Perfect Best New York Strip Steak Recipe Oven

The best steak you eat is the one you make at home. Welcome to the ultimate guide to preparing a mouth-watering new york strip steak recipe oven. This dish is a favorite among meat lovers for its rich flavor and tender texture. Whether you’re planning a special occasions or just want to treat yourself, this recipe will guide you through the process of making a restaurant-quality steak at home.

What is a New York Strip Steak?

The New York Strip Steak, also known as the strip loin, is a cut of beef from the short loin of a cow. It is known for its marbling, tenderness, and flavor. This cut is particularly popular in steakhouses and is ideal for oven cooking.

What does a good steak look like?

A superior steak is characterized by its rich, creamy white fat marbling throughout the meat. The presence of minimal marbling or fat that appears brown or yellowish (indicating aged, less fresh meat) should be a red flag. Additionally, steer clear of cuts with large fat deposits embedded in the muscle.

Exploring Different Cuts of Steak:

• Ribeye Steak: This succulent and tender option is carved from the prime rib section, known for its rich marbling that ensures a moist, flavorful experience. The ideal ribeye boasts uniform, fine fat marbling rather than large, concentrated fat deposits.
• Rib Steak: Also known as the bone-in strip steak, this variant maintains the rib bone, offering the same rich flavors and tenderness as its boneless counterpart.
• Top Sirloin: Harvested from the primal loin area at the upper midsection of the cow, this cut is known for its robust flavor and juiciness, suitable for grilling whole or slicing for kebabs. While leaner and slightly less tender than the ribeye, the top sirloin offers a superior tenderness compared to the lower sirloin, ensuring a satisfying meal without confusion.
• New York Strip: Also referred to as the strip steak, this tender selection is sourced from below the backbone, sharing its region with other soft cuts like the tenderloin, T-Bone, and Porterhouse. Familiar to those who enjoy a T-bone, the strip steak forms the larger portion of meat alongside the bone, opposite the tenderloin.
• Filet Mignon: The epitome of tenderness, this steak is cut from the slender end of the tenderloin. As the most tender and leanest cut, it commands a higher price, offering a premium dining experience.

You can also check out our Chuck Steak Recipe here.

Ingredients

For the Steak

• 2 New York Strip Steaks (about 1 inch thick)
• 2 tbsp olive oil
• Salt and freshly ground black pepper

For the Seasoning

• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp dried thyme

Preparation

Preparing the Steak

1. Begin by patting the steaks dry with paper towels. This helps to ensure a good sear. 
2. Rub each steak with olive oil and then season generously with salt and pepper. 
3. Let them sit  on a cutting board at room temperature for about 30 minutes before cooking steak.

Preheating the Oven

Preheat your oven to 400°F (200°C). This high temperature is crucial for cooking NY strip steak perfectly.

Cooking Process

Searing the Steak

1. As a first step, heat a cast iron skillet over medium-high heat until very hot. 
2. Place steaks inside it and give it a nice sear for about 2-3 minutes on each side on the hot skillet, or until they develop a golden-brown crust.

Finishing in the Oven

1. Transfer the skillet to the preheated oven. 
2. Cook for about 6-8 minutes for medium-rare, or longer depending on your preferred level of doneness. 
3. Use a meat thermometer to ensure accuracy.

Serving Suggestions

Side Dishes

Serve your New York Strip Steak with side dishes such as roasted vegetables, mashed potatoes, or a fresh salad.

Wine Pairing

A full-bodied red wine, like Cabernet Sauvignon or Merlot, pairs beautifully with the rich flavors of the steak.

For How Long Should You Cook the Steaks?

This is a common query, yet it’s the one I find most challenging. While the convenience of a set timer is appealing, hoping for a perfectly cooked steak at the beep is unrealistic, particularly with oven steaks.

IMPORTANT: Focus on the steak’s internal temperature rather than the clock! Each piece of meat varies in fat content, thickness, muscle composition, and how it responds to heat.

For an accurately cooked steak that meets your preference for doneness, rely on a meat thermometer. The cooking durations provided here are approximate and should serve as guidelines rather than precise standards.

For thick steak, about 1 1/2 inches thick, cooked at 450°F:

• Rare (125°F) – Sear for 2 minutes, then 9-11 minutes in the oven
• Medium-rare (135°F) – Sear for 2 minutes, then 13-16 minutes in the oven
• Medium (145°F) – Sear for 2 minutes, then 16-19 minutes in the oven
• Medium-well (150°F) – Sear for 2 minutes, then 18-20 minutes in the oven
• Well-done (160°F) – Sear for 2 minutes, then 20-24 minutes in the oven

The difference between these can be found here.

