New York strip steak is amazing. It's nice and tender and it has a marvelous fatty edge and a beefy flavor.
So how to cook it? Sear it in a hot cast-iron skillet, then finish it in the oven. You'll get a deep brown crusty exterior and a juicy interior, just like in a steakhouse.
Every time I order a steak at a good steakhouse, I'm in awe. It always comes out perfect - a thick delicious crust on the outside, super juicy medium-rare meat on the inside.
How do they do it? The secret is to cook the steak in two stages. First, sear it in a super-hot cast-iron skillet. Then finish cooking it in the oven. That's how they do it in restaurants, and that's how you should do it at home to achieve perfect results.
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Ingredients
You'll only need a few simple ingredients for this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- New York strip steak: Either USDA choice or (better yet) USDA prime. It should be about 1 inch thick. If you'd rather cook a ribeye steak, check out this recipe for ribeye steak.
- To season: Kosher salt and black pepper.
- Butter: To finish the steak. Steakhouses almost always top your hot steak with some butter and allow it to melt into the steak. It greatly enhances its flavor.
Instructions
Cooking steakhouse-quality New York strip steak at home is not difficult. The detailed instructions are listed in the recipe card below. Here's an overview of the steps:
- Preheat your oven to 500 degrees F.
- Heat a well-seasoned cast iron skillet over high heat until smoking hot, 5-7 minutes.
- Meanwhile, sprinkle both sides of the steak with kosher salt and black pepper.
- Place the steak in the hot skillet. Cook, without moving, 2 minutes on each side. This will create a nice crust. Then cook the fat strip for 30 more seconds.
- Using oven mitts, transfer the skillet to the hot oven. Roast the steak to medium rare, 3-4 minutes. For medium, roast 4-5 minutes.
- Place the steak on a plate. Loosely cover it with foil. Allow it to rest for 5 minutes, then top it with butter and serve.
Expert tips
- If your steak is thin (about ½-inch thick), you can simply pan-fry it. Cook it for 2 minutes per side in a hot cast-iron skillet. Even if your steaks are thicker but you like them on the rare side, you could simply pan-fry them for 3-4 minutes per side plus 1 minute on the fat strip.
- If you use a well-seasoned cast-iron skillet, there's no need to add oil to the pan. When it's well-seasoned it's completely nonstick. For any other skillet, add any fat that can withstand high-heat cooking, such as avocado oil or ghee.
Trimming the steak
How trimmed you want your steaks is purely up to you and a personal choice. I love the fat cap on these steaks and always try to choose ones that are not too trimmed.
You can see in the photo here how one of the steaks has a thicker fat cap than the other, although both look good. Personally, I find it quite sad when I see a steak with a super thin, over-trimmed fat cap.
Dealing with connective tissue
New York strip steaks sometimes have a ribbon of tough and chewy connective tissue which runs between the meat and the fat cap. It's best to choose cuts that don't have it, but this is not always possible.
The steaks I made today do have this ribbon, but thankfully, it's quite thin and manageable:
Frequently asked questions
This steak comes from the top part of the short loin. This area of the animal doesn't get worked, which is why this cut is so tender. Its meat is relatively lean with just a little marbling, but it does have a delightful fatty strip on one of its edges.
No, that's unnecessary. I like my steaks medium-rare. A cold center allows me to sear the steak really well, creating a beautiful crust, and still keep it medium-rare.
I have found that when I bring a steak to room temperature prior to cooking it, it often ends up medium-done, which is not bad, but a bit too done for my personal taste.
I don't recommend cooking from frozen. It's best to thaw the steak in the fridge overnight before cooking it.
A cast-iron pan is best for this recipe because it gets super hot and stays super hot. It's the best way to ensure you get that wonderful crust on your steak.
Variations
Steaks are typically minimally seasoned with just salt and pepper. You want the meat to shine through, especially when using high-quality beef.
Having said that, if you feel like adding spices (such as garlic powder and smoked paprika), you could. Just keep in mind that they'll char in the hot cast iron skillet, so you'll likely end up with blackened steak.
If you do add spices, you might want to sear the steak for just 1 minute per side and increase the time it spends in the oven.
Serving suggestions
With a good cut such as a New York strip, the meat should be the star of the show. I never serve starches with a good steak. Instead, I serve it with a small salad such as this simple tomato salad, this arugula salad, or cucumber tomato salad.
Other good sides include roasted carrots, caramelized shallots, and sauteed kale.
