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.

I make steak all the time, and I use different methods. But this reverse sear method is pretty foolproof, as long as you have a good meat thermometer.

If you love this recipe, you may also be interested in learning how to cook prime rib roast.

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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, this method is pretty foolproof.

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 Mignon, 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.

Step 1: Salt and Air Chill the Steaks

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.

Step 2: Coat in Compound Butter

Coat in compound butter: Make the garlic herb compound butter in the food processor and cover both sides of each steak.

Step 3: Arrange in the Skillet

Arrange in a large cast iron or oven-safe stainless steel skillet.

Step 4: Slow Cook in the Oven

Insert a meat thermometer into the center of one of the steaks. Cook the steaks at a low temperature (225°F) until the internal temperature reaches 110°F.

PRO TIP: Don’t worry about the garlic in the butter burning. Garlic and butter on their own in a hot pan will burn, but once the steaks are in, they even out the temperature of the pan. In my experience, the garlic doesn’t burn.

Step 5: Rest the Steaks

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.

Step 6: 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.

How Long to Cook Strip Steak at 225°F

There’s no exact time for this step. It depends on how thick your steaks are and how cold they are when they go in.

Start checking the temperature at 30 minutes. A 1-inch steak will get there first, and a thick 1½-inch steak can take an hour or more. Plan on 45 minutes to an hour, and go by the thermometer, not the clock.

There’s no need to let the steaks sit out before they go in the oven. Thirty minutes on the counter barely warms up the center.

Steak Doneness Temperatures

No matter how you like your steak, take it out of the oven at 110°F. The sear brings it the rest of the way, so the temperature that matters is when you take it out of the pan.

The USDA recommends cooking steak to at least 145°F, followed by a 3-minute rest. Anything less than medium-well is below that recommendation, so it’s your call.

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 Kerrygold. 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.

Can You Cook Strip Steak in a Slow Cooker?

I don’t recommend a crock pot for this steak. The “slow cook” in this recipe happens in a 225°F oven, which dries the outside of the steaks so they sear nicely. A slow cooker traps moisture, so the steak steams instead, and every time you lift the lid to check the thermometer, you lose heat.

★★★★★

“Best. Steak. Ever! Patience is a virtue. Thank you for this recipe”

Sonya, reader review

Serve These New York Steaks With

• Broiled Lobster Tail if you want to make Surf and Turf
• The best lobster bisque recipe, either before or during the meal
• Brown Butter Mashed Potatoes or Bite Sized Smashed Potatoes
• Wilted Garlic Spinach or Air Fryer Asparagus
• Chimichurri sauce spooned over the sliced steak
• and a nice bottle of red wine

Why reverse sear instead of searing first?

Because it cooks the steak more evenly. Bringing the steaks up slowly in a low oven gives you the same doneness from edge to edge, and the sear at the end adds the crust.

What’s the difference between a New York strip and a ribeye?

A New York strip is leaner and a little firmer, with a band of fat along one edge. A ribeye has more fat marbled all the way through, so it’s richer.

Can I make the compound butter ahead of time?

Yes. Make it a day or two ahead and keep it covered in the fridge, then let it soften on the counter before you spread it on the steaks.

How long does leftover steak keep?

Leftover steak keeps for 3 to 4 days in an airtight container in the fridge.

How do I reheat leftover steak without overcooking it?

Gently, or not at all. The USDA recommends reheating leftovers to 165°F, which takes steak well past pink. Slicing it thin and serving it cold, on a salad or in a sandwich, keeps it from overcooking.

More Steak Recipes

Want to try another cut? Here are more steak dinners on my site.

Prime Rib Roast

Filet Mignon

T-Bone Steaks

Pan Seared Ribeye Steak with Creamy Mushroom Sauce