new york steak presentation

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The Ultimate Guide to Steak Presentation

At Steak University, we dive into all kinds of steak-focused topics, like incredible recipe ideas, cooking instructions, and resources to help you become a steak connoisseur in your own home. This guide focuses on one of the more creative yet least talked about facets of steak: steak presentation. Get ready to learn what it takes to master gorgeous steak dinners that look like they belong in the pages of a foodie magazine.

Table of Contents

Does Steak Presentation Matter?

Let’s be honest: If you’re cooking dinner for just yourself or your family, you might not care about going all out with fancy steak presentation ideas like those you’d find at your favorite restaurant. That’s completely okay. But we also know that plenty of steak lovers want to elevate their meals a bit by honing in their presentation skills.

Learning a few steak presentation ideas can help you take your regular steak dishes to new heights, whether you’re cooking for a special someone or want to get more creative for family meals. And if you have the desire to turn your love for cooking into a career, this must-have skill will be one you rely on daily at your job.

8 Steak Presentation Ideas to Boost Your Dining Experience

Steak presentation takes unique talent. It can be one of the more difficult foods to plate elegantly, but that doesn’t make it impossible. Here are a few steak presentation ideas to learn the basics.

• Decide If Slicing Is Best

This is one of the more confusing parts of presenting steak on a plate. Some steak cuts simply look better on a plate when they’re sliced, especially if they’re large, no-so-pretty cuts like the T-bone. However, slicing can let the steak juices run free, and the last thing you want is a dribble of red running all over your plate.

Photo by Tim Toomey on Unsplash

Often, slicing is a matter of preference, but there’s a good rule of thumb to remember if you are going to pre-slice your steak: Cut against the grain. Doing so shortens the long muscle fibers in steak, which helps keep each mouthful tender.

Also, give the steak 5-10 minutes to rest before slicing it. This way, the juices run back into your meat instead of escaping as soon as you slice through.

• Play with Color

Photo by Eduardo Roda Lopes on Unsplash

Because steak’s brown hue isn’t the most eye-catching color, it’s important to add color to your plate in other ways. An excellent way to do it is with brightly colored veggies, like snap peas or carrots. But you can also add sauces, purees, and other fun touches for extra pops of color.

• Be Picky About Your Plate

Don’t forget about the plate itself, as it can add to the story of your dish. Color is important here, too. Choosing a white plate can really make the steak and other additions stand out. But a black plate can make the overall dish look rugged and rustic. 

Photo by Farhad Ibrahimzade on Unsplash

And then there are unique plate ideas, like using a cutting board to serve the steak and its sides on. Or, if you want the steak to continue cooking for a bit after removing it from the heat, add it to a cast iron plate to allow it to sizzle and cook some more.

Look at steaks in fancy restaurants or those plated by chefs on TV shows, and you’ll notice a few trends. One of those is that they use height to create a showstopper plate. Steak is fun to do this with, especially with thicker cuts like filet mignon. If you’re careful about what you pile, you can make a plate that catches the eye and pulls all the ingredients together.

Photo by amirali mirhashemian on Unsplash  

Usually, some form of mashed potatoes makes an excellent base. But you can also stack some veggies or a dense salad at the bottom with steak and garnish on top. 

• Think About Your Sides

The sides you choose to plate with steak add to the overall effect of your plating. And, really, any steak side dish goes — you just might need to play around with how to plate it to make it feel more elegant. For instance, mashed potatoes can look beautiful on a plate, but not when they’re in a sloppy pile. Instead, use small spoonfuls to create a few tidy piles or use a stainless steel ring mold to shape the potatoes.

Photo by Adelia Rosalinda from Pixabay

Some sides that always seem to look beautiful on a fancy plate of steak include asparagus, thinly sliced or baby carrots, and a fresh salad with greens.

• Use Garnish

Garnish adds color, texture, height, and balance to a plate. Steak plates can include various garnishes, including herb butter, greens, salads, and salsa.

Image by RitaE from Pixabay  

Herbs and sauces are among the favorite choices for people looking to boost the look of their steak plates. Rich au jus and creamy pan sauces add flavor, color, and moisture to the plate, while herbs give a rich pop of color and some extra flavor.

• Use an Attractive Shape

We all know that steak cuts don’t always look pleasing to the eye when they’re added to a plate. A huge hunk of steak doesn’t really work with an elevated steak presentation, which is why you might consider cutting your steak before you cook it into a more attractive shape.

Photo by Snapwire from Pexels

Steak with bones can be especially tricky to pull off on an elegant plate, so it might be best to work with boneless cuts until you get the hang of arranging your plates. 

• Edit Your Techniques

Photo by Rachel Claire from Pexels

Putting too much on the plate at one time can result in an overwhelming mess. As you practice plating more and more, you’ll learn to edit your plates better. Always take an extra look at your plate after each step to decide whether it needs more or less.

