Juicy New York Strip Steak

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This New York strip steak recipe shows you how to cook strip steak to the perfect temperature with a delicious garlic herb butter. This quick stove method cooks the best NY strip for any occasion!

Pair it with sauteed mushrooms and onions for even more rich, savory flavor in every bite.

What is New York strip steak?

Strip steak, also known as New York Strip Steak, NY Strip Steak, or Kansas City Strip Steak, is a bone-in or boneless cut from a cow's short loin. Tenderness and marbling in a New York strip make it ideal for pan-searing on high heat to a medium rare internal temperature for the juiciest texture and robust flavor. It's quick, easy, and elegant, making it the ultimate entree for special occasions and date night dinners.

Why you'll love this recipe

• Use bone-in or boneless New York strip aka Kansas City strip.
• 5-minute prep + 10-minute pan sear = no oven needed.
• Easy method for any cooking level.
• 3 simple aromatics create an elegant, memorable flavor.
• Looks and tastes as impressive as a steakhouse entree.

Ingredient notes

• strip steak – You'll likely find this labeled as New York Strip, NY Strip Steak, or Kansas City Strip and available as bone-in or boneless cuts.
• oil - This promotes thermal contact which helps transfer heat and prevents the steak from sticking or drying out. Use oil with a high smoke point, such as avocado oil, canola oil or sunflower oil.
• salt and pepper – These simple seasonings enhance the flavor of New York strip steak. When seared, they create a delicious crust by drawing out moisture and adding depth of flavor.
• butter - This adds richness, flavor, and moisture to the steak, which makes for an even more enjoyable dining experience.
• garlic cloves – When sautéed with steak, these become rich, nutty, and slightly crispy. They're addictive, so make extra!
• fresh rosemary and fresh thyme – These add depth and complexity to the herb butter, which enhances the flavor of the steak. They become deliciously crispy in the skillet – a must have for this recipe!

How to cook New York strip steak

Enjoy these step-by-step photos for this easy stove method or grab the full, printable, recipe below.

(recommended) Rest steak 30-45 minutes at room temperature to remove the chill.

Step 1. Pat steak dry and season all sides with salt and pepper. Heat skillet on high until it is ripping-hot (about 450 degrees Fahrenheit). Add oil and heat until smoke wisps appear. Sear the steak 5 minutes on one side.

Step 2. Flip steak over and sear for 2 minutes. Add herbs to skillet and sauté an additional 2 minutes. Add butter, tilt pan slightly, and spoon butter over steak to briefly baste it.

Step 3. When steak is 5 degrees below your target internal temperature, transfer it out of the skillet and rest 5 minutes as it comes to temperature.

Step 4. Serve the steak with or without the bone and keep it whole or sliced against the grain. Garnish with the crisped herbs and caramelized garlic cloves. Then drizzle the browned butter from the skillet over everything for the perfect finish.

NY Strip buying tips

• This cut goes by various names and will be labeled as "strip steak", "New York strip steak", and "Kansas City strip steak". However, these all refer to the same beef cut.
• Check the sell-by date and pick the most recently packaged steak with bright red color and a tightly sealed package.
• New York Strip is sold bone-in or boneless. This recipe applies to both cuts and the bone can easily be removed before or after cooking.
• If you enjoy a medium rare temperature for New York strip, select steaks at least 1 inch thick because it's difficult to achieve a delicate temperature with a thinner steak.

Recipe tips

• To ensure even heat distribution, rest steak at room temperature before cooking per recipe instructions.
• I recommend a cast iron skillet or stainless fry pan since it handles and retains the excessive heat needed to sear the NY Strip. Avoid nonstick cookware.
• A ripping hot skillet with a surface temperature of 450-500°F is going to give your steak the best sear.
• When flipping steak in the skillet, use tongs instead of a fork to prevent piercing the steak as this prevents juices from escaping.
• Although not required, a meat thermometer is the most accurate way to cook strip steak to the desired internal temperature.
• This recipe is written for a 1-inch bone-in New York strip. So, plan to adjust the cook time for thin cuts or boneless strip steak.

Strip steak temperature

When cooking NY strip, plan to remove it from the heat source when the internal temperature is 5 degrees below your target since it will continue cooking up to 5 degrees through carryover cooking. I recommend using a meat thermometer for accuracy and this temperature chart.

• Rare: 120 to 130 degrees Fahrenheit (bright red center)
• Medium-Rare: 130 to 135 degrees Fahrenheit (very pink center)
• Medium: 135 to 145 degrees Fahrenheit (light pink center)
• Medium-Well: 145 to 155 degrees Fahrenheit (slightly brown center)
• Well-Done: 155 to 165 degrees Fahrenheit (brown throughout)

Serving tips

• A New York Strip is a flavorful entree that's primed for tomato cucumber salad and side dish, such as potatoes, asparagus, and mushrooms. A serving of crab legs make for a delicious surf and turf dinner.
• I recommend serving strip steak immediately. If needed, it can be loosely covered and briefly kept warm at 200 degrees Fahrenheit.
• Bone-in strip steak can be cooked and served with or without the bone. To remove the bone, simply cut alongside it, leaving the meat intact.
• As you'll see in my photos, strip steak is perfect for slicing into strips for game day and family dinner. Use a chef knife to slice the steak against the grain, garnish, and serve!
• Use leftover strip steak for steak nachos or steak salad on game day or family dinner night!

📖 Recipe