Quick and easy, this New York Strip Steak recipe uses the classic sear-and-bake method to get the best moist and tender steaks every time. Trim and season, then a fast pan sear and finish to final temperature in the oven.
🐄Ingredients
New Your Strip Steaks—about 1 inch thick, choice or prime grade
Seasoning—salt, black pepper, garlic powder
Optional seasoning—marinades, thyme, rosemary, or other herbs and spices
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Featured Comment from Colleen:
"5 stars—I made this for my family tonight. I got 5 STARS from even the pickiest eater."
Cook like the best steakhouses. Searing steak in a cast-iron skillet will give you the wonderful flavor of the Millard reaction. Then, finish the steak in the oven to your desired temperature.
Learn the sear and bake technique 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 New York Strip Steak on a Gas Grill.
👨🍳How to Cook a New York Strip Steak—Step-by-Step Photo Instructions
1. Allow the steaks to rest at room temperature for 30-60 minutes.
2. Trim any easily trimmable edge fat. Pat dry with paper towels.
3. Season to your taste.
4. Melt butter in a cast-iron or other oven safe pan..
5. When the pan is hot, add the strip steaks.
6. Sear both sides of the steaks for about 2 minutes each.
7. Move to a 400° oven. Cook to the final temperature minus a few degrees—about 5 to 7 minutes to reach 130-135° (medium-rare) or 7 to 9 minutes for 140°-145°
8. Remove from the oven, tent with foil, and allow to rest for a few minutes before serving.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
⏰How long to cook strip steaks in the oven
Total cooking time for a 1-inch NY strip steak to 140° (medium) is about 11-12 minutes, including a 4-minute sear and 7-8 minutes in a 400° oven when rested to room temperature first. For medium-rare (130°-135°), decrease the oven time to 5-7 minutes.
Approximate oven cooking time for strip steaks
Rare—cold red center(125°-130°)—4-minute sear and 2-4 minutes oven time for about 6-8 minutes total cooking time. 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.
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.
The best oven temperature is 400° convection or 425° conventional. You can use 350° or 375°, but you must accommodate the cooking time.
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. Remember, you can cook your steak more if needed, but you can not uncook a steak.
NEVER COOK BY TIME ALONE; cook to your target internal temperature. Please check the internal temperature a few minutes early. Stop cooking a few degrees before to allow the temperature to rise during the rest before serving.
🧂Seasoning and marinades
Coarse salt and black pepper are all you need. Others like to use commercial mixes like Montreal Seasoning. We like to use our All-Purpose Seasoning Recipe, which adds garlic. 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 our easy steak marinade. Or try a rub, like Coffee Steak Rub.
✔️Tips to cook strip steaks right every time
Quality matters in the steaks you buy—use Prime or Choice grade.
A 1-inch strip steak will be about 12 ounces, while a 1 ½ inch is over a pound. This method works well between ¾ to 1 ½ inches thick. Over 1 ½ inches thick should be cooked with a reverse searing method.
Bone-in strip steak can be used, but realize it will take a bit longer to cook.
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.
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.
Related steak recipes
For the other way to cook great strip steaks, see Grilled NY Strip Steaks. Or see Grilled T-bone Steaks, Grilled Filet Mignon, or Pan Seared Filet Mignon.
What to serve with strip steak?
We love a potato side dish—baked, twice-baked, or smashed potatoes are great compliments. Check out Roasted Red Potatoes, Crispy Parmesan Baked Potatoes, or Twice Baked Potatoes.
Other vegetables like broccoli, asparagus, or green beans are simple ways to round out your meal. Green Beans with Bacon, Baked Parmesan Asparagus, and Parmesan Roasted Cauliflower are some good choices.
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, oven, or air fryer.
🐄What is a Strip Steak?
Strip steaks are part of the short loin 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.
Strip streaks are frequently called New York (NY) strip steaks, Kansas City strip steaks, or striploin steaks.
❓FAQs
We will pair the strip steaks with Cabernet Sauvignon, Merlot, or Pinot Noir for an excellent wine complement.
