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You are here: Home » Beef Recipes » Pan Seared Oven Roasted Strip Steak

Pan Seared Oven Roasted Strip Steak

February 20, 2015 - By Dan Mikesell AKA DrDan - Updated September 22, 2019 - 132 Comments

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Pan Seared Oven Roasted Strip Steak from 101 Cooking for Two

Cook your strip steaks like the steakhouses do. Pan sear to brown and then finish cooking the steak in the oven to your taste. Easy to follow step by step photo instructions.

photo closeup of a nicely done strip steak cut showing medium rare
Let’s learn to cook a strip steak and make it perfect the first time and every time. Start with a couple of good quality strip steaks AKA New York Strip Steaks.

If you buy cheap steaks, you may well get what you paid for. Choice or Prime only, please. And since Prime will cost more, get a nicely marbled choice unless it is a special occasion.

The technique is simple. Allow the steaks to rest at room temperature if you have time. That will make it easier to get the internal temperature you want without adversely effection the surface. Trim any of chunks of fat.

Season to your taste. I use a nice light coat of All Purpos.e Seasoning – 7:2:1 and 7:2:2

Give each side a nice sear in some butter or oil for a few minutes and finish cooking the steak in the oven. Don’t forget to let them rest for a few minutes before serving.

My Rating
My rating system. Great 5 out of 5
A good steak is always a five.

Pro Tips: Notes on Pan Seared Oven Roasted Strip Steak

What is a strip steak?

The strip steak is a cut from the short loin from a cow which is located behind the rib area with the tenderloin.

Also called a New York strip, or a Kansas City strip steak, they come from the longissimus muscle that does little work but a fair amount of fat the make it tender.

The strip steak is the bigger side of t-bone and porterhouse steaks. The only difference between the t-bone and porterhouse is the amount of beef tenderloin included in the cut.

image of a cow with the location of strip steak
You can buy the whole strip loin and cut your own steaks. Also, you can occasionally find the “bone-in” which is basically a t-bone steak without any tenderloin section.

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 prepare a great strip steak

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 that, sear in a stove top pan and move to a different oven safe pan to finish. If using the later technique, I would preheat the oven pan with the oven, so the steak goes in a hot pan.

Steak thickness notes.
Somehow people equate thickness with quality. NOT TRUE.  A 1 1/2 inch thick strip steak is a good pound plus of meat.  An inch is a nice 10-12 oz and too large of serving for most of us.

If you want the 1 1/2 inch thick steak, this should work well but be sure to rest to room temperature first.

What oven temperature to cook a steak?

I suggest 400 degrees convection or 425 degrees conventional oven. However, you can use a bit lower temperature, but it will take a bit longer.

How long to cook a steak in the oven?

There are a number of variables that will determine 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.

For us, we want a final internal temperature of 145-150. That is usually 7-8 minutes. If you want rare, did a strong sear and your steaks are thinner the total oven time may be close to zero. If your steak is thicker, was not rested to room temperature and you want it more in the well-done range, it may take 12-15 minutes.

When is the steak done?

A strip steak has a fair amount of marbling so can tolerate overcooking a bit, unlike something more like top sirloin. But also not as tender as a filet. I like about 145 final internal temperature. My wife is more of a 150 person.

So pick the internal temperature you want. Remove the steak 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.

Chart of Beef final internal temperatures

Related Recipes:

How to Grill a 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

Picture of two strip steaks with salt, pepper and garlic salt.

Allow the steaks to rest at room temperature for 30-60 minutes if you have time. Preheat oven to 400 degrees convection or 425 conventional.

two trimmed strip steaks on a black cutting board being seasoned.

Trim and season steaks to your taste. I use 7:2:2 (my homemade seasoning). If you don’t have that, you can season with a little coarse salt, pepper, and granular garlic powder. Or any way you want.

melt butter in a cast iron pan

In an oven safe pan (I used my 10-inch cast iron) 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.

picture of two strip steaks seared to a nice color

When hot, sear both sides of the steaks for 2-3 minutes. Sear close to the final color you want.

