Learn how to cook the best New York strip steaks in the oven, like the top steakhouses. A short pan-searing on the stovetop, then cook in the oven to your taste. The best NY strip steaks are easy with these simple step-by-step photo instructions.
Introduction
It is easy to cook a New York strip steak (New York steak) and make it perfect the first time and every time. The technique is simple and classic—pan-seared the steak and then baked the steak in the oven to the finish temperature.
By searing first, you create a Maillard reaction, which will add adding before you oven-bake the steak to your final temperature.
👨🍳How to make this recipe
- Start with good-quality New York strip steaks about 1 to 1 ½ inches thick, either prime or choice quality. Allow the steaks to rest at room temperature if you have time. That will make getting the internal temperature you want easier.
- Trim any chunks of fat that are easily trimmed.
- Season to your taste—some salt and pepper will do nicely, or fancy it up with another seasoning or a marinade. We use All Purpose Seasoning - 7:2:1 and 7:2:2, which is salt, black pepper, and garlic powder.
- Give each side a nice sear in an oven-safe or cast-iron skillet with some butter or oil for a few minutes to get a nice browning. Get close to the final color you want.
- Finish by baking the steak in the oven to your preferred internal temperature. Don't forget to let the steaks rest for a few minutes before serving.
⏰Cooking Time
The total cooking time is about 11 to 12 minutes using the suggested 400° oven temperature and a final internal temperature of about 145° (medium). This estimate is based on about 7-8 minutes in the oven after 4 minutes of searing time for a 1-inch strip steak that was rested to room temperature before cooking.
Approximate cooking times for strip steaks
This table assumes a 400° oven, a 4-minute total searing time, and a 1-inch strip steak that has been rested at room temperature.
| Internal Temperature | Description | Oven Time | Total Cooking Time |
|---|---|---|---|
| 125°-130°—rare | Red and cool | 2-4 | 6-8 |
| 130°-140°—medium-rare | warm red and soft | 5-7 | 9-11 |
| 140°-150°—medium | pink and firmer | 7-9 | 11-13 |
| 150°-155°—medium-well | little pink and firm | 9-11 | 13-15 |
| 160° plus—well | brown | 12-15 | 16-19 |
Please check the internal temperature a few minutes early. Stop cooking a few degrees before to allow the rise in temperature during the rest before serving.
For rare, it may be almost no time in the oven if you did an intense sear with a rest to room temperature or if your steaks are thinner.
The best oven temperature is 400° convection or 425° conventional. A little more or less will be fine, but you must accommodate the cooking time.
Variables affecting cooking time
- The steak's initial temperature—the rest's length at room temperature- is the main issue.
- The thickness of the steak. Time estimates are for 1 inch thick. It will be shorter for ¾ inches and longer for 1 ½ inches.
- The temperature of the oven. Different oven temperatures may be used, but time will vary. You can use either a convection or conventional oven with the usual adjustment of a 25° increase without convection.
- The length of the sear.
- Your desired final temperature. See the above warning about rare.
Pick the internal temperature you want, remove the steaks a few degrees less, and tent lightly with foil. The temperature will continue to rise a few degrees when tented. 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 your steak more if needed, but you can not uncook a steak.
A final word to the wise, NEVER COOK BY TIME ALONE; cook to your target internal temperature.
🐄What is a New York Strip Steak?
Strip steaks part from the short loin, which is located behind the rib area with the tenderloin. Specifically, strip steaks come from the longissimus muscle, which does little work but has a fair amount of fat that helps 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.
Other Names: New York strip steaks are also called Kansas City strip steaks or just strip steaks. Other names for the same steak include strip loin steak, NY strip steak, ambassador steak, club steak, country club steak, shell steak, and top loin steak. I'm sure I missed a few other names. I will use the terms New York strip steaks or strip steaks.
What strip steaks to use?
Use Choice or Prime grade only, please. And since Prime will cost more, get a nicely marbled choice unless it is a special occasion. I suggest 1 to 1 ½ inches thick.
Trim the strip steak of as much solid fat off the edges as reasonably possible. You won't eat it, and it will interfere with your enjoyment of the steak. Please get rid of it.
