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:
⭐⭐⭐⭐⭐
"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.
Kathy Franklin says
I am going to try your steak marinade with a New York strip steak. But they are thin. I am going to pan sear and I assume it does not use very much time in the oven?
I love your site and recipes. I have been using a long time now.
Dan Mikesell AKA DrDan says
Hi Kathy,
Very thin strip steaks (let's say less than ¾-inch and depending on your doneness target may need only a few minutes or even none if you do a strong sear... the thermometer is your friend here.
Thanks for asking and the rating.
Dan
Dana says
I just want to say thank you for this easy simple recipe. It has been my go to for years now and it has NEVER failed me. I love simple food that’s delicious. I just wanted to say thank you for all the amazing steaks I’ve mastered through your guidance. ❤️
Dan Mikesell AKA DrDan says
Hi Dana,
Welcome to commenting. Always feel free to express yourself.
I'm so glad you are enjoying this and other recipes.
Thanks for the note and rating.
Dan
Julie Haske says
Followed these directions for a ribeye. Worked great, tasted yummy! Probably will have it again for Christmas Eve! Thanks again for another great recipe.
Bronzi says
I use this recipe constantly. So yummy may make tonight.
Jeff Willis says
Great recipe. Thanks. I've also done the reverse method cooking the steaks at low temp around 250 degrees in oven or indirect on grill . When the internal temp gets around 125 degrees sear in a cast iron skillet for 2-3 minutes per side.
Colleen says
I made this for my family tonight. I got 5 STARS from even the pickiest eater. I usually do this on the grill, but it is snowing in PA so I decided to give this a try. I used KerryGold butter and Montreal Steak Seasoning but cooked it exactly as suggested. It was AMAZING. Absolutely DELICIOUS! I will ONLY use this recipe from now on when I cook steak inside.
Patty says
One of the suggestions for any stove to oven recipe is to put the cast iron pan in the oven while doing the pre-heating. That way the pan is evenly heated before placing it on the stove. Saves the time & energy to heat the pan on the stove before searing the steaks as the pan is already hot and ready.
Elizabeth says
OMG, what an excellent suggestion!! Thank you so much!
Gail Vaughan says
Tried this recipe after I went to light our grill only to discover we were out of gas. Already had the steaks marinating and out at room temperature. I was skeptical but decided to give it a try. It was wonderful! Great option to grilled.
Kellia says
Trying this recipe tonight, but I have 2 different cuts of steak to cook. 2 New York strips, & 2 Porterhouses (all 1" thick). I'm wondering what the time difference will be in the oven for the PHouses, considering the bones..? Do you have advice on doing both at the same time? Can I just take the strips out to rest sooner and let the tbones go longer? How much longer would you guess? (We're aiming for med-rare to med on all).
Also! I don't have an oven safe skillet. Can I transfer to a large baking sheet instead? If so, shall I let it heat up in the oven while doing the stove top portion so it's preheated? Should I foil line it, or use racks above it?
Any advice welcome!!
Thank you in advance!
Dan Mikesell AKA DrDan says
Hi Kellia,
Welcome to the blog.
Not too big of a problem other than cooking that much size at one. T-bone/porterhouse steaks are mostly strip steaks. That big side is just a strip steak. The difference between the t-bone and the porterhouse is just the size of the meat on the other side of the bone which is tenderloin (filet)—bigger in the porterhouse.
I tend not to do this pan-searing method with bone-containing cuts since the meat will shrink some and the bone will prevent the area near it from searing. Not a big issue but that is why I usually grill my porterhouse steaks.
So assuming you don't care if a bit of the porterhouse does not sear much (the rest will sear and it all will cook fine), what are the issues you will face? The bone will delay the cooking slightly (not a lot) and the porterhouses probably are bigger overall. Lastly, the filet part of the porterhouse will overcook-it just tends to cook faster but that always happens and it can tolerate it and still be great.
So I would preheat the oven with a large sheet pan, sear the porterhouse first and transfer to the oven, then immediately sear the strip steaks (I assume you don't have a stovetop skillet large enough to do all four at once). Transfer the strips steaks and check the temp on the porterhouses (probably not done yet).
The porterhouse will probably be done first thanks to the headstart, move to a plate and tent with foil while the strips finish.
