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.
Brian Mooney says
Great recipe! I take a tip from James Beard and use some trimmed pieces of fat from the steak to create the perfect fat for the pan. Simply cook the scrap fat pieces for a few minutes as the pan is heating, and then rub some of the fat all over the pan. A small amount adheres well to the hot pan, and minimizes smoking. Butter can always be added at the end of cooking if desired.
If you check out some of Beard’s books (American Cookery is a mere $2 on Kindle) such as the James Beard Cookbook or The Theory and Practice of Good cooking, I think you’ll find in Beard a kindred spirit! His outdoor cooking books are wonderful, too. Beard single-handedly created the modern interest in cooking over gas or coals in the backyard.
Happy New Year!
Brian
Eric Sepci says
This was genuinely one of the best steaks made. We used strip steaks, about 1 1/2 inches thick - seared 2.5 mins a side, basted with butter, garlic and thyme for 1 min off the heat and cooked in the over for 6 minutes....rest 6 minutes and it was a near perfect med/med/well. Flavors were as good as it got. Excellent technique.
Catherine says
Delicious! Thank you for sharing. Seared with butter in a cast iron skillet and finished in a 425 degree oven. Took about 4 minutes for medium. The only time I had smoke was when I opened the oven - but mitigated that by running the air purifier nearby. I’ve been looking for a way to cook steak indoors during the winter. Gas grills just done cut it in 20 degree sleet. I even got two thumbs up from my picky son.
Kara Butler says
Hi,
Love this recipe!!!! Steak turns out great every time!!!! Is it the same for a ribeye? I am going to try it tonight on a couple of ribeyes. 🤞🤞
Dan Mikesell AKA DrDan says
Hi Kara,
Welcome to the blog.
The technique is approximately the same as long as you are cooking boneless meat. Just do a sear about to the color you want and finish in an oven. If about 1 inch thick, about the same time. If much thicker, use a lower temp and more time.
Dan
Bronzi says
Wanted to comment again that this recipe is easy and delicious. Going to make again tonight. I actually prefer this method vs grilling for one.
Jim says
Just reverse sear it.... much better and consistently better method...
Kat says
Thank You so much for this recipe. For once, I didn't smoke up the kitchen cooking steaks - and they were delicious! My biggest problem is my husband likes his steak medium well and I like mine very rare. After searing, I put his in the oven per your direction and for mine, just sat it in some foil and put it in my upper oven on warm so it wouldn't cool down while his cooked.
Terri T. says
Hello, and thank you. I used your instructions to make two New York Strip steaks for my first time tonight and they are delicious! I also used your 7:2:2 seasoning, but I was a little too heavy-handed with it when I seasoned the steaks while they were out of the fridge for 30 minutes before cooking. I seared the steaks in a hot cast iron skillet w/olive oil for 2.5 minutes and then cooked them for 5 minutes in a 400 degree oven set to convection. The internal temp of the slightly larger steak was higher than I wanted at 170+ degrees, but I think that number may be off. Because of the higher temp, I rested the steaks on a plate without a foil tent. I should say that I basted the steaks with butter right before I put them in the oven. They are pale pink in the middle, which is fine, but I prefer medium rare. My bad. Thanks again, Dan!
Sally says
How can I cook a well done N.Y. Strip steak or Rib Eye using this method & turning it turning out tender. My husband likes his almost hockey puck. I know this is probably impossible but thought I would ask for your suggestions. Thank you!
Dan Mikesell AKA DrDan says
Hi Sally,
Welcome to the blog.
That is near impossible, especially with a strip steak. You will have better results with a filet or the ribeye. You will also get better results if you use prime instead of choice—more marbling.
I would ask if it is "no pink" or if it is a charred outside and "no pink"??? Maybe over-sear a bit and aim for 155-160° where pink usually disappears—see if he likes that with a nice filet or ribeye. You can always cook it a bit more if he wants.
Dan
Crystal says
My steak turned out PERFECT!! Thank you so much
Catherine says
Hi Dr. Dan..
First, I wanted to commend you on a steak novice, easy to understand recipe! No exotic ingredients, what most of us already have or buy. I have also been intimidated cooking steaks, I like to understand what makes a steak juicy and flavorful, I have found there are as many opinions as there are stars in the sky! I tried your recipe here on new York strip steak and it was great! I did marinate my steak first, so, was wondering what your thoughts are on marinades? Wet vs. dry rubs? Does it affect the overall finished steak? Does it help at all , or only enhance the flavor? Thanks for your insights!
Dan Mikesell AKA DrDan says
Hi Catherine,
Welcome to the blog.
Glad you like my approach. I try it to give good basic techniques. You can add things later after you get the basics down.
On to the marinade questions. I have https://www.101cookingfortwo.com/the-best-steak-marinade-ever/ that I tend to use on strip steak or simular cuts for special meals. I never do marinade on filet but will on other steaks. Both grill (preferred) and stovetop to oven
Let me know if you have any questions on any recipes. Thanks for the rating.
