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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!
Ann says
Followed to the letter. After 7 minutes in the oven I had a very very well done steak. It was a sad night.
Jehoram says
How thick was the steak? The full time listed is for 1″ thick.
TKWAdmin says
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!
TS says
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.
TKWAdmin says
Thank you so much TS! That really means the world to me! I LOVE Tri-Tip steaks!
Best Kitchen Wishes!
Brian Caffrey says
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″?
TKWAdmin says
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!
Chonda says
This is an amazing steak recipe! I purchased my meat a few days ago and refused to cook it until I found this recipe again!!! Thanks for sharing…
TKWAdmin says
Thank you so much Chonda!
Make sure to subscribe to the site that way you never lose a single recipe of mine!
Best Kitchen Wishes!
Kelly says
Going to try this tonight. Loved reading your comments and your enthusiasm for all things food.
TKWAdmin says
Thank you Kelly! For me food is love – it’s so much more than just filling my belly. Food brings smiles, warmth and comfort. We could sit at a table with a simple plate of crackers and cheese and have conversations that could last a lifetime.
Best Kitchen Wishes!
nikolai says
have been cooking skillet steaks for years with varying degree of success till i tried yours. it was awesome. will use your method every time.
TKWAdmin says
Hi Nikolai!
Thank you so very much! I’m thrilled you loved it!
Best Kitchen Wishes!
Gabe Steiger says
I made this recipe again, but this time I was able to add thyme. Without it, it is still delicious, but I was amazed that the thyme made it EVEN better! I cooked three rib-eyes for my birthday (I love to cook too, and I insisted. It was by choice that I cooked my own birthday dinner.) All I got was raves! I told all involved about your website, and as a full time student, who works at a grocery store, I have told at least 20 people about your website as well! I am so glad I was able to find such a wonderful wealth of information. I will donate to you when my finances allow. Your hard-work and dedication are so evident! I admire your passion! Thank you again for a fool-proof method of cooking steak inside! Love, love, love!
-Gabe
TKWAdmin says
OMG Gabe, first off how in the world did I miss your comment? I’m sorry about that. Second, thank you so very, VERY much! You just put the biggest smile on my face! And happy belated birthday to you as well! Your feed really touched my heart and honestly it means the world to me so thank you.
That’s awesome about going to school and working like you do! I could never work in a grocery store – all I’d do is say “Did you know that you can use this with this and make that?” to folks as they checked out. LOL
Best Kitchen Wishes!
Cheryl b says
OMG! Got our steak at Earth Fare, and seldom cook red meat, esp inside. I followed to the letter, although didn’t have Montreal seasoning.I don’t usually follow recipes to the letter, either. But, based on the comments, I thought I would do so, and was so glad I did.I used Weber Hamburger seasoning, and dried thyme since my garden is dormant still. All I can say is, “Wow”!!! My husband was absolutely in heaven, and I was so pleased with the results. I will make again on the rare (no pun intended) occasions we eat red meat. Awesome!! Truly restaurant quality, indeed! :):)
TKWAdmin says
Thank you so very, very much Cheryl! I’m thrilled that you and your husband loved them! That so made my day!
Best Kitchen Wishes!
Eryn says
Hi there –
I thought I’d join the masses and sincerely thank you for this recipe. I am 30 years old, and until today every single steak I’ve ever cooked has been a tough, leathery mess. No joke… every single one. Until today. I really can’t thank you enough. My husband looked at me like I’d been taken over by an alien. Ha!
Seriously though… this one is going in the books. 🙂
TKWAdmin says
Hi Eryn!
Thank you so very, very much! You so put the biggest smile on my face! Until I came up with this recipe I made my fair share of shoe-leather steaks that even the poor dog wouldn’t eat. Now, we won’t eat steak out at a restaurant – why bother when I can make the best ones at home!
Best Kitchen Wishes!