FREE 5-Ingredient Recipe EBook

• My Simplest, Most Tender New York Strip Steak Recipe
• Choosing Your Steak
• How To Cook New York Strip
• My Tips For Tender Results
• New York Strip Steak (Juicy & Tender) Recipe card
• Cooking Time Chart
• Sides For Steakhouse Vibes
• Recipe Reviews

My Simplest, Most Tender New York Strip Steak Recipe

While I personally prefer leaner cuts, I cook New York strip steak often when we have company. It’s a favorite for many of my family and friends! I first made it this way to test the stovetop-to-oven method I already love for filet mignon and sirloin steak , and it was so perfect that I always cook it this way now. Here’s why:

• Beefy, tender, and juicy – While this cut is harder to dry out thanks to its decent marbling, my simple, tried-and-true method and tips will get you irresistible tenderness. I also made this time chart to help you nail the doneness you like!
• Easy to make – You really don’t want to mess up an expensive cut like this, and with my New York strip steak recipe, you never have to again. I’ll walk you through it!
• Choose a browned crust or grill marks – I love both in their own ways.

It doesn’t get much better than New York strip for a special steak dinner. Serve it like a steakhouse with my wedge salad , roasted potatoes , and air fryer brussels sprouts , or see my other serving ideas below. Make it with me!

Choosing Your Steak

Here I explain the best ingredients for cooking NY strip steak, what each one does in my recipe, and substitution options. For measurements, see the recipe card .

New York strip steak is a firm, tender, and moderately marbled cut of meat come from the short loin (the back of the cow). It goes by many other names! I’ve seen my local butchers label it strip loin steak, Omaha strip, Kansas City strip steak, ambassador steak, or simply strip steak — so you may need to ask for one of those. If the NY strip is connected with a bone to the beef tenderloin (which is right next to it), that’s called a porterhouse or T-bone steak.

TIP: I highly recommend thick steaks!

I look for 1.5 inch thick, but 1 inch thick will do. Just make sure they are all about the same thickness, so they have similar cook times.

You’ll also need olive oil, butter, salt, and pepper . I rub my steaks with oil before seasoning to lock in juiciness, and then sear in butter for flavor, but you can just sear in oil if your stovetop fan isn’t very powerful.

“This was ABSOLUTELY perfect! Thank you for such an easy recipe that turns out every time!” –Christy

⭐⭐⭐⭐⭐

How To Cook New York Strip

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card .

1. Season. After patting dry with paper towels (this helps get a better sear), rub your New York steaks with olive oil. Season them liberally with salt and pepper. Let them rest to come to room temperature.
2. Sear. Preheat the oven, and at the same time, preheat a cast iron grill pan (for beautiful grill marks, like my pictures here) or a cast iron skillet (for a browned crust). Add the butter, letting it melt, and then add the steaks. Sear, without moving, until browned. Flip and sear on other side. I just look for browning here — no need to cook through at this step!
3. Bake. Pop the pan to oven and bake until the New York strip steak is cooked to your liking. See my cooking times below for any doneness you want! I always rest on a plate or cutting board before slicing.

My Tips For Tender Results

• My rule of thumb is 1 teaspoon of salt and 1/4 teaspoon of pepper per pound of meat. If you want to taste a kick, I recommend doubling the black pepper to 1/2 teaspoon per pound.
• Bring the steaks to room temperature after seasoning. It ensures more even cooking, plus the salt and pepper penetrate deeper into the meat. I usually get started on my side dish while I wait the 30 minutes. It might take a little longer depending on how big your steaks are. If you cook them while cold, they’ll cook less evenly and the cook times will be off.
• Cast iron gives me the best sear. You can use a regular cast iron skillet ( this is my go-to ) for a sear across the entire surface, or my grill pan (shown in this post) to get grill marks. Other oven-safe pans work okay, but the crust on the outside isn’t the same, and the cook time might be different.
• Don’t move the steaks around. I flip my pan seared ribeye frequently, but when I use this stovetop-to-oven method for NY strip steaks, keeping them in the same spot gets me the best browning. Move the steaks only when you are ready to flip!
• This probe thermometer takes out all the guesswork. I set the temp I want, and it beeps when the steaks reach that temperature. If you don’t have one, a classic instant read meat thermometer is the next-best option. See my temperature chart below!
• Finish your beautiful New York strip steaks correctly: Remove them from the pan promptly to avoid overcooking, let them rest on a plate or cutting board (crucial to let the juices settle), and slice against the grain (this makes every bite more tender).
• Try toppings for extra flavor. My favorite is a tablespoon of compound butter while the steaks rest. You can also spoon on sauteed mushrooms or caramelized onions , or drizzle with my chimichurri sauce or blue cheese sauce .

