Oven steak recipes are super popular here at Wholesome Yum, and it’s time to add one more: How to cook New York strip steak in the oven! This New York strip steak recipe is made with just 5 pantry staples to let the flavor shine. Serve your NY strip steak just like a steakhouse with a wedge salad and brussels sprouts for a special and delicious meal. (See more serving and pairing ideas below!) If you like this New York strip steak recipe, try my other oven steak recipes: filet mignon, sirloin steak, and flank steak. They all use this tried and true stovetop-to-oven method that cooks your steaks perfectly every time. You can also make surf and turf with New York strip.

What Is A New York Strip Steak?

A New York Strip Steak, sometimes called a strip loin steak, is a fairly large, marbled, beefy steak that is both firm and tender.

What Part Of The Cow Is New York Strip?

New York Strip is a cut of beef from the short loin, or the back, of a cow. Right next to it, connected with bone, is the beef tenderloin. Sometimes these are kept together instead of separating them — this is called a porterhouse steak.

Is New York Strip Tender?

Yes, New York steaks are tender, as the muscle they come from doesn’t do a lot of work, but they are less tender than the adjacent filet mignon. Cooking New York strip in the oven for just the right amount of time gives it the perfect balance of tenderness and chew that many people love. The size, thickness, and marbling of NY strip makes it easy to cook a perfect medium rare steak, but I also have a time chart below for other levels of doneness.

Ingredients You’ll Need

This section explains how to choose the best ingredients for cooking NY strip steak, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

New York Strip Steaks – Look for steaks that are similar in thickness, preferably 1.5 inch thick, with moderate marbling. I get mine from this grass fed steak delivery service. You can learn more about selecting steak in my filet mignon recipe — the same applies for NY strip.Olive Oil – Or avocado oil. Locks in flavor and helps the seasonings stick.Sea Salt – Or kosher salt.Black PepperUnsalted Butter – Even with the high temperature, I love the flavor of searing my NY strip steak in butter. You can use additional olive oil if you prefer, though.

How To Cook New York Strip Steak In The Oven

This section shows how to cook NY strip steak, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

How Long To Cook New York Strip Steak?

If you’re wondering how long to cook a New York strip in the oven at 400 degrees F, use the guide below — it will vary based on how you like your steak. Here is my favorite compound butter for steak. It’s made with minced garlic cloves, parsley, and dill, but there are also variations listed for fresh thyme and fresh rosemary, which pair very well with NY strip steak. Sear the steak on the stove first, then finish in the oven. For a 1.5-inch-thick steak, use the following chart…

NY Strip Cook Time Chart

*Note: Internal temperature of NY strip steak will increase by an additional 5 degrees when resting.

Storage Instructions

Steaks are best served immediately, so I don’t recommend making them ahead. But in case you have leftovers, keep them in the refrigerator for 2-4 days.

Bring steaks to room temperature. If possible, let the New York strip steaks sit at room temperature for about 30 minutes before cooking. This ensures more even cooking. Season simply. New York strip is a high quality cut of beef and doesn’t need a marinade or heavy seasonings to taste great. A little olive oil and a liberal sprinkle of salt and pepper is all you need. Use a cast iron grill pan to get grill marks. This is not required, but I love the look and taste you get from doing this. You can get the one I use here, but otherwise a cast iron skillet works fine as well. I highly recommend using cast iron, because it conducts heat well and will give you that nice sear. Steaks do not need to be cooked through when searing on the stove. This step only browns the outside. The inside will finish cooking in the oven. Don’t move the steaks around. When you pan sear NY strip, you need prolonged contact with the pan to get good browning (or grill marks if using a grill pan). Move the steaks only when you are ready to flip them. Use a probe thermometer to get the perfect steak temperature every time. You set the temp you want, and it will beep when the steaks reach that temperature. Use the temperature and time chart above as a guide. Let NY strip steak rest. After cooking, resting before cutting lets the juices settle, so your steak is juicy and tender, not dry. Do not rest steaks in the cast iron pan. This would cause them to overcook, so transfer to a plate and rest there instead. Slice against the grain. This makes the strip steak more tender and easier to chew.

How To Reheat NY Strip:

Ever since I discovered this reheating method for reverse sear steak, I actually use it for all my steaks, including this New York strip recipe:

Preheat the oven to a low temperature, such as 250 or 300 degrees F.Place the steaks in a baking dish and add a little broth to the bottom (this will create steam to keep moisture in). Seal the top with foil.Heat in the oven for about 10 minutes, or until warm.

What To Serve With New York Strip

This NY strip steak recipe just needs some side dishes for a full meal:

Salads – Salads like blue cheese wedge salad, Caesar salad, or strawberry spinach salad all pair well with steak.Veggies – Veggie sides like air fryer brussels sprouts, roasted asparagus, creamed spinach, and roasted brussels sprouts (pictured above!) are all classic New York strip recipe sides.Starch – Traditional sides would be mashed or baked potatoes, but I prefer mashed cauliflower for a healthier option. Or for a “steak & frites” feel, you can do regular potato fries, jicama fries, or rutabaga fries.

Use a probe thermometer to check internal temperature for best results, but a regular meat thermometer will work as well. These times are estimates for a 1.5-inch (~4 cm) thick steak:

  • 120 degrees F (49 degrees C), 1-2 minutes, for Rare
  • 130 degrees F (54 degrees C), 2-3 minutes, for Medium Rare
  • 140 degrees F (60 degrees C), 3-5 minutes, for Medium
  • 150 degrees F (66 degrees C), 4-7 minutes, for Medium Well
  • 160 degrees F (71 degrees C), 5-8 minutes, for Well Done Steak temperature will increase by an additional 5 degrees when resting in the next step. Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!