A perfectly cooked New York strip steak delivers a bold, beefy flavor with a beautifully caramelized crust and a juicy, tender center. This method combines high-heat searing with oven finishing to ensure a steakhouse-quality result at home. With minimal ingredients and a straightforward technique, this recipe highlights the natural richness of the meat while creating an irresistible texture and depth of flavor.
Ingredient Breakdown
The New York strip steak is prized for its ideal balance of marbling and tenderness, making it a top choice for steak lovers seeking a satisfying bite with a robust flavor. The combination of kosher salt and freshly ground black pepper enhances the steak’s natural taste, drawing out its savory depth while helping to form a perfect crust during searing. A final touch of butter melts over the warm steak, enriching every bite with a silky finish, adding a subtle layer of indulgence without overpowering the meat’s inherent richness.
Step-by-Step Preparation Guide
Preparing the Steak
Allowing the steak to come to room temperature before cooking ensures even doneness. A cold steak can cause uneven cooking, with an overdone exterior and an undercooked center. Patting the steak dry with paper towels removes excess moisture, allowing the seasonings to adhere better and encouraging the development of a golden-brown crust. Generously seasoning both sides of the steak with kosher salt and black pepper ensures a bold, well-balanced taste.
Achieving the Perfect Sear
A properly heated cast-iron skillet is crucial for locking in the steak’s juices while creating a crisp, flavorful crust. The pan should be heated for 5-7 minutes over high heat until it begins to smoke lightly. Once the steak is placed in the skillet, it should be left untouched for at least two minutes per side—this contact with the hot surface allows for a deep, golden sear. Holding the steak with tongs and searing the strip of fat along the edge further enhances the flavor by rendering it crisp and caramelized.
Finishing in the Oven
Transferring the steak to a preheated oven ensures precise, controlled cooking. A few minutes in a 500°F (260°C) oven brings the steak to the desired internal temperature without overcooking the exterior. Using an instant-read thermometer is the best way to determine doneness—135°F (57°C) for medium-rare and 145°F (63°C) for medium. For those who prefer a different level of doneness, slight adjustments in oven time will achieve the perfect result.
Resting and Serving
Once removed from the oven, the steak should rest for five minutes under a loose tent of foil. This allows the juices to redistribute throughout the meat, ensuring every bite remains tender and flavorful. Before serving, a pat of butter melts over the warm steak, enhancing its richness and creating a luscious, velvety finish. When slicing, cutting against the grain helps maintain tenderness, resulting in a perfectly juicy bite.
Recipe Tips & Frequently Asked Questions
Choosing the right steak:
Opt for a well-marbled cut for better texture and flavor.
Ensuring an even sear:
A properly heated cast-iron skillet is key to achieving a golden crust.
Resting for maximum juiciness:
Letting the steak rest prevents flavorful juices from escaping.
Adjusting cooking time:
Modify based on steak thickness and preferred doneness.
Reheating without drying out:
Use low heat on the stovetop or a gentle oven reheat for the best texture.
Can I cook this steak without a cast-iron skillet?
Yes, a heavy stainless steel pan will also achieve a good sear.
What if I don’t have an oven?
The steak can be cooked fully on the stovetop, using slightly lower heat after searing.
How do I know when the steak is perfectly cooked?
Use an instant-read thermometer for precise temperature control.
Should I marinate the steak before cooking?
A New York strip steak benefits from simple seasoning, but dry brining can enhance flavor.
Can I use a different cut of steak?
Ribeye or filet mignon can be prepared similarly, but cooking times may vary.
What to Serve With This Recipe
For a classic steakhouse experience, serve alongside garlic mashed potatoes, roasted vegetables, or creamed spinach. A lighter pairing includes grilled asparagus, a crisp arugula salad, or sautéed mushrooms. To enhance the dish, consider topping with a red wine reduction, chimichurri, or blue cheese butter for an extra burst of flavor.
Mastering the New York strip steak at home is all about technique—achieving a perfect sear, controlling internal temperature, and allowing for a proper resting period. With this method, you can enjoy a restaurant-quality steak that’s both simple and impressive. Whether paired with classic sides or served with a bold sauce, this steak is sure to be a go-to favorite for any special occasion or an effortless weeknight indulgence.
Ingredients
1 New York strip steak (8 ounces, 1-inch thick)
½ tablespoon butter
¼ teaspoon Diamond Crystal kosher salt
¼ teaspoon freshly ground black pepper
Instructions
Preheat the oven to 500°F (260°C), ensuring it reaches full temperature before cooking.
Place a well-seasoned cast-iron skillet over high heat and allow it to heat thoroughly for 5-7 minutes until it begins to emit a faint wisp of smoke. The pan must be scorching hot to create the perfect sear.
As the skillet heats, season both sides of the steak generously with kosher salt and freshly ground black pepper, pressing the seasoning gently into the meat for better adherence.
Carefully lay the steak into the hot skillet, allowing it to sear undisturbed for 2 minutes per side. This step develops a deep, golden-brown crust that locks in flavor. Hold the steak upright with tongs and sear the strip of fat along the edge for an additional 30 seconds, rendering it crisp and flavorful.
Using oven mitts, transfer the skillet directly into the preheated oven. Roast for 3-4 minutes for a perfect medium-rare doneness (135°F), or 4-5 minutes for a classic medium steak (145°F). Check the internal temperature with an instant-read thermometer to ensure precise doneness. If needed, continue roasting in short intervals until the steak reaches the desired temperature.
Once cooked, transfer the steak onto a plate, covering it loosely with foil. Let it rest for 5 minutes, allowing the juices to redistribute for maximum tenderness. Finish by placing a pat of butter on top, letting it melt into the steak before serving.
New York Strip Steak Recipe
Ingredients
- 1 New York strip steak 8 ounces, 1-inch thick
- ½ tablespoon butter
- ¼ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 500°F (260°C), ensuring it reaches full temperature before cooking.
- Place a well-seasoned cast-iron skillet over high heat and allow it to heat thoroughly for 5-7 minutes until it begins to emit a faint wisp of smoke. The pan must be scorching hot to create the perfect sear.
- As the skillet heats, season both sides of the steak generously with kosher salt and freshly ground black pepper, pressing the seasoning gently into the meat for better adherence.
- Carefully lay the steak into the hot skillet, allowing it to sear undisturbed for 2 minutes per side. This step develops a deep, golden-brown crust that locks in flavor. Hold the steak upright with tongs and sear the strip of fat along the edge for an additional 30 seconds, rendering it crisp and flavorful.
- Using oven mitts, transfer the skillet directly into the preheated oven. Roast for 3-4 minutes for a perfect medium-rare doneness (135°F), or 4-5 minutes for a classic medium steak (145°F). Check the internal temperature with an instant-read thermometer to ensure precise doneness. If needed, continue roasting in short intervals until the steak reaches the desired temperature.
- Once cooked, transfer the steak onto a plate, covering it loosely with foil. Let it rest for 5 minutes, allowing the juices to redistribute for maximum tenderness. Finish by placing a pat of butter on top, letting it melt into the steak before serving.