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 4 8-oz New York strip steaks ▢
• 1 tbsp Olive oil ▢
• 2 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢
• 1 tbsp Unsalted butter (or more olive oil for dairy-free) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Pat the steaks dry with paper towels, then rub them all over with olive oil. Season both sides with salt and pepper. Let steaks rest at room temperature for 30 minutes .
2. Preheat the oven to 400 degrees F (204 degrees C). Shortly after, preheat a cast iron grill pan (or a cast iron skillet on the stovetop over medium-high heat, about 3 minutes .
3. Once the oven is just a few minutes away from being preheated, add the butter to the pan and heat until melted. Add the steaks in a single layer. Sear for about 2 minutes , without moving around, until the bottom has grill marks (with a grill pan) or gets a golden brown crust (with a regular cast iron pan). Flip and sear for 1-2 minutes on the other side.
4. Transfer the pan to the preheated oven. Bake for 2-6 minutes , to your desired level of doneness. Use a probe thermometer to check internal temperature for best results, but a regular meat thermometer will work as well. These times are estimates for a 1.5-inch (~4 cm) thick steak: * 120 degrees F (49 degrees C), 1-2 minutes , for Rare * 130 degrees F (54 degrees C), 2-3 minutes , for Medium Rare * 140 degrees F (60 degrees C), 3-5 minutes , for Medium * 150 degrees F (66 degrees C), 4-7 minutes , for Medium Well * 160 degrees F (71 degrees C), 5-8 minutes , for Well Done Steak temperature will increase by an additional 5 degrees when resting in the next step.
5. Remove the New York strip steaks from the oven, transfer to a plate or cutting board, and tent with foil. (Do not leave in the pan or they will be overcooked.) Let the steaks rest for 5 minutes before slicing.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 8-ounce steak

• Tips and timing: Check out my recipe tips and cooking time chart above to help you cook your New York strip steak perfectly.
• Storage: I highly recommend cooking your steak fresh and serving immediately. But if you have leftovers, keep them in an airtight container in the refrigerator for up to 2-4 days. They are still great for my steak salad later!
• Reheat: Ever since I discovered my fave reheating method for reverse sear steak , I actually use it for all my steaks, including this New York strip recipe. Preheat the oven to a low temp (250 or 300 degrees F), and place the steaks in a baking dish with a little broth at the bottom and seal with foil — this will create steam to lock in moisture. Warm in the oven for about 10 minutes.
• Freeze: You can freeze raw steak for 6-12 months, but I don’t love freezing cooked New York strip. If you must, you can freeze it for up to 3 months to use in soups , sandwiches, salads , or casseroles. Just thaw overnight in the fridge first.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

How To Cook New York Strip Steak

Cooking Time Chart

After searing New York strip on both sides on the stovetop, I transfer it to the oven and bake for 2-3 minutes for medium rare doneness. I tested over a dozen NY strip steaks to make the following time and temperature chart. Don’t miss my notes below it!

• These times are for a 1.5-inch-thick New York strip steak. For 1-inch steaks, the searing time is the same, but the oven time will be 1-2 minutes less.
• The temperatures are when you’d remove from the oven. The internal temperature will rise by an additional 5 degrees while they rest.
• Other factors can affect the timing, including your skillet material, your specific stove and oven, and crowding the pan (I recommend avoiding this).
• Use a probe thermometer for perfect results. Had to mention this again — temperature gets you far superior results than timing!

