Better than restaurant quality New York Strip Steaks…

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.

So juicy. So tender. So AMAZING! Go get your forks for this!

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.

Add the Worcestershire and seasonings then let sit at room temperature for 30 minutes.

Pan searing for about 5 minutes

Pan Seared for ~ 5 minutes

Add your butter and thyme and pop it into your oven!

Better than a restaurant New York Strip!

Roasted Sweet Potato with grapes and honey

Roasted Sweet Potato with grapes and honey

Oven Roasted Garlic Herbed Mushrooms

Better than restaurant quality New York Strip Steaks...


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  • 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
  1. Pat the steaks dry.
  2. Add 1 1/2tsp Worcestershire to the one side.
  3. Add half of the seasoning and press down.
  4. Flip the steak and add the remaining Worcestershire and seasoning.
  5. All to sit at room temperature for 30 minutes.
  6. Preheat oven to 400f.
  7. Place a cast iron pan or stainless (oven safe) pan (NOT NON STICK!), over medium high heat.
  8. Drizzle the olive oil onto the steak and flip to get all sides coated.
  9. 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.
  10. Cook for 4-5 minutes or until a good crust forms.
  11. Flip over and immediately shut off the heat to the pan.
  12. Working fast add the sprigs of thyme and pats of butter on top.
  13. Put the pan into the oven.
  14. Cook per the 'doneness' in the Notes field.
  15. When done, remove the pan from the oven and plate the steak.
  16. Allow to rest for 5 minutes before cutting.
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!

395 Responses to “Better than restaurant quality New York Strip Steaks…”

  • Jordan Altman says:

    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!!

    • TKWAdmin says:

      Yeah! Thank you so much Jordan! Do tell about your special seasonings and marinades!

      Best Kitchen Wishes!

  • JoeW says:

    ‘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.

  • Nicole says:

    What temp setting is oven on?

  • 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!

  • Shae-Dee says:

    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!

  • THERESA m HSU says:

    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.

    • Dorothy Sasseville says:

      Follow for rare front the exact instructions. I thought the same for medium rare, but it was perfect.

  • Laurie says:

    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!

  • Renee says:

    What if I don’t have any olive oil what can I use to replace that if anything please and thank you

    • Rick Sked says:

      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.

      • Renee says:

        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

  • Sean says:

    Dude excellent! I also tried it well done with a little extra butter and Worcester sauce came out amazing! You da man!

  • Lindsay says:

    I don’t own a cast iron skillet, all I have is ceramic. Will it still work ok?

    • Rick Sked says:

      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.

  • JS says:

    It was delicious – my hubby made the mmmmmmmm sound during his first bite – enough said! It’s a keeper when he does that.

  • Crystal says:

    Why does it say well done not recommended

    • TKWAdmin says:

      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!

    • Rick Sked says:

      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.

  • Laurie Wheeler-Crusoe says:

    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! ☺

    • TKWAdmin says:

      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!

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