New York strip performs best under the broiler when you account for its firm texture and even thickness. If you want to know exactly how long to broil new york strip in oven, the honest answer is 8 to 12 minutes total, depending on thickness and your target doneness.
This guide gives you real numbers, a simple method, and the small details that keep the steak juicy instead of gray and tough.
How Long To Broil New York Strip In Oven
Use this chart as your starting point. Times are for a preheated broiler with the rack 4 to 5 inches from the heat.
- 1 inch thick, rare (120-125F): 4 minutes per side
- 1 inch thick, medium rare (130-135F): 5 minutes per side
- 1 inch thick, medium (140-145F): 6 minutes per side
- 1.25 inches thick, medium rare: 6 minutes per side
- 1.5 inches thick, medium rare: 7 minutes per side
Flip once at the halfway point. Always check with a meat thermometer instead of trusting the clock alone.
Why Thickness Changes Everything
A thin strip cooks fast and can overcook in under a minute. A thick strip needs more time but stays forgiving.
If your steak is 1 inch or less, stay close to the oven. If it is 1.5 inches, expect closer to 14 minutes total for medium rare.
Best Internal Temperatures For New York Strip
- Rare: 120-125F
- Medium rare: 130-135F
- Medium: 140-145F
- Medium well: 150-155F
Pull the steak 5 degrees below your target. Carryover cooking will finish the job while it rests.
What You Need Before You Start
Good broiling is mostly about prep. Get these items ready first.
- A cast iron skillet or a broiler-safe pan with a rack
- An instant read thermometer
- Tongs
- Kosher salt and coarse black pepper
- Aluminum foil for resting
A rack matters. It lifts the meat out of the fat so the surface browns instead of steaming.
Step By Step Broiling Method
- Take the steak out of the fridge 30 to 40 minutes before cooking. Room temp meat cooks more even.
- Pat the surface completely dry with paper towels. Wet meat will not brown well.
- Season both sides with salt and pepper. Use more than you think you need.
- Move your oven rack so the steak sits 4 to 5 inches below the broiler element.
- Turn the broiler on high and let it preheat for 5 to 10 minutes.
- Place the steak on the rack or in the skillet.
- Broil 4 to 7 minutes on the first side, depending on thickness.
- Flip once with tongs and broil another 4 to 7 minutes.
- Check the internal temp about 2 minutes before your estimated finish time.
- Rest the steak on a board, loosely covered, for 5 to 10 minutes.
Slice against the grain after resting. The strip has a firm grain, so this step really does change how tender it feels.
How To Tell When It Is Done
Do not cut the steak open to check. You will lose juice and slow the cooking.
Use a thermometer in the thickest part, away from bone and fat. If you do not own one, press the center with your finger. A medium rare steak feels soft but springy.
Common Mistakes To Avoid
- Starting with a cold steak straight from the fridge
- Leaving the oven door open too long while checking
- Using a pan with no rack and letting the meat sit in grease
- Walking away during the last two minutes
- Skipping the rest time
That last one is the most common. A rested steak holds its juices. A steak cut early leaks them onto the board.
Tips For A Better Crust
The broiler gives you high direct heat from above. You can use that to your advantage.
- Dry brine the steak with salt for 1 hour before cooking if you have time.
- Add a light coat of oil with a high smoke point, like canola.
- Do not move the steak around while it broils.
- For extra browning, finish with 30 seconds on the top rack position.
If your broiler has a low and high setting, use high for the first side and low for the second. This helps a thick steak cook through without burning the outside.
Should You Use A Cast Iron Skillet?
Yes, and it works great. Preheat the skillet under the broiler for 5 minutes, then add the steak.
The hot pan sears the bottom while the broiler browns the top. Just watch the timing, because a hot pan speeds up the cook by about a minute per side.
Resting And Serving
Rest the steak for at least 5 minutes. For a thick cut, go 10 minutes.
Tent it with foil, but do not wrap it tight. Tight wrapping traps steam and softens the crust you just built.
Slice it into half inch strips and serve right away. Leftovers keep in the fridge for 3 days and reheat well in a hot skillet, not a microwave.
Quick Recap
For a 1 inch New York strip, broil about 5 minutes per side for medium rare. Add a minute per side for every extra quarter inch of thickness.
Preheat the broiler, dry the surface, season heavy, flip once, and trust your thermometer. Do those things and your strip will come out with a dark crust and a juicy pink center every time.