Sides For Steakhouse Vibes

Whenever I make this New York strip steak recipe, my goal is steakhouse vibes at home. These sides will let you do just that:

• Vegetables – My favorites with steak are roasted brussels sprouts (pictured above), roasted asparagus , roasted broccolini , or creamed spinach .
• Potatoes – Make my air fryer baked potatoes for a faster way to prep, or garlic parmesan fries for a “steak & frites” experience. Need lighter options? My mashed cauliflower , jicama fries , or rutabaga fries make great stand-ins.
• Salads – My husband always orders a wedge salad when we eat out, and we love it just as much at home. New York steak also goes well with Caesar salad or strawberry spinach salad .
• Surf And Turf – Make your meal even fancier by pairing your steak with my lobster tails or baked shrimp … or just see my surf and turf recipe .

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

New York Strip Steak (Juicy & Tender)

My favorite method for how to cook New York strip! This foolproof New York strip steak recipe is tender, juicy, flavorful, and super easy.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/new-york-strip-steak/

Ingredients

• 4 8-oz New York strip steaks
• 1 tbsp Olive oil
• 2 tsp Sea salt
• 1/2 tsp Black pepper
• 1 tbsp Unsalted butter (or more olive oil for dairy-free)

Instructions

1. Pat the steaks dry with paper towels, then rub them all over with olive oil. Season both sides with salt and pepper. Let steaks rest at room temperature for 30 minutes .
2. Preheat the oven to 400 degrees F (204 degrees C). Shortly after, preheat a cast iron grill pan (or a cast iron skillet on the stovetop over medium-high heat, about 3 minutes .
3. Once the oven is just a few minutes away from being preheated, add the butter to the pan and heat until melted. Add the steaks in a single layer. Sear for about 2 minutes , without moving around, until the bottom has grill marks (with a grill pan) or gets a golden brown crust (with a regular cast iron pan). Flip and sear for 1-2 minutes on the other side.
4. Transfer the pan to the preheated oven. Bake for 2-6 minutes , to your desired level of doneness. Use a probe thermometer to check internal temperature for best results, but a regular meat thermometer will work as well. These times are estimates for a 1.5-inch (~4 cm) thick steak: * 120 degrees F (49 degrees C), 1-2 minutes , for Rare * 130 degrees F (54 degrees C), 2-3 minutes , for Medium Rare * 140 degrees F (60 degrees C), 3-5 minutes , for Medium * 150 degrees F (66 degrees C), 4-7 minutes , for Medium Well * 160 degrees F (71 degrees C), 5-8 minutes , for Well Done Steak temperature will increase by an additional 5 degrees when resting in the next step.
5. Remove the New York strip steaks from the oven, transfer to a plate or cutting board, and tent with foil. (Do not leave in the pan or they will be overcooked.) Let the steaks rest for 5 minutes before slicing.

Maya’s Recipe Notes

Serving size: 1 8-ounce steak

• Tips and timing: Check out my recipe tips and cooking time chart above to help you cook your New York strip steak perfectly.
• Storage: I highly recommend cooking your steak fresh and serving immediately. But if you have leftovers, keep them in an airtight container in the refrigerator for up to 2-4 days. They are still great for my steak salad later!
• Reheat: Ever since I discovered my fave reheating method for reverse sear steak , I actually use it for all my steaks, including this New York strip recipe. Preheat the oven to a low temp (250 or 300 degrees F), and place the steaks in a baking dish with a little broth at the bottom and seal with foil – this will create steam to lock in moisture. Warm in the oven for about 10 minutes.
• Freeze: You can freeze raw steak for 6-12 months, but I don’t love freezing cooked New York strip. If you must, you can freeze it for up to 3 months to use in soups , sandwiches, salads , or casseroles. Just thaw overnight in the fridge first.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• My Simplest, Most Tender New York Strip Steak Recipe
• Choosing Your Steak
• How To Cook New York Strip
• My Tips For Tender Results
• New York Strip Steak (Juicy & Tender) Recipe card
• Cooking Time Chart
• Sides For Steakhouse Vibes
• Recipe Reviews

My Simplest, Most Tender New York Strip Steak Recipe

While I personally prefer leaner cuts, I cook New York strip steak often when we have company. It’s a favorite for many of my family and friends! I first made it this way to test the stovetop-to-oven method I already love for filet mignon and sirloin steak , and it was so perfect that I always cook it this way now. Here’s why:

• Beefy, tender, and juicy – While this cut is harder to dry out thanks to its decent marbling, my simple, tried-and-true method and tips will get you irresistible tenderness. I also made this time chart to help you nail the doneness you like!
• Easy to make – You really don’t want to mess up an expensive cut like this, and with my New York strip steak recipe, you never have to again. I’ll walk you through it!
• Choose a browned crust or grill marks – I love both in their own ways.

