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The is the ONLY way to make one of the best New York Strip Steaks at home using your kitchen stove and oven!
So as you all know there is this ongoing bbq battle in my house – going on what 3, maybe 4 years now. I’ve finally given up on getting a new one.. for now. While it’s a nice-to-have-a-new-one it’s not a necessity for me.
Almost everything you make on a bbq, I can make either on the indoor grill (word to the wise, make sure you have a great exhaust fan) or oven. From my baked corn and baked sweet potato to baked russets, I’ve got a good grip on making it just as fabulous, if not more, indoors.
Well the one thing that always besieged me was steaks. Oh, how I truly love a fat juicy steak (with ketchup… yes with ketchup! SHUT IT, don’t judge! I like ketchup!) sadly the steak doesn’t like me. My stomach says “OH HELL NO!”… that’s all I’m gonna say ’bout that.
Now Mr. Fantabulous loves his steak! He’s a true carnivore. Now I always thought an amazing steak could only be had via a grill of sorts.
I tried in the past, numerous times, trying to make it indoors but it never EVER worked out. It was either tough as shoe leather, raw or I would end up smoking us out of the house using the indoor grill. Okay, truth be told, maybe I did make a bit more smoke than normal (I figured if I kept smoking him out of the house that he’d get the hint and we’d go get a new bbq)… sigh.. he just turned on the big exhaust fan and helped fan out the rooms.
It wasn’t until I was watching Hell’s Kitchen a few ago did I actually pay attention while they were making steaks. Pan-seared then in the oven.
So that night, I stopped at our local butcher’s shop and grabbed some gorgeous New York Strip Steaks. I seasoned it, let it rest, and then gave it a shot. When I told Mr. Fantabulous what I was doing he said “um baby, make sure you have the exhaust fans on BEFORE you start cooking.” <not funny>
Well, let me tell you what people. This steak was perfect. No, it was BEYOND PERFECTION! I mean… I would put this up against any restaurant steak. It’s THAT good.
Now I did think maybe I got lucky but I’ve made this dish umpteen times since I first made it and it’s been perfect every single time.
- Add the Worcestershire and seasonings then let sit at room temperature for 30 minutes.
- Once at room temp, pan sear for about 5 minutes. Yes, it will be SMOKY so turn on your exhaust fan.
- Flip (see that gorgeous sear?!), and immediately shut off the burner/flame.
- Add your butter and thyme and pop it into your oven!
Bake to your desired internal temp.
- Very Rare 4-5 minutes
- Rare 5-6 minutes
- Medium Rare 6-8 minutes
- Medium 7-10 minutes
- Well done Not Recommended unless you like to gnaw on rawhide.
Roasted Sweet Potato with grapes and honey
Oven Roasted Garlic Herbed Mushrooms
PrintBetter than restaurant quality New York Strip Steaks…
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Ingredients
- 2 1-1 1/2” thick cuts New York Steak, fat trimmed
- 1 tablespoon Worcestershire
- 1–2 teaspoon Montreal Steak Seasoning
- 2 tablespoon butter, unsalted
- 2 sprigs of fresh thyme
- 1 tablespoon Olive Oil
Instructions
- Pat the steaks dry. Add 1 1/2 teaspoon Worcestershire to the one side. Add half of the seasoning and press down. Flip the steak and add the remaining Worcestershire and seasoning. All to sit at room temperature for 30 minutes.
- Preheat oven to 400f. Place a cast-iron pan or stainless (oven-safe) pan (NOT NON STICK!), over medium-high heat. Drizzle the olive oil onto the steak and flip to get all sides coated.
- When the pan is super hot (add a few drops of water to it. If they dance around and evaporate almost immediately then you’re good!) add the steaks. DO NOT FLIP yet.
- Cook for 4-5 minutes or until a good crust forms.
- Flip over and immediately shut off the heat to the pan. Working fast, add the sprigs of thyme and pats of butter on top. Put the pan into the oven. *NOTE – This step should take you MAYBE 5-10 seconds at most. This is why it says “working fast”.
- Cook per the ‘doneness’ in the Notes field. When done, remove the pan from the oven and plate the steak.
- Allow to rest for 5 minutes before cutting.
Notes
See below for times:
Very Rare 4-5 minutes
Rare 5-6 minutes
Medium Rare 6-8 minutes
Medium 7-10 minutes
Well done Not Recommended
Oh and yes, that was served with a perfectly baked sweet potato!
