Better than restaurant quality New York Strip Steaks…

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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.

  1. Add the Worcestershire and seasonings then let sit at room temperature for 30 minutes.

  1. Once at room temp, pan sear for about 5 minutes. Yes, it will be SMOKY so turn on your exhaust fan.

  1. Flip (see that gorgeous sear?!), and immediately shut off the burner/flame.

  1. 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.

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Better than restaurant quality New York Strip Steaks…

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4.9 from 199 reviews

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  • Author: The Kitchen Whisperer

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

  1. 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.
  2. 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.
  3. 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.
  4. Cook for 4-5 minutes or until a good crust forms.
  5. 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”.
  6. Cook per the ‘doneness’ in the Notes field. When done, remove the pan from the oven and plate the steak.
  7. 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!

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454 responses

  1. Amanda

    Hello!! I just made & gobbled down this steak!! Omg!! It was fabulous!! I live to grill, however I can’t grill in the middle of a snow storm like the one we’re having in Denver as I type. I’ve never been a fan of baked steak as it’s always dry & tough. This recipe however was a god send & exactalky what I needed!! The flavor was amazing & my steak was soft, juicy, & cooked to perfection based in the “doneness” directions. Thank you for sharing this recipe!

    Reply
    1. TKWAdmin

      That’s awesome Amanda! Thank you so much! That means so much to me! Mr. Fantabulous wanted steaks again tonight so we literally just got done eating them too.

      Best Kitchen Wishes!

      Reply
  2. Dr. V

    Awesome! Thank you!

    Reply
    1. TKWAdmin

      Thank you so much Doc!

      Best Kitchen Wishes!

      Reply
  3. Tony

    Hey all! So first off I wasn’t sure how to post a reply so I replied to the first comment I saw. All that said let me explain a thing or two. I’m a grill guy, nothing better than a man with his fire creating a lovely dish. That said, I’m recently single and the idea of going out to start the grill in the old to get it up to temp hasn’t been all that tempting for me lately. So I decided to try this way of cooking after reading all the reviews.

    I tried to do everything as follows the first go around even though I knew some things were not to my liking. Specifically the Montreal seasoning, there are distinct people in the world. Those who love the taste of steak and those who love the taste of seasoning. Now I think Montreal seasoning is very tasty, just not for me when it comes to good cuts of steak. None the less I tried as the list said just to see if it would be different cooked this way.

    Ok now to the findings…

    It does create smoke when searing the steak, but if you have a good ventilation system you won’t notice. I for one have a horrible ventilation system and it showed. Not specific to this but even cooking bacon it stays in the house the entire day… (not a bad thing for me. :)as I love bacon). So if the smoke is too much it’s not the because of how the list tells to cook the steak it’s your ventilation system.

    I tried one steak the first go around just as the instruction said. My steak was probably closer to and 1-1quarter and not butcher grade. Was a steak I picked up from food lion. So I went through the list as said even bringing my steak up to room temp. Seasoned and seared just like instructed. I love a thermometer and would suggest anyone have it as part of your kitchen utensils. I seared the one side on medium high and then flipped over to add the butter. I then stuck the thermometer in the steak before placing it in the over. I noticed right away it was close to my temp for medium rare but stuck it in the oven anyway. Let it sit for about 2 minutes and saw the temp going way up so I took it out to rest on a cold plate (my choice because I wanted to stall the cooking).

    Now to eat… First off it was over cooked for my liking but still very moist and I could see the benefit of searing the steak. Usually on a grill, if you cook an overcooked steak its terrible, this was very moist. I didn’t like the Montreal seasoning, it was way too over powering but then again I like the taste of steak. If someone wasn’t as picky as me I’m sure they would have loved it.

    Now second time around I followed the recipe as instructed but this time substituted the Montreal seasoning for the basic three.. garlic powder, pepper, and salt. I cut my sear time by a minute to 3 minutes because obviously beside from my terrible ventilation my stove tends to go on the hotter side. Flipped the steak and added the butter, put the thermometer in the steak and put in the over. When I put the thermometer it was right around degrees. In not time it hit 140 (like less than a minute) and I pulled out and plated as quick as I could. 140 is still higher than I like for medium rare but the temp moved quicker than I thought. After letting rest for 5 minutes I dug in to that bad boy. FIrst I will say it was still slightly more done than I hoped for. BUT you would never have known it with all the moisture in the steak and the juice in the plate.

    So in closing I will say this is by far the best steak I’ve ever had that I didn’t cook on the grill… and yes that means any other place. I will use this again during the winter and adjust to my stove to get the correct temp that I like. I will tell you all that you will never overcook a steak that taste this good. So if you are worried about how well you can make a steak, try this. If you follow the list you cant go wrong. If it doesn’t come out right it’s probably your stove and continue to work to reflect what you have.

