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🏠Home » Recipes » 101's Best Recipes

Pan Seared New York Strip Steak (Oven Finished & Juicy Every Time)

Updated: Jun 19, 2025 ¡ Published: Feb 6, 2024 by Dan Mikesell AKA DrDan ¡ 173 Comments

Jump to Recipe
Time: 18 minutes mins

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 foolproof—this is how to cook strip steak the right way.

NY strip steak cut on an orange plate.
Jump To (scroll for more)
  • 🧡 Why You’ll Love This Recipe
  • 🥩 Ingredients and Seasoning
  • 👨‍🍳Quick Overview: How to Cook a New York Strip Steak
  • ⏰ How Long to Cook Strip Steaks in the Oven
  • 👍 Tips for Cooking Strip Steaks Right Every Time
  • 🥩 Related Steak Recipes
  • 🥔 What to Serve with Strip Steak
  • ❄️ Storage and Reheating Leftovers
  • ❓FAQs
  • 📖The Recipe Card with Step-by-Step Instructions

quote mark
Featured Comment by Colleen:
⭐⭐⭐⭐⭐
"I made this for my family tonight. I got 5 STARS from even the pickiest eater"

🧡 Why You’ll 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 it’s rare or medium-well, you’re in control with this method.
  • Made for home cooks: No need for restaurant gear—just a good pan and a little confidence.

🥩 Ingredients and Seasoning

New York strip steaks with seasoning—labeled

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.

👨‍🍳Quick Overview: How to Cook a New York Strip Steak

1. Trim and season:

Rest the steaks at room temperature for 15–30 minutes if you have time. Trim any edge fat, pat dry, and season with salt, pepper, or your favorite steak seasoning.

seasoning trimmed strip steaks on black board.

✅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.

seared steaks in a black skillet.

✅Pro Tip: Sear the steak to almost your final surface color before it goes in the oven. Flip once more right before transferring—this 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 temperature—about 5–7 minutes for medium-rare (130°–135°), or 7–9 minutes for medium (140°–145°). Always check a few minutes early.

finished steaks in a black skillet.

✅Pro Tip: Pull the steak 3–5 degrees before your target temperature. It will keep rising as it rests—this is called carryover cooking, and it’s 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.

strip steak with baked potato.

📌 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

For a 1-inch thick New York strip steak, cook at 400°F convection (or 425°F conventional) for about 11–12 minutes total—that includes a 4-minute sear and 7–8 minutes in the oven for medium (140°F). For medium-rare (130°–135°), decrease the oven time to 5–7 minutes. Thinner steaks or a more intense sear may shorten oven time further.


🔥 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°–130°): 4-minute sear + 2–4 minutes in oven → 6–8 minutes total
  • Medium-rare (130°–135°): 4-minute sear + 5–7 minutes → 9–11 minutes total
  • Medium (140°–145°): 4-minute sear + 7–9 minutes → 11–13 minutes total
  • Medium-well (150°–155°): 4-minute sear + 9–11 minutes → 13–15 minutes total
  • Well done (160°+): 4-minute sear + 12–15 minutes → 16–19 minutes total

✅Pro Tip: Always cook to the final internal temperature—use a thermometer and pull early to allow for carryover cooking.


🔧 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

⏱️ 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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👍 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 Âž to 1½ inches thick. Anything thicker? Use a reverse sear instead.
  • Bone-in works too: Bone-in strip steaks are fine—just 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 Porterhouse Steaks
  • Pan Seared Filet Mignon
  • Grilled Filet Mignon

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.

A strip steak with grill marks on a gray plate.

🥔 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:

  • Oven Roasted Red Potatoes
  • Crispy Parmesan Baked Potatoes
  • Twice Baked Potatoes for Two

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

🍷 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

❄️ 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 3–4 months.

Cold steak is great sliced thin on a salad. Or reheat gently in the microwave, stovetop, oven, or air fryer—just don’t overdo it and damage the tender texture.

❓FAQs

Why use cast iron to sear steaks?

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. They’re inexpensive, easy to maintain, and nearly indestructible. You can use them on the stovetop, in the oven, or even on the grill.

If you don’t have to use cast iron, any oven-safe skillet will work. If you don’t have one, sear in a stovetop pan and transfer to a preheated oven-safe dish to finish.

What is a New York strip steak?

A New York strip steak comes from the short loin, just behind the ribs. It’s cut from the longissimus muscle, which stays tender because it doesn’t do much work. That’s what gives it its signature texture—tender, but with a little chew.

You might also see it labeled as strip steak, Kansas City strip steak, or striploin steak—they’re all the same cut, just different names, although New York strip is usually trimmed a bit cleaner.

Is a strip steak the same as a ribeye?

Nope—different 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.

📖The Recipe Card with Step-by-Step Instructions

NY strip steak cut on an orange plate

Pan Seared New York Strip Steak (Oven Finished)

4.92 from 37 votes
From Dan Mikesell AKA DrDan
Learn how to cook a perfect New York strip steak by searing in a hot skillet and finishing in the oven. Juicy, tender, and beginner-friendly.
Prep Time: 4 minutes minutes
Cook Time: 14 minutes minutes
Total Time: 18 minutes minutes
Servings #/Adjustable :2
Print | Pin | Email share | Like and save for later Saved!

