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.
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
Featured Comment by Colleen:
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"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
What you need
- New York strip steaks — About 1 inch thick, Choice or Prime grade. Also called strip steaks, Kansas City strip steaks, or striploin.
- Salt and pepper — 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.
✅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.
✅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.
✅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.
📌 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 ¾ 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 New York Strip Steak
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Learn the simple way to grill a perfect New York strip steak—crispy outside, juicy inside, and no guesswork. Perfect for beginners.
🥔 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:
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 – lighter, but still earthy enough to hold up
- Cabernet Sauvignon – classic steakhouse pairing
- Merlot – 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
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.
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.
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
Pan Seared New York Strip Steak (Oven Finished)
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
- 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.
- 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).
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.
- 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 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.)
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.
Recipe Notes
Pro Tips:
- Resting at room temperature before cooking helps steaks cook more evenly. Skip it if you must.
- 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.
- Trim excessive fat for better searing
- 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.
- Use the seasoning of your choice or some coarse salt and pepper. Marinades will also work well.
- 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.
- The internal temperature will rise a few degrees during resting after cooking.
- Always rest for at least 5 minutes before serving.
- 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 expanded options, refreshed photos, and a table of contents to help with navigation.
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.