And don’t forget to tidy it up when you’re done! Use a clean cloth to wipe off any drippings to get a clean finish.

Simple But Effective Steak Presentation Ideas

Now, it’s time to enjoy getting creative with your steak presentations. The best part about steak plating is that there’s no one way to do it. Follow the tips above for inspiration, but feel free to let your own personality shine through — after all, the best chefs do just that all the time.Try some of our delicious steak recipes using some of the best steaks in the industry from Chicago Steak Company. After that, check out our guide to photographing steak to get some Instagram-worthy photos of your creations. Have fun!

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The Art of Steak Presentation and Plating: Elevating the Dining Experience

Introduction When it comes to culinary delights, presentation plays a crucial role in captivating our senses and enhancing the overall dining experience. 

The way a dish looks can be just as important as how it tastes, and this holds especially true for the beloved steak. 

In this comprehensive guide, we will delve into the world of steak presentation and plating, exploring the concepts, techniques, and tips to help you create visually stunning and appetizing steak dishes.

Understanding Steak Presentation

Choosing the right cut of steak .

The first step in creating a visually appealing steak dish is selecting the right cut of meat. Different cuts offer varying textures, flavors, and marbling patterns, each suited for specific cooking methods. 

Whether it’s a tender filet mignon, a flavorful ribeye, or a juicy strip steak, consider the characteristics of the cut and choose one that aligns with your desired outcome.

Considerations for Cooking Methods 

Different cooking methods, such as grilling, pan-searing, or broiling, can greatly impact the final appearance of the steak. 

Grilling imparts tantalizing grill marks and a smoky flavor, while pan-searing creates a delicious crust. Understand the nuances of each method and select the one that complements your plating vision.

Seasoning and Marination Techniques 

Seasoning is vital in bringing out the flavors of the steak. Whether you prefer a simple salt and pepper rub or a more elaborate blend of spices, ensure that the seasoning is evenly distributed and adheres to the meat’s surface. 

Marinating the steak in herbs, oils, and acids can also infuse additional flavors and tenderize the meat. Experiment with different combinations to find the perfect balance for your desired taste.

Components of a Well-Plated Steak

Main protein: .

The Star of the Dish The steak itself takes center stage on the plate, and it should be cooked to perfection. Understanding the desired level of doneness, such as rare, medium-rare, medium, or well-done, is crucial in achieving the ideal texture and juiciness. 

Utilize a meat thermometer to ensure accurate cooking times and let the steak rest after cooking to allow the juices to redistribute, resulting in a tender and succulent piece of meat.

Accompaniments: 

Enhancing Flavors and Textures To complement the steak, thoughtful selection of accompaniments is essential. 

Consider incorporating rich and flavorful sauces or gravies that harmonize with the meat’s taste profile. Additionally, vibrant vegetable sides, such as roasted asparagus or buttery sautéed mushrooms, can add both visual appeal and a delightful textural contrast. 

Starch options, such as creamy mashed potatoes or fragrant rice pilaf, can round out the dish and provide a satisfying balance.

Garnishes for Added Visual Interest 

Garnishes serve as the finishing touch, elevating the presentation of the steak. Fresh herbs like parsley, chives, or thyme can add a pop of color and a touch of freshness to the plate. 

Edible flowers, microgreens, or finely sliced vegetables can also be used to create visually pleasing patterns or accents. 

Remember, the garnish should not overpower the main dish but rather enhance its appearance.

Plating Techniques for Steak

Choosing the right plate .

The selection of the plate is crucial in creating an aesthetically pleasing presentation. 

Consider the size and shape of the plate, ensuring it complements the size of the steak and allows for the arrangement of accompaniments without overcrowding. 

Additionally, think about the color and material of the plate, as these elements can either enhance or detract from the overall presentation.

Placement and Arrangement

Placing the steak as the focal point: .

Position the cooked steak slightly off-center on the plate, allowing it to be the focal point of the dish. This draws the eye and showcases the main protein.

Arranging Accompaniments for Balance and Visual Appeal: 

Strategically arrange the vegetable sides, starches, and sauces around the steak, creating a balanced composition. Consider the colors, shapes, and textures of each element to ensure an appealing visual contrast and harmony.

Using Negative Space for Aesthetic Effect: 

Embrace the concept of negative space by leaving empty areas on the plate. This not only provides breathing room for the dish but also highlights the individual components.

Creative Plating Ideas

Stack or layering techniques: .

Experiment with stacking or layering different components to add height and visual interest. For example, place a potato puree base, followed by the steak, and top it with caramelized onions for an elegant and striking presentation.

Drizzling Sauces and Garnishing: 

Use squeeze bottles or small ladles to drizzle sauces or dressings strategically on the plate. This not only adds flavor but also creates artistic patterns. Garnish with fresh herbs or edible flowers to enhance the visual appeal.

