The pan gives you that crusty sear, and the oven keeps it juicy without flare-ups.
- Cooked to the perfect doneness: Whether itâs rare or medium-well, youâre in control with this method.
- Made for home cooks: No need for restaurant gearâjust a good pan and a little confidence.
𼊠Ingredients and Seasoning
What you need
- New York strip steaks â About 1 inch thick, Choice or Prime grade. Also called strip steaks, Kansas City strip steaks, or striploin.
- Salt and pepper â Coarse kosher salt and black pepper are all you really need.
Optional seasonings
- Add a bit of garlic powder (or use my [7:2:2 seasoning mix] for extra flavor).
- Try commercial steak seasonings 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.
đ¨âđłQuick Overview: How to Cook a New York Strip Steak
1. Trim and season:
Rest the steaks at room temperature for 15â30 minutes if you have time. Trim any edge fat, pat dry, and season with salt, pepper, or your favorite steak seasoning.
â 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 helps flavor the meat from within.
2. Pan sear for flavor:
Heat butter (or oil) in a cast iron or other oven-safe skillet over medium-high heat. When hot, add the strip steaks and sear both sides for about 2 minutes, or until they reach your desired crust color.
â Pro Tip: Sear the steak to almost your final surface color before it goes in the oven. Flip once more right before transferringâthis helps even out the crust and reduces the risk of overcooking.
3. Finish 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 temperatureâabout 5â7 minutes for medium-rare (130°â135°), or 7â9 minutes for medium (140°â145°). Always check a few minutes early.
â Pro Tip: Pull the steak 3â5 degrees before your target temperature. It will keep rising as it restsâthis is called carryover cooking, and itâs the secret to perfect doneness.
4. 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.
đ For full step-by-step instructions, scroll to the printable recipe card or keep reading for pro tips, seasoning ideas, and sides.
â° How Long to Cook Strip Steaks in the Oven
For a 1-inch thick New York strip steak, cook at 400°F convection (or 425°F conventional) for about 11â12 minutes totalâthat includes a 4-minute sear and 7â8 minutes in the oven for medium (140°F). For medium-rare (130°â135°), decrease the oven time to 5â7 minutes. Thinner steaks or a more intense sear may shorten oven time further.
đĽ Approximate oven cooking times
These times assume a 400°F convection oven, a 1-inch-thick steak, and a 4-minute total sear.
- Rare (125°â130°): 4-minute sear + 2â4 minutes in oven â 6â8 minutes total
- Medium-rare (130°â135°): 4-minute sear + 5â7 minutes â 9â11 minutes total
- Medium (140°â145°): 4-minute sear + 7â9 minutes â 11â13 minutes total
- Medium-well (150°â155°): 4-minute sear + 9â11 minutes â 13â15 minutes total
- Well done (160°+): 4-minute sear + 12â15 minutes â 16â19 minutes total
â Pro Tip: Always cook to the final internal temperatureâuse a thermometer and pull early to allow for carryover cooking.
đ§ Oven temperature notes:
- Best temp: 400°F convection (or 425°F conventional)
- Other options: You can use 350°F or 375°F, but adjust the oven time as needed
âąď¸ What affects cooking time:
- Oven accuracy (some run hotter or cooler)
- Steak thickness
- Starting temperature (room temp vs. cold)
- Sear time and pan temperature
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đ Tips for Cooking Strip Steaks Right Every Time
- Buy good beef: Use Prime or Choice grade strip steaks for the best tenderness and flavor.
- Use the right thickness: A 1-inch strip steak weighs around 12 ounces. This method works best for steaks between ž to 1½ inches thick. Anything thicker? Use a reverse sear instead.
- Bone-in works too: Bone-in strip steaks are fineâjust expect a slightly longer cooking time.
- Season at the right time: Salt draws moisture out at first, but reabsorbs after about an hour. So, season just before cooking or at least one hour ahead for the best results.
- Rest before serving: Let the steak sit for at least 5 minutes. This gives the juices time to absorb back into the cells, keeping your steak moist and tender.
𼊠Related Steak Recipes
Try one of these other great cuts for more steakhouse results at home:
Grilled New York Strip Steak
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Learn the simple way to grill a perfect New York strip steakâcrispy outside, juicy inside, and no guesswork. Perfect for beginners.
