This New York Strip Steak tastes just as good as if it came from a steak house. Tender and juicy steak flavored with fresh herbs, garlic and butter. It doesn’t get much better!
We love making strip steak for special dinner nights at home. Looking for something besides wine to drink with steak? Try this Amaretto Sidecar Cocktail made with Homemade Amaretto!
Why You’ll Love This New York Strip Steak Recipe
Everything is so expensive these days, so instead of having a pricey night out, make a New York Strip Steak dinner at home instead! Even though a strip steak can be a little expensive, it’s still way cheaper than paying restaurant prices.
Add a potato side dish and a roasted vegetable and you’ve got a dinner at home perfect for a special occasion. The most tender, juicy steak you’ll ever make, right in you’re own kitchen.
Ingredients You’ll Need
First of all, try to get the best quality strip steaks that you can find. This might mean heading out to your local butcher instead of the grocery store, but try to find a prime cut of meat instead of choice. However, most grocery stores will have a nice butcher department that you can head to first.
- New York Strip Steak: Strip steaks are most often a boneless cut of beef with a lot of marbling. The marbling in the meat makes these steaks very tender and full of flavor. We like to cook with larger cuts, about 1 inch thick.
- Fresh Herbs: Rosemary and thyme are our favorites with a strip steak, but you can play around with those ingredients, too.
- Butter: Salted butter for us, it adds more flavor.
- Garlic: Go for the amount that you feel is right. The garlic in this New York strip steak recipe really just flavors the oil that you use to baste the meat with.
- Olive Oil: Since we’re searing these steaks at a high temperature, olive oil wouldn’t be a good choice on its own. But since we’re adding butter to the mixture, the smoking point will be lowered.
- Kosher Salt & Pepper: To this day I haven’t found pre-ground black pepper that really adds the flavor that fresh ground pepper does. So if you can use a pepper grinder, that’s the best bet. And always Kosher salt for it’s coarser texture and better flavor.
How To Make
Basic directions here with step by step photos. For complete instructions, head to the recipe card at the bottom of the post.
- Season the Steaks: Preheat the oven to 450 degrees. Seasoning the steaks with salt and pepper on both sides. You can also use your favorite steak seasoning in addition to salt and pepper, or on its own.
- Prepare the Skillet: Add butter and oil to a heavy bottomed, oven-proof skillet. Once the butter has melted add rosemary, thyme and garlic cloves, swirling around in the butter and oil. Add the steaks and let sear for 3 minutes per side until nicely browned. You can also sear the fat strip if you want the fat to render down.
- Finish In The Oven: Place the skillet in the oven for 5-7 minutes, or until desired temperature is reached. We like our steaks medium rare so we take them out at 130 degrees. Remove the steak from the skillet and place on a board or plate. Cover with foil for 5-10 minutes to let the steak rest.
How Do I Know When My Steak Is Done?
The best way to know when your steak is done to the right temperature is by using a meat thermometer. These temperatures are for when you take the meat out of the oven, then it will rise a few more degrees during the resting period.
- Rare: 125° F
- Medium Rare: 135° F
- Medium: 145° F
- Medium Well: 150° F
- Well Done: 160° F
What Is The Best Pan To Use To Cook Steak In The Oven?
Cast iron skillets do work nicely, but if you don’t have a cast iron pan, no worries. Usually we grab a heavy bottomed, stainless steel skillet and that works just fine. As long as you have a sturdy skillet that’s oven-proof, these steaks will come out beautifully!
Should I Trim The Fat Off Before Cooking?
Definitely not. The layer of fat on the outside of a strip steak is what gives it so much delicious flavor. Of course, you don’t have to eat the fat; after it’s given its flavor to the meat you can trim it off as you’re eating.
Also, you can sear the fat side of the steak in the skillet before it goes into the oven. This will crisp up and render the fat down slightly.
What Sides Go Best With A Steak Dinner?
You can’t have a steakhouse dinner without the sides! We’ve got SO many delicious side dishes to go with this NY Strip Steak dinner, it’s going to be hard to choose. Make a couple, make a few.
- Best Mashed Potatoes
- Potatoes Romanoff
- Twice Baked Potatoes
- Parmesan Bacon Orzo
- Cheesy Roasted Asparagus
- Garlic Roasted Broccoli
- Homemade Caesar Salad
Can I Make These Strip Steaks On The Grill?
Of course you can make strip steaks on the grill, but for this recipe stick to the oven. For one, there’s a lot of butter going on with these steaks and that will most likely cause a flame up on the grill.
But if you’re really looking to make steaks just on the grill, here’s how to do it.
- Grill first: Season the steaks with salt and pepper and then grill to your liking.
- Make the butter and herb sauce: Add the butter, olive oil, garlic and herbs to a skillet and cook until the garlic and herbs are slightly softened and the butter has browned.
- Let the steaks rest: After the steaks are grilled and have rested for 5 minutes, slice the steaks and then spoon the butter and herb sauce on top.
Looking For More Steak Recipes?
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New York Strip Steak
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Print Recipe
Pin RecipePerfectly cooked New York Strip Steak is so easy to do at home! All you need is fresh herbs, garlic and butter to have the most juicy, tender steak dinner ever!
Ingredients
- 2 New York Strip Steaks, approximately 1 pound each (see note)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 sprigs of fresh rosemary
- 1 bunch fresh thyme
- 8 garlic cloves, peeled but left whole
- Kosher salt
- Fresh black pepper
Instructions
- Take the steaks out of the refrigerator 30 minutes before cooking to let come to room temperature.
- Preheat the oven to 450 degrees.
- Season the steaks generously on both sides with salt and pepper.
- Add the butter and oil to a heavy bottomed, oven-proof skillet. Once the butter has melted add the rosemary, thyme and garlic cloves, swirling around in the butter and oil. When the butter starts to brown slightly, add the steaks and let sear for 3 minutes per side until nicely browned. You can also sear the fat strip if you want the fat to render down.
- Place the skillet in the oven for 5-7 minutes, or until desired temperature is reached (see note). We like our steaks medium rare so we take them out at 130 degrees.
- Remove the steak from the skillet and place on a board or plate. Cover with foil for 5-10 minutes to let the steak rest.
- Slice the steak into thick pieces and serve with the garlic herb butter from the skillet drizzled on top.
Recipe Notes
You can also skip the oven and cook these strip steaks all in the skillet. Just add a minute or two to the cooking time on each side until desired temperature is reached.
The best way to know when your steak is done to the right temperature is by using a meat thermometer. These temperatures are for when you take the meat out of the oven, then it will rise a few more degrees during the resting period. See post for cooking temperatures.
To reheat leftover steak: Place in a low oven (250 degrees) until warmed through. Sliced steak can also be reheated in the microwave in 30 second intervals, just until warmed through.
Strip Steaks are anywhere between 10 ounces and 1 1/2 pounds. Any size will work with this recipe (you’ll need to adjust cooking times for larger steaks), but you’ll need at least two 12 -14 ounce steaks to feed four people.
- Category: Dinner
- Method: Stove Top / Oven
- Cuisine: American