Artistic Patterns or Arrangements: 

Create eye-catching arrangements by arranging the accompaniments in artistic patterns, such as arcs, spirals, or geometric shapes. This adds a touch of creativity and showcases your attention to detail.

Tools and Presentation Tips

Essential tools for steak presentation, tongs and spatulas: .

Use sturdy tongs or spatulas when handling the steak to prevent damage or loss of juices. This ensures the steak retains its visual appeal and juiciness.

Squeeze Bottles for Sauces and Dressings: 

Utilize squeeze bottles to have better control over the distribution and placement of sauces and dressings on the plate. This allows for precise drizzling or artistic designs.

Plating Rings and Molds: 

Plating rings or molds can be used to shape the accompaniments, such as mashed potatoes or rice, into uniform and appealing shapes. These tools provide a professional touch to your plating.

Attention to Detail

Wiping plate rims for a clean presentation: .

Before serving, carefully wipe any smudges or drips from the plate rims. This attention to detail ensures a clean and polished presentation.

Adding Finishing Touches Just Before Serving: 

Place the final garnishes and sauces on the plate just before serving to maintain their freshness and vibrant appearance. This enhances the overall visual appeal of the dish.

Capturing the Perfect Photo

Lighting considerations .

Good lighting is essential for capturing enticing food photographs. Utilize natural light whenever possible, positioning the dish near a window or shooting outdoors.

If artificial lighting is necessary, use soft, diffused lighting to avoid harsh shadows and reflections.

Composition and Angles

Experiment with different angles to capture the steak dish in its best light. Consider shooting from a top-down perspective to showcase the overall plating arrangement. 

Alternatively, try a lower angle to emphasize the height and texture of stacked or layered components.

Post-Processing Tips for Stunning Food Photography 

During post-processing, enhance the colors, contrasts, and sharpness of the image. Adjust white balance to ensure accurate representation of the steak’s hues. 

However, strive for a natural look that remains faithful to the dish’s actual appearance.

Serving and Enjoying the Steak

Temperature considerations .

It is crucial to serve the steak at the appropriate temperature to maintain its flavor and texture. Keep the plate warm to prevent the steak from cooling too quickly during the plating and serving process.

Educating Diners on Steak Cuts and Cooking

Preferences Take the opportunity to educate diners on different steak cuts , cooking methods, and levels of doneness. 

Provide descriptions or menu notes that guide their choices and help them appreciate the thought and care put into the dish.

Encouraging Guests to Appreciate the Presentation 

Encourage guests to take a moment to appreciate the artistry and effort put into the presentation. 

Suggest that they engage their senses by observing the arrangement, inhaling the enticing aromas, and savoring the flavors that unfold on their palate.

Conclusion 

Steak presentation and plating is an art form that can transform a delicious meal into a memorable dining experience. 

y carefully selecting cuts, utilizing creative plating techniques, and paying attention to every detail, you can elevate the visual appeal of your steak dishes. 

Remember to experiment, have fun, and let your creativity shine as you develop your own unique plating style. With these tips and techniques in mind, you’ll be well on your way to wowing your guests with visually stunning steak presentations that truly delight the senses.

Frequently Asked Questions

What are some recommended plating styles for steak dishes.

There are various plating styles you can explore for steak dishes. Some popular options include the classic style, where the steak is placed in the center with accompaniments arranged neatly around it, or the modern style, which focuses on artistic arrangements and creative use of negative space. 

Experiment with different styles to find what best suits your aesthetic preferences and the overall theme of the dish.

How can I ensure that my steak remains hot while I focus on plating?

To keep your steak hot while plating, you can preheat the plates before plating. Place the plates in a warm oven or soak them in hot water for a few minutes. 

Additionally, you can tent the cooked steak with aluminum foil while you arrange the other components on the plate. This helps to retain heat until the moment of serving.

Are there any plating techniques for enhancing the texture of the dish?

Yes, you can utilize plating techniques to enhance the textural experience of the dish. For instance, you can create height and texture by layering mashed potatoes or grains underneath the steak. 

You can also experiment with contrasting textures by incorporating crispy elements, such as onion rings or fried herbs, alongside the tender steak.

What are some alternative plating options for steak dishes besides traditional plates?

While traditional plates are commonly used for steak presentation, you can also explore alternative plating options to add visual interest. 

Some alternatives include wooden cutting boards, slate slabs, or elegant serving platters. Just ensure that the chosen surface complements the overall style and presentation of the dish.

How can I prevent my sauce from smudging or spreading on the plate?

To prevent sauces from smudging or spreading on the plate, consider using a squeeze bottle for more precise control. 

Alternatively, you can use a spoon or the back of a ladle to carefully drizzle the sauce onto the plate. Practice is key, so start with small amounts and gradually build up until you achieve the desired effect.

