This baked New York strip steak is generously seasoned, seared to perfection, and then popped in the oven to finish cooking. It's easy to make, is ready in a snap, and tastes like it came from a 5-star restaurant. Whether you are a beginner or have made a ton of different steaks, this fool-proof recipe will become your new favorite.
Top with one of my steak sauces like garlic butter, mushroom, or blue cheese sauce!
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A New York strip steak is a large cut of meat with great marbling along the edge and is juicy and tender. It is easy to prepare and ridiculously delicious!
My favorite way to cook this tasty cut of beef is by pan-searing it and then finishing it in the oven. You'll have a nice crust on the outside and a perfectly cooked inside.
🥘 Ingredients
My homemade steak seasoning lets the flavor of the meat shine. Of course, you can use your preferred brand from the store or your own homemade mix.
- Olive Oil - 1 tablespoon of extra virgin olive oil. You could also use beef tallow.
- New York Strip Steak - An 8-ounce New York strip steak.
- Steak Seasoning - ½ tablespoon of steak seasoning to taste. Use my tasty blend or your preferred brand!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Bake A New York Strip Steak
This steak is first seared and then transferred to the oven to finish cooking. To get started, you'll need a cast iron skillet (or a different oven-safe skillet), some tongs, and a meat thermometer.
This recipe is for one 8-ounce steak, but adjusting it for as many steaks as you need is super easy!
- Preheat. Preheat your oven to 400°F (205°C) while you bring your cast iron skillet (or another oven-safe, heavy-bottomed skillet or frying pan) to high heat with 1 tablespoon of extra virgin olive oil or beef tallow.
- Season the steak. Pat your 8-ounce steak nice and dry using paper towels (if not already seasoned - *see note) and then season generously on all sides with ½ tablespoon of steak seasoning.
- Sear. Once the oil is shimmering and just beginning to smoke, add your seasoned strip steak and sear for 2-3 minutes on each side. Use tongs to lift and turn the steak to quickly sear the sides as well.
- Bake. Transfer your skillet and steak into the preheated oven and bake for 10-15 minutes at 400°F (205°C). Check the steak temperature for doneness using a digital meat thermometer.
- Rest. Remove the skillet and steak from the oven, then transfer your NY strip steak to a plate to rest. Cover with a square of aluminum foil for 5 minutes before serving.
Add a side of mashed potatoes and sauteed green beans for a full meal. Or, check out my post on what to serve with steak. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Pre-Cooking Preparation: Take your steak out of the fridge about an hour before cooking to bring it to room temperature. This helps in even cooking.
- Seasoning Time: Season your steak either when you take it out of the fridge or, even better, the night before. For an overnight 'dry brine,' season the steak and leave it uncovered in the fridge. This enhances the flavor.
- Cooking Fat: Beef tallow is an excellent choice for high-heat cooking, like searing steaks. It has a high smoke point of 420°F (215°C) and adds a rich beefy flavor.
- Using a Meat Thermometer: To accurately gauge doneness, use a meat thermometer. Remember that the steak's temperature will rise about 5°F while resting due to carryover cooking. Remove the steak from heat about 5°F before your desired doneness:
- Rare: 115-120°F (46-49°C)
- Medium-Rare: 120-125°F (49-52°C)
- Medium: 130-135°F (54-57°C)
- Medium-Well: 140-145°F (60-63°C)
- Well-Done: 150-155°F (66-68°C)
🥡 Storing & Reheating
Keep your leftover steak in a sealed container in the fridge for up to 3 days.
Reheat your steak in the oven at 250°F (120°C) until it is heated to your liking. Take a look at my guide to reheating steak here!
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
The amount of time spent in the oven can vary based on the thickness of the steak and how well done you want it to be. For rare, it could only spend a minute or two baking while well-done steak could take 10 minutes. Instead of watching the clock, use a meat thermometer to determine when the steak is done.
A New York strip steak comes from the upper area of the short loin. Due to location, this area of muscles is not worked very much, thus resulting in ultra-tender meat.
A cast iron skillet is ideal for preparing steaks! It gets very hot and does a great job of retaining the heat. Not only is it perfect for searing your meat, but it can also be transferred directly to the oven.
🥩 More Tasty Steak Recipes
- Blue Steak - Blue steak is loaded with tons of flavor as it is extremely rare!
- Smoked Tomahawk Steak - This steak is super hands-off as it is prepared in the smoker!
- Wagyu Ribeye Steak - Wagyu beef is known for being incredibly tender and delicious!
- Pan-Seared New York Strip Steak - If you want to make your NY strip on the stovetop, then this is the recipe for you!
- Chateaubriand - This cut of beef is tender, juicy, and packed with flavor!
- Bacon Wrapped Filet Mignon - The bacon in this dish really takes the flavor to the next level!
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📖 Recipe Card
Baked New York Strip Steak
Ingredients
- 1 tablespoon olive oil (extra virgin, or use beef tallow)
- 8 oz New York strip steak
- ½ tablespoon steak seasoning (to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 400°F (205°C) while you bring your cast iron skillet (or another oven-safe, heavy-bottomed skillet or frying pan) to high heat with the extra virgin olive oil or beef tallow.
- Pat your steak nice and dry using paper towels (if not already seasoned - *see note) and then season generously on all sides with steak seasoning.
- Once the oil is shimmering and just beginning to smoke, add your seasoned strip steak and sear 2-3 minutes on each sides. Use tongs to lift and turn the steak to quickly sear the sides as well.
- Transfer your skillet and steak into the preheated oven and bake for 10-15 minutes at 400°F (205°C). Check the steak temperature for doneness using a digital meat thermometer.
- Remove the skillet and steak from the oven, then transfer your NY strip steak to a plate to rest. Cover with a square of aluminum foil for 5 minutes before serving.
Notes
- Set your steak out about an hour before you plan on cooking if possible.
- I also recommend seasoning when you set your steaks out to take the chill off, or overnight. Season the steak and leave it uncovered in the fridge overnight to 'dry brine' for best flavor.
- Beef tallow is a great fat to use for cooking at high heat. With a smoke point of 420°F (215°C) and that beefy flavor, you simply can't go wrong with tallow as your frying agent when searing steaks.
- Use a meat thermometer to determine when your steak is done. The temperature of the meat will continue to rise an additional 5°F while resting, so you'll want to remove it from the oven about 5°F before your ideal temperature (called "carryover cooking").
- Rare: 115-120°F (46-49°C)
- Medium-Rare: 120-125°F (49-52°C)
- Medium: 130-135°F (54-57°C)
- Medium-Well: 140-145°F (60-63°C)
- Well: 150-155°F (66-68°C)
- To store: Keep any leftovers in a sealed container in the fridge for up to 3 days.
- To reheat: Reheat your steak in the oven at 250°F (120°C) until it is heated to your liking. Take a look at my guide to reheating steak here!
calvin mccoy says
baked my 1st ever strip steak it turned out great., thanks