đĽ What to Serve with Strip Steak
Potatoes are a natural match. Try roasted, smashed, or twice-baked potatoes for a hearty, steakhouse-style meal. Some of our favorites include:
Vegetables round it out. Broccoli, asparagus, or green beans are easy and dependable sides. For a little extra flavor:
- Baked Green Beans with Bacon
- Roasted Asparagus with Garlic and Parmesan
- Parmesan Roasted Cauliflower
đˇ What wine to serve with strip steak
Rich, flavorful steaks like New York strip pair well with bold red wines. Try:
- Pinot Noir â lighter, but still earthy enough to hold up
- Cabernet Sauvignon â classic steakhouse pairing
- Merlot â smooth and balanced
âď¸ Storage and Reheating Leftovers
Store leftover strip steak in an airtight container or zip-top bag. It will keep in the refrigerator for up to 4 days, or you can freeze it for 3â4 months.
Cold steak is great sliced thin on a salad. Or reheat gently in the microwave, stovetop, oven, or air fryerâjust donât overdo it and damage the tender texture.
âFAQs
Cast iron is perfect for searing and then finishing steaks in the oven. It heats evenly with no hot spots and holds temperature well, which helps create a consistent, flavorful crust. It also moves easily from the stovetop to the oven.
All home cooks should have a cast-iron skillet. Theyâre inexpensive, easy to maintain, and nearly indestructible. You can use them on the stovetop, in the oven, or even on the grill.
If you donât have to use cast iron, any oven-safe skillet will work. If you donât have one, sear in a stovetop pan and transfer to a preheated oven-safe dish to finish.
A New York strip steak comes from the short loin, just behind the ribs. Itâs cut from the longissimus muscle, which stays tender because it doesnât do much work. Thatâs what gives it its signature textureâtender, but with a little chew.
You might also see it labeled as strip steak, Kansas City strip steak, or striploin steakâtheyâre all the same cut, just different names, although New York strip is usually trimmed a bit cleaner.
Nopeâdifferent cuts.
A ribeye comes from the rib section and has more marbling, which gives it a very tender texture and rich flavor.
A New York strip steak has a firmer texture and less marbling, but still plenty of flavor.
đThe Recipe Card with Step-by-Step Instructions
Pan Seared New York Strip Steak (Oven Finished)
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 temperatureâabout 5â7 minutes for medium-rare (130°â135°), or 7â9 minutes for medium (140°â145°). 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: youâre cooking to temperature, not time.
- Trim excessive fat for better searing
- 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 helps flavor the meat from within.
- Use the seasoning of your choice or some coarse salt and pepper. Marinades will also work well.
- Butter or oil works. Butter has a lower smoke point, but Iâve never had trouble. If your burner runs hot or youâre unsure, use oil.
- 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.
Laura says
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 says
Hi Laura,
I like simple methods and this fits that. Glad it works well for you.
Thanks for the note.
Dan
Keith LeDez says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
Hi Carolyn,
Glad it worked so well for you. That is a great price on strip steak. Get extra.
Dan
Margaret R. says
The only way I cook anymore is by temperature only. And I swear by my thermapen. Well worth the money.
Jesse says
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 says
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 says
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 says
Do you crack the oven door like for broiling or just shut it and let it cook??
DrDan says
Shut the door.
Dan
Erin Kelley says
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 says
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 says
Great recipe! ? My bf loved it :)
Lorene Chesnut says
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 says
French dressing as a marinade. OMG.......I'm gonna barf.
Robin says
I was surprised how awesome this was! Especially because I am not the most experienced with cooking. So flavorful and simple. Thanks for sharing!
DrDan says
Glad it worked well for you.
Thanks for the note.
DrDan
T. A. says
I had some strip steak that I got a deal on because it was about to go out of date, and used the cooking method as a guide. I used the 7-2-2, though I added 1 tablespoon of ground cumin and 1 teaspoon of ground chili powder. Then I caramelized some vidalia onions in the skillet removed them, seared the steak and then put them in the oven cooked until 140 deg, put the onions back in and finished to medium-well to well, then served it with the onions and pan juices. Over all end result was a moist steak with a pleasant bite and well rounded flavor. Pairs well with potato (i.e. mashed potatoes, twice baked potatoes) or mac+cheese casserole; and greens.
DrDan says
Sounds wonderful. I always get the "almost out of date" beef. I consider aged, and that's what the best restaurants do for good reason.
Thanks so much for the note
Dan