Perfect New York Strip Steak Recipe, Pan Fried, Oven Roasted (2024)

FAQs

Can you cook a NY strip steak in the oven? ›

The ideal doneness level for strip steak is medium-rare, which leaves a pink, juicy middle. To cook your steak to medium-rare, sear it for 2-3 minutes on each side in the cast-iron skillet. Then, transfer the skillet into the preheated oven on the middle rack. Cook for 4-8 minutes, depending on the steak's thickness.

"A 1-inch thick steak is as thin as you want to go," says Ken Turnbull. "For medium rare, I find that between 1 and 2 minutes per side is all that is needed for the sear and that 5 minutes in a 425 degree oven is enough, if not too much, for a 1-inch steak."

Sear the steaks for 2 to 3 minutes on each side. After the steaks are seared, put the pan directly into the oven and roast the steaks to a desired doneness using the timing suggestions in the chart below.

Place steaks in pan, rub-side down, and sear for 35 to 40 seconds. Salt the non-rub side while the steaks are searing. Turn steaks over, and place pan in oven until steaks are medium rare, 8 to 10 minutes, brushing with glaze during last 2 minutes. Remove steaks from oven, and brush again with glaze.

If you're cooking it for rare or medium rare then leave it uncovered. If you're looking for a medium or well steak then you may wish to lower the heat and cover it after searing to cook the insides more.

As a general rule for a one inch thick steak at 200C / 190C fan / 400F: For a rare steak, cook for 10 minutes. For a medium-rare steak, cook for 12 minutes. For a medium steak, cook for 14 minutes.

Mist the rack with cooking spray. Pat the steak dry thoroughly with paper towels. Season generously all over with salt; sprinkle lightly with pepper. Place on the rack and bake until an instant-read thermometer stuck into the thickest part reads 120ºF for medium rare, 20 to 25 minutes (start checking after 15 minutes).

The New York strip steak is a tender, flavorful cut of beef that comes from the short loin, which is located on the back of the animal. It comes from a muscle that does little work, making the meat tender, which is why it's one of the most popular steaks in America.

Oil the steak, not the pan – this is so you get a nice even covering on the steak. You don't have to worry about the oil not being hot when it goes on the steak. Our pan is going to be so hot, the oil will heat up instantly. Use a flavourless oil with a high smoke point – such as sunflower oil.

What to season steak with? ›

There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor. Or, use a one-and-done approach with Chicago Steak Seasoning.

Baking steak in the oven allows you to cook your meat evenly on all sides and will enable you to control the temperature more efficiently. In comparison, learning how to broil steak produces results like grilling; a flavorful, deeply browned, crisp exterior and a deliciously juicy, tender interior.

For thicker cuts of meat, in your 450° oven, you should expect about 10 minutes after searing on the stovetop. For thinner cuts of meat, under the broiler, it's about 6 minutes per side. (Flip it on the sheet pan halfway through.) Top Tip: Your steak will continue to cook while resting, so err on the side of caution.

Boneless strip steak is an excellent option for pan frying. This cut comes from the short loin and is flavorful and tender. It often rivals the ribeye with steak enthusiasts and is another favored cut you'll find in most steakhouses.

Grilling is great, but sometimes it's just not an option, and cooking steak in the oven can provide the same essential element needed to deliver a great steak — dry heat. There are several ways to put that dry heat to work for you.

Preheat oven to 400 degrees F (200 degrees C). Rub steak with olive oil and season with salt and pepper. Transfer steak to the oven and roast for 10-12 minutes, or until desired doneness is reached. Let the steak rest for 5 minutes before slicing and serving.

3 min each side in well seasoned cast iron flat with flat press. I found 400°F oven with 7 minutes gives medium. I hear master chefs say don't salt or do salt before cooling down to room temperature for an hour. I've found my steaks do not dry out in the crust and adds to the sear in mine.