Bone-in strip steak can be used but realize it will take a bit longer to cook. Also, the meat near the bone will not brown nicely. The meat will shrink when cooked, and the meat near the bone will no longer contact the pan surface during searing.
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."
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.
If you want that 1 ½ inch thick steak, this recipe will still work well, but be sure to rest at room temperature first. But cooking a strip steak over 1 ½ inch thickness requires a different method.
🧂Seasoning
Just a good sprinkle of coarse salt and black pepper is all you need. Others like to use commercial mixes like Montreal Seasoning. Thyme, rosemary, or other herbs may also be used to add different flavors.
We like to use our All Purpose Seasoning - 7:2:1 and 7:2:2, which add garlic to the mix.
The timing of seasoning is important. Salt will pull fluid out of meat, but it will reabsorb in about an hour. So any salt-containing seasoning should be applied 1 hour before cooking or just before cooking to get the moistest steaks.
A marinade will make your special meal stand out. One of our favorite company meals is marinade New York strip steaks. We use The Best Steak Marinade.
❓FAQs
Cast iron is perfect for searing steaks. It will transfer heat perfectly, leading to even heat across the entire surface without hot spots. It will also hold the heat well and is excellent when going from the stovetop to the oven.
All home cooks should have a cast-iron skillet. They are cheap, easy to maintain, and will last generations. It can also tolerate any heat from a stovetop, oven, or grill you can generate at home.
The pan to sear steaks 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 any pan that will work, sear in a stovetop pan, and move to a different preheated oven-safe pan to finish.
I like to use a few slices of Blue Cheese and Garlic Compound Butter.
We love a potato side dish—baked, twice-baked, or smashed potatoes are great compliments.
Easy Roasted Red Potatoes
Crispy Parmesan Baked Potatoes
Twice Baked Potatoes
Other vegetables like broccoli, asparagus, or green beans are a simple way to round out your meal.
Green Beans with Bacon
Baked Parmesan Asparagus
Parmesan Roasted Cauliflower
We will pair the strip steaks with Cabernet Sauvignon, Merlot, or Pinot Noir for an excellent wine complement.
📖Steak Recipes
How to Grill 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 enhancements in Father's Day Steak Recipe Roundup.
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Allow the steaks to rest at room temperature for 30-60 minutes if you have time—preheat the oven to 400° convection or 425° conventional oven.
Trim and season steaks to your taste. A good sprinkle of black pepper and Kosher salt is all you need, but use the Seasoning you love. I use 7:2:2 (my homemade Seasoning).
In an oven-safe pan (cast-iron preferred) over medium-high heat, melt one tablespoon of butter or use oil. Some prefer oil due to the lower smoke point of butter, but I have never had a problem.
When hot, sear both sides of the steaks for about 2 minutes each. Sear close to the final color you want.
Transfer the pan to the preheated oven. Now comes the variables. The steak thickness, how long you seared, and the oven's actual temperature. Cook to the final temperature minus a few degrees—the steaks will rise a few degrees during the rest after cooking.
It takes about 7-8 minutes to reach 145° (medium). Remove from the oven, tent with foil, and allow to rest for a few minutes before serving. COOK TO THE TEMPERATURE, NOT BY TIME ALONE.
📝Full Recipe
Pan Seared Oven Roasted Strip Steak
Ingredients
- 2 New York strip steaks - 1 inch thick
- salt and pepper to taste - or season to taste
Instructions
- Allow the steaks to rest at room temperature for 30-60 minutes if you have time—preheat the oven to 400° convection or 425° conventional oven.
- Trim and season steaks to your taste. A good sprinkle of black pepper and Kosher salt is all you need, but use the Seasoning you love. I use 7:2:2 (my homemade Seasoning).
- In an oven-safe pan (cast-iron preferred) over medium-high heat, melt one tablespoon of butter or use oil. Some prefer oil due to the lower smoke point of butter, but I have never had a problem.
- When hot, sear both sides of the steaks for about 2 minutes each. Sear close to the final color you want.