Storing leftovers
Steak is best when served freshly cooked. But you can keep the leftovers in the fridge, in an airtight container, for 3-4 days.
Rather than reheat them and risk overcooked meat, I like to slice the leftovers and add them to a steak salad or use them in a lettuce sandwich (slice them very thinly if you use them in a sandwich and remove the fat).
But you can also reheat the leftovers gently, covered, in the microwave on 50% power.
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Recipe Card
Perfect New York Strip Steak
Ingredients
- 1 New York strip steak - 8 ounces, 1-inch thick
- ¼ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper - freshly ground
- ½ tablespoon butter
Instructions
- Preheat the oven to 500°F.
- Heat a well-seasoned cast-iron skillet over high heat until smoking hot, 5-7 minutes.
- Meanwhile, sprinkle both sides of the steak with kosher salt and black pepper.
- Place the steak in the hot skillet. Cook, without moving, for 2 minutes on each side. This will create a nice crust. Cook the fat strip for 30 more seconds.
- Using oven mitts, transfer the skillet to the hot oven. Roast the steak to medium rare, 3-4 minutes. For medium, roast for 4-5 minutes.
- Place the steak on a plate. Loosely cover it with foil. Allow it to rest for 5 minutes, then top it with butter and serve.
Video
Notes
Steak Temperature
There's no need to bring the steak to room temperature before cooking it. A cold center allows you to sear the steak well, creating a beautiful crust while keeping it medium-rare. However, I don't recommend cooking from frozen. It's best to thaw the steak in the fridge overnight before cooking it. The CDC recommends cooking meat thoroughly.What Skillet to Use
If you don't have a cast-iron skillet, carbon steel and stainless steel skillets are good options, though not as good as cast-iron. If you don't have those, use what you have, but adjust your expectations - you will only get a good sear on the steak with the right tool. Don't use a nonstick pan - you can't get those hot enough to sear a steak. If you're not using a pre-seasoned cast-iron skillet, add a tablespoon of avocado oil or clarified butter to the skillet to help prevent sticking. Heat the oil over medium-high heat until shimmering - for about 3 minutes - before adding the steak. To finish it in the oven, if the skillet isn't oven-proof, you'll need to carefully transfer the steak to a rimmed baking sheet that can handle a temperature of 500°F (or preheat the oven to 450°F). Place the baking sheet in the oven to preheat so that when you put the steak on it, it's not cold. If you like steaks and cook them often, I highly recommend getting a pre-seasoned cast-iron skillet like this for $20. It's excellent for many recipes, not just steaks.Storing Leftovers
Steak is best when served freshly cooked, but you can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Instead of reheating them and risking overcooked meat, I like to slice the leftovers and add them to a salad. But you can also reheat the leftovers gently, covered, in the microwave at 50% power.Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Trina T
Best steak we’ve ever had! I’ve always struggled to achieve the perfect sear on the outside, but without the center of the steak coming out either too raw or overlooked. Delicious!
Vered DeLeeuw
I'm so glad you enjoyed your steak, Trina! Thank you for leaving a comment.
Nicole S
I've made steak following this recipe twice now and it's the best steaks I've ever made! (I have a Ninja nonstick pan-works great!) One problem I have is how smoky my oven/kitchen gets. Is that normal? Anything I could do differently?
Vered DeLeeuw
Hi Nicole,
I'm glad you like this recipe! Smoke is normal when searing high-fat steaks. It can be minimized by turning on the fan on your range hood (if you have one) and - weather permitting - opening your kitchen windows.
John P.
Follow this recipe and your steak will rival any of NYC’s steak houses. Start with good ingredients…Use a good cast iron skillet, and finish it a good hot oven.
Thanks again!
Vered DeLeeuw
You're very welcome, John!
Melissa
I’m definitely saving this recipe, it really was perfect. Absolutely delicious and praised by my steakhouse-loving friend. It feels good to finally feel like I can confidently say that I can make a great steak.
Vered DeLeeuw
I'm so glad to hear this, Melissa! Thank you for taking the time to leave a comment.
Susanna
This truly is a great recipe! Spot on, easy to follow, and yields a perfect steak. I made it just as written for my first go, and we loved it!
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Susanna!
Richard Blackmon
I prepared this for my anniversary and my wife (who’s not a steak lover, I might add) LOVED IT. Best steak I’ve made and I may never go to a steakhouse again. Thank you for this!
