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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!
Brock says
Tried this recipe a while back and loved it I’m the guy with the picky 7 year old I have since tried it replacing the w sauce with soy and teriakie soy is amazing as long as you don’t put it on to heavy also this works with butterflied filets migons and center cut pork chops thick cut just need to extend the oven stay we have incorporated this meal into our Sunday night tradition
TKWAdmin says
Hey Brock!
Oh I love how you tweaked the flavors with the soy and teriyaki sauce! And you’re so right about the chops (I haven’t tried with Filet Mignon yet). Definitely try my Center Cut Chops with Peach Basil Bourbon Glaze then. It’s made similar to these but obviously with different spices.
http://www.thekitchenwhisperer.net/2014/03/02/circle-b-ranch-pork-center-cut-chops-peach-basil-bourbon-glaze/
Thank you again 🙂
Best Kitchen Wishes!
C. Brown says
Unfortunately, my steak turned out pretty tough. I could chew on it just so much before, eventually, I had to spit about 1/4 of it out. The flavor was really good, though.
Anyway, since I can’t tell whether it was the cut or the recipe, I can’t rate it.
TKWAdmin says
Hmmm a few things will cause the steak to turn out super tough. First the cut of steak as you mentioned – this is for a 1″ NY Strip but you can use the same method on other cuts (though you’ll have to adjust the cooking temps). Also most importantly is the meat must not be cold or chilled at all. It must be truly room temperature. If it has a chill on it and add it to searing heating the meat will seize and become like shoe leather.
Definitely give it another shot with the NY strip.
Best Kitchen Wishes!
annie says
I would never but NY strip since they always came out tough and dry. This recipe is fantastic. So much flavor, juicy and tender. This is a keeper!!!
TKWAdmin says
That is so awesome to hear Annie; thank you so much!!!
Best Kitchen Wishes!
Alexis says
By far the best & easiest NY strip … Ok, the best STEAK recipe altogether. I line in an apartment where outdoor grills aren’t allowed, so I always have to cook steaks using the pan and oven method. I have 20 year old electric stove and I hate cooking anything on it. Overall, I can make a pretty good steak, but it’s not always consistent. Sometimes they’re tough, sometimes the sear isn’t right, sometimes the texture doesn’t seem right … But using your recipe … Everything was PERFECT. I’ve learned to let steak get to room temp before cooking … But searing on one side was something completely new to me! Every recipe I’ve used called for a 3-5 minute sear9on each side! I will say, (as a tip for us who have no common sense) that you may want to say in the directions just on one side .. I was a little confused about that part and had to scroll through the comments to see if someone had asked the same question. Thank the Lord they had =) I did have to make some substitutions, soy sauce for Worcestershire and dried thyme instead of fresh, as well as my own steak seasoning (which this recipe would make any steak great, even if you only had salt and pepper) but everything worked out beautifully. I was also new to the butter on top, THANK YOU SO MUCH FOR THIS TIP! AND FOR THE COOKING TIMES! I’ve always used a guess and check method for steak done-ness but your timings really helped! My steak was a beautiful medium well at 8 minutes and my boyfriend (who will ruin the most expensive cut with a request of well done) had a nice? brown steak at 10 minutes that wasn’t tough at all! He actually can’t stop raving about them! This will now be my go-to recipe for steak! Thanks a million!
TKWAdmin says
Hi Alexis,
OMG thank you so very much! You so made my day! And the fact that your boyfriend couldn’t stop raving about it.. SCORE for you!!! This is the only way I make steak. I refuse to make it any other way. Even to date Mr. Fantabulous will not order a steak out at a restaurant as they simply can’t compare to these!
Best Kitchen Wishes!
GrillMaster-T says
OK, I’m willing to try this recipe/method. Don’t let anyone know though cuz…. I am the GrillMaster-T. 🙂
Last week I bought four of what was labeled as rib eye steaks. I grilled two that night and they were tough and a bit dry. I think they were more from the new york end of the moo-er. Anyway, I’ve always cooked fillets this way so I’ll go this route with these rib eye/new yorks. I’ll post back how it turns out.
P.S. I’ll turn on the BBQ just to fake everyone out. 🙂
TKWAdmin says
My lips are sealed Grill Master T *wink* Mum’s the word! It’ll be our little secret. Let me know what you think!
Best Kitchen Wishes!
GrillMaster-T says
Done with dinner, done with dishes, still sippin’ on the wine….
It was as good as on the grill (OK, maybe a bit better). The meat still was a bit tough and just did not have the flavor that it should have. I have to stop trying to skimp on the good things.
I made a red wine and mushroom reduction that I deglaised the pan with as the steaks rested. The Rosemary/Butter with the wine reduction was the bomb.
Next time I will buy some good New Yorks and do this again.
Thanks for the tip.
OOops, forgot to turn of the BBQ. 🙂
TKWAdmin says
So okay two reasons (as I’m sure you know as well) is the meat will be tough if either it’s not completely at warm temperature prior to cooking OR it’s the wrong cut of meat (say a skirt steak for example). Nice touch on the reduction sauce!
