NY strip steak in the oven produces a tender, flavorful result when you use a cast iron skillet and finish with a butter baste. If you want to know how to cook ny strip steak in the oven without drying it out, this guide walks you through every step.
The method is simple. You sear the steak on the stove, then move the whole pan into a hot oven. The heat surrounds the meat evenly and gives you a nice crust outside and a juicy center inside.
Below you will find the full process, from picking the right steak to resting it before slicing.
How To Cook Ny Strip Steak In The Oven
This is the core method. Read it once before you start so you are not scrambling mid-cook.
What You Will Need
- One NY strip steak, about 1 to 1.5 inches thick (12 to 16 ounces)
- Kosher salt and coarse black pepper
- 1 tablespoon high smoke point oil, like canola or avocado
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- A few sprigs of fresh thyme or rosemary
- Cast iron skillet or another oven safe pan
- Instant read meat thermometer
Step 1: Temper The Steak
Take the steak out of the fridge 30 to 40 minutes before cooking. Cold meat cooks unevenly. A room temperature steak sears better and reaches your target temp faster.
Pat it dry with paper towels. Any moisture on the surface will steam the meat instead of searing it.
Step 2: Season Generously
Salt both sides with kosher salt. Use more than you think you need. The salt needs to stick to the surface, not just sit in the pan.
Add coarse black pepper. If you want, add a little garlic powder or onion powder, but keep it simple. Good steak does not need much.
Step 3: Preheat The Oven
Set your oven to 400°F (205°C). Put a rack in the middle position. Let it fully preheat while you sear the steak. A cold oven will throw off your timing.
Step 4: Sear In A Cast Iron Skillet
Place your cast iron skillet on the stove over high heat. Let it get very hot, about 3 to 4 minutes. You want the oil to shimmer but not smoke like crazy.
Add the oil, then lay the steak down away from you. Press it gently with a spatula so the whole surface touches the pan.
Sear for 2 minutes without moving it. Flip once and sear the other side for 2 minutes. You should see a deep brown crust forming.
Step 5: Add Butter And Aromatics
Lower the heat to medium. Add the butter, garlic, and herbs to the pan. Tilt the pan slightly and spoon the melted butter over the steak again and again.
This butter baste is what makes the steak taste like a steakhouse cut. Do it for about 1 minute.
Step 6: Move The Pan To The Oven
Transfer the whole skillet into the preheated oven. Cook for 4 to 6 minutes for medium rare, depending on thickness.
Do not guess. Use your thermometer. Here are the internal temps to aim for:
- Rare: 120°F to 125°F
- Medium rare: 130°F to 135°F
- Medium: 140°F to 145°F
- Medium well: 150°F to 155°F
Pull the steak out when it is 5 degrees below your target. The temperature will rise as it rests.
Step 7: Rest The Steak
Put the steak on a cutting board or plate. Tent it loosely with foil. Let it rest for 5 to 10 minutes.
This step is not optional. Resting lets the juices redistribute. If you cut too early, the juice runs out and you get a dry steak.
Step 8: Slice Against The Grain
Find the direction of the muscle fibers. Cut across them, not with them. Slice into half inch pieces. This makes each bite more tender.
Tips For A Better Oven Baked NY Strip
Use A Thick Steak
Thin steaks overcook fast in the oven. Aim for at least 1 inch, ideally 1.25 to 1.5 inches. Thick cuts give you a better crust to center ratio.
Do Not Skip The Sear
The oven alone will not give you a good crust. The cast iron sear builds flavor and texture. Skipping it leaves you with gray, boring meat.
Watch The Butter
Butter burns at high heat. That is why you add it after the sear and lower the flame. Burnt butter tastes bitter and will ruin the steak.
Let The Pan Get Hot
A lukewarm pan steams the steak. Wait until the oil moves fast and thin across the surface. That is your signal to start.
Rest Longer For Thicker Cuts
A 1.5 inch steak needs closer to 10 minutes of rest. A thinner one needs about 5. Use the time to set the table or finish a side dish.
Common Mistakes To Avoid
- Cooking a wet steak. Dry it well first.
- Using a non oven safe pan. The handle can melt or crack.
- Overcrowding the skillet. One steak at a time works best.
- Trusting time over temperature. Always use a thermometer.
- Cutting immediately. Rest first, then slice.
Sides That Work Well
Keep it simple. A baked potato, roasted asparagus, or a cold wedge salad all pair nicely. You can also slice the steak over a bed of arugula with a squeeze of lemon.
If you have leftover steak, store it in the fridge for up to 3 days. Reheat it gently in a low oven so it does not dry out.
Final Thoughts
Learning how to cook ny strip steak in the oven comes down to a few key moves. Dry the meat, season it well, sear it hard in cast iron, baste with butter, then finish in a 400°F oven until it hits your target temp.
Rest it. Slice against the grain. That is the whole process, and it works every single time once you get the feel for it.