New York Strip Steak (Juicy & Tender!) - Wholesome Yum (2024)

Ever since I first tried it for my filet mignon, I’ve been obsessed with this stovetop-to-oven method for cooking steak recipes. I love testing it out with different cuts. I don’t even know why I’m still surprised when it turns out perfectly juicy and tender, but each time I get giddy all over again. Especially with expensive cuts like New York strip! You really don’t want to mess these up. And with my New York strip steak recipe, you never have to again.

Why You’ll Love My New York Strip Steak Recipe

• Tender and juicy – A.k.a. the most must-have factor in any good steak. Yes, this cut is harder to dry out since it has good marbling. But, my tried-and-true method and tips will get you that irresistible tenderness — and my time chart will help you make it just how you like it.
• Rich, beefy taste – I always season high-end cuts like this simply, to let the steak flavor shine. And New York strip is one of the beefiest cuts around, so that makes sense here more than ever!
• Choose a browned crust or grill marks – I love it both ways! And I love giving you options to choose how you want yours.
• Easy to make – If you’re intimidated by cooking New York strip steak, don’t be. It’s actually very simple, and the active time takes just 10 minutes. I’ll walk you through it!
• Perfect for special occasions – It doesn’t get much better than NY strip for a special steak dinner! Serve it just like a steakhouse with my wedge salad, roasted potatoes, and air fryer brussels sprouts, or see my other serving ideas below.

Ingredients You’ll Need

This section explains how to choose the best ingredients for cooking NY strip steak, what each one does in my recipe, and substitution options. For measurements, see the recipe card below.

• 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.

How To Cook New York Strip Steak

This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.

1. Season. After patting dry with paper towels (this helps get a better sear), rub your New York steaks with olive oil. Season them liberally with salt and pepper on both sides. Let them rest to come to room temperature.
2. Sear. Preheat the oven, and at the same time, preheat a cast iron grill pan (for beautiful grill marks, like my pictures here) or a cast iron skillet (for a browned crust). Add the butter, letting it melt, and then add the steaks. Sear, without moving, until browned. Flip and sear on other side. Don’t worry, they don’t need to be cooked through at this step — the oven will take care of that!

3. Bake. Pop the pan to oven and bake until the New York strip steak is cooked to your liking. (See my cooking times below for any doneness you want!)
4. Rest. Transfer the steaks to a plate or cutting board, tent with foil, and let them rest before slicing. I like to top each with a tablespoon of my compound butter (made with fresh herbs and garlic) while they rest, but this is totally optional.

How Long To Cook New York Strip?

After searing New York strip on both sides on the stovetop, I transfer it to the oven and bake for 2-3 minutes for medium rare doneness. However, the time will vary depending on your steak thickness and how done you like it. Just use my time and temperature chart:

*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.

Storage Instructions

• Store: I highly recommend cooking your steak fresh and serving immediately. But if you have leftovers, keep them in an airtight container in the refrigerator for up to 2-4 days. They are still great for my steak salad later!
• Reheat: Ever since I discovered my fave reheating method for reverse sear steak, I actually use it for all my steaks, including this New York strip recipe. Preheat the oven to a low temp (250 or 300 degrees F), and place the steaks in a baking dish with a little broth at the bottom and seal with foil (this will create steam to lock in moisture). Warm in the oven for about 10 minutes.
• Freeze:You can freeze raw steak for 6-12 months, but I don’t love freezing cooked New York strip. If you must, youcanfreeze it for up to 3 months to use insoups, sandwiches,salads, or casseroles. Just thaw overnight in the fridge first.

Serving Suggestions

If I’m making New York strip steak, I’m usually going for those steakhouse vibes at home. I’ve got plenty of options for sides that will let you do just that:

• 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.

More Amazing Steak Recipes

If you like my New York strip steak recipe, you’ll love some of my ways to cook other high-end cuts of beef (pictured below)! But for weeknights when you need something a little more casual, don’t miss my flank steak or sirloin steak recipes.

• Cast Iron Pans – I use this cast iron grill pan when I want grill marks, or this cast iron skillet when I want a uniform sear. Both work great!
• Probe Thermometer – The benefit of the probe is that I don’t have to constantly check on my steak or risk overcooking it. But, a classic instant read meat thermometer will work as well.