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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.
Course Main Course
Cuisine American
Prep Time 10 mins
Cook Time 30 mins
Chill time plus additional rest time 1 hr 10 mins
Total Time 1 hr 50 mins
Servings 4 servings
Calories 872


  • large cast-iron or oven-safe skillet



  • 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)


  • 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


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