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.
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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!
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