New York Strip Steak

Name: New York Strip Steak
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 steaks
Ingredients: 2 (8-10 ounce) New York Strip steak; 2 teaspoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon white pepper; 2 tablespoons resting butter

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Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
2 steaks
Calories
728 kcal
Course
Main Course
Cuisine
American

New York Strip Steak

Xenia Nelson

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Learn how to make a perfect New York strip steak from a certified steak judge with our easy-to-follow method for making a restaurant-worthy steak from your own home kitchen.

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Ingredients

Servings

2 (8-10 ounce) New York Strip steak at least 1-inch thick
2 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
2 tablespoons resting butter , or plain salted butter

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Instructions

Remove 2 (8-10 ounce) New York strip steak from the refrigerator and any packaging. Place the steaks on a plate and let sit at room temperature for at least 30 minutes, or up to 2 hours.
Preheat oven to 375 degrees Fahrenheit and heat a large heavy skillet over high heat until it is smoking hot. Be sure to turn on the vent hood above your stove.
Rub each side of the steaks with the 2 teaspoons olive oil to coat. In a small bowl, stir together 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon white pepperRub both sides of each steak with the rub mixture.
Sear steaks in the hot skillet for 2-3 minutes per side until there is lots of golden browning on the surface. Try not to move it around too much so that you can get a better sear. Your strip steak should have one side of fat. Use tongs to turn the steak onto its side and render the fat by searing it for 2-3 minutes as well.
Slide the skillet with the seared steaks into the oven to finish cooking. Remove the steaks from the oven 5 degrees before the desired level of doneness is achieved, or 130 degrees F for medium.
When the steaks are removed from the oven immediately top with 2 tablespoons resting butter, one dollop on each steak. Allow the steaks to rest 10 minutes before cutting into them. The temperature of the steak will continue to rise as it rests by about 5 degrees.

Notes

With practice, you can tell how cooked a steak is just by feel alone. Every steak has a different cooking time due to varying thicknesses of the cuts, as well as exactly how long you seared your steak. Always use an instant-read meat thermometer for the most accurate results.
Here’s a general rule of thumb for oven times based on steak thickness:
1-inch thick steak:
For 1 1/2-inch thick steaks, add 2 minutes to each approximate cooking time.
For 2-inch thick steaks, double the approximate cooking times.
Rare (120-125°F): approximately 4-5 minutes
Medium-Rare (130-135°F): approximately 6-7 minutes
Medium (140-145°F): approximately 8-9 minutes
Medium-Well (150-155°F): approximately 10-11 minutes
Well-Done (160°F+): approximately 12-13 minutes

Nutrition Information

Show Details

Serving 1steak Calories 728kcal (36%) Carbohydrates 1g (0%) Protein 57g (114%) Fat 55g (85%) Saturated Fat 26g (130%) Polyunsaturated Fat 3g Monounsaturated Fat 25g Trans Fat 0.5g Cholesterol 203mg (68%) Sodium 1400mg (58%) Potassium 770mg (22%) Fiber 0.3g (1%) Sugar 0.01g (0%) Vitamin A 395IU (8%) Vitamin C 0.1mg (0%) Calcium 28mg (3%) Iron 5mg (28%)

Nutrition Facts

Serving: 2steaks

Amount Per Serving

Calories 728 kcal

% Daily Value*

Serving	1steak
Calories	728kcal	36%
Carbohydrates	1g	0%
Protein	57g	114%
Fat	55g	85%
Saturated Fat	26g	130%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	25g	125%
Trans Fat	0.5g	25%
Cholesterol	203mg	68%
Sodium	1400mg	58%
Potassium	770mg	16%
Fiber	0.3g	1%
Sugar	0.01g	0%
Vitamin A	395IU	8%
Vitamin C	0.1mg	0%
Calcium	28mg	3%
Iron	5mg	28%