Picture of steaks in a cast iron pan being seared

Transfer pan to the preheated oven. Now comes the variables. The steak thickness, how long you seared and the true temperature of the oven. Cook to the final temperature you want. Remember that you may get a few more degrees after removal from the oven.

Close up shot of a cut strip stead done medium rare on a white plate

It took 7 minutes to get to 150 (medium). Remove from the oven and allow to rest for a few minutes before serving. COOK TO THE TEMPERATURE, NOT BY TIME ALONE.

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Pan Seared Oven Roasted Strip Steak from 101 Cooking for Two
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4.42 from 97 votes

Pan Seared Oven Roasted Strip Steak

Cook your strip steaks like the steakhouses do. Pan sear to brown and then finish cooking the steak in the oven to your taste. Easy to follow step by step photo instructions. Make it perfect the first time and every time.
Prep Time4 mins
Cook Time14 mins
Total Time18 mins
Author: Dan Mikesell AKA DrDan
Course : Main Course
Cuisine : American
Servings/Adjust Amount: 2
2

Ingredients

  • 2 strip steaks - good quality about 1 inch thick
  • 7:2:2 seasoning or just coarse salt and pepper
US Customary - Metric

Instructions

  • Allow the steaks to rest at room temperature for 30-60 minutes if you have time. Preheat oven to 400 degrees convection or 425 conventional.
  • Trim and season steaks to your taste. I use 7:2:2 (my homemade seasoning). If you don't have that, you can season with a little coarse salt, pepper and granular garlic powder. Or any way you want.
  • In an oven safe pan (I used my 10-inch cast iron) over medium-high heat melt one tablespoon of butter or use oil. Some prefer an 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 took 7 minutes to get to 150 (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.

Recipe Notes

Pro Tips:

  1. Allowing to rest at room temperature before cooking helps obtain final internal temperature easily.
  2. Sear to close to the final color you want before going to the oven.
  3. Season just before starting to cook or one hour before.
  4. You will have a few degree increase in the internal temperature after removal from the oven.
  5. Allow to rest for at least 5 minutes before serving.
  6. NEVER COOK BY TIME ALONE. You must use an instant-read or meat thermometer.
 

Check Out Other Great Recipes

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Make it Perfect First Time and Every TimeDon't miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.
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Calories: 625kcal | Protein: 58g | Fat: 43g | Saturated Fat: 18g | Cholesterol: 225mg | Sodium: 710mg | Iron: 4.5mg
 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally Published February 20, 2015.

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Categories: 101's Best Recipes, Beef Recipes

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Comments

  1. Susan Webster

    October 14, 2019 at 7:13 pm

    I made N.Y. Strip steaks tonight using these directions, but when I put the cast iron skillet in the oven a bunch of juices collected in the bottom of the skillet. Is it because I didn’t sear them enough before transferring to the oven, or maybe because I was cooking 4 steaks instead of 2? Where did I go wrong? Also, just fyi, I used an instant read tgermometer, which does poke a hole in the meat, but I only checked each steak once before I put them in the oven. Could they release that much juice from one poke?4 stars

    Reply
    • Dan Mikesell AKA DrDan

      October 14, 2019 at 7:37 pm

      Hi Susan,

      Welcome to the blog.

      First a couple of comments about what it is not. It is not from checking the temperature and it is also not from searing enough. While many will blame those things, they are mostly disproven.

      Now, what was it? As beef and most meats cook, the muscle fibers contract and force out fluids. So that is probably what you saw. The more meat, the more fluid.

      I also find it happens a lot more of the meat has been previously frozen. I try not to freeze really good prime beef for this reason. Prime filets start to act like choice grade.

      So can they release a lot of fluid? Yes.

      Dan

  2. Tracy

    August 30, 2019 at 9:42 pm

    Excellent and detailed recipe. My steak turned out great!

    Thank youuuuuu!!!! :)5 stars

    Reply
    • Dan Mikesell AKA DrDan

      September 02, 2019 at 6:25 pm

      Hi Tracy,
      Welcome to the blog.
      Glad it worked well for you. There is nothing like a nice steak.
      Thanks for the note and rating.
      Dan

  3. Wade

    June 04, 2019 at 12:19 am

    Thanks for the help. I had been doing it with the oven on 300 and the results were not as good. 425 much better.

