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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!
Krystal says
Hi there~ I have been very intimidated by the cooking process of meats; hesitant to even try since I am not too big of a meat eater myself. Finally got up the nerve and stumbled upon this recipe- THANK YOU~ for such a gem of a recipe. Totally comprehensive. I was done before my boyfriend could raise an eyebrow and I didn’t embarrass myself. 🙂 Definitely joined my big handsome carnivore in enjoying the steak. Whoop whoop!
TKWAdmin says
I LOVE it Krystal!!! Thank you so much! My husband is the same way, he’ll only eat a steak made this way now!
Best Kitchen Wishes!
Rita says
This was delicious! Perfect timing. I didn’t have any fresh herbs so I just added the butter to finish and it was so juicy and actually better then I’ve had at a restaurant in quite some time. No need to go out anymore for a great steak! thank you for the perfect steak !!
TKWAdmin says
WOO HOO Rita! Thank you so much! This is the only way I will ever cook steak!
Best Kitchen Wishes!
Renee says
Wow! The steaks were perfectly cooked and very flavorful! I will definitely be making my steaks this way in the future.
Thanks!
TKWAdmin says
Hi Renee!
That’s awesome! It’s so simple too especially in the middle of winter when it’s just too cold to go outside and grill!
Best Kitchen Wishes
Richard says
Hi! I was thinking of doing this but with mozz and some marinara during the oven phase. Should I cook the steak fully first THEN melt the cheese and marinara, or put them on in the “butter rosemary” phase. I’m using different seasonings, but the method looks great. Any advice?
TKWAdmin says
Hi Richard,
Oh that sounds yummy! I’m assuming if you’re going the Italian route you’re going to use basil? I would cook it fully first. While it’s cooking warm up the marinara. When the steak is done or just about done, ladle your marinara over top and put your mozzarella on. Cook in the oven no more than a minute as the sauce may burn due to the pan being so hot. Let me know how that turns out!
Best Kitchen Wishes!
Richard says
Thanks! I’ll let ya know.
Christie Killian says
OMG! Thank you for posting this amazing way to cook steak indoors. My fiancé and I are currently in the process of moving across country. I am here to sell our house in Minnesota while he is boating in NV! Anyways hard to cook for one & to cold to go out and start the grill LOL! This was perfect and the flavor was fantastic. I will for sure put this at the top of my most favorites!! Thank you again, God Bless.
TKWAdmin says
Hi Christie!
Oh wow… big move! Best of luck with that! And thank you 🙂 I’m thrilled that you loved this recipe! It’s so easy and the flavors are just amazing!
Best Kitchen Wishes!
Michael says
WOW!
This seems too good to be true, but it really is a fantastic way to cook steaks!
The hardest part is wanting to flip them too soon, but that crust is the BEST.
Thank you SO much – great!!!!
TKWAdmin says
Hi Michael!
Thank you so much for your comments! That really means a lot to me. I agree about the crust. That makes the steak! I just made these the other night and every time I make it Mr. Fantabulous (my husband) is in awe that a steak ‘made on/in a stove’ is literally the very best steak he’s ever had.
Best Kitchen Wishes!
Jessi says
This sounds great! I was looking at different cooking methods online and found some that were similar to this one. One of the recipes mentioned the amount of smoke this causes, both when searing in the pan and then baking in the oven. Is it your experience that this causes a ton of smoke? Thanks!
TKWAdmin says
Hi Jessi,
The smoke wasn’t bad at all. I just kept my hood on and it was fine – nothing more than say the steam from boiling water. And I’ve never had smoke from the oven. If someone is getting smoke in the oven it means the pan was spilled or liquids touched the bottom of the oven.
I will only ever cook my steaks this way!
Best Kitchen Wishes and Happy New Year!
Jessi says
Thanks for the reply! I just bought a cast iron skillet last night and am excited to make steak and lobster tonight for New Year’s Eve! My husband makes the best steaks on the grill, but since the high here today is 2 degrees, there won’t be any grilling! I’m hoping to outdo him with this recipe!
TKWAdmin says
Jessi,
You’re gonna rock his world with these steaks! Make sure your cast iron skillet is pre-seasoned!
Happy New Year and Best Kitchen Wishes!
Mark says
Oh my god TKWAdmin, that turned out fantastic! Juicy juicy juicy. I must admit, that is the very best steak I have ever cooked (and I do enjoy cooking). Everything about this recipe is perfect, and I would recommend to others not to change anything at all. Served with a Caesar salad, onion rings, and rice a roni.
As for The Keg, yes it’s a high end Canadian steakhouse chain and the spice is hard to find, but we have a local grocery store that carries it from time to time, so I usually stock up on it when it is there.
Back to this amazing dinner, my wife and 3 kids absolutely loved it! Thanks for sharing this gem of a recipe. It’s a keeper for sure. Time to wind down, tune into a good hockey game, and call it a day. Once again, thanks for sharing this 5 star steak recipe
TKWAdmin says
Mark I wish you could see my face right now as I have the BIGGEST smile on my face. Comments like yours are priceless and honestly touch my heart. And to hear that your wife and kids loved it too! You so made my night! So thank you!
And yum on the suggestions for the sides! Love me a great Caesar salad and onion rings! Next time I’m up in Niagara Falls I’ll look for that steak seasoning. I’d love to give it a try!
And it’s Lori by the way!
I’m so with you on the winding down and watching a great hockey game! Being from Pittsburgh I’m a football and hockey girl through and through!
Best Kitchen Wishes to you, your wife and your 3 kids!
brianw says
11. Flip over and immediately turn off the heat.
Turn off the 400* oven?
Dubliner says
I’m going to cook this now, but I believe they mean turn off the stove burner, add your butter and aromatics, then place pan&steak in the oven according to the time chart for required “done ness “
TKWAdmin says
That’s weird as I know I commented back on this and even updated step 11 to say turn off the heat to the pan (the burner), not the oven.
Thanks for chiming in!
Best Kitchen Wishes!