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
Jump To (scroll for more)
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.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
📖 Recipe
Pan Seared Oven Roasted Strip Steak
Video Slideshow
Save this recipe to your inbox for later!
Get the recipe link via email to comeback later.
You may recieve the email without subscribing if you wish, but the subscription is convienent and has an easy one-ckick unsubscribe.
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
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
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.