This easy New York strip steak recipe uses a quick pan sear for a browned crust, then finishes in the oven for a juicy center cooked just the way you like it.
It is a simple way to cook strip steak at home with reliable timing and no grill needed.
⏱️ Quick Answer: How Long to Cook New York Strip Steak in the Oven
Sear for 2–3 minutes per side, then finish in a 400°F oven. Temperatures from 350°F to 425°F also work well but may take a few minutes more or less.
- Rare (125°F): about 4–5 minutes
- Medium-rare (130–135°F): about 5–7 minutes
- Medium (140–145°F): about 6–8 minutes
Cook to your desired internal temperature—time will vary with thickness.
Featured Comment by Colleen:
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"I made this for my family tonight. I got 5 STARS from even the pickiest eater"
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📝 TL;DR — Recipe Summary
What: New York strip steak with a browned crust and juicy center.
Why: Pan searing builds the crust, and finishing in the oven makes doneness easier to control.
How: Sear for 2–3 minutes per side, then finish in the oven to your desired internal temperature.
🥩 Ingredients
- New York strip steaks — 1 to 1½ inches thick, preferably Choice or Prime grade. Bone-in strip steaks also work but may take slightly longer.
- Salt and pepper — coarse kosher salt and black pepper are all you really need.
- Optional seasoning — garlic powder or your favorite steak seasoning.
👨🍳 Quick Overview: How to Cook New York Strip Steak
1. Let steaks rest at room temperature if you have time. Trim fat and season.
✅ Pro Tip: Salt the steaks either right before searing or at least 1 hour ahead. Salting 15–45 minutes before cooking draws moisture to the surface without enough time for it to reabsorb, which can leave the steak less juicy and tender.
2. Sear in a cast iron or oven-safe skillet with oil or butter for about 2–3 minutes per side until a deep brown crust forms.
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3. Move the skillet to a hot oven and cook to your desired internal temperature. Remove the steaks 3°–5°F early for carryover cooking.
4. Tent loosely with foil and rest for 5–10 minutes before slicing.
📌 For full step-by-step instructions, scroll to the printable recipe card or keep reading for details and tips.
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⏰ How Long to Cook Strip Steak in the Oven
After pan searing for 2-3 minutes per side, finish in a 400°F oven. Oven temperatures from 350°F to 425°F all work well with minor adjustments in timing.
- Rare (125°–130°F): about 4–5 minutes oven time after the sear
- Medium-rare (130°–135°F): about 5–7 minutes oven time after the sear
- Medium (140°–145°F): about 6–8 minutes oven time after the sear
- Medium-well (150°–155°F): about 9–11 minutes oven time after the sear
- Well done (160°F+): about 12–15 minutes oven time after the sear
✅ Pro Tip: Always cook to internal temperature, not just time. Pull the steak 3°–5°F early for carryover cooking.
What affects timing: Oven accuracy, steak thickness, sear time, and starting temperature all change how long it takes in the oven.
🥔 What to Serve with Strip Steak
Keep the sides simple. Potatoes are the classic choice, with a green vegetable to round out the meal.
❄️ Storage and Reheating
Store leftover strip steak in an airtight container for up to 4 days in the refrigerator or 3–4 months in the freezer.
Reheat gently in the microwave, stovetop, oven, or air fryer just until warm. Cold slices also work well on salads or sandwiches.
🥩 Related Steak Recipes
❓ FAQs
Yes. Cook it entirely in the oven to your desired internal temperature, but you will miss the browned crust and extra flavor from pan-searing. Using a rack helps the steak cook more evenly, and it will take longer.
Cast iron holds heat well and moves directly from the stovetop to the oven. It is the best choice for getting a deeply browned crust, but any oven-safe skillet will work.
Usually, yes. New York strip steak is commonly sold as strip steak, Kansas City strip, or striploin steak.
📖The Recipe Card
Pan Seared New York Strip Steak (Oven Finish Method)
Video Slideshow
Ingredients
- 2 New York strip steaks - 1 inch thick
- salt and pepper to taste - or season to taste
Step-by-Step Instructions
Trim and season
- Let the steaks rest at room temperature for 15–30 minutes if you have time. Preheat the oven to 400°F.
- Trim excess edge fat, pat dry, and season with salt and pepper or your favorite steak seasoning.
Pan sear for flavor
- Heat butter or oil in a cast iron or oven-safe skillet over medium-high heat. Sear about 2–3 minutes per side until deeply browned.
- When hot, add the strip steaks and sear both sides for about 2 minutes, or until they reach your desired crust color.
Finish the steak in the oven
- Transfer the skillet to the oven and cook to your desired internal temperature. For a 1-inch steak, about 5–7 minutes for medium-rare or 7–9 minutes for medium. Check early.
Rest before serving
- Remove the steaks 3°–5°F before the target temperature, tent loosely with foil, and rest 5–10 minutes before slicing.
Recipe Notes
Pro Tips:
- Let steaks rest at room temperature before cooking to help them cook more evenly. Skip only if you must.
- For the juiciest steak, season with salt right before searing or at least 1 hour ahead.
- Use the seasoning of your choice, or just coarse salt and pepper. Marinades also work well.
- Butter or oil both work. Butter adds flavor, while oil has a higher smoke point.
- The internal temperature will rise about 3°F–5°F during resting.
- NEVER cook by time alone. Use an instant-read thermometer to check doneness.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's note: This article was originally published on February 20, 2015. It has been updated with refreshed photos and improved instructions.
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.