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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!
kr says
what do you suggest for seasoning if i don’t have all the ingredients for your montreal one? I don’t have fennel or dry garlic, and i have no thyme. will it work with salt and pepper oil and butter,? adding mushrooms?
TKWAdmin says
Hi KR!
Simple kosher salt and black pepper will work awesome as well! I would add thick slices of portabella mushrooms right after you flip the steaks. Put it all in the oven. I’d say add a little more butter so the shrooms don’t dry out.
Best Kitchen Wishes!
Kymberlee says
I can nit find the oven temp any where, trying 2 make now, please HELP!?!?
TKWAdmin says
Step 6… 400F
Best Kitchen Wishes!
Cathy says
OMG these were great! So juicy.
TKWAdmin says
Tee hee 🙂 Thank you so much Cathy! This is the only way I will make my steaks!
Best Kitchen Wishes!
Shannan says
This sounds amazing! But I have no Olive Oil. I have Vegetable Oil, Canola Oil and Coconut Oil. Which do you think would be the best? I think the coconut oil may burn as it’s made for medium high heat and I’m not sure what 400* would be considered when you’re talking in terms of “medium high” lol
TKWAdmin says
Hi Shannan!
Yes, definitely don’t use coconut oil. The 400F is for the oven (that’s how you finish off the steaks). Med-high is for your stove when you initially pan sear them.
Go for the canola oil as it has a higher smoke point; better than vegetable oil.
Best Kitchen Wishes!
Shannan says
Thank you! I know what the 400* is for, lol I just wasn’t sure if 400* oven temps would correlate to medium high heat or high heat. I’ll use the canola and let you know!! Thank you again!! 🙂
Shannan Matulewicz says
Ok just got done eating. Turned out amazingly tender!! I didn’t have Worchestershire, why I don’t know, so I used A1, Grill Mates Montreal Steak Seasoning and a dash of Accent. Followed all other instructions with the exception of using Olive Oil since obviously, I didn’t have any, lol. I personally hate Canola Oil, can’t stand the smell at all but I used it. When I seared the steaks, it stunk horribly like burning plastic and I thought for sure the steaks would pick up the taste. Nope. They tasted amazing!! And there was a beautiful cup of drippings in the pan to top them off with. Definitely yummy!!
TKWAdmin says
I’m THRILLED you loved it! That truly means so much to me! Yeah if you can swing it, definitely get some olive oil. It makes the difference. Or if you want, go with avocado oil as well. As for the steak seasoning, make your own – trust me on this (http://www.thekitchenwhisperer.net/2012/06/18/adding-a-little-spice-to-your-kitchen/) It’s so much cheaper AND better (in my opinion).
If you like mushrooms, buy some portabello caps and thick cut them. As soon as you flip the steaks, toss them in the pan and add just another Tbl or two of butter on top of those while the steaks cook in the oven. When you pull the steaks out of the oven, plate them to rest and then put the hot pan on medium heat again to thicken up slightly the juices with the mushrooms. TO DIE FOR!
Best Kitchen Wishes!
Shannan says
Will definitely be getting the Olive Oil. We just moved an I swear half my stuff disappeared… I’ll look into the seasoning recipe to and omg I LOVE my mushrooms!! Now I’m off to browse more of your goodies!!
Pam says
I am trying to surprise my husband with a special dinner. My steaks are only about an inch thick. Any recommendations for the searing/cooking times?
Thanks
TKWAdmin says
Hi Pam!
Well aren’t you the amazing wife 🙂 I love doing stuff like that too!
Searing should be the same amount of time. Cooking time will be slightly less.
1″ thick steak roughly
very Rare 3-4 minutes
Rare 4-5 minutes
Medium Rare 5-7 minutes
Medium 6-8 minutes
Well done Not Recommended
Here’s another trick to try that works really well when you’re not sure on the times if your steaks or thicker/thinner then the recipe:
Raw: To get a good indicator of what raw meat feels like, open the palm of your hand and relax it. Take the index finger of your other hand and push on the fleshy area between your thumb and base of your palm.
Medium Rare: Gently press the tip of your middle finger to the tip of your thumb. The fleshy area below your thumb will be what it feels like when meat is Medium-Rare, which is more firm and less giving, but still spongy.
Rare: Press the tip of your index finger to the tip of your thumb. The fleshy area below your thumb should not be tough at all and should give when touched. Now, open up your palm again to compare how this compares to the Raw feeling.
Medium: Gently press the tip of your ring finger and the tip of your thumb together. The fleshy area beneath your thumb should still give a little but be getting more firm.
Well Done: Gently press the tip of your pinky finger to the tip of your thumb. The fleshy area beneath your thumb should feel pretty firm, yet springy.
Best Kitchen Wishes!
Disappointedcook says
Well disappointed with this method! 🙁
Super overcooked, and I even decreased the cooking times given
Yuck
TKWAdmin says
Sorry it didn’t work out for you. The times given were for a 1 1/2″ thick steak.
Very Rare 4-5 minutes
Rare 5-6 minutes
Medium Rare 6-8 minutes
Medium 7-10 minutes
Well done Not Recommended
Not sure what happened with yours.
Best Kitchen Wishes!
Luvmesumstake says
This is BY FAR, the best steak I’ve ever made…indoors. Actually, it’s too cold in winter and too hot in summer to grill; so I might just have to make strips this way most of the time! I was out of thyme (as usual) but had some tarragon (don’t ask me why)and still turned out delicious.
Thanks again for sharing.
TKWAdmin says
*grinning from ear to ear” Thank you so much!!!
Oh I bet the tarragon gave it an amazing flavor!
Best Kitchen Wishes!
Stephanie says
Is there anything I can replace the Montreal steak seasoning? In nevada(us) we don’t carry that seasoning. I really want to try this recipe for tonight!
TKWAdmin says
Hi Stephanie,
Yep! Make your own (WAY cheaper and must better!). The link is in the recipe (http://www.thekitchenwhisperer.net/2012/06/18/adding-a-little-spice-to-your-kitchen/)
Best Kitchen Wishes!
Crashencat says
Omg I have never attempted to ever try to home cook a thick juicy NY steak before until now and using this recipe was AMAZING and oh so DELICIOUS!!!! I will never be afraid again with this as my guide!
TKWAdmin says
Crashencat that ROCKS!!! You just so totally made my day! Thank you so much!
As my Momma used to say when I was in the kitchen with her as a kid “stick with me kid, I won’t steer you wrong” 🙂
Best Kitchen Wishes!