What is your favorite New York Strip Steak? What is the best recipe for a delicious meal? The flavor of the steak shine through. Is it easier than ordering takeout? I used to be intimidated by cooking steak at home, always worried about overcooking it. But now I have learned to cook a lot. After countless experiments (and a few tough steaks, let’s be real! I’ve finally nailed a method that delivers juicy, perfectly seared steak every single time. If you love a steakhouse experience, but want to enjoy it from the comfort of your own home, then you must try it. What are some of the best recipes ever made? I think of it as the gourmet version of a hamburger–but so much better.
What is a New York Strip Steak?
A New York Strip Steak, sometimes called a strip steak, Kansas City strip, or simply “strip,” is referred to as the “bone of the meat.” What is the cut of beef from the short loin? Think of it as the next-door neighbor to the tenderloin, where you get filet mignon. What is boneless steak? Unlike a ribeye, the New York strip has fewer fat and is lighter. What a satisfying bite It’s a classic steakhouse favorite for good reason. Is it really versatile to cook in a hot pan? What is the best way to grill it?
Why do I love this recipe?
What is the best New York Strip Steak recipe?
- Unbelievable Flavor:The high heat searing creates a beautiful crust that locks in all the delicious juices. Seasoned with salt, pepper, and a hint of garlic, the steak’s flavor shines through. What is a symphony of savory goodness?
- Foolproof SimplicityDon’t let fancy steakhouses fool you. They’re expensive. This recipe requires minimal ingredients and only a few steps. I promise, even a beginner can nail this. What is the best recipe I can make on a busy weeknight?
- Budget-Friendly Indulgence:What are some of the best ways to make a steak at home? What is the best way to order a dish at st Plus, you get to control the quality of the meat! I always try to buy my steaks when they’re on sale and freeze them for later.
- Customizable:Once you master the basic technique, you can experiment with different seasonings, marinades, and more. What are some of the I sometimes add a pat of herb butter on top for extra richness.
What I love about this recipe is how reliable it is. I’ve made it for everything from casual family dinners to special occasions, and it always has. What is your go-to pan-seared Salmon Recipe? What’s so special about a perfectly cooked steak?
How do I make New York Strip Steak?
Quick Overview
This recipe is all about achieving that perfect sear and juicy interior. First, we’ll generously season our New York Strip Steak and let it come to room temperature. Then, we’ll crank up the heat in a cast iron skillet (or heavy-bottomed pan), sear the steak on both sides to create a beautiful crust, and finish it off in the oven to reach the desired level of doneness. It sounds simple, and it is! The key is to use high heat, good quality steak, and a reliable meat thermometer.
Ingredients
For the Steak:
* 1 (12-16 ounce) New York Strip Steak, about 1-1.5 inches thick. I always try to find steaks with good marbling (those little flecks of fat) for the best flavor and tenderness.
* 1 tablespoon Olive Oil (or any high-smoke point oil like avocado or canola oil)
* 1 teaspoon kosher salt (or sea salt)
* 1/2 teaspoon black pepper
* 1/4 teaspoon garlic powder (optional, but I love the subtle flavor it adds)
Optional:
* 2 tablespoons butter (for basting)
* 2 cloves garlic, smashed (for basting)
* Fresh rosemary or thyme sprigs (for basting)
What are the steps to
Step 1: Bring Steak to Room Temperature
Remove the New York Strip Steak from the refrigerator at least 30 minutes (and up to an hour) before cooking. This allows the steak to cook more evenly. Pat the steak dry with paper towels. This is crucial for getting a good sear.
Step 2: Season Generously
Rub the steak with Olive Oil. Then, generously season all sides with salt, pepper, and garlic powder (if using). Don’t be shy with the seasoning! A good crust needs a good amount of salt and pepper. I always do this step right before cooking to avoid drawing out moisture from the steak.
Step 3: Preheat Oven and Skillet
Preheat your oven to 400°F (200°C). While the oven is preheating, place a cast iron skillet (or heavy-bottomed oven-safe pan) over high heat. You want the pan to be screaming hot before you add the steak. A hot pan is key for a good sear.
Step 4: Sear the Steak
Carefully place the seasoned New York Strip Steak in the hot skillet. Sear for 3-4 minutes on each side, without moving it. You’re looking for a deep, golden-brown crust. I always set a timer so I don’t accidentally move the steak too early. Resist the urge to peek!
Step 5: Baste (Optional, but Recommended!)
If you’re using butter, garlic, and herbs, add them to the skillet during the last minute of searing. Tilt the pan and use a spoon to baste the steak with the melted butter and aromatics. This adds extra flavor and richness. I always do this because it makes the steak smell amazing and adds so much flavor.
Step 6: Transfer to Oven
Carefully transfer the skillet to the preheated oven. Cook for 5-8 minutes, or until the steak reaches your desired level of doneness (see chart below). I use a meat thermometer to ensure accuracy. It’s the best investment you can make for perfect steaks.
