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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!
Mark says
I’m trying this tonight. Much too cold up here in Canada to fire up the grill. This recipe looks absolutely delicious. I will be substituting the Montreal steak seasoning with The Keg steak spice.
TKWAdmin says
Hey Mark!
Yeah it’s way too cold to fire up the grill and honestly I love this recipe! I’m working on a way to put a metal ‘smoker’ box in my oven for that wood-grilled flavor.
I’ve not had The Keg steak spice. Is that local to Canada?
Best Kitchen Wishes!
wendy says
Can I cook a ribeye steak the same way as this reciee?
TKWAdmin says
Hi Wendy,
Yes but watch the time as this is a thinner cut of meat so it may be done A LOT faster!
Best Kitchen Wishes!
wendy says
Thanks. The recipe came out great!
TKWAdmin says
That’s awesome Wendy!
Best Kitchen Wishes!
wendy says
Hi if I don’t have thyme can I use curly parley or cilantro that what I have on hand. Let me know thanks you.
TKWAdmin says
Hi Wendy!
The cilantro wouldn’t go well with the steak with the seasonings. If you want use the parsley but as a compound butter. I would chop it up and then blend it with the butter. Let that chill and add the compound parsley butter to the steaks as I have in step 12.
Best Kitchen Wishes!
David says
Thank you for this recipe. I have a 1 1/4 lb NYS I’m cooking tonight. In your “notes” directly after the recipe you have the times for “doneness”. These times reflect the amount of time they spend at the 400 degree temp… yes?
TKWAdmin says
Hi David!
What time should I be there for dinner? *grin* Yes, the times in the notes reflect the times spent in the oven. Remember there is carryover cooking when meat is removed from the oven. Meaning it’ll cook another 5-10 degrees in temp. If you have a meat thermometer, this may help.
Rare
Professional Kitchens (Before Resting): 115-120 degrees
Medium-Rare
Professional Kitchens (Before Resting): 120 degrees to 130 degrees
Medium
Professional Kitchens (Before Resting): 140 degrees
Medium-Well
Professional Kitchens (Before Resting): 150 degrees
Well-Done
Professional Kitchens (Before Resting): 155 degrees to 160 degrees
Best Kitchen Wishes!
Patrick says
The method is absolutely perfect. I had to make a few adjustments:
I used soy sauce instead of worcestershire because I didn’t have it, and the last bottle I had I needed to throw away due to lack of frequent use.
I used a spice blend called “cajun street” by a company called “urban accents” because I didn’t have the time or ingredients for the montreal blend, though I will try it the next time I order fennel seeds.
The steaks still came out absolutely delicious. I think it’s the method of surface marinade and quick crusting in a hot pan, along with finishing in the oven, but who cares. This is my new go-to recipe for steak cuts that are not filet mignon. Great results with a paper towel pat down, a salt based bath, spice crust, and then searing hot and fast and finishing in the oven.
My lady said it was great too and she is very discerning with my cooking!
TKWAdmin says
Patrick,
Thank you and your lady so very much! I’m so happy to hear these came out perfect for you! This is the only way I will make a steak. Ohhhhhh I bet your spice blend was awesome! The salt in the montreal seasoning is what helps ‘tenderize’ the meat. It helps break the steak and allows it to become more tender. The fast crust sear helps contain the juices and then the bake in the oven completes the job.
Best Kitchen Wishes!
BSan says
Probably the best indoor/oven baked steak I’ve had ever. I’ve tried a few different recipes but this by far is the best.
Thanks alot!!!
TKWAdmin says
BSan,
Thank you so much! I think the hardest part out of all of this is just waiting for it to cook and cool so you can eat it!
Best Kitchen Wishes!
Monica says
Wow! This was an excellent and super easy recipe! Thanks a million for helping me make the best steak I have ever been able to make at home. It was delicious and juicy. My son who is a super picky eater loved it! I had to substitute fresh basil from our garden instead of thyme. Next time I will have thyme ready to go. Thanks again for sharing this. 🙂
TKWAdmin says
Monica,
Thank you so much! I absolutely LOVE your feedback. And that’s awesome that your son loved it too. If you don’t have thyme on hand you could go with rosemary but cut back on it as I, personally, find it really, REALLY strong.
Best Kitchen Wishes!
Mary Walker says
What temperature do you preheat the oven to when transferring the steak to the over. Thank you trying for dinner tonight.
TKWAdmin says
Hi Mary,
400F.
Best Kitchen Wishes!
Tyler says
*** 1/16/15***
TKW Admin has edited this person’s comment as rudeness and bullying will NOT be tolerated. Ignorance and bashing will never EVER be allowed on here. Since this person’s mother did not teach them that if you cannot say something nice then say nothing at all, TKW Admin has stepped in.
Tyler if you read this, grow up!
– TKW Admin
sandy says
I tried to click the link for the montreal steak seasoning that is part of your ny strip steak recipe… I don’t think the link is working properly as it gives me an error message.
TKWAdmin says
Sandy,
Ah ha! Thanks for that! I had an extra set of quotes in it. It’s fixed now! The direct link is: http://www.thekitchenwhisperer.net/2012/06/18/adding-a-little-spice-to-your-kitchen/
Best Kitchen Wishes!