Can you provide some tips for taking professional-looking food photographs of plated steak dishes?

To capture professional-looking food photographs of plated steak dishes, ensure you have good lighting, either natural or diffused artificial light. Experiment with different angles and compositions to highlight the dish’s key elements. 

Pay attention to details and utilize props sparingly, focusing on the steak as the star of the image. During post-processing, enhance colors and sharpness while maintaining a natural appearance.

What are some alternative garnishes that can be used to enhance the presentation of steak dishes?

Aside from fresh herbs and edible flowers, there are other alternative garnishes you can use to enhance the presentation of steak dishes. 

Consider incorporating microgreens, citrus zest, finely grated cheese, or even flavored oils. These additions can provide pops of color, added flavor, and an extra visual appeal to the overall plating.

Are there any specific plating techniques for grilled steak dishes?

Grilled steak dishes offer unique opportunities for plating. You can highlight the smoky flavors and grill marks by placing the steak diagonally on the plate and arranging the accompaniments around it. 

Additionally, you can use grilled vegetables as garnishes or create grill mark patterns on vegetables or bread slices to add an extra visual element to the dish.

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Spiciness: Mild

Stovetop to Oven Cast Iron New York Strip Steak

This easy, fast, and perfect New York strip steak is pan seared in a cast iron skillet on the stovetop, topped with butter, and transferred to the oven to bake.  Look no further for the tastiest, fastest, easiest and most versatile New York Strip Steak recipe.

Pan seared New York strip steak is another "go to" dinner recipe on a busy night.  It's easy and fast to make (~ 10 minutes).  Plus, it is mouth watering delicious! I like to smother the cooked steak with a bit of Pimento Cheese or Sautéed Mushrooms .

Cook Steak In Cast Iron Skillet and Oven

Cooking NY strip steak in a cast iron skillet in the oven after searing on the stovetop is easy, fast, and delicious. You'll get a perfect caramelized sear. Don't have a cast iron pan? Cool, use any skillet or pan that's oven safe.

This cooking method (using both the stovetop and the oven to cook steak) ensures a drier and caramelized brown crust while leaving the inside tender and juicy by finishing the steak in the oven. 

How To Cook A New York Strip Steak From Stovetop To Oven

Although steaks can be marinated, this recipe doesn't focus on that. This is a simple recipe focusing on the meat. NY strip steaks are not the tenderest or leanest cut (that's filet mignon / beef tenderloin), but they are a tender cut.

Strip steaks should not be tough or chewy. Pick uniform steaks that have a little fat marbling and not any tough looking collagen or silver skin. If you're not sure, ask the butcher to show you a beautiful New York Strip (or see the raw image below).

Letting meat acclimate to room temperature for at least 20-30 minutes before cooking will ensure more even cooking. Don't skip this step.

Salt and pepper the meat. Be liberal with the salt. A lot of it will cook into the butter sauce later. The salt is going to promote a crusty sear and give it a ton of flavor. Obviously, if you're sensitive to salt then you will need to play with the amount of salt.

This strip steak recipe is basic because I love the taste of meat and this recipe focus is on that. Having said that, dry rubs are also amazing on steaks too so knock out your favorite seasonings if you want at this point: paprika, cumin, garlic salt, onion powder, rosemary, etc...

Cooking Times For Stovetop To Oven NY Strip Steaks

My stove and oven is generally 2 ½ minutes one side on the stovetop, 2 minutes the other side on the stovetop, then add butter and cook strip steak for 2 minutes in the oven.

Other peoples stove/oven may be different and therefore so is the cooking ratio -i.e. -  maybe 3 minutes, 1 ½ minutes, 3 minutes.  Learn your oven and remember your ratio.

The first side of steak can take 1-2 minutes longer, especially if the pan is not hot enough.

This is a general cooking time ratio for cooking steak in a cast iron skillet.  Play with it. 

Why Use A Cast Iron Skillet Or Pan For Cooking NY Strip Steak?

I use a cast iron skillet for cooking NY Strip Steaks in the oven after searing on the stovetop. Use any pan / skillet you like. Just make sure your pan can handle going into the oven at 375F straight after searing the steak on the stovetop.

Why cook a steak in a cast iron skillet or pan? It's solid - cast iron maintains heat and has consistent heat throughout it's surface. It gets hot and holds it's heat. Cast iron can go straight from a screaming hot as hell heat on the stovetop and then can go straight into a screaming hot oven right after that.

New York Strip steaks are perfect for cast iron skillets because they are an even and flat cut. The surface layer lays beautifully even on the solid cast iron skillet. There is no curling of the meat and the heat stays consistent throughout the surface layer of the pan as well.

