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Learn how to make restaurant-style New York Strip Steak at home using this straightforward recipe. It’s ready in under 15 minutes and is SO juicy and tender.
★★★★★ REVIEW
“This recipe turned out PERFECT! With steak prices so high, I really wanted not to ruin the steaks with a bad recipe. The cook turned out medium-rare and a perfect balance of seasoning that let the NY strip be the star. Highly recommend. Thank you.” – Erin
Table of Contents
I typically cook steak for my family once or twice a week, and they are usually more affordable cuts like flank steak, air fryer steak, or skirt steak. Of course, nothing beats an elegant and incredibly delicious cut, and that is where my New York strip steak recipe comes into play.
Also known as New York steak or strip loin steak, this is one of the least-used cow muscles, which makes it extra tender. It is cut from the smaller end of the tenderloin and is so soft that you can cut into it like butter (and when cooked correctly, tastes like it!).
Since the cut is so expensive (between $17-$35 per pound!), my secret to perfectly cooked New York steaks is to cook them in two stages- The first is to sear them in a hot pan with a rich garlic butter, and then finish them in the oven. It sounds time-consuming, but it’s barely a pinch over 15 minutes.
If you love elegant steak dinners, try my filet mignon, tomahawk steak, or reverse sear steak next.
Ingredients Needed
- New York steak. If buying from the butcher or in the supermarket, buy a bright red steak with a thickness between 1-2 inches and even edges. If buying prepackaged steak, ensure there is no liquid in the packet. I suggest going to a butcher because its generally fresher.
- Butter and olive oil. I like to use two kinds of fat when cooking steaks. The oil prevents the steak from sticking to the pan, and the butter gives the meat a gorgeous crust and unmatched flavor.
- Garlic. You cannot go wrong with the garlic and butter combination. Use fresh, whole garlic so that the flavor seeps into the butter.
- Herbs. I have used fresh rosemary and thyme, but you can use any fresh herbs you like.
- Kosher salt and black pepper. To taste.
How to cook a New York strip steak
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Season. Rub the steaks generously with salt and pepper on both sides.
Step 2- Infuse. Stir in thyme, rosemary, and garlic for 2 minutes in a skillet, then add the steak once the butter is infused.
Step 3- Pan sear. Cook the steak for three minutes on each side. Baste the filets with herby butter to flavor the steak thoroughly.
Step 4- Finish cooking in the oven. Once searing is done, transfer the skillet to the oven and cook the filet for another 6 minutes.
Arman’s recipe tips
- Start with room-temperature steaks. If you start with cold steaks, the outside cooks quickly and burns while the inside remains undercooked. I recommend removing them from the fridge at least 30 minutes before cooking.
- Use a cast iron skillet. While cooking steak in a pan will work, I always recommend cooking them in a cast iron skillet. Like with my cast iron steak, the meat will retain maximum flavor.
- Leave some fat. Like with a porterhouse steak, I recommend if you trim the fat, leave around 1/4 of an inch intact. This will yield a more juicy piece of meat and you can discard it once cooked.
Storage instructions
To store. Store the leftover steak in the refrigerator for up to 3 days.
To freeze. New York steak is best frozen before cooking. I don’t recommend freezing cooked steaks.
To reheat. Reheat the steaks in the oven with water or broth at the bottom. Cover them with a lid to trap the steam. Reheating this way will prevent moisture loss, and you’ll have a juicy steak to enjoy.
Frequently asked questions
You don’t need to marinate the steak except for the salt and pepper rub. But if you wish, you can try my 3-ingredient steak marinade for a flavor variation.
Like any other steak, serve this steak with side dishes like sauteed brussels sprouts or roasted potatoes and carrots. Pair this dish with blackened shrimp or Chilean Sea Bass for a classic surf and turf-style lunch.
More beef recipes
If you tried this New York Strip Steak recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
New York Strip Steak Recipe
Video
Ingredients
Instructions
- Preheat the oven to 200C/400F.
- Season the steaks with salt and pepper on both sides.
- Place a cast iron skillet over high heat. Once hot, add the olive oil, butter, whole garlic cloves, rosemary, and thyme. Cook for 2-3 minutes, so the butter can be infused with the spices and garlic.
- Add the New York strip steaks to the pan and sear on both sides for 3 minutes each, until a crust appears on both sides.
- Place the skillet in the oven and let the steaks cook for another 6 minutes, or until desired doneness. For rare, aim for 125F, for medium, aim for 140F. For well done, aim for 160F.
- Remove the skillet from the oven and let the steaks rest for about 5 minutes before slicing and serving.
Notes
- Make a wine sauce. Deglaze your pan with red wine and vinegar, and reduce the butter sauce. Use it to glaze your steaks. If there’s excess liquid in the pan after cooking (this doesn’t always happen as it depends on the size of the steak), I like to make a simple wine sauce by deglazing the pan with equal parts red wine and vinegar. If needed, add a teaspoon of butter.
- Play around with spices. Instead of fresh herbs, use dried oregano, red chili flakes, and onion powder to make the herbed butter.
Nutrition
Originally published December 2023, updated and republished April 2025
Would would be “New York steak”? Can I buy it only in New York?
This recipe turned out PERFECT! With steak prices so high, I really wanted to not ruin the steaks with a bad recipe. The cook turned out mid rare and a perfect balance of seasoning that let the NY strip be the star. Highly recommend. Thank you
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