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    Home » Recipes » Beef

    New York Strip Steak

    Published: December 28, 2021 · Updated: December 28, 2021 · By: Krissy · 5 Comments
    This post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe Print Recipe

    The absolute best way to cook a New York Strip Steak is to slow cook them in the oven with compound butter, give them a rest while the pan is heating on the stove, and finish them off with a quick reverse sear. Best part is you can use this simple cooking method for any kind of steak. They are perfectly cooked and beyond flavorful every time.

    sliced New York Strip Steak

    Why this recipe is so great:

    • Strip steak is delicious: This particular cut of meat is both incredibly tender but also marbled with just the right amount of fat to give it incredible flavor. Most commonly known as a New York Strip Steak, but originally known as a Kansas City Strip Steak, it's no surprise that this cut is often regarded as a favorite at popular steakhouse restaurants.
    • Unbelievable flavor: The combination of this tasty cut of meat with the garlic herb compound butter and the cooking process infuse so much flavor into every bite. Once you make this recipe, you might just say it is the best steak you've ever eaten!
    • Easy to make: Believe it or not, NY Strip Steaks cooked in the oven and finished with a reverse sear are actually really simple to make. As long as you have a good quality meat thermometer, the steaks will be perfectly done every time.

    Ingredients needed:

    Exact quantities are listed in the recipe card below, but here is a summary.

    • Steaks: For this recipe, I used four prime cut boneless New York Strip Steaks. You can make this recipe with bone-in steaks and they don't have to be prime cut. This cooking method also works well with other steaks including Filet, Ribeye, T-Bone, or even a Porterhouse.
    • Compound butter: Use a high quality butter, fresh cloves of garlic, and your favorite herbs. For these steaks, I used fresh rosemary and thyme. You will also need kosher salt for the steaks.
    ingredients to make oven baked reverse seared New York Strip Steak

    How to cook NY Strip Steak:

    Detailed step by step instructions are listed in the recipe card below, but here is a summary.

    1. Salt and air chill steaks: This first step can be considered optional but is highly recommended. By covering with a thin layer of salt and exposing to air while chilling in the refrigerator, some salt absorbs into the meat to tenderize and induce flavor. It also draws liquid to the surface creating a thin brine.
    2. Coat in compound butter: Make the garlic herb compound butter in the food processor and cover both sides of each steak. Arrange in a large cast iron or oven-safe stainless steel skillet. Insert a meat thermometer into the center of one of the steaks.
    3. Slow cook in oven: Cook the steaks at a low temperature until the internal temperature reaches 110°F. At this point you will remove them from the oven and transfer the steaks, with the thermometer still inserted, to a cutting board to rest.
    4. Reverse sear: Once the steaks have rested for a bit, use the same pan and heat on the stove over high heat. Once the compound butter gets so hot that it almost starts to smoke, carefully transfer the New York Strip Steaks to the hot butter and sear on both sides to finish them off.
    marbled New York Strip Steaks
    salt and chill the steaks
    New York Steaks covered in compound butter
    coat in compound butter
    garlic butter marinated New York Strip Steaks
    arrange in large cast iron skillet
    inserting a thermometer into a NY Steak
    insert thermometer; cook in oven
    Resting New York Strip Steaks cooked in oven
    rest period
    reverse sear on NY Strip steak
    reverse sear

    Recipe tips for perfect results:

    • Choosing the best steaks: When you buy steaks from major grocery stores and places like Costco, you'll often get to choose between Choice or Prime Cut. The main difference is that Prime Steaks will have more abundant and consistent marbling, and that yields the most flavor, especially with New York Steaks. If given the choice and you can afford it, you won't regret going with Prime Cut steaks.
    • Compound butter: Always use a high quality butter. It makes a difference. My favorite is Kerry Gold. You can also vary the types and amount of herbs you use. I chose rosemary and thyme for these NY steaks, but you can also use chives, basil, marjoram, etc.
    • Cookware: You need a pan large enough that the steaks aren't crowded. You can also make this recipe using two separate pans. I used my favorite 13-inch cast iron skillet, but oven-safe stainless steel cookware also works beautifully.
    New York Strip Steaks in pan

    Serve these New York Steaks with:

    • Broiled Lobster Tail if you want to make Surf and Turf
    • Brown Butter Mashed Potatoes or Bite Sized Smashed Potatoes
    • Wilted Garlic Spinach or Air Fryer Asparagus
    • and a nice bottle of red wine
    NY strip steaks cooked in oven

    If you’ve made this or any other recipe on my site, let me know in the comment section how it turned out. I love hearing from my readers!