Cast Iron New York Strip Steak Recipe FAQS:

Yes or at least I think so! Cast iron provides uniform heat distribution and holds it's heat throughout the entire pan. It's a solid pan that can go straight from hot as heck heat on the stovetop into a screaming hot oven.

Yes. Meat near the bone is super flavorful but it also needs a little more time to cook. Play with adding another minute or so to both sides and in the oven. As a side note, this method works with nearly any leaner cut of beef.

One side 2-3 minutes or until brown. Flip it. Cook another 2 or so minutes. Transfer the skillet with steaks to the oven at 375F and cook for another 2-3 minutes depending on the thickness of the steak.

Serving Suggestion

Serve this New York Strip Steak with a complementary side vegetable and / or potatoes.

You May Also Like

If you like this NY Strip Steak recipe, you may also like one of these similar beef dishes:

Things In My Kitchen:

• 12" cast iron skillet  for pan frying steaks on the stovetop and then transferring to oven.
• A  splatter guard  to keep the stovetop and surroundings cleaner.

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Cat Iron Stovetop to Oven New York Strip Steak

EatSimpleFood.com

This perfect New York strip steak is pan seared, topped with butter, and transferred to the oven in a cast iron skillet to finish cooking.

• Author: beckie
• Cook Time: 10
• Total Time: 10
• Yield: 4 1 x
• Category: Main Dish
• Method: Stovetop / Oven
• Cuisine: International
• Diet: Gluten Free

Ingredients

• 4 New York strip steaks , ~1 ¼" thick
• 2 tsp vegetable oil (or other high heat neutral oil)
• black pepper
• 4 tabs (~1 ½ tablespoon total) unsalted butter

Instructions

• Let steaks sit at room temperature for ~20-30 minutes.  Dry with a paper towel.  Generously salt and pepper both sides steaks.
• Preheat oven to 375F.

• Add a touch of vegetable oil to lightly coat the bottom of the pan.  Sometimes this step can be skipped if the steak has a lot of fat marbeling.

• Cook for ~2 - 2 ½ minutes on one side.  Don't move the steak, just let it sizzle there.  Quickly peek if it is very browned.  If not, leave it there for another 30-60 seconds.  
• Flip the steak and cook for an additional 2 minutes.
• Put two tabs of butter on each steak and transfer to oven.  Cook for two minutes.  This is for a medium rare steak.
• Rest ~ 5 minutes before eating and drizzle with any buttery pan sauce.
• Add some more butter and salt if you're down for that.  Add some sharp mustard if you like extra tang. Thank the cow, dig in, lick your fingers.  Happy Eating!  Beckie
• Letting New York Strip Steaks acclimate to room temperature for ~ 20-30 minutes before cooking will ensure more even cooking.
• You may need to add a little vegetable oil to lightly coat the bottom of the pan if you're using stainless steel or nonstick pan for the stovetop portion.
• This is a general cooking ratio for cooking steak.  Play with it.  My stove and oven is generally 2 ½ minutes one side, 2 minutes the other side, then 2 minutes in the oven.  Other peoples stove/oven may be different and therefore so is the cooking ratio -i.e. -  maybe 3 minutes, 1 ½ minutes, 3 minutes.  Learn your oven and remember your ratio.
• Like herbs or garlic?  Knock it out.  Throw the herbs or garlic in when you put the cast iron skillet with the steaks in the oven.

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New York Strip Steak

The BEST method for how to cook New York strip! This foolproof New York strip steak recipe is tender, juicy, flavorful, and super easy.

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Why you’ll love this new york strip steak recipe, what is a new york strip, ingredients you’ll need, how to cook new york strip steak, how long to cook new york strip, tips for the best new york strip steak, storage instructions, what to serve with new york strip, more delicious steak recipes, tools for this recipe.

• New York Strip Steak (Juicy & Tender!) Recipe card
• Recipe Reviews

Oven steak recipes (like sirloin steak ) are super popular here at Wholesome Yum, and it’s time to add one more: How to cook New York strip steak ! I think you’ll love this one. This New York strip steak recipe is juicy, flavorful, and surprisingly simple.

Serve your NY strip steak just like a steakhouse with a wedge salad and roasted brussels sprouts  for a special, flavorful meal. (See more serving and pairing ideas below!)

• Tender and juicy with beefy flavor
• Seasoned simply to let the steak flavor shine
• Perfect browned crust or grill marks (your choice)
• Easy to make
• Ready in just 10 minutes
• Perfect steak dinner for any occasion

A New York strip steak is a fairly large, marbled, beefy steak that is both firm and tender. It goes by many other names, including strip loin steak, Omaha strip, Kansas City strip steak, ambassador steak, or simply strip steak. This cut of beef comes from the short loin, or the back, of a cow. Since the muscle doesn’t do a lot of work but there is plenty of marbling, it’s the perfect balance of tenderness and chew that many people love.

