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Cut from the short loin of the cow, the New York strip steak has a beautiful marble of fat running through it, making it a great steak to cook in the oven as it does not dry out.
If you are little worried about getting it right don’t fret as I am here to give you a rundown on how to cook New York strip steak in a skillet first and then finish it in the oven.
Follow these easy steps and enjoy some of the best steak you have ever eaten, it really is that good. And that simple. 😉
How to Sear and Bake New York Strip Steak
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1. Warm up the oven. You need to get your oven nice and warm to cook the perfect steak so before you prep your meat, make sure that the oven is preheated to 260F / 130C.
This temperature might seem low, but we want to cook a very tender NY strip, don’t we? The lower the temperature (and the slower the cooking), the more tenderness and juiciness will be preserved for you to enjoy later on! Stick to low & slow.
2. Choose the Right pan. Make sure you use a good steak pan or skillet, a heavy and flat pan will give a more even preparation, as the pan becomes very hot and does not allow for braising. There is nothing worse than a soggy steak!
Cast iron pan with metal handle is ideal, since you can transition it right to oven without using extra oven trays.
3. Bring the steak to room temperature, to give it the best chance to be cooked just right. You will need to take your steak out of the fridge 40 minutes prior to cooking.
Some say that taking the steak out of the fridge before cooking will not make any difference but I definitely notice that the steak cooks better and tastes better when it is allowed to come up to room temperature before hitting the pan.
It also helps to keep the pan hot for longer period – cold meat will inevitably reduce its temperature, which will result in a braised (instead of seared) steak.
If you feel like adding a more flavor to your meal, why not try a marinated New York strip steak in the oven.
Simply take your favorite herbs/spices and rub them into your steak, adding a bit of olive oil before cooking it. This quick marinade takes less than 20 minutes to get some extra flavor inside the NY strip.
Make sure you pat your steak dry before seasoning, so to take out the excess water from the surface before cooking. Use paper towels as opposed to toilet paper – they won’t stick to the meat!
People are often scared about drying out a steak too much before cooking but a little pat dry will enable the steak to get a nice brown coating on the outside, but will not affect all those lovely juices on the inside.
Not using a specific recipe? Then salt and pepper is all you need. Generously sprinkle Kosher/flaked salt on top of your NY strip right before cooking. Leave the pepper till later, so to avoid burnt flavors.
4. Get Sizzling. Time to get started and get those taste buds salivating! Add a drop of cooking oil (e.g. coconut oil is ideal) to your pan and heat gently.
You will only need a very small amount of oil as the New York strip steak is higher in fat content than sirloin or fillet steaks, as you can see from the rich marbled fat that runs through the steak. Once you start to see a little smoke coming from the pan it’s time to get started.
5. Time to Cook Your Steak. Add the steak to the pan and cook on each side for around 90 seconds. This will allow the steak to sear and you will know when each side is ready when you see that beautiful brown color appear.
We want the steak to brown in the least amount of time to preserve as much flavor as possible. If your pan is really hot, you might only need 1 minute on each side.
Our goal at this stage is not to actually cook the steak – we just need to get the browning right.
Remember to sear the sides too! Tongs are ideal for that.
6. Add Butter. Once you have around 30 seconds left to sear the second side, switch off the stove and add a good knob of butter to the pan.
It will melt quickly and you can use a teaspoon to infuse the steak with, ideally, organic grass-fed butter. Garlic cloves and fresh rosemary are New York steak’s best friends, so you might as well place them in, if you didn’t use a marinade.
Once the final 30 seconds have run out and the butter is all taken care off, transition the skillet into the oven. Alternatively, use an oven tray with tin foil on top of it, so to reduce the amount of cleaning required afterwards.
7. Let Your Steak Rest. Cooking is now over. Take your steak out of the oven and allow to rest and let the juices stabilize inside before serving. You don’t want to spoil all your effort, do you?
I also suggest you warm up your serving plates in the oven, so to keep your meal warm for as long as possible.
By the way, now is the time to add freshly ground pepper!
8. Make a Great Steak Sauce You didn’t think I would let all of those lovely juices to go to waste did you? As good as your steak will be, nothing beats a good steak sauce that is made from the excess juices.
The most simple steak sauce made with pan drippings requires nothing more, but a few drops of fresh lemon juice. Mix it with steak juices and pour on top of your NY strip steak from the oven.
You can also change the sequence of this two-stage cooking technique. I prefer to first prepare the meat in oven and then, after about 10 minutes of resting it, I’d heat up the skillet and sear the sides as a final touch. Blow torch is an option too!
[ninja-popup ID=2877]Download this ‘How to Cook NY Strip on Stove & in Oven’ Guide in PDF format.[/ninja-popup]
It is convenient, EASY-to-print and includes these awesome photos from above!
Hope you enjoy your strip steak as much as I do!
Have you any questions regarding first cooking New York strip loin in the skillet and then in the oven? Leave them below!