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    🏠Home » Recipes » 101's Best Recipes

    Pan Seared Oven Roasted Strip Steak

    Nov 1, 2022 · Modified: Mar 17, 2023 by Dan Mikesell AKA DrDan · 171 Comments

    Recipe Table of Contents    
    4.49 from 364 votes

    Quick and easy, this New York Strip Steak Recipe uses the tried and true sear and oven bake method to get the best steaks every time. Your steaks will be tender, moist, and flavorful.

    NY strip steak cut on an orange plate
    Jump To:
    • 👨‍🍳How to Cook a New York Strip Steak
    • ⏰Approximate cooking time for strip steaks
    • ✔️Tips
    • 🧂Seasoning and Marinade
    • 🐄What is a Strip Steak?
    • ❓FAQs
    • Leftovers
    • 📖Steak Recipes
    • 🖼️Step-by-Step Photo Instructions
    • Recipe
    • Pan Seared Oven Roasted Strip Steak
    Blue ribbon divider used for visual effect

    Cook like the best steakhouses. Searing in a cast-iron pan will give you the wonderful flavor of the Millard reaction. Then finish by baking the steak in the oven to your desired temperature.

    A simple technique to learn with easy step-by-step photo instructions. A foolproof recipe for moist and tender steak every time.

    For equally great results on the grill, check out How to Grill Strip Steak on a Gas Grill.

    👨‍🍳How to Cook a New York Strip Steak

    1. Rest the steaks at room temperature if you have time.
    2. Trim any chunks of fat that are easily trimmed.
    3. Season to your taste—some salt and pepper will do nicely.
    4. 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.
    5. Move the NY strip steaks to the oven to finish to your preferred internal temperature. Don't forget to let the steaks rest for a few minutes before serving.

    ⏰Approximate cooking time for strip steaks

    Cooking time for a 1-inch NY strip steak to 140° is about 11-12 minutes, including a 4-minute sear and 7-8 minutes in a 400° oven.

    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. Times are estimates for planning only—cook to an internal temperature.

    • Rare—cold red center(125°-130°)—4-minute sear and 2-4 minutes oven time for about 6-8 minutes total cooking time. Please see the caution below.
    • Medium-Rare—warm red and soft center(130°-135°)—4-minute sear and 5-7 minutes oven time for about 9-11 minutes total cooking time.
    • Medium—pink and firm (140°-150°)—4-minute sear and 7-9 minutes oven time for about 11-13 minutes total cooking time.
    • Medium-Well—minimal pink(150°-155°)—4-minute sear and 9-11 minutes oven time for about 13-15 minutes total cooking time.
    • Well-Done—firm and brown(160°+ )—4-minute sear and 12-15 minutes oven time for about 16-19 minutes total cooking time.

    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.

    Variables affecting cooking time are the rest's length at room temperature, the thickness of the steak, oven temperature, and the length of the sear,

    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.

    ✔️Tips

    • Quality matters in the steaks you buy—get Prime or Choice grade.
    • A 1-inch strip steak will be about 12 ounces, while a 1 ½ inch is over a pound.
    • 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.
    • This method works well between ¾ to 1 ½ inches thick. Over 1 ½ inches thick should be cooked with a reverse searing method.
    • Resting the steaks at room temperature helps to get the internal temperature you want without overcooking the surface. It is more important in thicker steaks. But if you want your steak rare, you may want to skip it to keep the center cold.
    • 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.
    • 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.
    • 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.
    • NEVER COOK BY TIME ALONE; cook to your target internal temperature. Remember, you can cook your steak more if needed, but you can not uncook a steak.
    • Resting before serving allows the fluid that escapes the cells during cooking to migrate back into the cells and make for a moist and tender steak.

    🧂Seasoning and Marinade

    Just a good sprinkle of coarse salt and black pepper is all you need. Others like to use commercial mixes like Montreal Seasoning. We like to use our All-Purpose Seasoning Recipe, which adds garlic to the mix. Thyme, rosemary, or other herbs may also be used to add different flavors.

    A marinade will make your special meal stand out. One of our favorite company meals is marinade New York strip steaks using The Best Steak Marinade.

    🐄What is a Strip Steak?