- Transfer the pan to the preheated oven. Now comes the variables. The steak thickness, how long you seared, and the oven's actual temperature. Cook to the final temperature minus a few degrees—the steaks will rise a few degrees during the rest after cooking.
- It takes about 7-8 minutes to reach 145° (medium). Remove from the oven, tent with foil, and allow to rest for a few minutes before serving. COOK TO THE TEMPERATURE, NOT BY TIME ALONE.
My Private Notes
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 Estimate
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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.
Catherine
Hi Dr. Dan..
First, I wanted to commend you on a steak novice, easy to understand recipe! No exotic ingredients, what most of us already have or buy. I have also been intimidated cooking steaks, I like to understand what makes a steak juicy and flavorful, I have found there are as many opinions as there are stars in the sky! I tried your recipe here on new York strip steak and it was great! I did marinate my steak first, so, was wondering what your thoughts are on marinades? Wet vs. dry rubs? Does it affect the overall finished steak? Does it help at all , or only enhance the flavor? Thanks for your insights!
Dan Mikesell AKA DrDan
Hi Catherine,
Welcome to the blog.
Glad you like my approach. I try it to give good basic techniques. You can add things later after you get the basics down.
On to the marinade questions. I have https://www.101cookingfortwo.com/the-best-steak-marinade-ever/ that I tend to use on strip steak or simular cuts for special meals. I never do marinade on filet but will on other steaks. Both grill (preferred) and stovetop to oven
Let me know if you have any questions on any recipes. Thanks for the rating.
Dan.
Joshua J
Wow, this is a perfect recipe blog post! I just did this on a whim for lunch, cooked two different sized New York steaks to perfection using the thermometer method to 140*. The smaller was done 5 mins before the larger(of course) and they both came out perfectly!
Just wanted to give you big props for how well-done(pun intended) this post is. I googled "oven-finished steak" and arrived here for the first time. I really appreciate that you get to the point quickly without paragraph after paragraph of useless wording as is common with recipe blogs/articles.
I didn't have time to let the steaks warm up and yet with this method everything still went perfectly, I'm quite pleased and will add this to my steak-cooking toolbox.
Thanks again!
Dan Mikesell AKA DrDan
Hi Joshua,
Welcome to the blog.
Glad it worked well for you. I try to keep my writing easy to follow and relevant to the recipe. There is so much wondering stories out there. I try to write what I would want to know.
Thanks for the note and rating.
Dan
Susan Webster
I made N.Y. Strip steaks tonight using these directions, but when I put the cast iron skillet in the oven a bunch of juices collected in the bottom of the skillet. Is it because I didn't sear them enough before transferring to the oven, or maybe because I was cooking 4 steaks instead of 2? Where did I go wrong? Also, just fyi, I used an instant read tgermometer, which does poke a hole in the meat, but I only checked each steak once before I put them in the oven. Could they release that much juice from one poke?
Dan Mikesell AKA DrDan
Hi Susan,
Welcome to the blog.
First a couple of comments about what it is not. It is not from checking the temperature and it is also not from searing enough. While many will blame those things, they are mostly disproven.
Now, what was it? As beef and most meats cook, the muscle fibers contract and force out fluids. So that is probably what you saw. The more meat, the more fluid.
I also find it happens a lot more of the meat has been previously frozen. I try not to freeze really good prime beef for this reason. Prime filets start to act like choice grade.
So can they release a lot of fluid? Yes.
Dan
Tracy
Excellent and detailed recipe. My steak turned out great!
Thank youuuuuu!!!! :)
Dan Mikesell AKA DrDan
Hi Tracy,
Welcome to the blog.
Glad it worked well for you. There is nothing like a nice steak.
Thanks for the note and rating.
Dan
Gail Bebee
Hi Dan, you say 400 F temperature for the oven. I've seen recipes using 500F. Why 400F?
Dan Mikesell AKA DrDan
Hi Gail,
Welcome to the blog.
I don't think the exact temp matters a lot. The steak is not in the oven that long. But 500 degrees tend to smoke a lot for most people due to the oven cleanliness and the oil used. Butter will really smoke at that temp. Most people don't get smoking at 400. The time difference between the two will probably be only a minute or two.
