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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!
Sean says
Dude excellent! I also tried it well done with a little extra butter and Worcester sauce came out amazing! You da man!
TKWAdmin says
Lol Dude I’m a dudette but I’ll take that compliment! So happy you loved it!
Best Kitchen Wishes!
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.
TKWAdmin says
Thanks Rick! You’re completely on point!
Best Kitchen Wishes!
Laurie Wheeler-Crusoe says
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! ☺
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!
Shanti says
Made this tonight for the hubby (I don’t eat red meat so I can’t attest) however he has been absolutely RAVING about it! He says that was one of the best steaks he has had!! Because I don’t eat it I’m not very good at cooking steak (now give me a chicken I’ll cook it fantastic 1000 different ways😂) so I want to thank you soooo much for this recipe! And I even made the homemade Montreal steak seasoning (I love making my own seasonings like that) this is a keeper for sure!!!! Thank you again!! 😊🤗💙
TKWAdmin says
WOO HOO! That’s awesome to hear Shanti! Thank you so much!!! I’m so happy the hubby loved it!
Best Kitchen Wishes!
Karen says
As someone who always thought you could only make a good steak on the grill, I’ve finally started trying doing indoors instead and tonight I followed your recipe. I’m sold! All I have are non-stick pans so I had to get creative and used my black enamel toaster oven pan. It’s about 3/4” high and I just hoped for the best. Other than worrying about my potholders catching on fire (lol) it turned out absolutely perfect. I’m happy to say that I finally understand why it’s necessary to own a stainless steel or cast iron pan and will be getting one or both immediately! You’ve changed my outlook on steak forever! Thank you!
Gina says
I loved this recipe for New York strips! Came out amazing! I recently purchased T-bone steaks and was wondering if this recipe would work for them as well?
TKWAdmin says
Hi Gina!
Thank you so much! It should though you may have to modify the cooking times due to the thickness of the meat and how much meat is on the steak. But the process is pretty much the same!
Best Kitchen Wishes!
Happy Four says
This recipe is really good! Made this tonight and it turned out great. Thank you for sharing this as I’ve always seared equal time on each side worrying about overcooking. I love cooking in cast iron, it gives meat a wonderful flavor. I like that this recipe has the searing a bit longer on one side before flipping. That charred flavor is wonderful and this method works perfect! I’m adding this to my ‘go to’ recipes. Thanks again!!!!
Karen says
Did my first in door steak and the way I did it concerned me. I set my oven to 500* with my iron skillet in it, in the meantime while the oven is heating I set my steaks out to season and get to room temperature. I also use Worcestershire sauce and I add a little seasoning salt and the Montreal steak seasoning, I don’t measure but just do it…lol. I turned my burner on high on the stove, when my cast iron reached 500 I removed it and sprayed with olive oil cooking spay and sat it on the burner and placed my steaks in it. I cooked my steaks for 30 seconds on each side and then placed them back in the oven and cooked for 3 minutes on each side. Got concerned that wasn’t done enough but let them rest for 5 minutes and to my amazement the were perfect and tender and just yum-o.
TKWAdmin says
So happy you loved them Karen! Best steaks ever in my book!
Best Kitchen Wishes!