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.
Erin says
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 says
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 says
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 says
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 says
Hi Amber,
Welcome to commenting.
Glad you enjoy the recipe. I do love how-to recipes.
Thanks for the note.
Dan
Brent Porter says
Perfect method, thanks! Just like the steakhouse!
DrDan says
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 says
This recipe is so delicious!! Used on strip steak and it was delicious!! Thank you for the recipe
Tonia Gray says
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 says
Hi Tonia,
Welcome to the blog.
Glad you enjoyed the recipe.
Thanks for the note.
Dan
Amy says
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 says
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 says
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 says
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 says
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 says
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 says
That's a good recipe thank you enjoyed it whoever's on this
Linda says
Yup! 30-60 mins BEFORE cooking. 5 mins after! I got that. And the steak is great!! Thanks for the help!
Double L says
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 says
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 says
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 says
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 says
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 says
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 says
Delicious!
Lauren says
Steak turned out perfect. Excellent recipe!
Shannon says
Lol @ grass fed comments. People are gross.
Heather says
I’m frustrated that this article does not specify what temperature to preheat the oven to... seems like a great recipe and has good tips just not the information I was looking for.
DrDan says
Hi Heather,
Welcome to the blog.
The oven temp instructions are in the first instruction. "Preheat oven to 400 degrees convection or 425 conventional."
Dan
Adam says
Hi my names Adam, I’m a little confused. If your comment about what temp to preheat to is about the pan Seared oven roasted steak. You cook the steaks at 400°. So you just turn the oven to 400°.
Kathie paley says
Read the entire recipe, it states 400degrees for a convection oven 425 for a conventional oven.
MMW says
Thank you! I’m about to go in with my trusted iron skillet .
My secret weapon is marinating in the morning in a zip lock bag.
I use balsamic vinegar, then sugar, garlic salt, and ground pepper . The sugar makes ALL the difference.
T-bone says
How much balsamic vinegar and sugar do you use?
Brian says
Years ago, the great James Beard suggested trimming a bit of fat from the steak, and rendering it in the pan to release some of the oil, and using it when searing the meat. It won't smoke at 425 degrees, and the meat will never stick. I've done this for decades. (Plus my dog loves a few spoonfuls on his kibble along with some of the steak juices and crackling bits!).
Clean the hot pan under hot running water with a nylon brush, wipe dry, and spread a few drops of flaxseed oil over the surface -I just buy a bottle of flax oil capsules. Return the pan to the hot oven to slowly cool overnight. This will ensure your pan stays seasoned and beautifully rust- and stick-free.
Beverly says
Excellent Brian! Most do not know how to take care of an iron skillet. Kudos.
Jim Morgan says
I looked for a means to cook a New York strip tonight. Went through your advised procedures, and cooked the strip all in the same day. There was less smoke in the kitchen than i expected. While admittedly it was not the best strip I ever tasted, it was in he top three!
Thank for an easy and tasty recipe.
Jaclyn says
I have used this EXACT link once before on my VERY FIRST shot at cooking a few steaks. And it was as if I had been doing it for years! Thanks y'all! I think my boyfriend will keep me around for a few more years thanks to this recipe :)
Round two was just as successful!
DrDan says
Hi Jaclyn,
I'm so glad you enjoyed it.
Thanks for the note.
Dan
Tammy says
My family loved it! Very flavorful and cooked perfectly.