This easy New York strip steak recipe uses a quick pan sear for a browned crust, then finishes in the oven for a juicy center cooked just the way you like it.
It is a simple way to cook strip steak at home with reliable timing and no grill needed.
⏱️ Quick Answer: How Long to Cook New York Strip Steak in the Oven
Sear for 2–3 minutes per side, then finish in a 400°F oven. Temperatures from 350°F to 425°F also work well but may take a few minutes more or less.
- Rare (125°F): about 4–5 minutes
- Medium-rare (130–135°F): about 5–7 minutes
- Medium (140–145°F): about 6–8 minutes
Cook to your desired internal temperature—time will vary with thickness.
Featured Comment by Colleen:
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"I made this for my family tonight. I got 5 STARS from even the pickiest eater"
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📝 TL;DR — Recipe Summary
What: New York strip steak with a browned crust and juicy center.
Why: Pan searing builds the crust, and finishing in the oven makes doneness easier to control.
How: Sear for 2–3 minutes per side, then finish in the oven to your desired internal temperature.
🥩 Ingredients
- New York strip steaks — 1 to 1½ inches thick, preferably Choice or Prime grade. Bone-in strip steaks also work but may take slightly longer.
- Salt and pepper — coarse kosher salt and black pepper are all you really need.
- Optional seasoning — garlic powder or your favorite steak seasoning.
👨🍳 Quick Overview: How to Cook New York Strip Steak
1. Let steaks rest at room temperature if you have time. Trim fat and season.
✅ Pro Tip: Salt the steaks either right before searing or at least 1 hour ahead. Salting 15–45 minutes before cooking draws moisture to the surface without enough time for it to reabsorb, which can leave the steak less juicy and tender.
2. Sear in a cast iron or oven-safe skillet with oil or butter for about 2–3 minutes per side until a deep brown crust forms.
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3. Move the skillet to a hot oven and cook to your desired internal temperature. Remove the steaks 3°–5°F early for carryover cooking.
4. Tent loosely with foil and rest for 5–10 minutes before slicing.
📌 For full step-by-step instructions, scroll to the printable recipe card or keep reading for details and tips.
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⏰ How Long to Cook Strip Steak in the Oven
After pan searing for 2-3 minutes per side, finish in a 400°F oven. Oven temperatures from 350°F to 425°F all work well with minor adjustments in timing.
- Rare (125°–130°F): about 4–5 minutes oven time after the sear
- Medium-rare (130°–135°F): about 5–7 minutes oven time after the sear
- Medium (140°–145°F): about 6–8 minutes oven time after the sear
- Medium-well (150°–155°F): about 9–11 minutes oven time after the sear
- Well done (160°F+): about 12–15 minutes oven time after the sear
✅ Pro Tip: Always cook to internal temperature, not just time. Pull the steak 3°–5°F early for carryover cooking.
What affects timing: Oven accuracy, steak thickness, sear time, and starting temperature all change how long it takes in the oven.
🥔 What to Serve with Strip Steak
Keep the sides simple. Potatoes are the classic choice, with a green vegetable to round out the meal.
❄️ Storage and Reheating
Store leftover strip steak in an airtight container 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. Cold slices also work well on salads or sandwiches.
🥩 Related Steak Recipes
❓ FAQs
Yes. Cook it entirely in the oven to your desired internal temperature, but you will miss the browned crust and extra flavor from pan-searing. Using a rack helps the steak cook more evenly, and it will take longer.
Cast iron holds heat well and moves directly from the stovetop to the oven. It is the best choice for getting a deeply browned crust, but any oven-safe skillet will work.
Usually, yes. New York strip steak is commonly sold as strip steak, Kansas City strip, or striploin steak.
📖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
- Let the steaks rest at room temperature for 15–30 minutes if you have time. Preheat the oven to 400°F.
- Trim excess edge fat, pat dry, and season with salt and pepper or your favorite steak seasoning.
Pan sear for flavor
- Heat butter or oil in a cast iron or oven-safe skillet over medium-high heat. Sear about 2–3 minutes per side until deeply browned.
- 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 skillet to the oven and cook to your desired internal temperature. For a 1-inch steak, about 5–7 minutes for medium-rare or 7–9 minutes for medium. Check early.
Rest before serving
- Remove the steaks 3°–5°F before the target temperature, tent loosely with foil, and rest 5–10 minutes before slicing.
Recipe Notes
Pro Tips:
- Let steaks rest at room temperature before cooking to help them cook more evenly. Skip only if you must.
- For the juiciest steak, season with salt right before searing or at least 1 hour ahead.
- Use the seasoning of your choice, or just coarse salt and pepper. Marinades also work well.
- Butter or oil both work. Butter adds flavor, while oil has a higher smoke point.
- The internal temperature will rise about 3°F–5°F during resting.
- 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 refreshed photos and improved instructions.
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