So as you all know there is this on-going 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 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. Oh gee.. thanks honey. Damn it! 🙂
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. Hmmm… me thinks they were on to something 🙂
So that night, I stopped at our local butcher’s shop (God I seriously love the local butcher type store versus the commercial grocery meat department). 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.” LI swear if he wasn’t so damn hot I’d beat that man. LOL
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 perfection every single time.
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 Tbl Worcestershire
- 1-2 Tsp Montreal Steak Seasoning
- 2 Tbl butter, unsalted
- 2 sprigs of fresh thyme
- 1 Tbl Olive Oil
Instructions
- Pat the steaks dry.
- Add 1 1/2 tsp 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.
- 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!
Got to have this in you cook book for winter yum yum
★★★★★
🙂
Merry Christmas and best Kitchen Wishes!
Thank you. I normally never cook strip steak. This was perfect. Reminded me of my favourite duck breast recipe which also calls for searing one side on a hot stove and cooking the other side in the oven.
★★★★★
I really thought there was a lot of hype behind these comments. Boy was I wrong! This makes one hell of a great steak!! I did exactly as recipe said, didn’t change anything and I will never make a NY steak any way else than this. Amazing.
I loved your feedback Sandy, thank you! I’m so happy you loved it and that you found your forever steak recipe 🙂 That really means a lot! Thank you!
Best Kitchen Wishes!
This steak was AWESOME!!!!
I didn’t even have to call the family to the table…they followed the delicious smell.
Thank you for this recipe!!! I’m a believer!!!
Yeah Leslie! So happy you and your family loved it! Looks like you found your new dinner bell 🙂
Best Kitchen Wishes!
After a decade n a half of del friscos, the palm, and ruth chris (in many cities) spoiling my ass, this worked great, easily just as well, w a bone in strip (16oz) in a cast iron pan. Perfect to just throw in some onions w sake too.
★★★★
Perfect. Since I have used this recipe, I’ve found restaurant steak lacking.
★★★★★
Thank you so much Vera!
Best Kitchen Wishes!
Absolutely the only recipe our family will use. So easy and clean up is so easy vs cleaning the BBQ grill. Warms up our home in the winter months and doesn’t take long during the summer and our AC is always on. I promise you will not be disappointed and this will be your go to for cooking pretty much any type of beef for dinner😉
★★★★★
Agree with the title….follow this recipe and you will make better than restaurant quality steaks….excellent.
Thank you John! I appreciate it 🙂
Best Kitchen Wishes!
I very seldom cook steaks and since it is just two of us thought this would be quick and simple, not only that it is the best steak I’ve ever had. Have made several times and will continue.
Thank you so much La June! I’m so happy that you loved it!
Best Kitchen Wishes!
Hi Lori-
My husband brought home some sirloin steaks so naturally I went to your site since you have the best meat recipes ever! Will this method work on sirloin with maybe a few modifications?
Aw thank you Catherine!
It will but watch how long you cook it as it won’t need as long to cook.
Best Kitchen Wishes!
They turned out PERFECT! This is a first for me!! Thank you so much for this recipe…it helped recover my steak cooking mojo😉
I use this every time I cook myself steak. I dont use any rub or seasoning besides salt pepper thyme and garlic, the meats natural juices are good enough. Easy to follow and simple steps though.
★★★★★
I followed the this recipe and my steaks were absolutely delicious…to perfection. Thank You for sharing this recipe with us.
I made this with a 1.04 lb bone-in strip steak. Five min in the pan, and 5 1/2 min in oven came to medium. Will cook it about a minute less in the oven next time. It was a huge hit with my husband! He wants this recipe every week. Frankly, from the cook’s point of view: given that with the vent on high and a ceiling fan on, the house did get very smoky and hot. Living in the desert, not sure I can accommodate him weekly, but for father’s day he can count on it. 🙂 Great job, Kitchen Whisperer!
★★★★★
Thank you so much! So happy he loved it!
Best Kitchen Wishes!
This is a great recipe. I have usednyour site for filet but I am about to make a NY but it is bone in-does that make a difference in temp and time?
Hi Shannon,
As long as the thickness is the same, you should be OK with the time. To err on the side of caution, check it about a minute before the boneless would be done. Due to the density of the bone, the meat around the bone will remain at a lower temp.
Best Kitchen Wishes!
Wow so I used the cooking directions here, but used my own set of seasonings and marinade and the times were all perfect! Taste great!!! Thank you!!
Yeah! Thank you so much Jordan! Do tell about your special seasonings and marinades!
Best Kitchen Wishes!
‘Twas very good. Of course it was, it’s Lori’s recipe.
Made it pretty much as written, except used fresh sage rather than thyme. Flavor came through more than I expected.
