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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!
kelley says
Hello,
I have what seems like a silly question… Do you just sear the steaks for five minutes total? Or five minutes on each side? I’m looking forward to trying this recipe!
TKWAdmin says
Hi Kelley!
Not a silly question at all! As soon as you put the steak in the hot searing pan, cook it for 5 minutes without moving it. Flip it, shut the heat off (remember work fast here), add your butter and thyme and put it in the oven. You only sear the one side.
Best Kitchen Wishes!
Kelley says
Perfect, thanks! I appreciate the quick reply.I’ll keep you updated on the results, I’m doing a dinner party for 13 next weekend 🙂
TKWAdmin says
I love hosting dinner parties! I can’t wait to hear all about it!
Best Kitchen Wishes!
bigMoose says
This is a “professional chef” quality recipe and workflow! My wife’s favorite is NY strip, and she loved hers prepared this way! Thanks for the detailed write up.
TKWAdmin says
Big Moose thank you so much and thank you wife as well! I try to be as detailed as possible when it comes to writing up recipe and the steps to execute it out.
Best Kitchen Wishes!
Elizabeth says
Coming from someone who can barely cook…best steak I have ever fixed so tender and juicy and that crust just sets it off even more thank you for sharing the recipe…didn’t have all the ingredients but saw some posts where others didn’t either and followed the advice you have them…will be saving this so I can go get all the ingredients and make again….again thanks for sharing 🙂
TKWAdmin says
You just made my day Elizabeth! Thank you so much! Even a simple salt & pepper seasoning is awesome on this with the butter at the end.
Best Kitchen Wishes!
Annette says
OMG! I made a strip steak for my honey’s birthday using this recipe. It was awesome, and this is from someone who spent twenty years in the restaurant industry! Best. Steak. Ever. Thank you! I just found your website and will be checking back here often!
TKWAdmin says
Thank you so much Annette and happy belated birthday to your honey! 🙂 I will make a steak no other way; even if it’s 120F outside and I want a steak, the oven goes on!
Best Kitchen Wishes1
Christina says
My husband found this recipe and thought we should try it sometime…it looked so good we tried it today. It was so delicious oh my hands down best steak I’ve ever had..taste like a hundred dollar steak. We cooked five steaks in total…Every ounce was gone. Thanks again. Can’t wait to make Em again…my husband wants them again tomorrow.
TKWAdmin says
That is awesome Christina, thank you so much! I cannot grill… AT ALL but Mr. Fantabulous loves steak so I had to come up with a way that rivaled those grilled or those made in a 5-star steak house. He now won’t eat steak anywhere but here.
Best Kitchen Wishes!
Michelle says
Hello 🙂
About a year ago I attempted to make NY strips for myself and my boyfriend – long story short – it was an epic fail.
This morning, before heading to the grocery store, we were trying to figure out what to do for dinner. I knew I wanted mash potatoes and fresh green beans, but couldn’t decide on the protein. Well, Mr. Mans suggested steak.
For the past year I have been cooking way more in the kitchen and have started to find my groove and confidence. So maybe it was time to try steak again.
After getting back from the store I immediately googled “how to cook NY strip..” and the first matching was “how to cook NY strip indoors” – I clicked on that and your website/blog was the 2nd site listed. I read through it and thought, “I can do this!” but it did require us to go back to the grocery store.
We just finished eating – and yes I agree – this is better than a restaurant – although I did cook it for a little too long (due to my insecurities based on my first attempt at steak a year ago…) it was amazing!!
Thank you for posting this and you have contributed to the boosting of my self esteem when cooking steak indoors!
Thank you! Thank you! Thank you!
-Michelle
TKWAdmin says
Hi Michelle!
I wish you could see the smile on my face right now after reading your comment. Thank you so much. You have no idea how much that touches my heart! And can I say that knowing lil ol’ me helped in some small way with your cooking self esteem for making steak indoors thrills my heart! You got this!
Please don’t hesitate to contact me if you have questions on how to make something in the kitchen. lori@thekitchenwhisperer.net
Best Kitchen Wishes!
Michelle says
I just had to share! You deserve to know what you’ve done for me!!
Now – any idea on how to clean the stainless steal pan (one of the reasons we had to go back to the store – we only have non-stick pans)
we’ve let this pan soak now for a whole day and Mr. Mans just yelled from the kitchen “I think we have to take this pan back because it’s not coming clean!”
Help?
🙂
-Michelle
TKWAdmin says
What I do is as soon as it’s warm to the touch I run hot water on it and put Dawn dish detergent in it to soak (with the water) for about 15 minutes. Then I take a no-abrasive scrubbing pad and clean it out. If there is any reside I then rinse it out and apply Barkeepers Friend. http://www.barkeepersfriend.com/ It’s about $2 in the cleaning aisle. Combined with a little water and a good scrubbing pad, it does an amazing job at cleaning up stainless steel pots and pans. I make a paste if you will and just give it a light scrub. It shines up just like brand new. All of my pans look brand new from using this stuff and I’ve had them for eons.
Who makes your pan?
Andria says
This recipe looks amazing! Planning to try it tonight. One question..my son will only eat his steak well done, why do you not recommend it? First time making them at home, so plz help.
TKWAdmin says
If make them well done the steak can turn super tough.
Best Kitchen Wishes!
cdh says
Forgot the rating
TKWAdmin says
Thank you 🙂
cdh says
This was my red meat treat. Wasn’t expecting it to be so delicious. Only had dry thyme but it added an incredible flavor. I duplicated the whole thing with a perfectly micowaved sweet potato (was late & I was lazy). Talk about a happy girl! Best steak I’ve ever made. Thanks for sharing
TKWAdmin says
Thank you so much! Dried thyme works perfectly as well. I don’t always have fresh on hand (at least in the winter). Hey there’s nothing wrong with taking short cuts with potatoes. Sometimes we just need it fast 🙂
Best Kitchen Wishes!