    You can also follow along on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes to satisfy any foodie craving!

    New York Strip Steak

    The absolute best way to cook a New York Strip Steak is to slow cook them in the oven with compound butter, give them a rest while the pan is heating on the stove, and finish them off with a quick reverse sear. Best part is you can use this simple cooking method for any kind of steak. They are perfectly cooked and beyond flavorful every time.
    5 from 5 votes
    Print Pin Rate SaveSaved!
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Chill time plus additional rest time: 1 hour 10 minutes
    Total Time: 1 hour 50 minutes
    Scale: 4 servings
    Recipe Created By: Krissy Allori

    Ingredients

    Steaks:

    • 4 12-ounce New York Strip Steaks (mine were 3.25 pounds total, prime cut)
    • 1 teaspoon kosher salt

    Compound butter:

    • 4 Tablespoons unsalted butter (softened high quality butter)
    • 4 cloves garlic
    • 2 sprigs fresh rosemary (stems removed)
    • 4 sprigs fresh thyme (woody stems removed)

    Instructions

    • Prep steaks: Cover both sides of steaks with salt and set on rack in refrigerator for at least an hour before cooking.
      marbled New York Strip Steaks
    • Make compound butter: Combine butter, garlic and herbs in food processor and process until smooth.
      compound butter in food processor
    • Cook steaks in oven: Preheat oven to 225°F. Cover both sides of steaks with compound butter (thin layer on bottom, thicker layer on top). Place in a cast iron or oven-safe skillet. Insert a meat thermometer into the center of the thickest steak. Cook in preheated oven until the internal temperature reaches 110°F.
      garlic butter marinated New York Strip Steaks
    • Rest steaks: Remove steaks from oven and transfer to a cutting board. Do not remove thermometer. Allow to rest for 10 minutes. Temperature will increase 5-10°F while resting. Towards the end of the rest period, set pan they were cooked in with remaining melted butter on burner over high heat.
      Resting New York Strip Steaks cooked in oven
    • Reverse sear: Just as melted butter starts to smoke, gently place steaks in hot pan. Allow to sear, undisturbed, until they start to brown on the bottom and then flip. The goal is to get a nice sear on both sides and also to bring them to the proper temperature. Steak temperature will still rise a few degrees once removed from pan, so remove them 3-5°F below desired final temperature. For medium, remove at 127°F. Transfer to cutting board and allow to rest at least five minutes before serving.
      reverse sear on NY Strip steak

    NUTRITION INFORMATION

    Calories: 872kcal | Carbohydrates: 1g | Protein: 75g | Fat: 64g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 255mg | Sodium: 775mg | Potassium: 1010mg | Fiber: 1g | Sugar: 1g | Vitamin A: 454IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 7mg
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    Reader Interactions

    Comments

    1. Claudia Lamascolo

      January 29, 2022 at 11:14 am

      5 stars
      This looked so mouth-watering I had to try it and it didn't disappoint delicious will be back and make it again!

      Reply
    2. Tavo

      January 29, 2022 at 11:12 am

      5 stars
      Fantastic steak! Thanks for the recipe! Will make it again!

      Reply
    3. Andrea

      January 29, 2022 at 10:05 am

      5 stars
      Thank you for all the information on choosing and cooking a perfect New York Strip. It looks fantastic!

      Reply
    4. Tara

      January 29, 2022 at 9:40 am

      5 stars
      This steak looks absolutely amazing! I love all the tips to help make it perfect and the addition of the compound butter for so much flavor.

      Reply
    5. Mairead

      January 29, 2022 at 9:18 am

      5 stars
      I love how tender and juicy New York strip steaks are when cooked. They're my first choice when cooking steaks at home. I love the extra flavor added by this wonderful compound butter.

      Reply

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