Also, since we are cooking to a final internal temperature and not by time, another reason it doesn't matter much.
Hope that helps.
Dan
Wade
Thanks for the help. I had been doing it with the oven on 300 and the results were not as good. 425 much better.
Dan Mikesell AKA DrDan
Hi Wade,
Welcome to the blog. Sorry for the delayed response.
Yep, 300 was just not high enough, it would dry too much.
Glad it worked for you.
Thanks for the note.
Dan
Dawn
Hi I'm new to this site and like what I've read so far.....I enjoy cooking and baking but I've always been a bit intimidated by the thought of steaks....my finance loves them so for his Birthday dinner I bought 2 NY strips......I will be cooking them like you say....sounds easy and tasty...I also made a homemade oreo cheesecake,,which I was less intimidated by as I am quite comfortable with them...lol...will be serving peppered green beans and roasted potatoes.....will come back with the outcome.....I'd love to get more recipes for 2 but couldnt put in my email on the form....was too small and wouldn't stay enlarged...
Dan Mikesell AKA DrDan
Hi Dawn,
Welcome to the blog.
Hope the steaks worked well for you.
Sorry to hear you are having trouble with the form. It is controlled by Feedburner (owned by Google) and I can't control that. If you want, you can just email me the email you want to use. I can enter it and you should get a confirming email.
Thanks for the note.
Dan
Joyce J
Thank you Dr Dan excellent...made this for the hubby for his birthday today and he likes med well as it turns out I followed your instructions and put it in oven for 10 minutes and took temperature it was perfect...he kept saying this is so good ...I used Montreal Steak seasoning and combined olive oil and butter made garlic mushrooms put them on top of steak with a pat of butter
Dan Mikesell AKA DrDan
Hi Joyce,
Welcome to the blog.
Glad it would so well for you.
Thanks for the note and have a great day.
Dan
Dandy Homecook
Thank you for sharing! I am still using this recipe in 2019.
DrDan
Hi Dandy,
Welcome to the blog.
I do love good steak.
Thanks for the note and rating.
Dan
Erin
We have tried many different ways to make steak. Since finding this method I have used it 3 times, and every time our steak has been amazing! It is so simple and delicious, tender and juicy! Thank you!
Zandra
My grilled died! Thanks for saving my dinner. I didn't know how to prepare a steak in the oven that tasted good. It was delicious! My grandmother's cast iron pan worked fabulous!
Dan Mikesell AKA DrDan
Hi Zandra,
Welcome to the blog and sorry for the delayed response.
Cast iron is great. Glad you enjoyed the recipe.
Thanks for the note and rating.
Dan
Amber
I have been using this recipe for years thanks to you! I have it down pat and it turns out wonderful everytime. I like to change up the seasoning every once in awhile, but the technique is fabulous. Thanks for this awesome how-to!
DrDan
Hi Amber,
Welcome to commenting.
Glad you enjoy the recipe. I do love how-to recipes.
Thanks for the note.
Dan
Brent Porter
Perfect method, thanks! Just like the steakhouse!
DrDan
Hi Brent,
Welcome to the blog.
It is the way many pros cook strip steaks. Glad you enjoyed it.
Thanks for the note.
Dan
Lillian
This recipe is so delicious!! Used on strip steak and it was delicious!! Thank you for the recipe
Tonia Gray
Thank you so much. Your recipe was amazing. My steak turned out awesome. Thank you for taking the time to post it. My husband was so impressed with my dinner.
DrDan
Hi Tonia,
Welcome to the blog.
Glad you enjoyed the recipe.
Thanks for the note.
Dan
Amy
I’ve used your recipe for years. It’s always what pops up first when googling how to sear a steak and finish in the oven. I know zero about steaks so don’t flinch but I use this for any cut and it’s always fantastic. Hubby agrees.
DrDan
Hi Amy,
Welcome to commenting.
I use this pan seared oven roasted technique on chicken breast and pork tenderloins. The recipes are around here.