    Strip steaks are part of the short loin 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.

    graphic with location of strip steak-Image licensed from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.
    Image licensed from Fotolia. Copyright by foxysgraphic - Fotolia. The image was modified per the license.

    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: NY (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, 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.

    ❓FAQs

    Why use cast iron to sear steaks?

    Cast iron is perfect for searing steaks. It transfers heat evenly 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.

    What to serve with strip steak?


    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

    What wine to pair with strip steaks?

    We will pair the strip steaks with Cabernet Sauvignon, Merlot, or Pinot Noir for an excellent wine complement.

    Leftovers

    Store leftovers in an airtight container or ziplock bag in the refrigerator for 4 days or frozen for 3-4 months.

    I like to use cold leftover strip steak cut up for a salad topping. Or you can reheat it in a microwave, stovetop, or covered in the oven.

    📖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.

    Blue ribbon divider used for visual effect

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Beef Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    strip steaks with seasonings

    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.

    seasoning trimmed strip steaks on black board

    Trim, pat dry, 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).

    pat of butter in a cast iron skillet

    In an oven-safe pan (cast-iron preferred) over medium-high heat, melt 1 tablespoon of butter or use oil. Some prefer oil due to the lower smoke point of butter, but I have never had a problem.

    seared steaks in a black skillet

    When hot, sear both sides of the steaks for about 2 minutes each. Sear close to the final color you want.

    finished steaks in a black skillet

    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.

    cut strip steak on gray plate

    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.

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    Recipe

    NY strip steak cut on an orange plate

    Pan Seared Oven Roasted Strip Steak

    From Dan Mikesell AKA DrDan
    Quick and easy, this New York Strip Steak Recipe uses the tried and true sear and oven bake method to get the best steaks every time. Your steaks will be moist, tender, and flavorful.
    Tap to leave a Rating
    4.49 from 364 votes
    Print Email CollectionCollected
    Prep Time: 4 minutes minutes
    Cook Time: 14 minutes minutes
    Total Time: 18 minutes minutes
    Servings #/Adjust if desired 2

    Ingredients

    US Customary - Convert to Metric
    • 2 New York strip steaks - 1 inch thick
    • salt and pepper to taste - or season to taste
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    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.
      strip steaks with seasonings
    • 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).
      seasoning trimmed strip steaks on black board
    • 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.
      adding steaks to hot skillet
    • When hot, sear both sides of the steaks for about 2 minutes each. Sear close to the final color you want.
      seared steaks in a black skillet
    • 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.
      finished steaks in a black skillet
    • 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.
      cut strip steak on gray plate
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips:

    1. Allowing steaks to rest at room temperature before cooking helps obtain the final internal temperature quickly. Skip if you must.
    2. I like to use 400° convection for this recipe, but you can use a different oven temperature and don't have to have convection. Remember, you are cooking to a final temperature and not by time.
    3. Trim excessive fat.
    4. Seasoning just before starting to cook or one hour before is best. Use the seasoning of your choice or some coarse salt and pepper.
    5. 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.
    6. You will have a few degree increase in the internal temperature after removal from the oven.
    7. Allow to rest for at least 5 minutes before serving.
    8. NEVER COOK BY TIME ALONE. You must use an instant-read or meat thermometer.
    9. For estimated oven times, see the recipe post.

    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

    Nutrition Facts
    Pan Seared Oven Roasted Strip Steak
    Amount Per Serving
    Calories 318 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 9g45%
    Cholesterol 113mg38%
    Sodium 74mg3%
    Potassium 444mg13%
    Protein 29g58%
    Calcium 33mg3%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's note: Originally Published February 20, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

    Molly at 14 months old

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    Reader Interactions

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    1. Catherine

      February 04, 2020 at 4:42 pm

      5 stars
      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!

      Reply
      • Dan Mikesell AKA DrDan

        February 04, 2020 at 7:13 pm

        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.

    2. Joshua J

      January 25, 2020 at 4:09 pm

      5 stars
      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!

      Reply
      • Dan Mikesell AKA DrDan

        January 27, 2020 at 6:34 pm

        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

    3. Susan Webster

      October 14, 2019 at 7:13 pm

      4 stars
      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?

      Reply
      • Dan Mikesell AKA DrDan

        October 14, 2019 at 7:37 pm

        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

    4. Tracy

      August 30, 2019 at 9:42 pm

      5 stars
      Excellent and detailed recipe. My steak turned out great!