Dan.
Joshua J says
Wow, this is a perfect recipe blog post! I just did this on a whim for lunch, cooked two different sized New York steaks to perfection using the thermometer method to 140*. The smaller was done 5 mins before the larger(of course) and they both came out perfectly!
Just wanted to give you big props for how well-done(pun intended) this post is. I googled "oven-finished steak" and arrived here for the first time. I really appreciate that you get to the point quickly without paragraph after paragraph of useless wording as is common with recipe blogs/articles.
I didn't have time to let the steaks warm up and yet with this method everything still went perfectly, I'm quite pleased and will add this to my steak-cooking toolbox.
Thanks again!
Dan Mikesell AKA DrDan says
Hi Joshua,
Welcome to the blog.
Glad it worked well for you. I try to keep my writing easy to follow and relevant to the recipe. There is so much wondering stories out there. I try to write what I would want to know.
Thanks for the note and rating.
Dan
Susan Webster says
I made N.Y. Strip steaks tonight using these directions, but when I put the cast iron skillet in the oven a bunch of juices collected in the bottom of the skillet. Is it because I didn't sear them enough before transferring to the oven, or maybe because I was cooking 4 steaks instead of 2? Where did I go wrong? Also, just fyi, I used an instant read tgermometer, which does poke a hole in the meat, but I only checked each steak once before I put them in the oven. Could they release that much juice from one poke?
Dan Mikesell AKA DrDan says
Hi Susan,
Welcome to the blog.
First a couple of comments about what it is not. It is not from checking the temperature and it is also not from searing enough. While many will blame those things, they are mostly disproven.
Now, what was it? As beef and most meats cook, the muscle fibers contract and force out fluids. So that is probably what you saw. The more meat, the more fluid.
I also find it happens a lot more of the meat has been previously frozen. I try not to freeze really good prime beef for this reason. Prime filets start to act like choice grade.
So can they release a lot of fluid? Yes.
Dan
Tracy says
Excellent and detailed recipe. My steak turned out great!
Thank youuuuuu!!!! :)
Dan Mikesell AKA DrDan says
Hi Tracy,
Welcome to the blog.
Glad it worked well for you. There is nothing like a nice steak.
Thanks for the note and rating.
Dan
Gail Bebee says
Hi Dan, you say 400 F temperature for the oven. I've seen recipes using 500F. Why 400F?
Dan Mikesell AKA DrDan says
Hi Gail,
Welcome to the blog.
I don't think the exact temp matters a lot. The steak is not in the oven that long. But 500 degrees tend to smoke a lot for most people due to the oven cleanliness and the oil used. Butter will really smoke at that temp. Most people don't get smoking at 400. The time difference between the two will probably be only a minute or two.
Also, since we are cooking to a final internal temperature and not by time, another reason it doesn't matter much.
Hope that helps.
Dan
Wade says
Thanks for the help. I had been doing it with the oven on 300 and the results were not as good. 425 much better.
Dan Mikesell AKA DrDan says
Hi Wade,
Welcome to the blog. Sorry for the delayed response.
Yep, 300 was just not high enough, it would dry too much.
Glad it worked for you.
Thanks for the note.
Dan
Dawn says
Hi I'm new to this site and like what I've read so far.....I enjoy cooking and baking but I've always been a bit intimidated by the thought of steaks....my finance loves them so for his Birthday dinner I bought 2 NY strips......I will be cooking them like you say....sounds easy and tasty...I also made a homemade oreo cheesecake,,which I was less intimidated by as I am quite comfortable with them...lol...will be serving peppered green beans and roasted potatoes.....will come back with the outcome.....I'd love to get more recipes for 2 but couldnt put in my email on the form....was too small and wouldn't stay enlarged...
Dan Mikesell AKA DrDan says
Hi Dawn,
Welcome to the blog.
Hope the steaks worked well for you.
Sorry to hear you are having trouble with the form. It is controlled by Feedburner (owned by Google) and I can't control that. If you want, you can just email me the email you want to use. I can enter it and you should get a confirming email.
Thanks for the note.
Dan
Joyce J says
Thank you Dr Dan excellent...made this for the hubby for his birthday today and he likes med well as it turns out I followed your instructions and put it in oven for 10 minutes and took temperature it was perfect...he kept saying this is so good ...I used Montreal Steak seasoning and combined olive oil and butter made garlic mushrooms put them on top of steak with a pat of butter
Dan Mikesell AKA DrDan says
Hi Joyce,
Welcome to the blog.
Glad it would so well for you.
Thanks for the note and have a great day.
Dan
Dandy Homecook says
Thank you for sharing! I am still using this recipe in 2019.
DrDan says
Hi Dandy,
Welcome to the blog.
I do love good steak.
Thanks for the note and rating.
Dan