How to Cook NY Strip Steak in Oven: Easy Steps for a Tender, Perfect Steak Every Time

Cooking a perfect NY strip steak in the oven is easier than you might think. Whether you’re craving a juicy steak dinner or want to impress guests without firing up the grill, the oven offers a reliable way to get that tender, flavorful result every time. I’ve mastered this method and can show you how to achieve a beautifully seared crust with a juicy center using just your stovetop and oven.

Oven cooking lets you control the temperature precisely, ensuring your steak cooks evenly without drying out. Plus, it’s a great option when the weather isn’t ideal for grilling. In this article, I’ll walk you through simple steps to make your NY strip steak the star of any meal.

Choosing the Right NY Strip Steak

Choosing the right NY strip steak forms the foundation for a great oven-cooked meal. I focus on quality and characteristics that impact flavor and texture.

Selecting the Perfect Cut

I select steaks labeled “NY strip” or “Kansas City strip” from reputable sources. Opt for cuts with bright red color and firm texture. Avoid any meat that looks dull or has an uneven surface. Freshness guarantees better taste. Whether buying at a butcher, grocery store, or online, a well-cut NY strip usually weighs between 10 to 14 ounces, ideal for oven cooking.

Understanding Marbling and Thickness

I prioritize steaks with visible marbling—the small streaks of fat within the muscle tissue—because marbling directly affects juiciness and flavor. For oven cooking, a thickness of 1 to 1.5 inches maximizes even cooking and steak tenderness. Thicker cuts retain moisture and develop a perfect crust without drying out inside. Thin steaks can overcook quickly in the oven, so thickness plays a crucial role in timing and texture.

Preparing the Steak for Cooking

Preparing the NY strip steak properly sets the foundation for a juicy, flavorful result. I focus on seasoning and temperature to ensure the steak cooks evenly and tastes exceptional.

Seasoning Tips for Maximum Flavor

I start by patting the steak dry with paper towels to remove excess moisture. This helps the crust form during cooking. Next, I season generously with kosher salt and freshly ground black pepper on both sides. For an extra layer of flavor, I sometimes add garlic powder, smoked paprika, or dried herbs like rosemary or thyme. Seasoning at least 30 minutes before cooking allows the salt to penetrate, enhancing tenderness and juiciness.

Bringing Steak to Room Temperature

I let the steak rest at room temperature for 30 to 45 minutes before cooking. This step ensures even cooking and prevents the outside from overcooking while the inside reaches the desired temperature. Keeping the steak uncovered on a wire rack improves air circulation and dries the surface, contributing to a better sear in the oven.

Cooking NY Strip Steak in the Oven

Cooking a NY strip steak in the oven combines high heat and controlled cooking for a juicy, flavorful meal. I follow precise steps to achieve a perfect crust and tender interior.

Preheating the Oven and Using a Skillet

I preheat the oven to 400°F to ensure even cooking. Choosing an oven-safe skillet, such as cast iron, helps retain heat and promotes a uniform sear. I place the skillet in the oven during preheating to get it fully hot before searing the steak.

Searing the Steak for a Perfect Crust

I remove the hot skillet from the oven and place it on the stovetop set to high heat. Adding a small amount of high smoke point oil like avocado or grapeseed oil, I immediately lay the steak in the skillet. I sear the steak for 2 to 3 minutes per side without moving it, developing a rich, brown crust. I also sear the edges briefly to ensure even caramelization.

Finishing the Steak in the Oven

After searing, I transfer the skillet back to the preheated oven. Depending on the steak thickness and desired doneness, I roast it for 4 to 7 minutes. Using an instant-read thermometer, I check the internal temperature aiming for 130°F for medium-rare or 140°F for medium. I remove the steak once it reaches the target temperature, then let it rest for at least 5 minutes to redistribute juices before slicing.

Checking for Doneness

Verifying the doneness of a NY strip steak in the oven ensures the perfect balance between flavor and texture. I focus on using both a meat thermometer and tactile methods for accuracy.

Using a Meat Thermometer

I rely on a meat thermometer to measure the steak’s internal temperature precisely. For medium-rare, I check for 130°F to 135°F; for medium, 140°F to 145°F works best. Removing the steak from the oven slightly before it reaches these temperatures accounts for carryover cooking. Using an instant-read thermometer inserted into the thickest part confirms doneness without cutting into the steak.

Visual and Touch Cues

I also assess the steak by sight and feel. A crust with a deep brown color indicates proper searing and caramelization. Pressing the steak gently with my finger shows firmness: soft and yielding for rare, slightly springy for medium-rare, and firmer with less give for medium. Comparing the steak’s resistance to the base of my thumb helps me estimate its doneness without tools when necessary.

Resting and Serving the Steak

Resting the NY strip steak after cooking preserves its juiciness and enhances the flavor. Serving it properly brings out the best texture and taste.

Importance of Resting the Meat

I let the steak rest for 5 to 10 minutes after removing it from the oven. Doing so allows the juices to redistribute evenly throughout the meat, preventing them from spilling out once sliced. Cutting the steak too soon causes moisture loss and dries out the meat. Covering the steak loosely with foil retains warmth without steaming, which keeps the crust crisp. Resting maintains tenderness and maximizes flavor, delivering a more satisfying eating experience.

Serving Suggestions and Pairings

I slice the NY strip steak against the grain to ensure each bite is tender. Serving it with classic sides like roasted vegetables, mashed potatoes, or a fresh salad complements the steak’s rich flavor. Adding a compound butter—such as garlic herb or blue cheese—melts over the hot steak and enhances its savory profile. Red wine varieties like Cabernet Sauvignon or Merlot pair well, balancing the meat’s boldness. Simple finishing touches like a sprinkle of flaky sea salt or freshly cracked black pepper provide a final flavor boost.

Conclusion

Cooking a NY strip steak in the oven is a straightforward way to enjoy a juicy and flavorful meal any time. With the right preparation and attention to temperature, you can easily achieve a perfectly cooked steak that rivals your favorite steakhouse.

Taking the time to rest the steak after cooking makes all the difference in locking in those delicious juices. Whether you’re cooking for a special occasion or a weeknight dinner, this method delivers consistent and satisfying results every time.