Perfect New York Strip Steak Recipe, Pan Fried, Oven Roasted (2024)

FAQs

Can you cook a NY strip steak in the oven? ›

For rare, you barely even have to put it into the oven - 2-4 minutes is plenty. Well done will see 12-15 minutes.

Transfer skillet with the steaks to the oven. Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C).

Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. Simply place the meat in between pieces of plastic wrap or wax paper and pound it prior to cooking. If you don't have a meat mallet, you can also use a heavy kitchen tool such as a skillet, saucepan or rolling pin.

Step 1: Allow the steaks to reach room temperature for 30 minutes. Step 2: Set the oven to 400°F (200°C). Step 3: Coat both sides of the steak with olive oil; season generously with salt, pepper, and garlic powder. Step 4: Roast for about 10-12 minutes per side for medium-rare, aiming for 130-135°F (54-57°C).

To achieve that crisp, caramelized outside, it is best to sear your steak on the stove first and then cook it in the oven. Cook your steak by searing it on the stove, then baking it in the oven on high heat, flipping your steak halfway through, and allow to rest before serving.

As a general rule for a one inch thick steak at 200C / 190C fan / 400F: For a rare steak, cook for 10 minutes. For a medium-rare steak, cook for 12 minutes. For a medium steak, cook for 14 minutes.

Mist the rack with cooking spray. Pat the steak dry thoroughly with paper towels. Season generously all over with salt; sprinkle lightly with pepper. Place on the rack and bake until an instant-read thermometer stuck into the thickest part reads 120ºF for medium rare, 20 to 25 minutes (start checking after 15 minutes).

I use a little of both. The oil has a higher smoke point which means it won't burn when you crank the heat up high. The butter, however, gives it great flavor. Using both slightly decreases the smoke factor while providing a nice sizzle for the fat on the outside of the steak to crisp up.

How long to sear a New York strip each side? ›

Sprinkle salt and pepper evenly over steaks. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until browned.

There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor. Or, use a one-and-done approach with Chicago Steak Seasoning.

How does Texas Roadhouse tenderise their steaks? Season each side of the steak well with the seasoning and set aside to rest for about 40 minutes. This causes the salt to infiltrate the surface (through osmosis) and actually aids in the breakdown of muscle fibres, resulting in more tender meat.

The Aging. Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.

If you've ever had a T-bone steak, you've had a strip steak — it's the longer strip of meat on one side of the T-bone while a small portion of tenderloin sits on the other. Strip steak is also known as New York strip, strip loin, Kansas City strip (a New York strip on the bone), or shell steak.

For many cuts—skirt, flank, ribeye, and even filet mignon—you can rely on your oven to get the job done. In under an hour (and with minimal effort), you can serve up a delicious steak dinner—no firing up the grill required.

Preheat oven to 400 degrees F (200 degrees C). Rub steak with olive oil and season with salt and pepper. Transfer steak to the oven and roast for 10-12 minutes, or until desired doneness is reached. Let the steak rest for 5 minutes before slicing and serving.

Baking a ribeye steak at 350°F typically takes 20-25 minutes for medium-rare, but exact timing varies based on steak thickness and desired doneness. Use a meat thermometer to ensure it reaches your preferred internal temperature: 130°F for medium-rare, 145°F for medium, and 160°F for medium-well.