Achieving juicy medium-rare NY strip steak in the oven is simpler than you think. This method guarantees perfect results without a grill or cast iron.
The secret lies in starting with room temperature steak, seasoning generously, and using high oven heat to develop a flavorful crust. A meat thermometer ensures ideal doneness.
Resting the steak allows the juices to redistribute, while herb butter adds a rich, aromatic finish. The result is tender, succulent meat with bold beef flavor.
Pair with roasted potatoes or a crisp salad for a complete meal. This technique works every time.
Ingredients for Ny Strip Steak Recipe Oven
Quality cuts and bold seasonings create this restaurant-worthy oven-baked masterpiece with ease.
| Ingredient | Amount | Notes |
|---|---|---|
| NY Strip Steak 🥩 | 2 lb | 1-inch thick, bone-in preferred |
| Kosher Salt 🧂 | 1 ½ tbsp | Diamond Crystal preferred for even coating |
| Freshly Ground Black Pepper 🌶️ | 1 tbsp | Coarse grind for texture |
| Unsalted Butter 🧈 | 4 tbsp | European-style for richer flavor |
| Garlic Cloves 🧄 | 4 cloves | Minced finely for herb butter |
| Fresh Rosemary 🌿 | 2 tbsp | Finely chopped, stems removed |
| Fresh Thyme 🍃 | 2 tbsp | Leaves picked from stems |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | High smoke point variety |
| Large Egg 🥚 | 1 whole | Optional, for egg wash if searing |
| All-Purpose Flour 🌾 | ¼ cup | For dredging steak if desired |
The steak quality is paramount here. USDA Prime or Choice NY strip with good marbling ensures juiciness. Whole Foods or Costco offer reliable options. Look for steaks that are at least 1-inch thick—any thinner and you risk overcooking. Bone-in cuts add flavor but boneless works fine. Bring the steak to room temperature before cooking for even doneness throughout.
No fresh herbs? Dried rosemary and thyme at half the amount work in a pinch. For the butter, salted butter can substitute but reduce the added salt. Short on time? Pre-minced garlic from a jar is acceptable (though fresh tastes better). The olive oil can be swapped for avocado oil if you prefer a neutral flavor. For a smokier note, add a pinch of smoked paprika to the seasoning.
Resting the steak is non-negotiable—10 minutes minimum allows juices to redistribute. Leftovers keep in the fridge for 3-4 days and reheat gently to avoid toughness. The herb butter can be made a day ahead and stored in the fridge. For best results, use within 1 week.
Why You’ll Love This Recipe
- One Pan Magic: I just season, sear, and finish in the oven—no fancy tools, no mess.
- Buttery Garlic Bomb: The melt of butter and garlic into the steak makes every bite ridiculously good.
- Date Night Ready: Honestly, it feels fancy enough for guests but takes less effort than ordering out.
- Next-Day Luxury: Leftovers? Cold slices on a salad or in a sandwich taste even better the next day.
Step-by-Step Instructions for NY Strip Steak Oven
This oven method guarantees a perfectly juicy medium-rare result with minimal effort.
Step 1: Season and Prepare the NY Strip Steak
Pat the 2 lb NY Strip Steak thoroughly dry with paper towels—this ensures a proper sear. Season generously with the 1.5 tbsp Kosher Salt and 1 tbsp Freshly Ground Black Pepper on all sides, pressing the seasoning into the meat for even coverage.
Let the steak rest at room temperature for 30-45 minutes before cooking. This step is crucial for even heat distribution and prevents the meat from seizing up when it hits the hot pan. The surface should develop a slight tackiness as the salt begins to penetrate.
Step 2: Sear the Steak for a Crust
Heat the 2 tbsp Extra-Virgin Olive Oil in a large oven-safe skillet over medium-high heat until it shimmers but doesn’t smoke. Add the steak to the hot pan, laying it away from you to avoid oil splatter.
