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:
⭐⭐⭐⭐⭐
"I made this for my family tonight. I got 5 STARS from even the pickiest eater"
Jump To (scroll for more)
📝 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.
.
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.
Save this recipe!
Enter your email address and we'll send the link straight to your inbox!
⏰ 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.
Jonathan says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
He will love you for it.:)
AMAMLM says
Just used this guide to cook up two NY steaks and they turned out amazing! Thanks for sharing!
Sarah Warner says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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.
Janet says
I agree on the oil vs butter searing. Save the butter for finishing/resting. Great flavor. I've been doing steaks this way for 20 or more years when it's either too hot or too cold to grill. Works every time!
Karen says
I just cooked NY strip steaks using your method. I'm confident that the next time I do it using a different source for the beef they will turn out wonderfully (these were grass-fed which I've eaten before from a different supplier and they were delicious, but tonight's are dryish and chewy even though I cooked them to medium rare.) My question, since my freshly DrDanned cast iron skillet is staring me in the face, is how do YOU clean yours after it has had butter and sticky garlic seared and baked onto it??, without destroying its seasoning?
DrDan says
Officially, you use hot water with a sponge or stiff brush. Never soaps or steel wool. You can get special scrubbers that look like chain mail.
Now how do I do it? I use hot water and 3M scrub pads. I do occasionally use a little dish soap if needed but try to avoid it. I then immediately dry with a paper towel then a light spray of PAM that I spread with the paper towel. I have never had any rust and the seasoning is fine.
I must admit to my sins but I have gotten away with it for 5 years. Also I wash my knives in the dishwasher. The shame of it all...
Rebecca says
Quick question on the oven roasting component - how do you prevent butter or oil from "popping" out of the pan once it's in the oven? Isn't there a grease fire risk? Or do you pour off the excess before switching from stovetop to oven? I've considered covering the pan, but I think the steam would impact the texture in a negative way.
DrDan says
Hi Rebecca,
It has never been a problem for me. Be sure your pan has some sides. If you're concerned then remove any free fluid. Do not cover, it will get the steam effect.
Thanks for the note.
Dan
Rune Gosta says
I don't like grass fed...... haha. I think what you mean is I don't like beef the way it's supposed to taste.