    Reply
    • Dan Mikesell AKA DrDan

      June 08, 2019 at 6:19 pm

      Hi Wade,
      Welcome to the blog. Sorry for the delayed response.
      Yep, 300 was just not high enough, it would dry too much.
      Glad it worked for you.
      Thanks for the note.
      Dan

  4. Dawn

    May 26, 2019 at 9:40 am

    Hi I’m new to this site and like what I’ve read so far…..I enjoy cooking and baking but I’ve always been a bit intimidated by the thought of steaks….my finance loves them so for his Birthday dinner I bought 2 NY strips……I will be cooking them like you say….sounds easy and tasty…I also made a homemade oreo cheesecake,,which I was less intimidated by as I am quite comfortable with them…lol…will be serving peppered green beans and roasted potatoes…..will come back with the outcome…..I’d love to get more recipes for 2 but couldnt put in my email on the form….was too small and wouldn’t stay enlarged…

    Reply
    • Dan Mikesell AKA DrDan

      May 30, 2019 at 9:14 pm

      Hi Dawn,
      Welcome to the blog.
      Hope the steaks worked well for you.
      Sorry to hear you are having trouble with the form. It is controlled by Feedburner (owned by Google) and I can’t control that. If you want, you can just email me the email you want to use. I can enter it and you should get a confirming email.
      Thanks for the note.
      Dan

  5. Joyce J

    May 16, 2019 at 7:37 pm

    Thank you Dr Dan excellent…made this for the hubby for his birthday today and he likes med well as it turns out I followed your instructions and put it in oven for 10 minutes and took temperature it was perfect…he kept saying this is so good …I used Montreal Steak seasoning and combined olive oil and butter made garlic mushrooms put them on top of steak with a pat of butter5 stars

    Reply
    • Dan Mikesell AKA DrDan

      May 17, 2019 at 3:42 pm

      Hi Joyce,
      Welcome to the blog.
      Glad it would so well for you.
      Thanks for the note and have a great day.
      Dan

  6. Dandy Homecook

    May 01, 2019 at 11:21 am

    Thank you for sharing! I am still using this recipe in 2019.5 stars

    Reply
    • DrDan

      May 01, 2019 at 12:40 pm

      Hi Dandy,
      Welcome to the blog.
      I do love good steak.
      Thanks for the note and rating.
      Dan

  7. Erin

    April 17, 2019 at 7:40 pm

    We have tried many different ways to make steak. Since finding this method I have used it 3 times, and every time our steak has been amazing! It is so simple and delicious, tender and juicy! Thank you!5 stars

    Reply
  8. Zandra

    March 20, 2019 at 9:40 pm

    My grilled died! Thanks for saving my dinner. I didn’t know how to prepare a steak in the oven that tasted good. It was delicious! My grandmother’s cast iron pan worked fabulous!5 stars

    Reply
    • Dan Mikesell AKA DrDan

      March 24, 2019 at 7:55 pm

      Hi Zandra,
      Welcome to the blog and sorry for the delayed response.
      Cast iron is great. Glad you enjoyed the recipe.
      Thanks for the note and rating.
      Dan

  9. Amber

    February 08, 2019 at 6:11 pm

    I have been using this recipe for years thanks to you! I have it down pat and it turns out wonderful everytime. I like to change up the seasoning every once in awhile, but the technique is fabulous. Thanks for this awesome how-to!

    Reply
    • DrDan

      February 08, 2019 at 8:03 pm

      Hi Amber,
      Welcome to commenting.
      Glad you enjoy the recipe. I do love how-to recipes.
      Thanks for the note.
      Dan

    • Brent Porter

      February 14, 2019 at 7:37 pm

      Perfect method, thanks! Just like the steakhouse!

    • DrDan

      February 17, 2019 at 9:48 pm

      Hi Brent,
      Welcome to the blog.
      It is the way many pros cook strip steaks. Glad you enjoyed it.
      Thanks for the note.
      Dan

    • Lillian

      April 14, 2019 at 11:18 pm

      This recipe is so delicious!! Used on strip steak and it was delicious!! Thank you for the recipe5 stars

  10. Tonia Gray

    February 07, 2019 at 6:04 pm

    Thank you so much. Your recipe was amazing. My steak turned out awesome. Thank you for taking the time to post it. My husband was so impressed with my dinner.

