Cook your strip steaks like the best steakhouses. A little pan sear on the stovetop, then cook your steak in the oven to your taste. The best results are easy with these simple step by step photo instructions.
Introduction
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.
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 affection the surface. Trim any chunks of fat.
Season to your taste. Just some salt and pepper will do nicely or fancy it up some.
Give each side a nice sear in 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 them rest for a few minutes before serving.
My Rating
A good steak is always a five.
🐄What is a Strip Steak?
Strip steaks are cut from the short loin of 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 has a fair amount of fat that help 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. Choice or Prime only, please. And since Prime will cost more, get a nicely marbled choice unless it is a special occasion.
You can buy the whole strip loin and cut your own steaks. Also, you can occasionally find the "bone-in" which is then just 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."
Steak Thickness
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. Over 1 ½ inch thickness requires a different method.
👨🍳Method
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 stovetop 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.
⏰Oven Temperature and Time
I suggest a 400° oven. For a final internal temperature of about 145°, it usually takes 7-8 minutes. However, you can use a little lower or higher oven temperature, with or without convection, and get about the same results—remember, you are cooking to a final temperature, not by time.
For rare, it may be almost no time in the oven if you did a strong sear with a rest to room temperature or if you 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.
There are several variables that 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.
A final word to the wise, NEVER COOK BY TIME ALONE, cook to your target internal temperature.
🌡️Final Temperature
A strip steak has a fair amount of marbling so can tolerate overcooking a bit, unlike something like top sirloin. But also is not as tender as a filet. I like about 140° to 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.
Remember, you can cook it a bit more if needed, but you can not uncook the steak.
✔️Tips
Trimming
I like to trim as much of the solid fat off the edges as reasonably possible. You won't eat it, and it will interfere with your enjoyment of the steak. Get rid of it.
Seasoning
Just a good sprinkle of coarse salt and pepper is all you really need. We like to use our All Purpose Seasoning - 7:2:1 and 7:2:2, which adds garlic to the mix.
Others like to use commercial mixes like Montreal Seasoning. Just season to your taste.
The timing of seasoning is important. Salt will pull fluid out of meat, but it will reabsorb in about an hour. So if you add a salt containing seasoning, do it an hour before cooking or immediately before cook. In between will pull some moisture out of the meat and not leave time for reabsorption.
Oil vs. Butter
Butter can smoke if overheated. I don't seem to have a problem with that, but some people do, especially if their burner is very hot. You can use vegetable oil if you have that issue.
If you want a middle ground, use oil in the pan then add some butter on top of the steaks as they go in the oven.
📖Steak 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
Or see all my steak recipes plus some steak enhancements at the Father's Day Steak Recipe Roundup
🖼️Step-by-Step 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.
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 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. Cook to the final temperature you want. Remember that you may get a few more degrees after removal from the oven.
It took 7 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.
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📖 Recipe
Pan Seared Oven Roasted Strip Steak
Tap to leave a Rating
Ingredients
- 2 strip steaks - good quality about 1 inch thick
- salt and pepper 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 is preferred, 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 (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.
- 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.
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
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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.
Heather
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.
DrDan
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
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
Read the entire recipe, it states 400degrees for a convection oven 425 for a conventional oven.
MMW
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.
T-bone
How much balsamic vinegar and sugar do you use?
Brian
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.
Beverly
Excellent Brian! Most do not know how to take care of an iron skillet. Kudos.
Jim Morgan
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.
Jaclyn
I have used this EXACT link once before on my VERY FIRST shot at cooking a few steaks. And it was as if I had been doing it for years! Thanks y'all! I think my boyfriend will keep me around for a few more years thanks to this recipe :)
Round two was just as successful!
DrDan
Hi Jaclyn,
I'm so glad you enjoyed it.
Thanks for the note.
Dan
Tammy
My family loved it! Very flavorful and cooked perfectly.
Jonathan
Thanks for the advice, ill try it out. I really need the thermometer you guys say I need to invest in. I have a few electronic ones but I don't like them. Thanks for the help and tips.
Jonathan Pattee
Normally Chuck roast. I have not purchased one from a butcher shop. Either way, I would prefer your advice. I am always open to suggestions.
DrDan
I personally prefer a chuck roast due to the marbling. Other than cutting it up for various uses, straight cooking of a chuck roast I aways do using this recipe https://www.101cookingfortwo.com/wifo-pot-roast-basic-comfort-food/ I have experienced with some searing several years ago but it didn't seem needed, more of a waste of time for me and made my wife mad since I was screwing with her pot roast. Using this recipe, it is moist and tender. The surface gets hot enough for a Maillard reaction hence searing didn't do much.
Outside of that, I don't sear things like a ribeye roast or eye of round since I have butter all over it. Cooks Illustrated does do a fair amount of searing of roasts. I have done a eye of round but I felt it made the surface too dry so I now go the butter route. I just don't cook large chunks of meat that often.
So I'm not too helpful for you. You might want to read about reverse searing methods. I haven't done much with it but I might be an answer for you.
Dan
Jonathan Pattee
I will have to admit, I have been on several sites looking for a good cast iron steak recipe and this is what I will use tonight. DrDan is so knowledgeable, that I read all of the post. I don't do this normally, but he fired back at all of the sniper questions with great knowledge. I upgraded to a pioneer woman cast iron an am eager to try this out with potatoes and asparagus. Off topic, if you are this good at steak do you have a roast sear recipe? I gave up on roast because mine always becomes dried out.
