How To Cook New York Strip Steak
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
New York Strip Steaks – This firm, tender, and marbled cut of meat come from the short loin (the back of the cow) and goes by many other names. Sometimes my butcher calls it strip loin steak, Omaha strip, Kansas City strip steak, ambassador steak, or simply strip steak — so you may need to ask for one of those. My little steak lesson for you: Right next to the New York strip, connected with bone, is the beef tenderloin, which includes the filet mignon. Sometimes these are kept together instead of separating them — this is called a porterhouse steak. Now you know! Olive Oil – I rub my steaks with oil before seasoning to lock in the juiciness, but you can skip it if you like. Avocado oil also works. Unsalted Butter – Even with the high temperature, I love the flavor of searing my strip steak in butter. You can use additional olive oil if your stovetop fan isn’t powerful. Sea Salt & Black Pepper – My rule of thumb is 1 teaspoon of salt and 1/4 teaspoon of pepper per pound of meat. Go with 1/2 teaspoon of pepper per pound if you like more kick. And feel free to use kosher salt instead of sea salt if that’s what you’ve got.
Look for thick steaks with a uniform thickness. I recommend 1.5 inch thick, but 1 inch thick will do. Just make sure they are all about the same, so they have similar cook times. Bring the steaks to room temperature after seasoning. It ensures more even cooking, plus the salt and pepper penetrate deeper into the meat. I usually get started on my side dish while I wait the 30 minutes. It might take a little longer depending on how big your steaks are, but do let them come to room temp, or the cook times will be off. Use a cast iron pan. You can use a regular cast iron skillet (this is my go-to) or my grill pan shown in this post, but either way I highly recommend cast iron. No other pan material gets me that perfect sear! Don’t move the steaks around. I flip my pan seared ribeye frequently, but when I use this stovetop-to-oven method for NY strip steaks, keeping them in the same spot works best. Since you’ll only sear them for a couple of minutes per side, constant contact will get you the best browning. Move the steaks only when you are ready to flip them! Use a probe thermometer for perfect results. I set the temp I want, and it beeps when the steaks reach that temperature. (See my chart below.) It takes out all the guesswork! Resting matters. This lets the juices settle, so your New York strip steaks are juicy and tender, not dry. Don’t rest them in your pan (they will overcook) — transfer to a plate or cutting board first. Slice against the grain. This breaks up the muscle fibers, making the strip steak more tender and easier to chew. It really makes a difference!
*Note: These times are for 1.5-inch-thick NY strip steaks, and the temperatures are when you’d remove them from the oven. For 1-inch steaks, the searing time is the same, but the oven time will be 1-2 minutes less. The internal temperature will rise by an additional 5 degrees while they rest.
Vegetables – Always gotta have my veggies, and there are so many to choose from! Try my crispy roasted brussels sprouts (pictured above), quick roasted asparagus, some classy roasted broccolini, or easy creamed spinach. Potatoes – You can’t go wrong with mashed or baked potatoes! (My air fryer baked potatoes are my fave way to make them.) I often choose mashed cauliflower for a lighter swap, though, as NY strip is already so filling! For a “steak & frites” feel, you can throw together my garlic parmesan fries, or for healthier options, my jicama fries or rutabaga fries. Salads – My simple wedge salad will make your steakhouse experience complete! New York steak also goes well with Caesar salad or even strawberry spinach salad. Surf And Turf – Make your meal even fancier by pairing your steak with my lobster tails or baked shrimp… or just follow my recipe for surf and turf.
Please enter your first name for your account. Your saved recipe will also be sent to your email. Use a probe thermometer to check internal temperature for best results, but a regular meat thermometer will work as well. These times are estimates for a 1.5-inch (~4 cm) thick steak:
- 120 degrees F (49 degrees C), 1-2 minutes, for Rare
- 130 degrees F (54 degrees C), 2-3 minutes, for Medium Rare
- 140 degrees F (60 degrees C), 3-5 minutes, for Medium
- 150 degrees F (66 degrees C), 4-7 minutes, for Medium Well
- 160 degrees F (71 degrees C), 5-8 minutes, for Well Done Steak temperature will increase by an additional 5 degrees when resting in the next step.