    Reply
    • DrDan

      February 07, 2019 at 7:24 pm

      Hi Tonia,
      Welcome to the blog.
      Glad you enjoyed the recipe.
      Thanks for the note.
      Dan

  11. Amy

    February 05, 2019 at 7:44 pm

    I’ve used your recipe for years. It’s always what pops up first when googling how to sear a steak and finish in the oven. I know zero about steaks so don’t flinch but I use this for any cut and it’s always fantastic. Hubby agrees.

    Reply
    • DrDan

      February 06, 2019 at 7:29 pm

      Hi Amy,
      Welcome to commenting.
      I use this pan seared oven roasted technique on chicken breast and pork tenderloins. The recipes are around here.
      I also use it for some great filets. It will work on bone-in steaks like t-bones but the area of meat near the bone will not get brown as it shrinks some and looses contact with the surface. So I tend to grill those.
      Thanks for the note.
      Dan

  12. Suzanne

    January 23, 2019 at 10:07 am

    You tell people to let the steaks rest for 30 to 60 MINUTES?! Please correct your recipe. They would be eating flat cold nasty steaks dude. Most people looking at recipe are looking because they need help and DONT know how to cook. Screwed up instructions like yours have made me ruin a meal more than once. Annoying!
    Otherwise, looks like a good recipe.

    Reply
    • DrDan

      January 23, 2019 at 10:14 am

      The recipe is correct.

      The rest to room temperature is before cooking. It is to bring the temperature of the meat up to make getting the final internal temperature easier. I do suggest a 5 minute rest after cooking. See #5 in the Pro Tips at the bottom of the recipe card.

      Hope that helps.

      Dan

    • C

      January 26, 2019 at 7:22 pm

      Suzanne,

      Learn how to read instructions before you go off on a rant! Dan’s response was very professional. Looking forward to trying out this recipe.

    • DrDan

      January 26, 2019 at 7:40 pm

      Hi C,

      Welcome to the blog.

      Thanks for the defense. This sort of thing happens occasionally around here. If the comment it profane or insulting, I just delete it. Otherwise, I try to be polite if I choose to respond.

      Mostly it is people complaining about the time being wrong even though the recipe says multiple times not to cook by time and use a thermometer. I generally just ask what the thermometer read. Nobody has responded yet.

      Again, thanks for the defensive note.

      Dan

    • Darrel Leonard

      February 02, 2019 at 8:39 pm

      That’s a good recipe thank you enjoyed it whoever’s on this

    • Linda

      February 03, 2019 at 4:10 pm

      Yup! 30-60 mins BEFORE cooking. 5 mins after! I got that. And the steak is great!! Thanks for the help!

    • Double L

      June 26, 2019 at 11:02 am

      Suzanne
      January 23, 2019 at 10:07 am
      You tell people to let the steaks rest for 30 to 60 MINUTES?! Please correct your recipe. They would be eating flat cold nasty steaks dude. Most people looking at recipe are looking because they need help and DONT know how to cook. Screwed up instructions like yours have made me ruin a meal more than once. Annoying!
      Otherwise, looks like a good recipe.

      Regarding the post which I pasted above: wow, Suzanne! what an ANNOYING series of comments you posted! Please consider taking a course on Reading Comprehension. That might help with your screwing up other meal-prep instructions. (You might also consider not posting.) Thanks for the reminder that I should ALWAYS double-check before making a fool of myself (as you did!). My steak dinner turned out perfectly. Thanks, DrDan.

    • Dan Mikesell AKA DrDan

      June 26, 2019 at 11:13 am

      Hi Double L,
      Welcome to the blog.
      Thanks for the defense. I delete obscene or misleading comments but I left Suzanna mainly to remind people to really read and understand a recipe before starting to cook … or commenting ;)
      Thanks for the note.
      Dam

  13. Jill

    January 04, 2019 at 7:43 am

    DrDan:

    Hi. We used this recipe for filets and it turned our perfect. I doubt we will ever use a grill again. Thank you for your recipes. We saw the Salisbury steak recipe and I had never seen it made with ground beef. That is the next one we will try. And, Happy Birthday to the girls from our Tico and Cloe.