Video Slideshow

Ingredients

US Customary - Convert to Metric
  • 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.
    New York strip steaks with seasoning—labeled
  • 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).
    seasoning trimmed strip steaks on black board

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.
    adding steaks to hot skillet
  • When hot, add the strip steaks and sear both sides for about 2 minutes, or until they reach your desired crust color.
    seared steaks in a black skillet

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.)
    finished steaks in a black skillet

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.
    cut strip steak on gray plate

Recipe Notes

Pro Tips:

  1. Resting at room temperature before cooking helps steaks cook more evenly. Skip it if you must.
  2.  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.
  3. Trim excessive fat for better searing
  4. 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.
  5. Use the seasoning of your choice or some coarse salt and pepper. Marinades will also work well.
  6. Butter or oil works. Butter has a lower smoke point, but I’ve never had trouble. If your burner runs hot or you’re unsure, use oil.
  7. The internal temperature will rise a few degrees during resting after cooking.
  8. Always rest for at least 5 minutes before serving.
  9. NEVER cook by time alone. Use an instant-read thermometer to check doneness.

Your Own Private Notes

Click here to save your own private notes only you will see. These will print and be saved for your next visit.

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)

Calories : 318 kcal (16%)Protein : 29 g (58%)Fat : 21 g (32%)Saturated Fat : 9 g (45%)Cholesterol : 113 mg (38%)Sodium : 74 mg (3%)Potassium : 444 mg (13%)Calcium : 33 mg (3%)Iron : 2 mg (11%)
Course: Main Course
Cuisine: American
Keyword: how to cook strip steak, ny strip sear then oven, pan seared strip steak finish in oven, sear and bake ny strip

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.

Molly at 14 months old.

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  1. Laura says

    May 17, 2017 at 10:58 am

    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.

    Reply
    • DrDan says

      May 22, 2017 at 8:16 pm

      Hi Laura,
      I like simple methods and this fits that. Glad it works well for you.
      Thanks for the note.
      Dan

  2. Keith LeDez says

    April 23, 2017 at 7:39 pm

    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!!

    Reply
    • DrDan says

      April 23, 2017 at 7:54 pm

      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

  3. Ben says

    April 23, 2017 at 6:08 pm

    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.

    Reply
    • DrDan says

      April 23, 2017 at 6:40 pm

      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

  4. Kay says

    April 01, 2017 at 1:20 pm

    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.

    Reply
  5. Traci says

    February 06, 2017 at 4:20 pm

    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!

    Reply
  6. Carolyn says

    January 28, 2017 at 5:05 pm

    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!

    Reply
    • DrDan says

      January 30, 2017 at 1:12 pm

      Hi Carolyn,
      Glad it worked so well for you. That is a great price on strip steak. Get extra.
      Dan

    • Margaret R. says

      March 04, 2017 at 8:08 pm

      The only way I cook anymore is by temperature only. And I swear by my thermapen. Well worth the money.

  7. Jesse says

    January 24, 2017 at 8:44 pm

    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!

    Reply
  8. Anita says

    January 08, 2017 at 1:54 pm

    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.

    Reply
  9. Sarah says

    January 01, 2017 at 10:34 am

    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!

    Reply
  10. Nikki says

    December 28, 2016 at 7:46 pm

    Do you crack the oven door like for broiling or just shut it and let it cook??

    Reply
    • DrDan says

      December 28, 2016 at 7:51 pm

      Shut the door.
      Dan

  11. Erin Kelley says

    December 11, 2016 at 8:56 pm

    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!

    Reply
  12. Shelley says

    November 28, 2016 at 7:58 pm

    Just cooked a couple of small NY strips this way. A little garlic and salt. Absolutely delicious and so easy. Thanks for sharing!

    Reply
  13. Penny Please says

    November 27, 2016 at 9:40 pm

    Great recipe! ? My bf loved it :)

    Reply
  14. Lorene Chesnut says

    August 22, 2016 at 5:26 am

    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!

    Reply
    • Nancy is dead says

      December 16, 2016 at 8:58 am

      French dressing as a marinade. OMG.......I'm gonna barf.

  15. Robin says

    August 08, 2016 at 10:19 pm

    I was surprised how awesome this was! Especially because I am not the most experienced with cooking. So flavorful and simple. Thanks for sharing!

    Reply
    • DrDan says

      August 10, 2016 at 10:32 pm

      Glad it worked well for you.
      Thanks for the note.
      DrDan

  16. T. A. says

    July 24, 2016 at 8:24 pm

    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.

    Reply
    • DrDan says

      July 24, 2016 at 8:38 pm

      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

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DrDan imageHi, I'm DrDan.
Welcome to 101 Cooking for Two, the home of great everyday recipes with easy step-by-step photo instructions.
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