Broiled New York Strip Steak

Ingredients

• New York Strip
• olive oil
• sea salt or kosher salt
• black pepper
• garlic herb butter

This is meant to be a brief overview of the New York strip steak recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.

Instructions

1. Trim steaks of any exterior fat. Allow steaks to come to room temperature on the counter about 30 minutes before cooking.
2. Rub with olive oil and season with salt and pepper.
3. Preheat your oven to 400 degrees F and preheat a cast iron grill pan on the stovetop over medium-high heat for about 3 minutes.
4. When the oven is almost preheated, melt the butter in your grill pan.
5. Add the steaks to your cast iron pan and sear for 2 minutes until browned with grill marks on the bottom. Flip and repeat on the other side.
6. Once searing is complete, transfer the pan to the oven and bake for 2 to 6 minutes or when they reach your preferred level of doneness.

Equipment

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• Grill Pan or Broiler Pan
• digital meat thermometer or other instant read thermometer

Frequently Asked Questions

Here are some questions (and answers!) readers often ask about this recipe.

How long should you cook New York Strip?

According to the USDA, it is important to cook beef to a minimum temperature of 145°F and then allow to rest for at least 3 minutes. This is considered “medium.”

• 4 minutes per side for medium-rare
• 5 minutes per side for medium
• 6 minutes for medium-well

Keep in mind that the cooking time is an estimate and will vary as thick steaks will cook more slowly than thinner steak.

It’s also important to note that a bone-in cut will take longer to cook.

Steak Doneness Chart:

• Medium Rare: 145 degrees F
• Medium: 160 degrees F

Ang’s Tips

Here are some tips to keep in mind when cooking NY strip steak:

✔️ For best results, take the steaks out of the fridge about 10 minutes before cooking. You don’t want them to be room temperature, of course, just allow them to rest a little bit.

✔️ Gently pat steaks with a paper towel to remove any excess moisture. The key to getting a good sear is starting with a super hot pan and a dry steak.

✔️ I like to use a Bluetooth Thermometer with Probe because it helps to make sure that the steak is done perfectly every time.

✔️ Make sure your oven rack is in the middle so it’s evenly spaced from the top and bottom heating elements.

✔️ Once cooked, place a piece of aluminum foil over the top of the serving platter and allow your steaks to rest for 5 minutes before slicing so that the juices have a chance to redistribute throughout the meat. This is the trick to a really juicy steak.

Storage

To Store: Keep leftovers in an airtight container and refrigerate for about 3-4 days. (It’s really delicious on Cobb Salad instead of chicken).

To Reheat: Preheat the oven to 275 degrees F. Place a wire rack on top of a rimmed baking sheet. Place the steak on top of the wire rack and cook until the internal temperature reaches 110 degrees F.

To Freeze: Wrap the cooked steak in plastic wrap or aluminum foil. Slide it into a freezer bag. Be sure to label and seal. Frozen cooked steaked should be used within 6 months.

To Thaw: Remove the package from the freezer and place it into a rimmed dish. Allow it to thaw in the refrigerator overnight.

(These are my favorite airtight containers.)

Variations

The first time you try any new recipe we recommend that you make it just as it is written on the recipe card since that is how the recipe has been tested. However, the next time you make our recipe, you might want to try one of these ideas:

• This same method can be used for other cuts of beef such as t-bone steak, porterhouse steaks, or ribeye steak.
• If you do not have a grill pan, you can use a cast iron skillet.
• The best way to add extra flavor is to marinate the New York steak first. Our easy steak marinade includes minced garlic cloves, Worcestershire and soy sauce, along with lemon juice and a few other ingredients.

Serving Suggestions

For this recipe, I finish the steak off by adding some of our garlic and herb butter, or cowboy butter which would be delicious as well.

However, you can use any compound butter you like or just use regular salted butter. Or, you could serve it with cowboy butter dipping sauce on the side.

Here are some side dishes I love to serve with NY strip steak:

• Garlic Green Beans – if you love garlic, this is the side for you.
• Cowboy Mushrooms – these are the perfect savory side dish for any steak.
• Rice Cooker Parmesan Risotto – you’ll love how easy this recipe is!
• Crispy Smashed Potatoes – all the delicious flavor of a baked potato, but so easy and seasoned to perfection.

😋 Similar Recipes

Next time, try one of these delicious recipes:

• Steak Bites with Garlic Butter – these steak bites are so full of flavor and perfect for the whole family.
• Petite Sirloin Steak – a classic steak for summer grilling.
• Grilled Sirloin Steak Tips – let us show you how to grill the best sirloin steak.
• Petite Sirloin Roast – Enjoy this perfect petite sirloin roast as a holiday meal or for a nice Sunday supper with the family. Leftovers are fantastic on sandwiches or in salads.
• Grilled Top Sirloin Steak – tender, flavorful, juicy steak every time thanks to the incredible marinade.
• Air Fryer Sirloin Steak – simple, delicious, and healthy dinner option.

📋 Broiled New York Strip Steak

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