Vered DeLeeuw
You're very welcome, Richard! Happy anniversary. 🙂
TCH
I'm not really familiar with steak-- except in good restaurants. followed recipe to the leterr. Streak looked great, was perfect rare in first slices, flavor okay, but the meat itself was a bit tough and chewy toward the middle. I've used up two steaks to try and get this right. First one was undercooked. What am I doing wrong? I can do fine with roasts, but steaks are always disappointing. End up in chili. Help?
Thank you.
Vered DeLeeuw
Hi!
It sounds like you should buy higher-quality meat for steaks. Regardless of how you cook it, unless you cook it well-done (which I know you didn't), New York Strip shouldn't be tough and chewy. I splurge for Prime grade steaks - I prefer to eat expensive steaks less often than to settle for cheaper, lower-quality steaks.
Nicole Luchetta
Any advice on how to adjust for a thicker steak? Like almost 2 inches? I am excited to try!
Vered DeLeeuw
Hi Nicole,
In step 3 of the recipe card, season the edges with generous pinches of salt and pepper in addition to seasoning both sides of the steak.
In step 5, ideally, with a steak this thick, use an oven-safe meat thermometer that beeps to alert you when the steak is done to your liking.
If you don't own a meat thermometer, use an instant-read thermometer and keep the steak in the oven until it reaches your desired internal temperature (135°F for medium-rare, 145°F for medium).
I would start with six minutes, check for doneness, and if needed, increase the time the steak spends in the oven by two minutes at a time until it's done to your liking.
If the steak seems to be darkening too much on top, loosely cover the skillet with foil.
Glorious
I have ruined so many steaks. I need the best recipes.
Is kosher salt the best for steaks?
Vered DeLeeuw
I'm sorry to hear that! Hopefully, this recipe will be the answer.
Yes, kosher salt is best, and specifically, I like Diamond Crystal Kosher Salt.
Donald Betz
My grandson is a big steak lover. He will be here tomorrow, and we will be using your recipe. Hope it turns out.
Vered DeLeeuw
Hi Donald,
I hope you like it! Please come back and let me know. Enjoy your grandson's visit!
Jeffers
A better method for reheating rare steak (I like mine so raw that cows have been burned worse and SURVIVED) is to put the slices into a ziplock bag and immerse them in hot water for 2 - 3 minutes.
It heats them up without making them any less rare.
Vered DeLeeuw
Interesting! Thanks for sharing your method. 🙂
Shannon Bailey
I don’t have a cast-iron skillet. Can I use a baking pan or baking sheet?
Vered DeLeeuw
Hi Shannon,
You can't use a baking pan or sheet in this recipe.
If you don't have a cast-iron skillet, carbon steel and stainless steel skillets are good options, though not as good as cast-iron. If you don't have those, use what you have, but adjust your expectations - you will only get a good sear on the steak with the right tool. Don't use a nonstick pan - you can't get those hot enough to sear a steak.
If you're not using a pre-seasoned cast-iron skillet, add a tablespoon of avocado oil or clarified butter to the skillet to help prevent sticking. Heat the oil over medium-high heat until shimmering - for about 3 minutes - before adding the steak.
To finish it in the oven, if the skillet isn't oven-proof, you'll need to carefully transfer the steak to a rimmed baking sheet that can handle a temperature of 500°F (or preheat the oven to 450°F). Place the baking sheet in the oven to preheat so that when you put the steak on it, it's not cold.
If you like steaks and cook them often, I highly recommend getting a pre-seasoned cast-iron skillet like this for $20. It's excellent for many recipes, not just steaks.
Drea
I don't have a cast iron skillet, how would you recommend I cook this? Thanks in advance.
Vered DeLeeuw
Hi Drea,
If you don't have a cast-iron skillet, carbon steel and stainless steel skillets are other good options, though not as good as cast-iron. If you don't have those, you can use what you have, but adjust your expectations - you will only get a good sear on the steak with the right tool.
Don't use a nonstick pan - you can't get those hot enough to sear a steak.
If not using a pre-seasoned cast-iron skillet, add a tablespoon of avocado oil or clarified butter to the skillet to help prevent sticking. Heat the oil in the skillet over medium-high heat until shimmering - for about 3 minutes - before adding the steak.
To finish it in the oven, if the skillet isn't oven-proof, you'll need to carefully transfer the steak to a rimmed baking sheet that can handle a temperature of 500°F (or preheat the oven to 450°F). Place the baking sheet in the oven to preheat so that when you put the steak on it, it's not cold.
If you like steaks and cook them often, I highly recommend getting a pre-seasoned cast-iron skillet such as this for $20. It's excellent for many recipes, not just steaks.