As a Steak Cookoff Association (SCA) judge, I've judged hundreds of amazing steaks, from official world champions to backyard grill heroes. This recipe is my tried and true method to get an award-winning steak in your own home. While some may think cooking a New York strip is intimidating, here you'll learn how easy it is to prepare a steakhouse-style steak in under an hour. That rests most of the time!
We also have detailed instructions How to cook a steak Perfectly side by side every time How to Master Grilled Steaks You will need more information.
Why our recipe?
- We have an official SCA-certified stake judge to teach you everything you need to know.
- Searing, baking, basting or grilling a New York strip steak to perfection is a no-fail step.
The key to cooking the best New York strip steak is keeping things simple with a few quality ingredients treated right. We've tried to keep the information here to a minimum, but be sure to check us out if you want more detailed guidance or have any additional questions Complete guide How to cook steak perfectly every time.
Material notes
- New York Strip Steaks: At least 1-inch thick, trimmed with or without fat. For best results, always choose choice or prime-grade New York strip steak. If possible, buy your steaks from a trusted butcher or high-quality grocery store known for their meat selection. Sometimes going straight to the butcher can cost less!
- olive oil: or other high-heat oil for searing like vegetables or canola.
- spices: Salt, both black pepper and white pepper for taste without being too spicy. Keep it simple and let that meat shine!
- Compound butter: Adding a rested butter or compound butter takes an already amazing steak and pushes it through the roof. Even if you don't have the finest grade of beef, this added butter will help fill the void.
Tips for choosing your steak
- Look for marbling: Marbling refers to the white streaks of fat in the meat. More marbling usually means more flavor and tenderness. Prime grade will have the most marbles, followed by Choice.
- Check the thickness: For a New York strip steak, aim for at least 1 inch thickness. Thicker steaks are easier to cook to desired doneness without overcooking the outside.
- Check the color: Fresh steaks should have a bright, cherry-red color. Avoid meat that looks dull or has a brown tint, as it may be old or not fresh.
- uniformity: Look for steaks that are evenly cut. An evenly cut steak will cook more evenly.
- Fat cap: New York strip steak usually has a strip of fat on one side. This fat can add flavor and moisture during cooking, but if you prefer less fat, you can trim it off before or after cooking.
A heavy oven-safe skillet This New York strip steak recipe needs to be done right. I recommend a classic sturdy cast iron skillet. But any heavy-bottomed skillet that can go from oven to oven will do.
A good instant-read and/or internal meat thermometer A kitchen must have. Either will help you achieve that perfect job, but I recommend using a ThermoWorks brand thermometer. I have used them for many years and have always been very satisfied with their products.
Grill on
New York strip steaks are thinner, making them less likely to flare-up during grilling. Preheat an outdoor grill to high heat (about 500 degrees). Sear the steaks for 3 minutes per side. Then, reduce the heat to medium-low and continue cooking with the lid closed until the steaks reach the desired doneness (130 degrees F for medium-rare). Once removed from grill, immediately top with 1 tablespoon butter, tent with aluminum foil, and let steaks rest for 5 to 10 minutes before slicing.
Reverse sear
For thicker steaks, consider the reverse sear method, which involves cooking the meat low and slow to make it more tender. Preheat your oven to 250 degrees F and place a wire rack on a rimmed baking sheet. Season the steaks as directed and place them on a wire rack. Bake in a 250-degree oven until the internal temperature reaches 10-15 degrees below your target. Remove from oven and oil a heavy skillet over high heat to create a deep golden brown crust.
Butter bust
The butter best method requires a bit more TLC but yields a steak with intense flavor. Pat steaks dry without adding oil and season generously. Heat 2 tablespoons of cooking oil in a large heavy skillet over medium-high heat. Add the steak and sear for 2-3 minutes. Flip and sear for an additional 30 seconds before adding 4 tablespoons of butter and any aromatics such as rosemary, thyme or crushed garlic cloves. Tip the pan and use a spoon to baste the steak with the cooking liquid. When the second side has cooked for 3 minutes, flip again and continue flipping every 1 minute, basting constantly until desired internal temperature is reached.
What to serve with steak
Are there leftovers?
If you have leftovers, they're great for making cheesesteak sliders or quesadillas. Or you can go all out and make the best beef stroganoff of your life!
Storage and reheating instructions
Keep in fridge: Up to 5 days in an airtight container.
Reheat: Reheat portions of New York strips in a skillet over medium heat or wrapped in aluminum foil to retain moisture and in a 300-degree oven for 10 to 15 minutes, until heated through.
