New York Strip Steak Recipe

Learn how to make restaurant-style New York Strip Steak with this simple recipe. It needs little prep and yields a juicy and tender steak every time. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Cook Time 12

Total Time 12

Servings servings

Calories 365kcal

Author Arman Liew

Ingredients

2 10-12 ounce New York Strip Steaks
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.
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.

Video

Notes

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

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.

Recipe variations

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