It doesn’t get much better than New York strip for a special steak dinner. Serve it like a steakhouse with my wedge salad , roasted potatoes , and air fryer brussels sprouts , or see my other serving ideas below. Make it with me!

Choosing Your Steak

Here I explain the best ingredients for cooking NY strip steak, what each one does in my recipe, and substitution options. For measurements, see the recipe card .

New York strip steak is a firm, tender, and moderately marbled cut of meat come from the short loin (the back of the cow). It goes by many other names! I’ve seen my local butchers label it strip loin steak, Omaha strip, Kansas City strip steak, ambassador steak, or simply strip steak — so you may need to ask for one of those. If the NY strip is connected with a bone to the beef tenderloin (which is right next to it), that’s called a porterhouse or T-bone steak.

TIP: I highly recommend thick steaks!

I look for 1.5 inch thick, but 1 inch thick will do. Just make sure they are all about the same thickness, so they have similar cook times.

You’ll also need olive oil, butter, salt, and pepper . I rub my steaks with oil before seasoning to lock in juiciness, and then sear in butter for flavor, but you can just sear in oil if your stovetop fan isn’t very powerful.

“This was ABSOLUTELY perfect! Thank you for such an easy recipe that turns out every time!” –Christy

⭐⭐⭐⭐⭐

How To Cook New York Strip

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card .

1. Season. After patting dry with paper towels (this helps get a better sear), rub your New York steaks with olive oil. Season them liberally with salt and pepper. Let them rest to come to room temperature.
2. Sear. Preheat the oven, and at the same time, preheat a cast iron grill pan (for beautiful grill marks, like my pictures here) or a cast iron skillet (for a browned crust). Add the butter, letting it melt, and then add the steaks. Sear, without moving, until browned. Flip and sear on other side. I just look for browning here — no need to cook through at this step!
3. Bake. Pop the pan to oven and bake until the New York strip steak is cooked to your liking. See my cooking times below for any doneness you want! I always rest on a plate or cutting board before slicing.

My Tips For Tender Results

• My rule of thumb is 1 teaspoon of salt and 1/4 teaspoon of pepper per pound of meat. If you want to taste a kick, I recommend doubling the black pepper to 1/2 teaspoon per pound.
• Bring the steaks to room temperature after seasoning. It ensures more even cooking, plus the salt and pepper penetrate deeper into the meat. I usually get started on my side dish while I wait the 30 minutes. It might take a little longer depending on how big your steaks are. If you cook them while cold, they’ll cook less evenly and the cook times will be off.
• Cast iron gives me the best sear. You can use a regular cast iron skillet ( this is my go-to ) for a sear across the entire surface, or my grill pan (shown in this post) to get grill marks. Other oven-safe pans work okay, but the crust on the outside isn’t the same, and the cook time might be different.
• Don’t move the steaks around. I flip my pan seared ribeye frequently, but when I use this stovetop-to-oven method for NY strip steaks, keeping them in the same spot gets me the best browning. Move the steaks only when you are ready to flip!
• This probe thermometer takes out all the guesswork. I set the temp I want, and it beeps when the steaks reach that temperature. If you don’t have one, a classic instant read meat thermometer is the next-best option. See my temperature chart below!
• Finish your beautiful New York strip steaks correctly: Remove them from the pan promptly to avoid overcooking, let them rest on a plate or cutting board (crucial to let the juices settle), and slice against the grain (this makes every bite more tender).
• Try toppings for extra flavor. My favorite is a tablespoon of compound butter while the steaks rest. You can also spoon on sauteed mushrooms or caramelized onions , or drizzle with my chimichurri sauce or blue cheese sauce .