Right next to the New York strip, connected with bone, is the beef tenderloin , which includes the filet mignon . Sometimes these are kept together instead of separating them — this is called a porterhouse steak.

This section explains how to choose the best ingredients for cooking NY strip steak, what each one does in the recipe, and substitution options. For measurements, see the recipe card below .

• New York Strip Steaks – Look for steaks that are similar in thickness, preferably 1.5 inch thick, with moderate marbling. You can learn more about selecting steak in my filet mignon recipe — the same applies for NY strip.
• Olive Oil – Or avocado oil. Locks in flavor and helps the seasonings stick.
• Sea Salt – Or kosher salt.
• Black Pepper
• Unsalted Butter – Even with the high temperature, I love the flavor of searing my strip steak in butter. You can use additional olive oil if you prefer, though.

This section shows how to cook NY strip steak, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below .

• Season. Remove the steaks from fridge. Rub with olive oil and season with salt and pepper. Let them rest to come to room temperature.
• Sear. Preheat the oven, and at the same time, preheat a cast iron grill pan (for beautiful grill marks) or a cast iron skillet (for a browned crust). Add the butter, letting it melt, and then add the steaks. Sear, without moving, until browned. Flip and sear on other side.

• Finish. Transfer the pan to oven and bake until the New York strip steak reaches your desired level of doneness. (See cooking times below.)
• Rest. Remove the steaks from oven, transfer to a plate or cutting board, tent with foil, and rest before slicing.

TIP: If you like, top each steak with a tablespoon of compound butter while resting.

Here is my favorite compound butter for steak . It’s made with minced garlic cloves, parsley, and dill, but there are also variations listed for fresh thyme and fresh rosemary, which pair very well with NY strip steak.

After searing New York strip on both sides on the stovetop, transfer to the oven and bake for 2-3 minutes for medium rare doneness. However, the time will vary depending on the steak thickness and how done you like it.

The size, thickness, and marbling of NY strip makes it easy to cook a perfect medium-rare steak, but I also have a time chart below for other levels of doneness. These times are for a 1.5-inch-thick steak:

NY Strip Cook Time Chart

*Note: The times above are when you’d remove from the oven. The internal temperature of NY strip steak will increase by an additional 5 degrees when resting.

• Bring steaks to room temperature. This takes about 30 minutes, and ensures more even cooking.
• Season simply. New York strip is a high quality cut of beef and doesn’t need a marinade or heavy seasonings to taste great. A little olive oil and a liberal sprinkle of salt and pepper is all you need.
• Use a cast iron grill pan to get grill marks. This is not required, but I love the look and taste you get from doing this. You can get the one I use here , but otherwise a cast iron skillet works fine as well. I highly recommend using cast iron, because it conducts heat well and will give you that nice sear.
• Steaks do not need to be cooked through when searing on the stove. This step only browns the outside. The inside will finish cooking in the oven.
• Don’t move the steaks around. When you pan sear NY strip steak, you need prolonged contact with the pan to get good browning (or grill marks if using a grill pan). Move the steaks only when you are ready to flip them.
• Use a probe thermometer for perfect results. You set the temp you want, and it will beep when the steaks reach that temperature. Use the temperature and time chart above as a guide.
• Let the steak rest. After cooking, resting before cutting lets the juices settle, so your New York strip steak is juicy and tender, not dry. Don’t rest them in your pan (they will overcook) — transfer to a plate or cutting board first.
• Slice against the grain. This breaks up the muscle fibers, making the strip steak more tender and easier to chew.
• Store: Steaks are best served immediately rather than making them ahead, but in case you have leftovers, keep them in an airtight container in the refrigerator for 2-4 days. They are still great for a steak salad later!
• Reheat: Ever since I discovered my fave reheating method for reverse sear steak , I actually use it for all my steaks, including this New York strip recipe. Simply preheat the oven to a low temp (250 or 300 degrees F), place the steaks in a baking dish with a little broth at the bottom and seal with foil (this will create steam to lock in moisture), and heat in the oven for about 10 minutes, or until warm.
• Freeze:  Raw steak can be frozen for 6-12 months. I don’t love freezing cooked New York strip, but if you must, you  can  freeze it for up to 3 months to use in  soups , sandwiches,  salads , or casseroles.

This NY strip steak recipe just needs some side dishes for a full meal:

• Steakhouse Veggies – For classic New York strip recipe sides, try crispy air fryer brussels sprouts (or the roasted brussels sprouts pictured above), quick roasted asparagus , some classy roasted broccolini , or easy creamed spinach .
• Potatoes – Traditional sides would be mashed or baked potatoes ( air fryer baked potatoes is my fave way to make them.) I often make  mashed cauliflower for a healthier option. For a “steak & frites” feel, you can make regular potato fries, take it up a notch with garlic parmesan fries , or for lighter options, try jicama fries or rutabaga fries .
• Salads – Serve with a wedge salad to complete your steakhouse meal. Steak also goes well with Caesar salad or even strawberry spinach salad .
• Surf And Turf – Make your meal even more special by pairing the New York strip with lobster tails or baked shrimp (or just follow my recipe for surf and turf .)