    Reply
    • DrDan

      January 04, 2019 at 8:14 am

      Hi Jill,

      Welcome to the blog.

      Glad the strips steaks worked well for you but when grill season comes, look at the grill instructions which is what I do most of the time. Try the steak marinade https://www.101cookingfortwo.com/the-best-steak-marinade-ever/ and even the https://www.101cookingfortwo.com/blue-cheese-garlic-compound-butter/ which puts my wife in heaven.

      The Salisbury steak is a good comfort food (anything with gravy is for me).

      Lilly and Molly say thanks and give Tico and Cloe a pat for them.

      Thanks for the note.

      Dan

  14. Cindi

    December 16, 2018 at 5:55 pm

    This is, by far, my favorite way to prepare strips and ribeyes! I also like to throw in a few cloves of smashed garlic before placing my pan in the oven. I also use your similar method for pork chops and your recipe for crispy baked chicken thighs! Thanks for the recipes!

    Reply
    • DrDan

      December 16, 2018 at 6:53 pm

      Hi Cindi,
      Welcome to the blog.
      It is a great technique. I use it all the time for a variety of things, as you see. People want a recipe specific to the meat they have so you see it repeated over and over on this site.
      Thanks for the note and Happy Holidays
      Dan

  15. Fran

    December 06, 2018 at 6:53 pm

    Delicious!

    Reply
  16. Shannon

    November 19, 2018 at 5:47 pm

    Lol @ grass fed comments. People are gross.

    Reply
  17. Heather

    November 11, 2018 at 10:06 pm

    I’m frustrated that this article does not specify what temperature to preheat the oven to… seems like a great recipe and has good tips just not the information I was looking for.

    Reply
    • DrDan

      November 11, 2018 at 10:10 pm

      Hi Heather,

      Welcome to the blog.

      The oven temp instructions are in the first instruction. “Preheat oven to 400 degrees convection or 425 conventional.”

      Dan

    • Adam

      November 12, 2018 at 10:56 pm

      Hi my names Adam, I’m a little confused. If your comment about what temp to preheat to is about the pan Seared oven roasted steak. You cook the steaks at 400°. So you just turn the oven to 400°.

    • Kathie paley

      November 16, 2018 at 3:13 pm

      Read the entire recipe, it states 400degrees for a convection oven 425 for a conventional oven.

  18. MMW

    June 23, 2018 at 9:58 pm

    Thank you! I’m about to go in with my trusted iron skillet .
    My secret weapon is marinating in the morning in a zip lock bag.
    I use balsamic vinegar, then sugar, garlic salt, and ground pepper . The sugar makes ALL the difference.

    Reply
    • T-bone

      December 20, 2018 at 1:23 pm

      How much balsamic vinegar and sugar do you use?

  19. Brian

    April 16, 2018 at 11:55 pm

    Years ago, the great James Beard suggested trimming a bit of fat from the steak, and rendering it in the pan to release some of the oil, and using it when searing the meat. It won’t smoke at 425 degrees, and the meat will never stick. I’ve done this for decades. (Plus my dog loves a few spoonfuls on his kibble along with some of the steak juices and crackling bits!).
    Clean the hot pan under hot running water with a nylon brush, wipe dry, and spread a few drops of flaxseed oil over the surface -I just buy a bottle of flax oil capsules. Return the pan to the hot oven to slowly cool overnight. This will ensure your pan stays seasoned and beautifully rust- and stick-free.

    Reply
    • Beverly

      January 03, 2019 at 6:36 pm

      Excellent Brian! Most do not know how to take care of an iron skillet. Kudos.

  20. Jim Morgan

    April 16, 2018 at 7:46 pm

    I looked for a means to cook a New York strip tonight. Went through your advised procedures, and cooked the strip all in the same day. There was less smoke in the kitchen than i expected. While admittedly it was not the best strip I ever tasted, it was in he top three!
    Thank for an easy and tasty recipe.

    Reply
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