Cast iron is perfect for searing breaking steaks in the oven. 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.
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Have you tried this recipe, or have a question? Join the community discussion in the comments.
📖 Recipe
Pan Seared Oven Roasted Strip Steak
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Ingredients
- 2 New York strip steaks - 1 inch thick
- salt and pepper to taste - or season to taste
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.
- 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).
- Melt 1 tablespoon of butter or use oil in an oven-safe pan (cast-iron preferred) over medium-high heat. Some prefer oil due to butter's lower smoke point, but I have never had a problem with either.
- When the pan is hot, add the strip steaks. Sear both sides of the steaks for about 2 minutes each. Sear until they are close to the final color you want.
- Transfer the pan to the preheated oven. Now comes the variables: the steak thickness, how long you seared it, 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.
- Bake for about 5 to 7 minutes to reach 130-135° (medium-rare) or 7 to 9 minutes for 140°-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.
Recipe Notes
Pro Tips:
- Allowing steaks to rest at room temperature before cooking helps obtain the final internal temperature. Skip if you must.
- 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.
- Trim excessive fat.
- Seasoning just before starting to cook or one hour before is best. Use the seasoning of your choice or some coarse salt and pepper. Marinades will also work well.
- You may use butter or oil in the pan. Butter has a lower smoke temperature. I have not had an issue with it, but if you have very hot burners or are worried, use oil.
- After removal from the oven, you will have a few degrees increase in the internal temperature.
- Allow to rest for at least 5 minutes before serving.
- NEVER COOK BY TIME ALONE. Use an instant-read or meat thermometer to check your internal temperature.
Your Own Private Notes
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
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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.
Brett says
You do realize that cows are supposed to eat grass; right? What else would they eat? Looks like cows from my home state of Montana are out of the question...
DrDan says
I must apologize to Montana and all the plains state, but really I did not like grass fed beef. I grew up on grass fed beef in Iowa. I can taste the grass. Several of my favorite local restaurants now feature "grass feed" beef. I go elsewhere if I have beef. I prefer grain feed. Each to their own.
Campin says
Do you cover pan when putting in the oven?
DrDan says
Uncovered
Dan
LynnB says
I pan sear my steaks in a DRY well-seasoned cast iron skillet. I preheat the skillet then using tongs touch the fat sides of the steak for about 30 seconds (each side) crosswise to the skillet. Then proceed per your instructions. I learned this in culinary school years ago, as we needed to be prepared in case a grill went out! This is the first time I've seen this page so I'll try it with butter. I guess I should get one of those fancy thermometers...
Kimberly Lehman says
I do not own a cast iron skillet, I have no problem with searing the meat but transferring to oven is where I need to know. what would be best to use? What type of pan?
DrDan says
Any oven safe pan will do. Many skillets can go stovetop to oven but if not sure then place some type of metal oven safe pan in the oven during the preheat. Then sear in an stovetop safe pan and after the searing then immediately transfer to the oven pan.
DrDan
ChristineB says
We made this for a late Valentine's dinner and the steak was fantastic! Thank you for the directions. My husband said it was the best dinner I've ever made for him.
DrDan says
One of my favorites.
Thanks for the note and rating
DrDan
Travis says
I've always had problems with the butter burning too quickly. To pan sear I use high heat cooking oil, and add the butter towards the end to coat and caramelize for flavor.
DrDan says
Hi Travis, I have yet to have a problem with this but I think I will at least add a note in the recipe.
Thanks for the note.
DrDan
june says
Thanks for the easy to follow instructions. I cook many, many things, but somehow steaks are something that I've always been too intimidated to try. I agree with GH, skip the butter and use grapeseed oil. It has a high smoke point suitable for high temperature cooking and doesn't impart any "flavor."
GH says
This is a good recipe, tried it tonight with cast iron skillet. I would not use butter again... You really cant get a good sear and browning on the steaks with butter. Oil, with a high heat rating, is better.
Kat SB says
Quick question - do you sear for 2-3 minutes per side or 2-3 minutes total? Thank you!