    So if I could add anything I would say be careful with the Montreal seasoning with people who love the taste of steak, it can be very overpowering. Also, know your stove. The searing can almost cook the entire thing if you aren’t careful and the time in the oven is what you need to make it tender. Play around with the temp and create some awesome steaks in the winter.

    Thank you!

    Reply
    1. TKWAdmin

      Hi Tony!

      First, I LOVE your thorough response. Thank you! I agree with you on your points – if you’re a true steak lover meaning you want the true taste of the meat shine through, stick with the basics – salt and pepper (garlic if you want). That allows the true steak-ness shine through. Curious when you used the montreal seasoning, did you make your own as I have instructed above or did you buy the pre-made stuff? I find the pre-made stuff way too over powering that’s why I made my own.

      And I agree, you need a good vent and an oven/stove that is true to temp. You mentioned that you have a thermometer, have you tested the actual internal temp of your oven to what it’s reading on the panel/dial. That happened to me a few times and a quick $6 part swap was all I needed to get the temp to read what was actually the right temp.
      I’m jealous you’re a grill guy. If you read the blog post itself, this recipe stemmed from my not having a grill (and the 9-year long epic fight with Mr. Fantabulous about getting one) and the fact that I SUCK at grill skills. I can’t hone my skills if I don’t have one.

      Lastly, bacon is love. I heart bacon too!

      Again thanks and Best Kitchen Wishes!

      Reply
  4. Carl Ward

    I am about to attempt your recipe on a gas weber grill. I am in Alaska. About 20 degrees outside. I have a large cast iron skillet. I think you recipe will stop the flare up I get when I put a steak directly on the grill. Thoughts?
    I am also going to cook your russet & sweet potatoes directly on the grill.

    Reply
    1. TKWAdmin

      Hi Carl!

      Oh that’s a tough question as I am sooooooo not the grill master (that’s why I came up with this method). But if I put on my engineering hat I’m thinking if you preheat your grill and cast iron pan to temp. With the pan on the grill, add your steak and sear (leave the lid open). When you flip, add your butter, thyme (per the instructions) and then close your lid. I’d say then cook it per your desired doneness (refer to the notes for times).

      Let me know how that works out for you, k?

      And YUM for the taters on the grill!

      Best Kitchen Wishes (and bundle up while you’re cooking your steaks outside!)

      Reply
    2. Tony

      Hi Carl,

      I just added a post on her and happened to see yours towards the end. I’m what I consider a grill master (at least I like to think so) so I’m curious what you are putting on the steak to cause the flare up. I cook on charcoal and gas and typically when it comes to steak the occasional flare is a good thing. I’ve never been in a situation when the flare up has been too much for me to handle. I’ve had that with burgers but never with steak, usually on the grill I try to put on high heat to sear and then move over to an indirect heat to get the temp I want. With the method she poses for indoor cooking it’s similar. You want to create a sear on both side without overcooking the steak, so typically on the grill you want to sear on high and then move over to an indirect heat perhaps the other side of the grill without flames to bring to temp.

      Reply
      1. TKWAdmin

        Great suggestions Tony, thank you!

        I love hearing a grill master’s tips and tricks 🙂

        Best Kitchen Wishes!

        Reply
  5. Jackson

    I have never cooked steak before…..so tonight we tried your recipe as closely as I understood it, and everyone was quite happy with the result – no leftovers. There’s room for improvement with some practice – so here’s to more delicious steaks!!! Seemed our oven time needed to be longer by almost 7 minutes (took them out at 7 min, then went on to a total of 14 minutes in the oven – I covered them with folio? – maybe the oven?), but the steaks were moist and tender. Many thanks!!

    Reply
    1. TKWAdmin

      Hi Jackson!

      When you said you covered them with foil, did you cover them with foil in the oven or when they came out of the oven? In the recipe there is no foil used; there’s no need for it. Using foil in the oven (like if you covered it) would almost steam the steak – you won’t want that. You can also test the actual temperature of your oven with an oven-safe thermometer to make sure if the temp says 400 on your oven that the internal temp is actually 400.

      I’m happy though you loved it!

      Best Kitchen Wishes!

      Reply
  6. Ed

    I just tried this recipe last night and the results were two perfect NY strip steaks! I used a well-seasoned cast iron pan, which I believe is the best pan for the job. Although, we also have a Le Creuset grill pan (with raised ribs inside the pan) which would work equally well.

    The real bonus is all of that goodness left in the skillet after you remove the steaks! While the steaks were resting for 5 minutes on warmed plates, I placed the skillet back on the burner, poured in a little beef broth, chopped onion and mushrooms to de-glaze the pan. Amazing!

    Thank you for this perfect steak recipe!