If you like this New York strip steak recipe, try my other recipes that use a similar method for cooking steak: filet mignon , juicy sirloin steak , or cost-effective chuck eye steak . They all use this tried and true stovetop-to-oven method that cooks your steaks perfectly every time.

Prefer steak cooked using only the stovetop or only the oven alone? Try my simpler recipes for ribeye steak or marinated flank steak .

• Cast Iron Grill Pan – This pan can go right from stove top to oven, plus it gets you those gorgeous grill marks.
• Probe Thermometer – The benefit of the probe is that you can set the desired temperature and an alarm will go off once the meat has reached that temperature. No need to constantly check. It’s my top recommendation for a perfect New York strip recipe every time! However, a classic instant read meat thermometer will work as well.

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New York Strip Steak (Juicy & Tender!)

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Ingredients

Tap underlined ingredients to see where to get them.

• 4 8-oz New York strip steaks ▢
• 1 tbsp Olive oil ▢
• 2 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢
• 1 tbsp Unsalted butter (or more olive oil for dairy-free) ▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

Remove the steaks from the fridge about 30 minutes before cooking. Rub all over with olive oil. Season both sides with salt and pepper. Let steaks rest at room temperature for 30 minutes .

Preheat the oven to 400 degrees F (204 degrees C). At the same time, preheat a cast iron grill pan (or a cast iron skillet) on the stovetop over medium-high heat, about 3 minutes .

Once the oven is just a few minutes away from being preheated, add the butter and heat until melted. Add the steaks in a single layer. Sear for about 2 minutes , without moving around, until browned with grill marks on the bottom. Flip and sear for 1-2 minutes on the other side.

Transfer the pan to the preheated oven. Bake for 2 to 6 minutes , to your desired level of doneness.

Use a probe thermometer to check internal temperature for best results, but a regular meat thermometer  will work as well. These times are estimates for a 1.5-inch (~4 cm) thick steak:

* 120 degrees F (49 degrees C), 1-2 minutes , for Rare

* 130 degrees F (54 degrees C), 2-3 minutes , for Medium Rare

* 140 degrees F (60 degrees C), 3-5 minutes , for Medium

* 150 degrees F (66 degrees C), 4-7 minutes , for Medium Well

* 160 degrees F (71 degrees C), 5-8 minutes , for Well Done

Steak temperature will increase by an additional 5 degrees when resting in the next step.

Remove the New York strip steaks from the oven, transfer to a plate or cutting board, and tent with foil. (Do not leave in the pan or they will be overcooked.) Let the steaks rest for 5 minutes before slicing.

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Related Easy Recipes

Recipe Notes

Serving size: 1 8-ounce steak

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂

How To Make New York Strip

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About The Author

Maya Krampf is a recipe developer and USA Today best-selling cookbook author who has been creating easy, healthy recipes using whole, real food for more than a decade — all with 10 ingredients or less ! Learn about how she develops recipes here .

Maya loves vegetables , a perfectly cooked filet mignon , and a good cup of coffee. She’s passionate about healthy eating without refined sugar , so she created Wholesome Yum Foods , a line of zero sugar ingredients for cooking and baking.

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86 Comments

Maya | Wholesome Yum

Glad you found it! Ads support the costs of the website as well as my family, and keep the content free. I do have an ad-free website option with Wholesome Yum Plus if you prefer to remove the ads.

Your receipt doesn’t tell use what temp to preheat the oven to. 375 degrees, 400 degrees, etc.? How are we supposed to know if you don’t include that information??

It’s 400 degrees F and the info is right on the recipe card.

Bernice Nytch

Approximately how long should I cook a 2.5 inch one and a half pound whole NY strip steak? We like medium rare. Thank you!

Wholesome Yum D

Hi Linda, I suggest using a probe thermometer for a steak that large.

Traci Welsh

Amazing dinner. Hubs was out of propane for bbq so searched for oven recipe. Not a steak person and this was awesome in flavor, texture and tender. Will definitely make again. Thank you

Beth Egliskis

Bill Bartok

I could not follow the recipe easily – so many videos ads kept interrupting use of your site. I will not visit the site again

Hi Bill, Hi Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in  Wholesome Yum Plus , which includes an ad-free version of the website, along with other perks.

What if I don’t have a cast iron pan? How should I cook this in the oven?

Hi Patti, You can use any oven-safe skillet (you’d still want to sear it first). It just cooks more evenly and gets a better sear with cast iron.

Hi Bob, If you wanted a grilled steak you could have selected of the recipes I have for Perfectly Grilled Steaks .

