This post may contain affiliate links. Please read our disclosure policy.
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!

Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Kitchen Girl.
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
Juicy New York Strip Steak Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Kitchen Girl.
Video
When scaling the recipe 2x or 3x, the gray ingredient note stays the same. Adjust quantities accordingly.
Ingredients
- 1 (16-ounce) New York Strip Steak, bone in or boneless
- 2 teaspoons Oil (with high smoke point), avocado oil, canola oil or sunflower oil
- Salt and Pepper, as needed for seasoning
- 1 tablespoon Butter
- 6 Garlic Cloves, smashed and peeled
- 2 sprigs Fresh Rosemary
- 4 sprigs Fresh Thyme
Instructions
- (recommended) Rest STRIP STEAK(s) at room temperature for 30-45 minutes to remove the chill.
- Pat the steak dry and generously season all sides with SALT and PEPPER.
- Preheat the skillet on medium-high heat until it is ripping-hot, which is 450-500°F surface temperature.
- Add OIL to the skillet and heat briefly until wisps of smoke appear.
- Use tongs to carefully set the steak in the skillet. Sear it for 5 minutes.
- Use tongs to gently turn the steak over. Sear for 2 minutes.Add BUTTER, GARLIC, ROSEMARY, and THYME next to the steak and sauté everything for a few more minutes (or more as desired), tilting the pan and spooning the butter over the steak.
- When the steak is about 5 degrees below the desired internal temperature, transfer it out of the skillet along with the herbs. (*steak temperature chart below)
- Rest the strip steak 5 minutes to redistribute the juices.
- Slice against the grain and serve warm with the cooked herbs and any remaining pan sauce.
Equipment
- 10-inch high heat skillet Avoid nonstick (please!)
- large spoon for basting
- chef's knife or steak knife
- serving platter
Recipe Notes
- Rare: 120 to 130°F (bright red center)
- Medium-rare: 130 to 135°F (very pink center)
- Medium: 135 to 145°F (light pink center)
- Medium-well: 145 to 155°F (slightly brown center)
- Well-done: 155 to 165°F (brown throughout)
Jean says
My favorite way to make a great steak!! 😋
Traci says
Yay! So glad you're enjoying it. Thanks for the feedback!
Sonya says
Thank you for exact instructions & all of the tips! Probably because I don’t know what 450 degrees in a cast iron pan is, my steak was burnt along one side & much more done than I typically like it (medium rare) but even with that, it was surprisingly good. I wouldn’t have known how to season it either & I really enjoyed the flavors!
Traci says
Hi Sonya, so glad you enjoyed! Just to note, the 450 degree cast iron temperature is a reference for anyone with a surface thermometer, but that tool is not a requirement for this recipe. Also, as mentioned above, various things can affect the steak doneness, so it's a good idea to monitor your internal temperature as you go. Thanks for sharing your experience here. Enjoy!
Chenee says
This was absolutely delicious! I'm always afraid to make steak because I tend to overcook and underseason, but this one was possibly the best steak I've ever tasted.
Traci says
Yes!!! I'm so glad you went for it and had an opposite outcome from your usual. Thanks so much for sharing your experience. Enjoy!
Katherine says
It came out perfect! Loved the herbs. Thanks for the great instructions and tips.
Traci says
Yay! So glad you enjoyed. Thanks for sharing your experience!
Elizabeth says
My fiance loves steak, but I've always been intimidated to make it. Thank for this recipe with the great tips. I can't wait to give it a try!
Traci says
You're so welcome! I'm glad you're finding it helpful. Enjoy!
Beth says
Thanks to you, I have made the best steaks ever in my life. It's surprisingly hard for me to make a good steak, so this recipe was very welcome. j
Traci says
Yes! I'm so glad you went for it! Glad you found this helpful and thanks for sharing your experience!
Kevin says
5 stars for the detailed recipe tips and simple stove cooking instructions. Thanks to you, I have made this recipe twice and both times turned out a perfectly cooked juicy strip steak that was mouthwatering and unforgettable. Will make again and again!
Traci says
Yay!!! I'm so glad you are loving this steak as much as I do! It's amazing how we can get steakhouse quality right at home. Thanks for taking time to share your experience. Enjoy!
Jeff says
This is THE BEST best way to cook a strip steak. You nailed every aspect of helping me make the perfect medium-rare steak. The herb butter is next level and I can’t stop thinking about how good it is!
Biana says
The steak looks spectacular! This New York strip steak is perfect for a summer supper, paired with a green salad.
Suja md says
This looks and sounds fabulous! Love this recipe. It's a perfect dish for my family.
Traci says
Thanks! This is definitely a family-friendly recipe. Perfect for busy weeknights or family dinner. Enjoy!!
saif says
This strip steak looks so juicy. With mashed potato and vegetable side dishes, it is going to be a perfect meal for my dinner..
Traci says
Thanks! It really is so juicy and devourable. Enjoy!!
Kechi says
My favorite steak is New York Strip steak and you cooked this so amazingly! I have bookmarked to try this evening!
Traci says
Thanks so much! I'm so glad you're going for it. Enjoy!
Ali says
This steak is delicious!! Simple and so easy to make for a quick protein packed dinner.