New York Steak

2 comments

5 from 10 votes
Jump to Recipe

Learn how to make restaurant-style New York Steak at home using this straightforward recipe. Perfectly seared with herby, garlicky butter in the iron skillet, it is finished in the oven and served warm.

new york strip steak.

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 for special occasions or when I’m entertaining some friends, and that is where my New York strip steak recipe comes into play.

Table of Contents
  1. What is New York steak?
  2. Ingredients Needed
  3. How to cook New York steak
  4. Recipe tips and variations
  5. How to store leftovers
  6. Frequently asked questions
  7. More steak recipes to try
  8. New York Steak Recipe (Recipe Card)

What is New York steak?

Also known as New York strip steak or strip loin steak, NY strip steak is one of the least-used cow muscles, which makes it tender, rare, and expensive. 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!).

Now, expensive cuts of steak can be intimidating to cook but trust me, my foolproof method guarantees perfectly cooked steak every time.

Here are some reasons why I love this recipe:

  • Quick. Like a hanger steak, this cut is super quick to cook. It’s similar to both pan seared steak and cast iron steak, in that there is very little effort needed.
  • Perfect texture and flavor. The perfectly cooked tender meat melts in your mouth, and you get lost in the rich herby garlic butter-coated bites.
  • Fancy. Like filet mignon or tomahawk steak, this dish is perfect for impressing guests or as I do, my better half. Paired with a glass of red wine, you’d think we were at some fancy steakhouse.
new york steak.

Ingredients Needed

Besides the steak, aromatics, and cooking fat, there isn’t anything else needed to make this cut of beef shine. Here is what you’ll need:

  • Strip loin steak. Opt for smaller cuts of this steak for this recipe. 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 prepacked steak, ensure there no liquid is in the packet. 
  • 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 steeps 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 New York steak

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Season the steak. Rub the steak generously with salt and pepper on both sides and let it sit at room temperature for half an hour. After prepping the filets, preheat the oven to 200°C. 

seasoned new york steak.

Step 2- Make garlic butter. Heat the iron skillet over high heat for roughly 3 minutes. Add fresh thyme, rosemary, and garlic cloves, and stir constantly for 2 minutes to prevent it from burning. Once the butter is infused with the aromatic flavors, add the steak to the pan. 

steaks in skillet.

Step 3- Pan sear the steaks. 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.

cooked steaks in skillet.

Step 5- Rest and serve. Once cooked, rest the meat at room temperature for 5 minutes to retain moisture. Then, take the filet off the pan and pour over the remaining juices. Season with some flaky salt and serve warm.

cooked strip steak with potatoes.

Steak cooking time and temperatures

Cook your steak to your preferred doneness by checking its internal temperature using a meat thermometer.

If you prefer rare steak, the internal temperature should not exceed 125°F. For medium-rare steak and medium doneness, cook till the internal temperature reaches 130 and 140°F, respectively. For medium well to well-done steak, the temperature should be 150 and 160°F.

Recipe tips and variations

  • 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 the steaks 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.
  • 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.  
  • Add a marinade, like a 3 ingredient steak marinade or your favorite store-bought one.

What to serve with this

Like any other steak, serve this filet mignon with side dishes like sauteed arugula, sauteed brussels sprouts, or roasted carrots and potatoes.
Pair this dish with baked salmon in foil, blackened shrimp, or seared Chilean Sea Bass for a classic surf and turf-style lunch.

How to store leftovers

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. 

Leftover idea

Use leftover sliced steak for a simple steak salad, steak bowl, or in a steak quesadilla.

strip loin steak with potatoes.

Frequently asked questions

Do I need to marinate the steak in advance?

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.  

What to serve with strip steak

Like any other steak, serve this filet mignon with side dishes like sautéed arugula, Brussels sprouts, or roasted carrots and potatoes.
Pair this dish with baked salmon, blackened shrimp, or Chilean Sea Bass for a classic surf and turf-style lunch.

More steak recipes to try

Steaks should not be reserved for special occasions, and these simple and elegant cuts are just as delicious for weeknight dinners, too.

  • Bavette steak– Similar to flank steak, this cut doesn’t need much to make it taste incredible.
  • Flat iron steak– One of the most affordable cuts that tastes so good.
  • Cube steak– My family’s favorite weeknight dinner.
  • Sous vide steak– The foolproof cooking method for perfect steaks.
  • Picanha steak– If you LOVE a Brazillian steakhouse, you will love this steak.
new york strip steak recipe.

New York Steak Recipe

5 from 10 votes
Learn how to make restaurant-style New York Strip Steak at home using this straightforward recipe. Perfectly seared with herby, garlicky butter in the iron skillet, it is finished in the oven and served warm.
Servings: 4 servings
Prep: 5 minutes
Cook: 12 minutes
Total: 17 minutes

Ingredients  

  • 2 New York Steaks 10-12 ounces each
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 4 cloves garlic whole
  • 4 sprigs Rosemary fresh
  • 2 sprigs Thyme fresh

Instructions 

  • Preheat the oven to 200C/400F.
  • Season the steaks with salt and pepper on both sides. Let the steaks sit at room temperature for 5 minutes or up to 30 minutes.
  • 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 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.
  • Remove the skillet from the oven and let the steaks rest for about 5 minutes before slicing and serving.

Notes

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. 

Nutrition

Serving: 1steakCalories: 365kcalCarbohydrates: 1gProtein: 24gFat: 29gSodium: 418mgPotassium: 376mgFiber: 0.2gVitamin A: 291IUVitamin C: 2mgCalcium: 39mgIron: 2mgNET CARBS: 1g
Course: Main Course
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

Never Miss a Recipe!
Subscribe to get my recipes directly to your inbox

You May Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 5 stars
    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