Sear for 2-3 minutes per side until a deep golden-brown crust forms. Use tongs to sear the edges as well—this creates an even crust all around. The steak should release easily from the pan when it’s ready to flip.
Step 3: Finish in the Oven
Transfer the skillet to a preheated 400°F oven. Roast the steak for 6-8 minutes for medium-rare, or until an instant-read thermometer inserted into the thickest part reads 130-135°F.
Real talk: Oven times vary, so start checking at 5 minutes. The internal temperature will rise 5-10°F during resting (carryover cooking), so pull it out slightly before your target doneness. The meat should feel slightly springy to the touch but not firm.
Step 4: Rest and Top with Herb Butter
Transfer the steak to a cutting board and let it rest uncovered for 10 minutes. During this time, combine the 4 tbsp Unsalted Butter, minced 4 cloves Garlic Cloves, 2 tbsp Fresh Rosemary, and 2 tbsp Fresh Thyme in a small bowl.
After resting, top the steak with dollops of the herb butter. The residual heat will melt it into a glossy, aromatic finish. Slice against the grain into ½-inch thick portions and serve immediately while the butter is still glistening. Each slice should reveal a rose-pink center with juices pooling on the cutting board.
Pro Tips For Making Ny Strip Steak Recipe Oven
- Preheat the Pan: Get your cast iron screaming hot before adding the steak—at least 5 minutes on high heat. I learned this the hard way after too many gray, sad steaks.
- Pat Dry the Steak: Blot the NY strip with paper towels right before seasoning. More moisture means less crust, and that’s non-negotiable for a good sear.
- Skip Cold Butter: Let the unsalted butter sit out for 10 minutes before basting. Cold butter won’t melt properly and can make your garlic burn instead of infuse.
- Rest Before Slicing: Tent the steak with foil and let it rest 5-10 minutes after baking. Sounds tedious, but it keeps all the juices from running onto the cutting board.
Make-Ahead Tips for This Dish
Herb Butter Prep
You can make the herb butter 1-2 days ahead and store it in the fridge. Mix the 4 tbsp Unsalted Butter with minced 4 cloves Garlic Cloves, 2 tbsp Fresh Rosemary, and 2 tbsp Fresh Thyme, then roll it into a log in parchment paper. Slice off a piece when ready to use. 💡
Steak Seasoning
Season the 2 lb NY Strip Steak up to 12 hours before cooking and refrigerate uncovered. This dry-brine method enhances flavor and tenderness. Just let it sit at room temperature for 30-45 minutes before cooking.
Partial Cooking
Sear the steak and stop cooking at 110°F internal temperature. Finish cooking just before serving by returning it to the oven for 5-10 minutes. This works well for dinner parties when timing is tight.
Reheating Tips
To reheat, place slices on a wire rack in a 250°F oven for 5-10 minutes until warm. This prevents sogginess. Avoid microwaving, as it can make the meat tough.
Room Temperature
Always bring the steak to room temperature before cooking—this ensures even doneness throughout. For thicker cuts, allow 45-60 minutes on the counter. Cold steak cooks unevenly.
Resting Time
If serving later, rest the cooked steak for 10 minutes, then keep it warm in a 200°F oven for up to 30 minutes. The herb butter will stay melted and flavorful. ✨
Nutrition Facts
Frequently Asked Questions
What temperature should I use for medium-rare?
Pull the steak from the oven at 130-135°F internal temperature. It will rise to 135-140°F while resting.
Can I use a different pan?
Use any oven-safe skillet, but cast iron or stainless steel works best for searing. Avoid nonstick for high-heat cooking.
How do I know when it’s done without a thermometer?
Press the steak—medium-rare feels like the fleshy part of your palm below your thumb. For 1-inch thick steaks, this usually takes 6-8 minutes in the oven.
Why did my steak turn out tough?
Overcooking or not resting long enough causes toughness. Always rest for 10 minutes before slicing to redistribute juices.
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