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Friday, May 15, 2009

Cooking a New York Strip Steak

Update: Okay, so the technique below worked great and this steak was delicious. BUT…I have since discovered another technique that is foolproof and the only way I will cook steak from here on out. So, feel free to keep reading this post, but I also would suggest checking out this more recent post by clicking here.

This beautiful New York strip steak was one of my Mother’s Day presents.  (Sorry to the vegetarians out there…I always feel a little bad slapping a big piece of meat across your screen…but it was too good not to share!)  Nate cooked it to delicious perfection, so we thought we’d share what he did.

Cooking a New York Strip Steak
– Let steak sit at room temperature for an hour before cooking.
– Heat a cast iron skillet over high heat on the stove, with a little canola oil in the skillet, it should get very hot and start smoking
– Salt and pepper the outside of the steak (Nate used coarse sea salt…make sure to spread evenly, but seriously, those little chunks of salt on the meat were to die for…good move, Nate)
– Place steak in hot pan, 1 minute per side (and a little on the edges of the steak as well)
– Place skillet in preheated 425-degree oven for ~8 minutes for medium rare (at least, that’s how long it took for us)

Medium rare is the only way to eat a steak. If you don’t like it that way, then you’ll have to experiment yourself with the oven cooking time. I refuse to assist with your endeavor, however! 🙂 You can probably find a chart online that tells you what temperature the steak should be for what doneness you want.

I wish it was Mother’s Day again.  All this steak talk is making me hungry.


  1. My hubby made NY Strip Steak for Mother’s Day dinner too! Ours was done on the grill and was fabulous. And I’m totally with you on the medium-rare steak. It is the ONLY way to go! If you are cooking it any more than that you are really missing out. Thanks for the post!

  2. 2

    If you cook meat any longer than that you might as well be a vegetarian….. shoe leather tastes better than well done steak in my humble opinion.

    • Jason

      I agree. I prefer my steak on the rare side. Cooked any longer, the flavor starts getting cooked out and it gets too rough.

  3. 3

    Thank you so much. My steak turned out excellent! My fiance and I really enjoyed it. The salt and pepper was truly all I needed for flavor!

  4. 4

    8 minutes seems WAYYY too long. I do 30 sec each side on the stove top, then into the over at high broil for 2 min each side. 10 minutes seems much too long for medium rare unless the steak is super thick.

    • Jane Maynard

      I promise the 8 minutes isn’t too long. we like medium rare around here, it’s a crime if the steak is over-cooked!

      THAT SAID…

      you need to read my more recent steak post (which I’m going to add to this post so people click through). the recipe is AMAZING and completely fool-proof. I get a perfectly medium-rare steak every time with no guessing. you actually bake the steak BEFORE searing and it works like a charm. bake at low heat, use a thermometer, then a quick sear in the pan. it’s the only way I will ever cook a steak from here on out… 🙂

    • Aubrey

      The oven and the broiler are two different things genius.

  5. 5
    Wilma Fingerdeux

    I don’t reccomend this if you live in a small apartment

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