For thinner steaks, about 1 inch thick, cooked at 450°F:

• Rare (125°F) – Sear for 2 minutes, then 3-4 minutes in the oven
• Medium-rare (135°F) – Sear for 2 minutes, then 5-7 minutes in the oven
• Medium (145°F) – Sear for 2 minutes, then 8-10 minutes in the oven
• Medium-well (150°F) – Sear for 2 minutes, then 10-12 minutes in the oven
• Well-done (160°F) – Sear for 2 minutes, then 12-15 minutes in the oven

Tips and Tricks

• Let the steak rest for 5-10 minutes after cooking. This allows the juices to redistribute throughout the meat, ensuring a moist and tender steak.
• Experiment with different seasonings and marinades to find your perfect flavor.

Conclusion

Cooking a new york strip steak recipe oven is a simple yet elegant way to enjoy a gourmet meal at home. By following these steps, you’ll be able to achieve a perfectly juicy steak that’s sure to impress.

FAQs

• Can I cook the steak without a cast-iron skillet?

Yes, you can use any oven-safe pan, but a cast-iron skillet is recommended for the best sear.

• How do I know when my steak is done?

The best way to check is by using a meat thermometer. For medium-rare, aim for an internal temperature of 135°F (57°C).

• Can I marinate the steak before cooking?

Absolutely! Marinating the steak can add extra flavor. Just make sure to pat it dry before searing.

• What if I prefer my steak well-done?

Extend the oven time until the internal temperature reaches 160°F (71°C) for well-done.

• Can I add butter to the steak?

Yes, adding butter when finishing the steak in the oven can add richness and flavor.

• How long to cook a NY strip steak in the oven?

Typically, after searing, a 1-inch thick NY strip steak should cook in the oven at 400°F (200°C) for about 6-8 minutes for medium-rare. Adjust time for your desired level of doneness.

• How to make NY strip steak super tender?

Ensure your steak is at room temperature before cooking, sear it quickly on high heat, and let it rest after cooking. Additionally, you can tenderize the meat with a marinade or meat tenderizer before cooking.

• Is it better to cook a steak in the oven or stove?

Both methods have their advantages. Searing on the stove provides a flavorful crust, while finishing in the oven ensures even cooking and tenderness. Combining both methods often yields the best results.

• Can you put NY strip steak in the oven then sear it?

Yes, this is known as reverse searing. Cook the steak in a low-temperature oven until it reaches the desired internal temperature, then sear it on a hot pan for a crispy exterior.

• Can you bake New York steak?

Yes, you can bake a New York steak in the oven, especially after searing it on the stove. This method is great for achieving an evenly cooked interior.

• How does Gordon Ramsay cook steak in the oven?

Gordon Ramsay typically sears the steak on the stove first, then finishes it in a hot oven. He often adds butter, garlic, and fresh herbs to the pan to baste the steak for added flavor.

• Should I marinate NY strip steak?

While not necessary, marinating can add flavor and tenderness to your steak. If you choose to marinate, do so for several hours or overnight for best results.

• Why is my NY strip steak chewy?

Chewiness can result from overcooking, cutting the steak improperly (against the grain is correct), or not letting it rest after cooking. High-quality, well-marbled steaks also tend to be less chewy.

• How do restaurants make their steaks so tender?

Restaurants often use high-quality, aged steaks and cook them with precise techniques, such as proper seasoning, high-heat searing, and resting the meat before serving.

• Why do chefs put steaks in the oven?

Chefs put steaks in the oven to ensure they cook evenly throughout. This method helps in managing the internal temperature of the steak, especially for thicker cuts.

• Should I flip my steak in the oven?

If you’re using a method where the steak is directly on a rack or in a pan, flipping once halfway through the cooking time can promote even cooking. However, if you’re finishing the steak in the oven after searing, flipping is not usually necessary.

• Why do chefs cook steak in the oven?

Chefs cook steak in the oven to control the temperature more precisely and ensure an even, consistent cook throughout the steak, especially for thicker cuts that might burn on the outside if cooked solely on the stove.

• How long to cook a NY strip steak in the oven?

For a medium-rare finish, cook your NY strip steak in the oven for 6-8 minutes at 400°F (200°C) after searing. Adjust the time based on thickness and desired doneness.

• How to make NY strip steak super tender?

To make your NY strip steak super tender, let it rest at room temperature for about 30 minutes before cooking, sear it quickly on high heat, and let it rest for 5-10 minutes after cooking before slicing.

• Is it better to cook a steak in the oven or stove?

Both methods have their merits. Cooking on the stove gives you a great sear, while finishing in the oven provides consistent internal cooking, especially for thicker cuts.

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