New York Strip Steak
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New York Strip Steak is a tender cut of beef from the short loin. This easy recipe produces mouthwatering strip steak using simple seasonings and high-temperature searing. It’s perfect for the stovetop, oven or grill!
New York Strip
A New York strip steak comes from the short loin along the backbone of the cow. The strip actually is actually the larger side of the T-bone or porterhouse steak, with the smaller tenderloin (filet mignon) located on the other side of the bone.
The strip contains the tender longissimus muscle, which adds beefy flavor plus a slight chew. A 6 oz serving of strip steak contains 263 calories with 11 grams of fat and 39 grams of protein according to the USDA.
The strip steak got its name from Delmonico’s restaurant in New York, where it was introduced as a signature dish in 1837. Today it goes by many names including New York Strip, Delmonico Steak, Striploin and Top Loin. The bone-in version is called a Kansas City Strip or Club Steak and is just as tasty and usually less expensive.
New York Strip Compared to Ribeye
Steak connoisseurs love to debate the merits of these two cuts! The rib eye is a rounder steak with more internal marbling that creates a richer flavor and buttery soft texture. It’s available in both boneless and bone-in cuts such as cowboy steak and tomahawk steak.
In comparison, the strip steak is a longer cut that’s typically boneless. The meat is very flavorful like ribeye but somewhat leaner with a slight chew that many people enjoy.
How to Cook Strip Steak
There are several ways to cook a strip steak. Let’s start with pan-searing.
- Remove from the fridge a half hour ahead of time to promote even cooking
- Right before cooking, pat dry with paper towels to remove excess moisture. Rub all sides with oil and seasonings.
- Set a cast iron skillet on medium-high heat and turn on your exhaust fan. Wait 3-5 minutes until it’s very hot.
- Sear for 3-5 minutes per side depending on thickness and desired doneness.
- Towards the end, add optional garlic, butter and herbs to the pan, spooning juices on top of the meat to baste.
- Remove the steaks to a plate and cover with foil to rest for 5 minutes before serving.
Grilling New York Strip: Preheat the grill on high heat to at least 500°F. Place the steaks on the grill to sear for 2 minutes before rotating 45 degrees and searing another 2 minutes to get crosshatch grill marks. Flip and repeat until you get to desired doneness. Note: For thicker cuts greater than 1 inch, I recommend using a reverse sear.
Strip Steak in the Oven: Preheat the oven to 425°F. Complete the steps above to sear the steak in the pan for 2 minutes per side. Then transfer the pan to the preheated oven to finish cooking to desired doneness, 5-10 minutes depending on thickeness.
When Is It Done?
To check strip steak doneness, insert an instant-read thermometer into the middle of the steak. It’s done when the internal temperature reaches the following levels:
|Remove from Heat
Note: The USDA recommends cooking beef to a final temperature of 145°F even though it’s not always observed.
What Goes with Strip Steak
While simple salt and pepper seasoning always works, I highly recommend homemade Montreal steak seasoning.
More steak recipes:
View more types of steak
Pan Seared New York Strip Steak
- 2 strip steaks, about 1 inch thick (1 1/2-2 pounds)*
- 2 tablespoons oil, any high-temperature oil such as canola or refined olive oil, divided
- 1 teaspoon coarse salt
- 1 teaspoon black pepper, freshly ground
- Remove steaks from the fridge 30-60 minutes ahead of time to approach room temperature for even cooking.
- When you're ready to cook, pat the steaks dry with paper towel to remove excess moisture.
- Rub the steaks on all sides with 1 tablespoon oil. Then season both sides with salt and pepper.
- Place a large cast iron skillet on medium-high heat. Turn on your ventilation/exhaust fan and wait 4-5 minutes until the pan is very hot.
- Add the remaining 1 tablespoon oil to the pan and swirl to coat. Then carefully place the steaks in the hot skillet using kitchen tongs.
- Sear for 3 minutes undisturbed to form a nice crust.
- Flip the steak using tongs and sear 3 minutes more. Use the tongs to press the edges of the steak against the pan to render the fat.
- Towards the end, add the optional garlic, butter and herbs to the pan, spooning the juices on top to baste the meat. Check doneness by inserting an instant-read thermometer into the middle of the steak: 120°F is rare, 130°F is medium-rare, 140°F is medium and 150-160°F is medium-well to well-done.**
- Once the steaks have reached your desired doneness, remove to a plate or carving board. Cover with aluminum foil and rest for 5 minutes to let the juices redistribute through the meat.
- Slice against the grain to serve.
- * May be labelled as striploin, top loin, New York strip and occasionally Delmonico. You can also use bone-in strip labelled club steak or Kansas City strip.
- ** The temperature will rise 5-10°F more during resting.
- Grilled New York Strip: Prepare the meat as above. Preheat your grill on high heat. Place the steaks on the grill grates and sear for 2 minutes with the lid closed. Rotate the steaks 45 degrees and sear 2 minutes more for crosshatch grill marks. Flip the steaks and repeat the 2+2 minute sequence. Check doneness and remove to a plate. Add garlic butter and seasonings and let rest covered for 5 minutes before serving. (Read: how long to grill steak).
- Strip Steak in the Oven: Prepare the meat as above. Preheat the oven to 425ºF. Sear in an ovenproof pan on high heat on the stovetop for 2 minutes per side. Add the optional garlic, butter and herbs to the pan. Transfer to the oven and cook to desired doneness, about 4-7 minutes. Remove to a plate and rest covered for 5 minutes before serving. You can also broil strip steak if you prefer.
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