This New York strip steak is seared steak that’s cooked to golden brown, then topped with a garlic and herb butter. An easy dinner recipe that tastes like it came from a steakhouse, but can be made in the comfort of your own home.
You can never go wrong with steak on the menu! Some of my favorite ways to enjoy steak are with a savory mushroom sauce, or sliced and served as fajitas.
What is New York Strip Steak?
A strip steak comes from the short loin of a cow. This is a cut of meat that is not in heavy use by the cow, which means that it is particularly tender. A strip steak that’s boneless is referred to as a New York strip steak. I find that this type of steak is not particularly expensive, but is full of flavor.
How do you cook New York Strip Steak?
Let your steak sit out for about 20 minutes to come to room temperature, then season it generously on both sides with salt and pepper. Sear the steak in a little oil in a very hot pan. Once the meat is golden brown on all sides, melt a few tablespoons of butter in the pan. Add garlic cloves and fresh thyme sprigs, then spoon the melted butter over the steak. Place the strip steak in the oven, then bake it to your desired temperature. After the meat is done, let it rest for 5 minutes, then spoon the pan juices over the top, slice and enjoy.
Tips for the perfect New York Strip
- I recommend using a heavy pan such as a cast iron or an enameled pan to get a nice crust on your steak.
- While I really like the flavor of the garlic and the thyme with the meat, you can use other herbs such as rosemary, sage, or add a sprinkle of fresh parsley or basil at the end of the cooking time.
- I recommend serving your steak immediately. Store any leftovers in the refrigerator for up to 3 days. You can reheat your meat on the stove top or in the microwave, just be careful not to overcook it.
- It’s best to use a neutral flavored oil with a high smoke point to get a nice crust on your meat. I typically use canola oil, but other good options include corn oil, grapeseed oil, safflower oil and peanut oil.
- Pair your steak with a variety of side dishes for a memorable meal. I like to serve my filet with crockpot mashed potatoes and roasted green beans.
STEAK TEMPERATURES
The best way to gauge when your New York strip steak is done is to use a digital probe thermometer. You can insert the thermometer into the thickest part of your steak. I personally like to cook my steaks to medium. I don’t recommend cooking your meat over 150 degrees F as it will be more likely to be tough or dry.
Keep in mind that the cooked strip steaks should rest for at least 5 minutes before you cut into them. It is best to take the meat off the heat a few degrees before you reach your desired temperature, as the steaks will continue to cook as they rest.
- Rare: 130 degrees F
- Medium Rare: 135 degrees F
- For Medium: 145 degrees F
- Medium Well: 150 degrees F
- Well Done: 160 degrees F
I love that this recipe is easy enough for a busy weeknight, yet elegant enough to serve to company!
More ways to enjoy steak
- Steak Tacos
- The Best Steak Marinade
- Philly Cheesesteak Egg Rolls
- Garlic Butter Steak Bites
- Steak Kabobs
New York Strip Steak Video
New York Strip Steak with Garlic Butter
Ingredients
- 4 New York strip steaks 8-10 ounces each
- 1 1/2 tablespoons neutral flavored oil such as corn oil, safflower oil, canola oil, grapeseed oil or peanut oil
- salt and pepper to taste
- 4 tablespoons butter
- 4 garlic cloves smashed
- 5 sprigs fresh thyme
Instructions
- Let the steaks sit at room temperature for 20 minutes.
- Preheat the oven to 450 degrees F. Season the steaks on both sides with salt and pepper to taste.
- Heat a heavy pan such as a cast iron skillet over high heat.
- Add the oil to the pan. Place the strip steaks in the pan in a single layer.
- Cook for 3-4 minutes per side or until deep golden brown.
- Add the butter to the pan. After the butter has melted, add the garlic cloves and thyme sprigs to the pan. Stir to combine.
- Spoon the butter mixture over the steaks. Insert a probe thermometer into the thickest part of one of the steaks.
- Place the meat in the oven and bake for 5-7 minutes or until the thermometer registers 140 degrees F for a medium steak.
- Remove the pan from the oven. Let the steak rest for 5 minutes. Spoon the pan drippings over the steak, then slice and serve immediately.
Betsy says
Haven’t tried any of these yet, but I will. I especially love that you have the sodium content available. What a help that is for those on a low sodium diet. Thanks!
Robin says
This was an easy and delicious way to prepare a steak! In fact, the garlic-thyme butter baste (and subsequent dip) was so good, I forgot I had also made Bernaise sauce! This is definitely a keeper…I can hold my own in the kitchen but never got the hang of grilling, but this (at least for a steak) make grilling unnecessary. Thank you!
Angela says
I have to say that I can’t believe I just cooked a steak and it was actually GOOD! Thank you for your easy and simple instructions!!!!!!
Dianna says
Thank you! I finally cooked a steak without ruining it 😀 Cooked one rare and the other well done and both came out perfect! My boyfriend was impressed and let me tell you… so was I!
Raul R says
I’m a really good cook (ask all my friends?) but my Achilles heal has always been steaks. I followed this recipe exactly, and I finally made some exceptional steaks. Thank you for this.
Dre says
This is exactly how I feel!!!!
Amy says
Holy mother of God, this came out AMAZING!! I used rosemary because I didnt have thyme and it still came out great
Glen C says
I used rosemary too, and the stakes came out amazing. I usually use my barbecue or smoker to cook my steaks, but today is pouring rain so I had to do them inside. These really did taste like steakhouse steaks!
LaTasha LaRia says
How long does it usually take you in the smoker? Do you have a recipe you’d perhaps like to share? I’m very interested 😊
Brenda C Mason says
That was the best steak I have ever eaten. I still can’t believe that I actually cooked it. Thank you so much for the perfect recipe.
Chris says
Perfect preparation advice for my favorite cut
of meat.
Kerri Lifgthall5 says
This was the first time cooking a steak ever!!! This was the first recipe I came across and I’m so happy I went with it I was so excited and made my dish with love, my fiance eat an entire 10 oz steak. Thank you!
Erin says
Hi this looks great! Only problem is that my pan can only accommodate 2 steaks and I’m cooking 4. Can I cook in batches ? I’m using a cast iron pan. Thank you!
Sara says
Yes cooking in batches would be best!
Helen Anderson says
I hadn’t cooked steak indoors for years. This was easy and cooked to perfection! Thank you!!!
Christine says
Thanks so much for posting this! Was my first time cooking steak (vs husband grilling) and it turned out perfect! This will be my go to recipe for sure.
Niecy says
This was my first time cooking a New York Strip Steak for my hubby and well…..”He Loved It” So flavorful! So for now on I will definitely cook it this way. Thanks a lot!
Ryan says
Great recipe. It was so easy to follow too. This one was definitely worth a try!!! Thank you so much for posting this!!!
Kristen Kemp says
Good morning! Would this recipe work for either a ribeye or skirt steak? Thank you!!
Sara says
Yes it will work for both!
Lucy G says
Simply perfect! My hubby is very picky and he called this recipe excellent. The only changes I made were adding lemon zest to the pan sauce and a little Worcestershire sauce before serving. Great recipe – thank you!
Betsy M. says
I have little confidence in myself when it comes to cooking a steak but you made it easy! We eat steak only once or twice a year so when we have it, it needs to be awesomely delicious. And it was! Thanks for the recipe!