DrDan says
2-3 per side so 4-6 total searing time then to the oven.
DrDan
Babs Grantzo says
I used high heat safflower oil in the cast iron skillet to get it really hot, but while the steak was coming to room temp I also brought grass fed butter to room temp and added the 7-2-2; then when steak came out of oven I smeared the butter on for exquisite flavor!
Glenn says
Alrighty, finally got around to doing the steak. Mixed up some 7:2:2 and seared/oven roasted a 1 1/2 lb NY Strip. Very good! Oh yeah, sauteed onions and pepper too.
Chris says
100% agree with you! I really don't care for grass fed beef either. Plus we love pan seared steaks. It is probably Alexis' favorite when I do au Poivre like that.
DrDan says
If you can't grill, you must pan sear. I do love my pepper too but my wife is a pepper fiend.
The grass feed thing is just weird to me... do they have no taste-buds?
Thanks for the note Chris
For the readers out there this is Chris from Nibble Me This Please give his great site a visit. Lots of meat and grilling going on there.
Dan
Glenn Poirier says
I like the 7:2:1 Seasoning tip. Funny, but I have those same containers in my spice cabinet, now all I have to do is mix some up for the next steak night, which after reading this and looking at those pics will most likely be tonight! I do believe I'll do the pan sear/oven treatment. I've done it in the past and had good results. Thanks for the tips and printables!
DrDan says
Hi Glenn, I always have a shaker of 7:2:1and 7:2:2 on the counter. Great for meats and veggies. My bottles are from Penzey's Spices. It's hard to find a suitable bottle.
I pan sear/oven roast almost any meat with good result. Pork tenderloin, chicken etc.
Thanks for the note.
DrDan
Leslie says
Thanks for the info, I ordered my therapen today (I have gone through so many cheapos, that if I have a themometer that lasts 3+ years without a battery change, I'll save money). Thanks again
DrDan says
You will not regret it. Enjoy your new toy you deserve it.
Dan
Leslie says
I plan on making these steaks next weekend for grandchild (she loves steak), the recipe sounds easy & good. Before I invest in a thermapen, could you elaborate on why you like it so much (my cheapo instant read meat thermometer has stopped working). Thank you, Leslie
DrDan says
Accurate temp in about 3 seconds (it seems like less) vs about 8-10 from the standard. But they are $99 vs a cheapo for 10. Correctly used the el cheapo will be fine... does plus or minus 1 degree really matter? I have had my thermapen for 3 years and not even a new battery. Before I would go though 1-2 cheapo a year. Maybe I'm more careful with my baby.
Also my hand gets very hot in that extra 6 seconds. Plus I love toys.
Either way get one or the other before the steaks.
Dan
Robert Searl says
I fully agree with DRDAN; you need the real deal. Then down the road you won't be saying I wish....
DrDan says
Thanks for the comment Robert. I ordered a Thermoworks Infrared Food Safety Thermometer and now await my new toy.
DrDan
Lynn says
I recommend the thermometer that has a cord that can withstand the oven temp. you insert it into the meat and set the temp you want and it beeps when it is there! THEY ARE AWESOME! Only about $20 - $40 depending where you buy.
Robert Searl says
Two questions:
1. For the searing please define a "hot" pan. Since butter is involved it cannot be "smoking". I use an infrared thermometer to determine surface temp.
2. Where should the oven rack be placed?
Thanks!
DrDan says
Hi Robert, that is a toy I don't have but I'm ordering one from Themoworks tonight.
The butter starts smoking around 350 and the Maillard reaction starts about 280. For those without the infrared, The butter starts to bubble (like water at 212) Lit it bubble a little but if smoking then too hot. So the answer for Robert is about 280-300. You want some sizzle. Some guides use oil and high heat but I want the butter taste.
The rack is midway in the oven.
DrDan
RedPat says
I mix some oil (usually olive but any type will do) in the pan with the butter. This will raise the smoking temp and give you a little bit of a bigger window to work in without risking that burnt flavor