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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!
CoolAZMom says
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!
TKWAdmin says
Thank you so much! So happy he loved it!
Best Kitchen Wishes!
shannon says
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?
TKWAdmin says
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!
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.
Joe
Nicole says
What temp setting is oven on?
Deidre Grewell says
400. ( I set mine at 450).
Deidre Grewell says
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!
TKWAdmin says
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!
Deidre Grewell says
Just one thing. How do you clean your iron skilet after this?
TKWAdmin says
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!
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!
TKWAdmin says
WOW, $20! Dang you got one awesome deal! I’m so happy that you loved this recipe!
Best Kitchen Wishes!
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