Yes, definitely try with the NY Strips and I’m telling you this, you just may have to put that grill up on Ebay *wink*
Best Kitchen Wishes!
gilli c says
Wow these steaks were AMAZING! thank you for the easy step by step – it was a breeze !
Treated the hubby to some organic grass fed strips from Whole Foods . They melted in our mouths
TKWAdmin says
Thank you so very much Gilli!!! I really appreciate the feedback!
Best Kitchen Wishes!
Jennifer says
I just bought two NY strips at the store. I never made steak on the stove and then in the oven but I’m excited to try it tonight. I have a Farberware pan from a cookware set I’ve had for years. I did a little research to find that they’re only oven safe to 350 degrees. After searing, could I remove the steaks and put them right into a pyrex dish that had been preheating in the oven? I don’t want to ruin this recipe but I’m not sure what else I would do (or….would you suggest I put them onto a broiler pan that was already heated in a 400 degree oven?)
TKWAdmin says
Hi Jennifer!!!
First you did the right thing about double checking your pan. Nothing is worse than ruining a pan. No, I wouldn’t use a pyrex dish with the glass. I would go with the broiler pan instead in the oven. Just have the broiler pan already in the oven hot for at least 15 minutes prior to putting the partially cooked steaks on them.
Or as I mentioned to others above, you can use a cast iron pan if you have one.
Best Kitchen Wishes!
TKWAdmin says
Hi Jennifer,
Someone brought to my attention about the usage of a broiler pan and I realized, after reading my initial response to you that I wasn’t exactly clear. Hope this helps.
If you want to use just the broiler pan you need to preheat your broiler. Line your broiler pan with foil and make a few slits. Once heated you then place the uncooked steaks on the pan and broil for a few minutes (you really only want to flip once). Check the steak after 3-5 minutes for a sear. Again you do not pan sear your steaks prior to using a broiler pan.
Best Kitchen Wishes!
Vicki says
Hi TKW
Your indoor steaks sound so good, I want to try them tomorrow night. We are in Iowa and too cold to use the grill. So glad I found this recipe. One problem — I have only an 8″ stainless steel pan. Have two 1/2 lb. steaks to cook, so guess I need a larger one. What brand fry pan do you recommend? The 8″ pan is a BergHOFF. I’m not sure where I bought it, maybe Target. I would need a 10″ pan, right? Or maybe larger for 3 steaks if having company?
After reading all the comments, I can’t wait to try this recipe! Thank you so much!
TKWAdmin says
Hi Vicki!
Thank you so much first of all. You will LOVE these!
Yes a 10″ or 12″ is best for 2 steaks. If you don’t have stainless steel you can use cast iron as indicated in the recipe above however again it has to be 10-12″ for 2 steaks or 3 steaks I’d go 12-15″ but again it depends on the overall size of the steak.
As for pan type for stainless I only use All-Clad Copper core as from an engineering aspect (that’s my background) they are superior. That being said they are an investment meaning a single pan can be a few hundred dollars or more HOWEVER they are guaranteed for life and if taken care of, they will last eons.
Honestly it depends on your budget however if the pan is say $5 you may want to save up for a better quality pan.
Let me know if you have any other questions!
Best Kitchen Wishes!
Vicki says
Thank you very much for your info. I know All-Clad is very good cookware. However, I went out yesterday and got a great deal on a 12″ Bobby Flay cast iron skillet and made your recipe for the steaks tonight, and they were GREAT! My husband was very pleased. So now I have a new cast iron frying pan and a very good recipe for great steaks! I also plan to make your Ultimate Crispy Home Fries. They look and sound wonderful, and I have a good 12″ pan to fry them in! Thank you so much!
TKWAdmin says
You are most welcome Vicki! I LOVE my cast iron pans!!! Don’t forget you can use that same pan for skillet cakes and cookies! I have recipes on here for them. Plus I have a Tuesday’s Tip on how to take care and clean your cast iron pan.
Best Kitchen Wishes!
Pequaboy says
This is the most tastiest and simple recipe I’ve come across in a long time. I found this page a few months ago and haven’t deviated from it since. Thank you for making my dinners that much flavorful with so little effort –
TKWAdmin says
Pequaboy thank you so very much! That really means a lot to me! I try my best to make the recipes as simple as possible. Sure I have some that have 30 steps BUT they aren’t too difficult and it’s always, always worth it in the end.
Best Kitchen Wishes!
Brock says
i am a grill guy so cooking my steak inside I felt like I was waiting good meat after trying these steaks I just made I’ll tell you what my wife said we are selling the grill your not allowed to cook steaks any other way from now on my super picky 7 year old ate his entire plate that means it was good thank you mam.
TKWAdmin says
You so made my night Brock! Thank you! And hey if it’s Super Picky 7 year old approved then SCORE! Trust me, I was that super picky 7 year old kid that would squinch up her face at everything!
And whoa…told to sell the grill! Now that’s the ultimate compliment!
Best Kitchen Wishes!