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.
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.
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.
How to cook NY Strip Steak:
Detailed step by step instructions are listed in the recipe card below, but here is a summary.
- 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.
- 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.
- 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.
- 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.
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.
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
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!
New York Strip Steak
- 4 12-ounce New York Strip Steaks (mine were 3.25 pounds total, prime cut)
- 1 teaspoon kosher salt
- 4 Tablespoons unsalted butter (softened high quality butter)
- 4 cloves garlic
- 2 sprigs fresh rosemary (stems removed)
- 4 sprigs fresh thyme (woody stems removed)
- Prep steaks: Cover both sides of steaks with salt and set on rack in refrigerator for at least an hour before cooking.
- Make compound butter: Combine butter, garlic and herbs in food processor and process until smooth.
- 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.
- 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.
- 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.