Elisa says
Best NY Strip Steak recipe ever! I could never cook NYS right, always comes out over cooked, tough, but with this recipe it comes out perfect, juicy, tender & your oven times are exact. My daughter said it was the best steak we’ve ever made, I’ve got to agree. Thank you, thank you, thank you!!
TKWAdmin says
Thank you so much Elisa! And the fact that it was kid approved too! BONUS! I agree, it took me years to finally perfect making a steak. I ended up with either burnt on the outside/raw in the middle OR shoe leather!
Best Kitchen Wishes!
Liz says
I don’t have a thermometer. How can I tell the meat is done if I like it medium rare?
TKWAdmin says
Hi Liz,
Per the recipe:
See below for times:
Very Rare 4-5 minutes
Rare 5-6 minutes
Medium Rare 6-8 minutes
Medium 7-10 minutes
Well done Not Recommended
But you can use the ‘finger’ test.
Raw: To get a good indicator of what raw meat feels like, open the palm of your hand and relax it. Take the index finger of your other hand and push on the fleshy area between your thumb and base of your palm.
Medium Rare: Gently press the tip of your middle finger to the tip of your thumb. The fleshy area below your thumb will be what it feels like when meat is Medium-Rare, which is more firm and less giving, but still spongy.
Rare: Press the tip of your index finger to the tip of your thumb. The fleshy area below your thumb should not be tough at all and should give when touched. Now, open up your palm again to compare how this compares to the Raw feeling.
Medium: Gently press the tip of your ring finger and the tip of your thumb together. The fleshy area beneath your thumb should still give a little but be getting more firm.
Well Done: Gently press the tip of your pinky finger to the tip of your thumb. The fleshy area beneath your thumb should feel pretty firm, yet springy.
Best Kitchen Wishes!
Jilly says
Would this work with basil instead of.thyme? If so, soul you use whole leaves or chopped? I appreciate your advice! Very excited for tonight’s dinner!
TKWAdmin says
Hi Jilly
You can use basil though if you have fresh rosemary I’d go with that instead. Basil is good on steak but for me the best flavor is with Thyme then rosemary. Basil would be my 3rd choice. I would leave the leaves whole as well. You never want to take a knife to fresh basil. You want to tear the leaves as it is to prevent oxidation happening. The steel of a knife oxidises and turns the cut edge black.
Let me know what you end up going with!
Best Kitchen Wishes!
Jilly says
I went with basil only because that’s what I had on hand and couldn’t bear going to the store in the frigid cold. it was amazing! I can’t wait to try it with thyme or rosemary. My husband said “write down what you did and don’t mess with it, this was perfect!” Thanks so much for a great meal! For some reason I can’t click on the rating stars, but it’s definitely a 5 star steak recipe!
TKWAdmin says
That is awesome!!! Thank you so much! If you like pork chops, try my recipe on here for Circle B Ranch Pork Chops with a Peach Bourbon Honey Basil sauce. It’s made the same way as the steaks and is FABULOUS!!!
I love steaks made this way! Actually Mr. Fantabulous just asked me last night to make them this weekend for him!
Best Kitchen Wishes!!!
pearllind says
Tried this with cheap steak sauce because I was out of Worchestershire.
Still turned out great! Perfect pink, medium in the center. Delish!!!
Pearl Lind says
Tried this with cheap steak sauce because I was out of Worchestershire.
Still turned out great! Perfect pink, medium in the center. Delish!!!
TKWAdmin says
That’s awesome to hear Pearl!!!
Best Kitchen Wishes!
HHolbrook says
Made strip steaks last night. Followed recipe exactly. Best I’ve ever made:). My family LOVED them!!! So happy but may have lost my chance for dinning out at steak houses in the near future. Thanks for taking the fear out of over cooking or serving undercooked steaks. I got this!
TKWAdmin says
Yeah but knowing you can make BETTER steaks than in those steak houses is awesome plus it’s more quality family time and that is priceless!
Yeah you got this!
Best Kitchen Wishes!
Melissa says
I’m just wondering if this is going to smoke out my house? I tried something similar to this with a ribeye, and I thought someone was going to call the fire department.
TKWAdmin says
I’ve never had smoke, if you have an exhaust fan you can run that.
Best Kitchen Wishes!!!
Lindsey says
If my steak is thinner than what you used would I sear it in the cast iron for less time? Or put it in the oven for less time? Or both?
TKWAdmin says
Hi Lindsey,
You would put it in the oven for less time.
Best Kitchen Wishes!