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 4 8-oz New York strip steaks ▢
• 1 tbsp Olive oil ▢
• 2 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢
• 1 tbsp Unsalted butter (or more olive oil for dairy-free) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Pat the steaks dry with paper towels, then rub them all over with olive oil. Season both sides with salt and pepper. Let steaks rest at room temperature for 30 minutes .
2. Preheat the oven to 400 degrees F (204 degrees C). Shortly after, preheat a cast iron grill pan (or a cast iron skillet on the stovetop over medium-high heat, about 3 minutes .
3. Once the oven is just a few minutes away from being preheated, add the butter to the pan and heat until melted. Add the steaks in a single layer. Sear for about 2 minutes , without moving around, until the bottom has grill marks (with a grill pan) or gets a golden brown crust (with a regular cast iron pan). Flip and sear for 1-2 minutes on the other side.
4. Transfer the pan to the preheated oven. Bake for 2-6 minutes , to your desired level of doneness. Use a probe thermometer to check internal temperature for best results, but a regular meat thermometer will work as well. These times are estimates for a 1.5-inch (~4 cm) thick steak: * 120 degrees F (49 degrees C), 1-2 minutes , for Rare * 130 degrees F (54 degrees C), 2-3 minutes , for Medium Rare * 140 degrees F (60 degrees C), 3-5 minutes , for Medium * 150 degrees F (66 degrees C), 4-7 minutes , for Medium Well * 160 degrees F (71 degrees C), 5-8 minutes , for Well Done Steak temperature will increase by an additional 5 degrees when resting in the next step.
5. Remove the New York strip steaks from the oven, transfer to a plate or cutting board, and tent with foil. (Do not leave in the pan or they will be overcooked.) Let the steaks rest for 5 minutes before slicing.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 8-ounce steak

• Tips and timing: Check out my recipe tips and cooking time chart above to help you cook your New York strip steak perfectly.
• Storage: I highly recommend cooking your steak fresh and serving immediately. But if you have leftovers, keep them in an airtight container in the refrigerator for up to 2-4 days. They are still great for my steak salad later!
• Reheat: Ever since I discovered my fave reheating method for reverse sear steak , I actually use it for all my steaks, including this New York strip recipe. Preheat the oven to a low temp (250 or 300 degrees F), and place the steaks in a baking dish with a little broth at the bottom and seal with foil — this will create steam to lock in moisture. Warm in the oven for about 10 minutes.
• Freeze: You can freeze raw steak for 6-12 months, but I don’t love freezing cooked New York strip. If you must, you can freeze it for up to 3 months to use in soups , sandwiches, salads , or casseroles. Just thaw overnight in the fridge first.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

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How To Cook New York Strip Steak

Cooking Time Chart

After searing New York strip on both sides on the stovetop, I transfer it to the oven and bake for 2-3 minutes for medium rare doneness. I tested over a dozen NY strip steaks to make the following time and temperature chart. Don’t miss my notes below it!

• These times are for a 1.5-inch-thick New York strip steak. For 1-inch steaks, the searing time is the same, but the oven time will be 1-2 minutes less.
• The temperatures are when you’d remove from the oven. The internal temperature will rise by an additional 5 degrees while they rest.
• Other factors can affect the timing, including your skillet material, your specific stove and oven, and crowding the pan (I recommend avoiding this).
• Use a probe thermometer for perfect results. Had to mention this again — temperature gets you far superior results than timing!

Sides For Steakhouse Vibes

Whenever I make this New York strip steak recipe, my goal is steakhouse vibes at home. These sides will let you do just that:

• Vegetables – My favorites with steak are roasted brussels sprouts (pictured above), roasted asparagus , roasted broccolini , or creamed spinach .
• Potatoes – Make my air fryer baked potatoes for a faster way to prep, or garlic parmesan fries for a “steak & frites” experience. Need lighter options? My mashed cauliflower , jicama fries , or rutabaga fries make great stand-ins.
• Salads – My husband always orders a wedge salad when we eat out, and we love it just as much at home. New York steak also goes well with Caesar salad or strawberry spinach salad .
• Surf And Turf – Make your meal even fancier by pairing your steak with my lobster tails or baked shrimp … or just see my surf and turf recipe .