I also use it for some great filets. It will work on bone-in steaks like t-bones but the area of meat near the bone will not get brown as it shrinks some and looses contact with the surface. So I tend to grill those.
Thanks for the note.
Dan
Suzanne
You tell people to let the steaks rest for 30 to 60 MINUTES?! Please correct your recipe. They would be eating flat cold nasty steaks dude. Most people looking at recipe are looking because they need help and DONT know how to cook. Screwed up instructions like yours have made me ruin a meal more than once. Annoying!
Otherwise, looks like a good recipe.
DrDan
The recipe is correct.
The rest to room temperature is before cooking. It is to bring the temperature of the meat up to make getting the final internal temperature easier. I do suggest a 5 minute rest after cooking. See #5 in the Pro Tips at the bottom of the recipe card.
Hope that helps.
Dan
C
Suzanne,
Learn how to read instructions before you go off on a rant! Dan's response was very professional. Looking forward to trying out this recipe.
DrDan
Hi C,
Welcome to the blog.
Thanks for the defense. This sort of thing happens occasionally around here. If the comment it profane or insulting, I just delete it. Otherwise, I try to be polite if I choose to respond.
Mostly it is people complaining about the time being wrong even though the recipe says multiple times not to cook by time and use a thermometer. I generally just ask what the thermometer read. Nobody has responded yet.
Again, thanks for the defensive note.
Dan
Darrel Leonard
That's a good recipe thank you enjoyed it whoever's on this
Linda
Yup! 30-60 mins BEFORE cooking. 5 mins after! I got that. And the steak is great!! Thanks for the help!
Double L
Suzanne
January 23, 2019 at 10:07 am
You tell people to let the steaks rest for 30 to 60 MINUTES?! Please correct your recipe. They would be eating flat cold nasty steaks dude. Most people looking at recipe are looking because they need help and DONT know how to cook. Screwed up instructions like yours have made me ruin a meal more than once. Annoying!
Otherwise, looks like a good recipe.
Regarding the post which I pasted above: wow, Suzanne! what an ANNOYING series of comments you posted! Please consider taking a course on Reading Comprehension. That might help with your screwing up other meal-prep instructions. (You might also consider not posting.) Thanks for the reminder that I should ALWAYS double-check before making a fool of myself (as you did!). My steak dinner turned out perfectly. Thanks, DrDan.
Dan Mikesell AKA DrDan
Hi Double L,
Welcome to the blog.
Thanks for the defense. I delete obscene or misleading comments but I left Suzanna mainly to remind people to really read and understand a recipe before starting to cook ... or commenting ;)
Thanks for the note.
Dam
Jill
DrDan:
Hi. We used this recipe for filets and it turned our perfect. I doubt we will ever use a grill again. Thank you for your recipes. We saw the Salisbury steak recipe and I had never seen it made with ground beef. That is the next one we will try. And, Happy Birthday to the girls from our Tico and Cloe.
DrDan
Hi Jill,
Welcome to the blog.
Glad the strips steaks worked well for you but when grill season comes, look at the grill instructions which is what I do most of the time. Try the steak marinade https://www.101cookingfortwo.com/the-best-steak-marinade-ever/ and even the https://www.101cookingfortwo.com/blue-cheese-garlic-compound-butter/ which puts my wife in heaven.
The Salisbury steak is a good comfort food (anything with gravy is for me).
Lilly and Molly say thanks and give Tico and Cloe a pat for them.
Thanks for the note.
Dan
Cindi
This is, by far, my favorite way to prepare strips and ribeyes! I also like to throw in a few cloves of smashed garlic before placing my pan in the oven. I also use your similar method for pork chops and your recipe for crispy baked chicken thighs! Thanks for the recipes!
DrDan
Hi Cindi,
Welcome to the blog.
It is a great technique. I use it all the time for a variety of things, as you see. People want a recipe specific to the meat they have so you see it repeated over and over on this site.
Thanks for the note and Happy Holidays
Dan
Fran
Delicious!
Lauren
Steak turned out perfect. Excellent recipe!
Shannon
Lol @ grass fed comments. People are gross.