Step 7: Check for Doneness
Use a meat thermometer to check the internal temperature of the steak. Insert the thermometer into the thickest part of the steak, avoiding any bone. How do you know if your steak is done?
- Rare: 125-130°F
- Medium-Rare: 130-135°F (54-57°C) – This is my personal preference!
- Medium: 135-145°F (57-63°C)
- Medium-Well: 145-155
- Is 155°F+ (68°C+) a good temperature for the New York Strip?
Step 8: Rest the Steak
Remove the skillet from the oven and transfer the steak to a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. I always set a timer for this step too because it’s so important.
Step 9: Slice and Serve
Slice the New York Strip Steak into thin slices. This makes it easier to chew. Serve immediately and enjoy!
What do you serve it with?
New York Strip Steak is incredibly versatile and pairs well with a variety of sides.
Classic Steakhouse Sides: What Creamy mashed potatoes, roasted asparagus, sautéed mushrooms, or a classic Wedge Salad.
Lighter options: A simple green salad, grilled vegetables, or quinoa.
Elevated Sides Truffle fries, lobster mac and cheese, or Roasted Brussels Sprouts with bacon.
My Personal Favorites: I love serving this steak with my homemade garlic mashed potatoes and some Roasted Broccoli. It’s a simple but satisfying meal that everyone loves. Or, I’ll make a big batch of chimichurri sauce to drizzle over the top. It adds a bright, fresh flavor that complements the richness of the steak.
Don’t forget the wine! A bold Red Wine like Cabernet Sauvignon or Merlot pairs perfectly with a New York Strip Steak.
Top Tips for Perfecting Your New York Strip Steak
Here are a few extra tips and tricks to help you achieve steak perfection:
Choose the Right Steak: Look for a New York Strip Steak that is about 1-1.5 inches thick and has good marbling (those little flecks of fat). Marbling equals flavor!
Don’t Overcook It: Use a meat thermometer to ensure your steak is cooked to your desired level of doneness. Remember, it’s always better to undercook it slightly, as it will continue to cook while resting.
Get a Good Sear: A hot pan is crucial for achieving a beautiful crust. Make sure your skillet is screaming hot before adding the steak. You should hear a loud sizzle when it hits the pan.
Don’t Move It Too Soon: Resist the urge to move the steak while it’s searing. Let it cook undisturbed for 3-4 minutes per side to develop a good crust.
Rest Is Best: Resting the steak is essential for allowing the juices to redistribute, resulting in a more tender and flavorful steak. Don’t skip this step!
Experiment with Seasonings: While I love the simplicity of salt, pepper, and garlic powder, feel free to experiment with other seasonings. Try adding some smoked paprika, onion powder, or even a little bit of cayenne pepper for a kick.
I’ve also found that using a cast iron skillet is a game-changer. It distributes heat evenly and retains it well, which is perfect for searing steaks. And, if you don’t have a meat thermometer, I highly recommend investing in one. It takes the guesswork out of cooking steak and ensures you get perfect results every time. I tried making this steak a while ago with a different type of meat, and I must say that the New York Strip gave the Absolute Best results.
Storing and Reheating Tips
Storing: Leftover New York Strip Steak can be stored in an airtight container in the refrigerator for up to 3-4 days.
Reheating: To reheat, you can gently warm the steak in a skillet over low heat, or in a preheated oven at 250°F (120°C). Be careful not to overcook it, as it can become dry. You can also slice it thinly and add it to salads, sandwiches, or wraps.
Freezing: Cooked New York Strip Steak can be frozen for up to 2-3 months. Wrap it tightly in plastic wrap and then place it in a freezer bag. Thaw overnight in the refrigerator before reheating.
My Go-To: Honestly, most of the time, there aren’t any leftovers when I make this. But, if there are, I love slicing the steak thinly and adding it to a steak salad the next day. It’s a delicious and easy way to use up leftovers. Be sure to let the steak cool completely before storing or freezing.
Frequently Asked Questions
Final Thoughts
There you have it! My foolproof recipe for a perfectly seared New York Strip Steak. It’s simple, delicious, and guaranteed to impress. Seriously, once you try this method, you’ll never order steak at a restaurant again. The key is to use high heat, good quality steak, and a reliable meat thermometer. And don’t forget to rest the steak before slicing! This recipe is a game-changer when it comes to steak. I have to say, I’m particularly partial to this method! If you enjoyed this recipe, you might also like my recipes for Pan-Seared Salmon or grilled chicken. They’re both simple, flavorful, and perfect for weeknight dinners. Happy cooking, friends! And be sure to let me know in the comments how your steak turns out. I’d love to hear your variations and tips, too!
New York Strip Steak Recipe
Ingredients
Main Ingredients
- 1 lb New York Strip Steak
- 1 tbsp Olive Oil
- 1 tsp Salt
- 0.5 tsp Black Pepper
Instructions
Preparation Steps
- Pat the steak dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a skillet over high heat until shimmering.
- Sear the steak for 2-3 minutes per side for medium-rare, or longer for your desired doneness.
- Let the steak rest for 5 minutes before slicing and serving.