    Ed

    Reply
    1. TKWAdmin

      Hi Ed,

      Thank you so much! I’m so happy to hear you loved your steaks and OMG you’re so right about that pan ‘goodness’! I deglaze mine with stock, shallots, garlic and mushrooms too. YUM!

      Best Kitchen Wishes!

      Reply
  7. C. Brown

    I don’t have any non-nonstick pans. So I tried cooking the 1″ steaks by transferring to a broiler pan (heated for at least 13-15 minutes in the 400* oven). I’m not sure whether it was my making the mistake of cooking the steaks on high for 4 minutes or transferring them to the broiler, but most of the steak (except maybe the middle) were quite tough. [In hindsight, I definitely wouldn’t recommend a broiler pan, anyway, as the fat all drains – and it probably should have stayed close to the steak.] They did have a fair amount of gristle on them, but the edges (not as thick as the middle for the most part). In any case, they were also not that brown on the bottom nor did they have as much flavor as I would have expected (again, probably ’cause flavors drained into the broiler pan bottom).

    So, I can’t rate the recipe, ’cause I didn’t follow it. But I don’t recommend that anyone try this recipe without a nonstick pan. Nonetheless, if someone is able to make it work with a nonstick pan on the stove and either a nonstick pan that withstands temperatures up to 400* or in some other pan, I’d love to see it.

    Reply
    1. TKWAdmin

      Hi! So no non-stick pans. What about a cast iron perhaps? The broiler pan wouldn’t work on these steaks as they would dry out the steaks making them tough as well as flavorless. Just like you said, the fat drains out. I’m curious, you said you cooked them on high for 4 minutes – what type of pan did you cook them in initially before you transferred them to the broiler pan?

      As for other pans, cast iron or stainless are pretty much the only pans that will work and give you that proper sear. From an engineering standpoint you’ll never be able to get the same effect from the non-stick plus you risk ruining the coating of the non-stick.

      Best Kitchen Wishes!

      Reply
      1. C. Brown

        I used a nonstick pan to cook the steaks on high. A bit charred, but not too bad.

        But in February this year, you actually recommended using a broiler pan, which I did. (Search for “broiler” and you’ll find it fast.

        I just can’t justify buying yet another pan when I just go this nice nonstick set. Especially when I would almost never use it. So if I can’t get it to work with the nonstick then some other pan in the oven, I’ll have to try something else (like panbroil, for example).

        Reply
        1. TKWAdmin

          Ah you’re right. I don’t think I clarified myself enough with that (and will update that in a minute). When you broil a steak, there is no need to pan sear it first. You’ll still need a non-stick or cast iron pan unless your broiler pan has ridges versus holes.

          While you preheat your broiler, you need to get your non-stick or cast iron pan screaming hot. Once the broiler and pan are hot, place the steak in the pan and place the pan in the oven under the broiler. Broil for about 4 minutes then flip (while still in the pan), broil for another 3-5 minutes per your liking.

          Now 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.

          Let me know if this helps.

          Reply
  8. Ann

    Followed to the letter. After 7 minutes in the oven I had a very very well done steak. It was a sad night.

    Reply
    1. Jehoram

      How thick was the steak? The full time listed is for 1″ thick.

      Reply
    2. TKWAdmin

      Ann

      I’m sorry that yours didn’t turn out. Just to clarify, the steaks you cooked with were between 1″ – 1 1/2″ inches thick correct? And you had the oven to 400F? Also, as this has happened to me more often than I can count, have you tested the thermostat in your oven lately; i.e., that when you set it to 400f it actually reads at 400 and not say 450? I ask as that did happen to me.

      Best Kitchen Wishes!

      Reply
  9. TS

    Best recipe ever! I have this recipe bookmarked on my tablet for easy access. Used to buy $$$ tenderloins to get tender steaks…now I don’t have to. Have also used this recipe on other cuts, like Tri-Tip steaks, with great success. Thanks for sharing this great recipe.

    Reply
    1. TKWAdmin

      Thank you so much TS! That really means the world to me! I LOVE Tri-Tip steaks!

      Best Kitchen Wishes!

      Reply
  10. Brian Caffrey

    Love my fat, so I bought 1.5″ thick butcher shop steaks wit the fat still attached. I altered the cast iron time to 1 min on it’s side to render then tip over for the remaining 4. Had to do the full 7 min in oven, but my wife says I have out done all her attempts. May not be add healthy this way, but was melt in the mouth. Do you have standard cook tunes for .5″ or .75″?

    Reply
    1. TKWAdmin

      OMG that sounds HEAVENLY Brian! Bravo to you for sure!

      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

      For thinner steaks I would only reduce by 1-2 minutes in the oven. The thinner the steak the faster they will sear on the burner thus the less time they need in the oven. Make sense?

      Here’s another trick to try that works really well when you’re not sure on the times if your steaks are 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!

      Reply

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