      Thank youuuuuu!!!! :)

      Reply
      • Dan Mikesell AKA DrDan

        September 02, 2019 at 6:25 pm

        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

        January 05, 2020 at 7:08 pm

        Hi Dan, you say 400 F temperature for the oven. I've seen recipes using 500F. Why 400F?

      • Dan Mikesell AKA DrDan

        January 05, 2020 at 7:22 pm

        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

    5. Wade

      June 04, 2019 at 12:19 am

      Thanks for the help. I had been doing it with the oven on 300 and the results were not as good. 425 much better.

      Reply
      • Dan Mikesell AKA DrDan

        June 08, 2019 at 6:19 pm

        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

    6. Dawn

      May 26, 2019 at 9:40 am

      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...

      Reply
      • Dan Mikesell AKA DrDan

        May 30, 2019 at 9:14 pm

        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

    7. Joyce J

      May 16, 2019 at 7:37 pm

      5 stars
      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

      Reply
      • Dan Mikesell AKA DrDan

        May 17, 2019 at 3:42 pm

        Hi Joyce,
        Welcome to the blog.
        Glad it would so well for you.
        Thanks for the note and have a great day.
        Dan

    8. Dandy Homecook

      May 01, 2019 at 11:21 am

      5 stars
      Thank you for sharing! I am still using this recipe in 2019.

      Reply
      • DrDan

        May 01, 2019 at 12:40 pm

        Hi Dandy,
        Welcome to the blog.
        I do love good steak.
        Thanks for the note and rating.
        Dan

    9. Erin

      April 17, 2019 at 7:40 pm

      5 stars
      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!

      Reply
    10. Zandra

      March 20, 2019 at 9:40 pm

      5 stars
      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!

      Reply
      • Dan Mikesell AKA DrDan

        March 24, 2019 at 7:55 pm

        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

    11. Amber

      February 08, 2019 at 6:11 pm

      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!

      Reply
      • DrDan

        February 08, 2019 at 8:03 pm

        Hi Amber,
        Welcome to commenting.
        Glad you enjoy the recipe. I do love how-to recipes.
        Thanks for the note.
        Dan

      • Brent Porter

        February 14, 2019 at 7:37 pm

        Perfect method, thanks! Just like the steakhouse!

      • DrDan

        February 17, 2019 at 9:48 pm

        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

        April 14, 2019 at 11:18 pm

        5 stars
        This recipe is so delicious!! Used on strip steak and it was delicious!! Thank you for the recipe

    12. Tonia Gray

      February 07, 2019 at 6:04 pm

      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.

      Reply
      • DrDan

        February 07, 2019 at 7:24 pm

        Hi Tonia,
        Welcome to the blog.
        Glad you enjoyed the recipe.
        Thanks for the note.
        Dan

    13. Amy

      February 05, 2019 at 7:44 pm

      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.

      Reply
      • DrDan

        February 06, 2019 at 7:29 pm

        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

    14. 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.

      Reply
      • DrDan

        January 23, 2019 at 10:14 am

        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

        January 26, 2019 at 7:22 pm

        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

        January 26, 2019 at 7:40 pm

        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

        February 02, 2019 at 8:39 pm

        That's a good recipe thank you enjoyed it whoever's on this

      • Linda

        February 03, 2019 at 4:10 pm

        Yup! 30-60 mins BEFORE cooking. 5 mins after! I got that. And the steak is great!! Thanks for the help!

      • Double L

        June 26, 2019 at 11:02 am

        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

        June 26, 2019 at 11:13 am

        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

    15. Jill

      January 04, 2019 at 7:43 am

      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.

      Reply
      • DrDan

        January 04, 2019 at 8:14 am

        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

    16. Cindi

      December 16, 2018 at 5:55 pm

      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!

      Reply
      • DrDan

        December 16, 2018 at 6:53 pm

        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

    17. Fran

      December 06, 2018 at 6:53 pm

      Delicious!

      Reply
      • Lauren

        February 16, 2020 at 5:53 pm

        5 stars
        Steak turned out perfect. Excellent recipe!

    18. Shannon

      November 19, 2018 at 5:47 pm

      Lol @ grass fed comments. People are gross.

      Reply
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