No rack or foil but you MUST use an instant-read thermometer to pull this off or you will be flying blind and most likely will crash. If you don't have one, they are about $10 at a big box store (Home Depot/Lowes, Walmart may or may not have one).
Good luck.
Dan
Sara says
Hello.. how long would I cook in the oven if the steak is 2 inches thick please?
Dan Mikesell AKA DrDan says
Hi Sara,
Welcome to the blog.
For extra thick cuts, it is a long discussion. Briefly, thick cuts should be rested to close to room temperature before starting. Seared and then the oven should be at a lower temp about 375° range. Lower because it will take longer to penetrate and you don't want to overcook the outside. Now the variables: exact thickness, the temperature of the meat when starting the sear, how much sear, the oven exact temp, the pan, you are getting the idea. This is why have have a pork chop and an extra thick pork chop recipes.
So no exact answer. Probably in the 15-20 minute range if I had a gun to my head. You MUST have an final internal temperature goal and a good instant read thermometer to monitor or you may have a disaster.
Hope that helped at least a litte.
Dan
John Del says
It always comes down to temp. I would pull them at 10 minutes in the oven and then take the temperature with a *quality* instant read thermometer. As they say, you can't uncook a steak. An oven safe digital thermometer like they sell on Amazon can keep track of the temperature on the fly. 145F for medium.
Paul Hassett says
Good morning. I was hoping to clarify a somewhat minor point with all of your stove to over recipes. I have used them all and they are phenomenal. My only question is that if I use the prescribed times, I am generally over. I wanted to ask - where is the over are you transferring the skillet to after searing (middle , bottom, etc)?
I have been using the middle rack, and am wondering if this may be the source of the inconsistency. Thank you for your time and sharing your recipes.
- yet another Dr / home chef
Dan Mikesell AKA DrDan says
Hi DrPaul,
Welcome to the blog. A great retirement hobby.
Oven racks should always be placed to keep the meat in the middle of the oven unless otherwise specified. So since the pan and meat are thin, in the middle.
Now about the variability, there are multiple possibilities, the temperature of the meat when you start searing, the thickness of the meat, the temperature of the pan, how much you sear, oven temperature, and the conductivity of heat of the pan(s). So as always cook by final internal temperature.
If your stovetop pan is oven safe, I don't transfer the meat to another pan. So I almost always use a $15 cast iron 10-inch skillet for these recipes. But most stovetop skillets are oven safe at reasonable temperatures. If you are not sure about your stovetop pan, a transfer to a known oven safe pan is in order.
We doctors are looking for reproducable results (that science thing). But think if all the variables and it is just "fuzzy logic," so go by endpoint only.
Hope that clarifies or at least doesn't muddy the water.
Dan
Cheryl says
DrDan, this recipe was a 10 out of 10. Perfection. I bought the prime NY Strips at Costco. I seared them for 3 minutes on each side in my cast iron skillet with butter, as you suggested, and finished them off in the oven at 425° for 9 minutes. They registered at 145°. We loved them. Thanks for the recipe!!!
Clarice says
Delicious! May not ever grill a steak again. This method is simple. No need to stand out at the grill in the middle of winter. Using oil and my fan on med - high : no smoke problem.
Betti J says
Tried this method of cooking steaks tonight. Came out perfect. Seared 2 minutes each side in my cast iron pan followed by 4 minutes in 400 degree oven. Used olive oil in skillet for searing. Best part was my smoke alarms did not go off.
Sharon says
Great recipe!! Perfectly delicious. I used butter in the pan and there was no smoking even in the oven. Can’t wait to make it again. How to get on your “cooking for two” Email list?
Thank you for the recipe forgot to say it in the beginning
Dan Mikesell AKA DrDan says
Hi Sharron,
Welcome to the blog.
Glad you enjoyed the recipe.
You will find email subscription links several places on the page but here is a direct link to my page that has the link at the top and explains what to expect and how to unsubscribe (super easy).
https://www.101cookingfortwo.com/subscribe
Thanks for the note, rating and interest.
Dan
Katherine Kelley says
Most excellent! My cast iron skillet is very small so cut the steak in half & turned out perfect, Thank you for all your recipes.