Very nice control of the doneness. Not necessary to stab steely thermometers into the beast. (I live in California, just not in a hotel).
Thanks as always, Ms. L.
Joe
What temp setting is oven on?
400. ( I set mine at 450).
I’ve made these several times now to this recipe. It a no fail. I love love love it! Today I’m making homemade Au Jus..without the pandrippings recipe. Hope it turns out. It sounds delicious. Thanks again for teaching me how to fix this. I don’t even want resta rant steak anymore. This is the best I’ve ever had!
Hi Deidre!
Thank you so much! We’re the same way. I honestly can’t remember the last time we ordered a steak out in a restaurant.
Best Kitchen Wishes!
Just one thing. How do you clean your iron skilet after this?
See this post: https://www.thekitchenwhisperer.net/2014/12/02/day-24-countdown-to-christmas-2014-how-to-season-a-cast-iron-pan/
It’ll tell how to clean it.
Best Kitchen Wishes!
tried this recipe on a whim since my local safeway was having a good deal on new yorks (i got 50 bucks worth of thick cut new yorks for 20!!) and i am SO GLAD I DID. the flavor was phenomenal but not so overbearing that it takes away from the flavor of the meat. it was so simple too, one of those recipes where you’re like “how did i not try this sooner?” i am so picky with steaks and this is hands down the best recipe i’ve ever tried. def a keeper. thanks for sharing!
★★★★★
WOW, $20! Dang you got one awesome deal! I’m so happy that you loved this recipe!
Best Kitchen Wishes!
Normally for rare I only pan fry the steak for 2.5 min a side. So I worry 4-5 min before putting in oven is too much. Thoughts? Thanks.
Follow for rare front the exact instructions. I thought the same for medium rare, but it was perfect.
I am not sure I will ever cook a strip steak any other way again! This is absolutely a perfect way to cook a good steak! I had a super thick Wagyu from my favorite butcher shop in Florida and I used their rub in place of the Montreal Seasoning and it cut like butter!
★★★★★
What if I don’t have any olive oil what can I use to replace that if anything please and thank you
You can use vegetable oil. Olive oil has its own flavor that imports into the meat I think it has a higher smoke out as well but I’m not sure. When doing steaks like this I really like grape seed oil, it has a really high smoke point and doesn’t have any after taste/flavoring. A little expensive but you don’t need much either.
Thank you so very much, the only oil I do have at the house at the moment is vegetable oil and coconut oil. I really do appreciate you and I will definitely let you know how it turns out thank you again i cant wait to try this
Dude excellent! I also tried it well done with a little extra butter and Worcester sauce came out amazing! You da man!
Lol Dude I’m a dudette but I’ll take that compliment! So happy you loved it!
Best Kitchen Wishes!
I don’t own a cast iron skillet, all I have is ceramic. Will it still work ok?
You might be able to, if you know the brand you want to see if they recommend using it for high heat searing. I have several ceramic and porcelain coated cast iron or steel coated pans. I have Calphalon ceramic and it is rated for 450 degrees in the oven. Just a recommendation is to pick up a Lodge cast iron skillet. They are really inexpensive compared to stainless and they have their own nitch for cooking things like this recipe as well as many more. I would use my cast iron skillet for this even though I have a stainless pan and a ceramic that would work too.
It was delicious – my hubby made the mmmmmmmm sound during his first bite – enough said! It’s a keeper when he does that.
★★★★★
Why does it say well done not recommended
Hi Crystal,
You’re welcome to make it well done but the results will be rather dry and tough. I wouldn’t want you to ruin a beautiful piece of meat.
Best Kitchen Wishes!
Because good cuts of meat like the NY strip, filet and ribeye will get tough if you cook them well done. If you want well done go ahead and cook it that way. Just don’t expect it to be tender or at least not as tender than med or med rare. If your use to well done meat then it will come as no surprise in the tenderness. No harmful affects from well done if that’s your concern.
Thanks Rick! You’re completely on point!
Best Kitchen Wishes!
F
At 59 I finally learned how to make a NY Strip Steak! It came out cooked more than I care for. I don’t believe it was as thick as the recipe called for. The steak was tender & very tasty! Next time I will be sure to adjust the time accordingly.
I didn’t have all of the ingredients for the seasoning so I used what I had of the ingredients & substituted a couple. Will be making my own from now on instead of buying premade.
I just found your site & have a feeling, I’ll be returning here often.
Thanks for sharing! ☺
★★★★★
Hi Laurie and welcome to the TKW Family!
Yes, if you’re steak isn’t as thick as I list in the recipe, most definitely adjust your cooking times. And hey, go with what you have on hand. Next time you hit up the store, grab the ingredients to make your own spice mix!
Best Kitchen Wishes!