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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
Better 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!
Lori, if I could hug you right now, I would! I made this for my wife tonight and then cut it into strips for her salad. I took the drippings from the plate, after it rested, added Gorgonzola and Balsamic vinegar and then reduced it, making sure the cheese had melted and used that as my salad dressing. My wife couldn’t stop complimenting me. Thank you so much!
★★★★★
That’s so awesome Frederic!!! I LOVE what you did with the recipe!
Best Kitchen Wishes!
It look amazing, thanks for sharing
Amazing! but when I cooked it on the stove it made it where we couldn’t breathe. The “fumes” were awful. not sure what went wrong there. But I have never had a better steak ever
Hi Teresa!
Really stupid question but did you put your oven hood or vent on? The steak is cooked at a super high heat as you know.
I’m super happy you loved it!
Best Kitchen Wishes!
So flipping delicious! I’ll never make steak any other way from now on! Hubby went nuts over it!
★★★★★
yes and the door wide open. made it again tonight. ma
de it tonight. better. but tasted best the 1st time thanks
Absolutely the best steak I’ve ever had! Loved the addition of the steak seasoning! I cannot believe how tender and just melt in your mouth perfect this steak was!
★★★★★
It was okay. Definitely good, but not great. The final product was tender, but the taste was a little bland. Cooking times were accurate.
★★★
Cook 5 mins one side then flip, shut off heat, and cook 4-5 minutes with heat off?? Then put in oven??
I don’t think you quite follow.
You’re going to cook it on the stove top for 5 minutes (oven should be preheated). After 5 minutes, you need to WORK FAST and flip, shut off the stove top, add the thyme/butter and IMMEDIATELY put into the oven to finish cooking. This step should take you MAYBE 5-10 seconds at most. This is why it says “working fast”. Once you add the butter/thyme, IMMEDIATELY put it in the oven.
Best Kitchen Wishes!
Great technique. It works. Really follow the times listed for the oven–accurate, and you can’t un-cook a steak.
Thank you so much Beth!!!
Best Kitchen Wishes!
I have a VERY nice zakarian non stick cast iron skillet was going to use but read not to use non stick. Just wondered why. Havent made this yet, planning to.
Hi Sherry,
The reason is most non-stick pans are not oven-safe nor can handle the high-heat of an oven. Also, they are poor conductors of heat and rarely heat evenly.
There are also studies that depending on what type of coating is used in your non-stick pan, toxic gasses can be produced under high heat.
I’m not familiar with that brand of pan you have. Check out their website if they consider it safe.
Personally, I wouldn’t use non-stick as you will never get that sear or even cook that you’d get from stainless steel or cast iron.
Best Kitchen Wishes!
My family REALLY enjoyed them! I cooked these for Father’s Day. My husband liked them so much he told me I could cook steaks more often. 🙂 That is the best compliment since I have not cooked steaks since we got together over 11 years ago!
★★★★★
Yeah; thank you!!! Now that’s a compliment so woohoo to you for rocking the steaks!!!
Best Kitchen Wishes!