DrDan
Hi Jonathan,
First thanks for the note and the compliments. I try to be polite about these things.
What type of roast are you talking about?
Dan
Mark
So how would this translate to a well done steak? I'm not overly fond of the red on the inside due to my upbringing, but I love well done steak.
Whenever I attempt to cook the steak well enough for me to enjoy, it just ends up.. burnt.
DrDan
Hi Mark,
Well done is in the 160 range. Most of the pink will disappear about 155. 165 is definitely well done and may be more than you want.
If I was aiming for that range of temperature, I would first be sure to let the meat set at room temperature for about 60 minutes before starting. That will make it much easier to get the internal temperature you want without burning the exterior.
Next is thickness. This will be harder with thicker steak. If you go over one inch it will be very difficult.
Last, you must have a good instant read meat thermometer. Remove from the oven a few degrees less than your target. Tent lightly for about 5 minutes.
One last thought, since you will be cooking a bit longer (probably about 2 minutes I think), you will be more likely to have the butter start smoking. I suggest using oil. Then a pat of butter on top when you tent.
Hope that helps
Dan
Jeff
Absolutely perfect! I could not grill, no burn order and I have five acres of dry grass just waiting to be on fire. I was skeptical didn't want to waste some nice strip steaks but this technique worked perfectly for me. Thank you for sharing!!
lisa
It pains me to do it, but I will make this for my husband. I am a vegetarian. And although he is eating much less meat these days, he likes a good steak once in a while. With the rave reviews, I'm sure he will love it. Thanks for posting. I will only use free roaming local grass fed however. (Sorry, not from Iowa)
DrDan
He will love you for it.:)
AMAMLM
Just used this guide to cook up two NY steaks and they turned out amazing! Thanks for sharing!
Sarah Warner
I have to say... just reading DrDan’s responses to everyone’s questions made my night! I have made my steaks exactly as he says and they turn out beautifully every time! However, what made me smile is his wit, and what seems to be a very lovely human being behind his words!
Just wanted to say THANK YOU DRDAN for being a nice man in not always such a nice world
Thank you for sharing your wisdom too!
DrDan
Thanks for the note and compliment. I just try to be helpful. It is the old "golden rule" thing. Also, I don't engage in unnecessary combat like the grass feed thing. Enough has been said about that.
Dan
Estelle Crawford
This was The Best steak I have ever made.
I followed your instructions to the letter including making certain to tip the pan periodically so the butter swirles during the brief but intense cooking.
The aroma was mouthwTering and the steak was perfect.
Thank you for this 5 star receipe!
Jim
Your instructions are perfect, but the Grass Fed comments are fake news. Cows are supposed to be eat grass and not stand still all day and eat GMO infused corn.
Taylor
There's a definite difference in taste between grass and grain fed cows! I work for an Internet based meat company (we sell and ship mostly gourmet beef (Wagyu, Japanese Wagyu Kobe beef etc) pork and some chicken from local farms) and from customer responses and personal experience grass fed cattle beef has a *gamey* taste more like deer venison, and grain fed beef does not have that gamey flavor. Some prefer the grass while some prefer the grain fed. It's not fake news, but a fact
DrDan
Hi Taylor and welcome to the blog.
Well said. I will not buy grass feed. Fortunately, they are proud of it and label it well.
I tend not to reply to comments like Jim's. We each have an opinion and I see no need to engage and this is not the place for a GMO debate.
Thanks again for the note.
Dan
Eastclif
Gordon Ramsay starts with olive oil, but near the end throws butter in, and when it melts, he tilts the pan, and spoons it over and over and over the steaks. (he doesn't do the oven method, but I thought this might help the people worried about the smoking butter )
I.L.Davis
I ama New Yorker in the Charolais region of France. I have a 3 pound porterhouse
I wish to sear and roast . I am getting all kinds of mixed messages relative to proper cooking. I have been told to sear for 4 minutes / side and then roast at 425f
For 10-12 minutes. Then Inhavw been also toldd to sear for two minutes,/ side and then roast at 400f for 8-10 minutes ON EACH SIDE. Help !
DrDan
Now that is a large porterhouse. Start looking at it as what you want at the end not just techniques that people tell you. You want a nice sear on the meat and you have a desired internal temperature you want when done.
Part of the issue is the bone. When you pan sear, it will shrink the meat so the meat near the bone will not be in contact with the pan. That is ok but just realize it won't sear in those areas. So I tend to do bone-in things on a grill.
But let proceed with discussing doing stovetop to oven. First and probably the most important step will be resting to room temperature before starting. Next preheat oven, anywhere from 350 to 425. The exact temp of the oven is probably not that important but the thicker the meat, the LOWER I would use, it will just take longer for the heat to penetrate the meat. So lower temp and longer time for thicker meat. Obviously an oven safe pan.
Sear both sides for a few minutes to get to approximately the final sear you want.
Now you are ready for the oven. Do a final flip just before the oven. Then roast to a few degrees less than you want. Remove to plate and tent for 10 minutes. Done.
Another option is called reverse searing. Basically, you do the oven part first and then sear. I have never done this and I don't know the temperature you use as the oven endpoint.
If grilling, again rest to room temp. Then grill over medium heat, not high, on the grill like my grilled filet recipe. But it may take multiple flips.