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Home » Recipes » New York Strip Steak

New York Strip Steak

With all the ways to cook a steak (and there are a lot of great ways from sous vide to reverse searing to grilling, etc.), there's just something about the flavor you can develop in a skillet. It's 100% contact with the pan.

What Is a New York Strip Steak?

The steakhouse favorite, New York strip is well-marbled and rich, yet leaner than a ribeye. It's a "beefy" cut in both flavor and texture, taken from the "short loin subprimal," part of the loin primal, which is the source of a lot of premier steaks. Alternative names include Kansas City steak (a New York with the bone in), ambassador steak, top loin steak, shell steak, sirloin strip steak, club steak and more.

The Fast Flip Cooking Method

With a good steak, the goal is always to cook it perfectly from edge to edge without the dreaded gray band, but still have a flavorful crust. This modern "quick flip" method turns tradition on its head, by starting the steak in a cold, dry skillet with no fat. It's so easy to do and it has some big benefits.

This technique sounds like the complete opposite of tradition. As in many things, the popular or usual solution is not always the best. One of the most important parts of developing flavor on a steak is the crust on the outside, but it can be easy to overcook over high heat in a skillet or grill. The quick-flip method gets you an even doneness from edge to edge, and with a superior crust.

I usually avoid cooking steak inside because of the high heat and smoke that fills the house and can be smelled for the next few days. Not to mention all the grease splatter that requires a cleaning crew. This method fixes these problems, and the steak tastes even better.

Why It Works So Well

Starting with a cold skillet with no fat in it allows you to slowly render the fat out of the steak, giving it its own fat to brown the outside. Frequent flipping evenly cooks it on both sides and through the middle, without one side overcooking or a ring of overcooked meat appearing. By gently cooking the steak, the result is more tender and you get to taste more of that delicious beef!

Big Juicy Benefits to the Fast Flip

• Less smoke !
• No grease splatter.
• Faster , more even cook than just flipping once.
• More tender - from the gentle cook.
• Superior crust with more flavor.
• Not much carryover cooking because of the low heat.

What You'll Need: Ingredients & Tools

• Boneless Strip Steak AKA New York Steak - 1 ½" thick-cut preferred with well-marbled fat, 12 to 16 ounces.
• Diamond Crystal kosher Salt and Black Pepper
• Finishing Salt such as Maldon sea salt flakes .
• Skillet - A well-seasoned cast-iron or carbon-steel skillet. Or even a nonstick skillet , since we aren't cooking with high heat.
• Tongs - I love the OXO 9" tongs .
• Meat Thermometer - An instant-read probe thermometer is perfect for checking the steak's temp.
• Kitchen timer that is easy to repeat (you can also use your phone's timer).

Keys to the Perfect Strip Steak

• Season it early - Salting the steak ahead of time acts like a dry brine. Do it at least 45 minutes and up to 48 hours before it hits the pan.
• Dry the surface of the steak before cooking for the best crust.
• Flip every 2 minutes - Watch the clock.
• Take the temp - Insert the probe thermometer through the side, not the top.
• Rest - A quick 5-minute rest is all it needs to relax and redistribute the juices, and it's short enough to stay nice and hot, which is how a steak should be eaten.

How to Cook a New York Strip Steak

1. Trim the Steak

Trim down the fat on the sides of the strip steak to about ¼". If it is too thick, the surface of the steak will not evenly come into contact with the skillet, since the fat is stiffer.

2. Season the Steak

Season all sides with plenty of kosher salt. Preferably season 24 hours before cooking, but at least 45 minutes in advance to allow the salt to penetrate into the meat. Use about 1 teaspoon of Diamond Crystal brand or ½ teaspoon of Morton brand per steak. Refrigerate uncovered until it's time to cook.

3. Pat It Dry

Thoroughly dry the surface with a paper towel to remove moisture and make for a better sear.

4. Sear the Steak

Place the steak in a cold well-seasoned cast-iron skillet, or even a nonstick skillet, then place over high heat.

5. Set Timer for 2 Minutes

You will flip the steak every 2 minutes for the next 10 to 14ish minutes, so an easy-to-use timer that you can start again is key. Your phone timer will also work.

6. Flip the Steak Every 2 Minutes

Using tongs, turn the steak and set your timer again.

7. Check the Temperature

After about 8 minutes (or 4 flips), check the internal temperature by going through the side (not the top).

When it reaches a few degrees before the desired doneness, remove the steak from the skillet. This will be a total of 10 to 14 minutes for medium-rare (130-134° F).

8. Let It Rest

Rest uncovered on a cutting board for 5 minutes to allow the juices to redistribute.

9. Slice and Serve

Slice the steaks, if desired and sprinkle with some finishing salt, such as Maldon salt flakes for an extra burst of flavor and crunch.

Love this method? Try Steak au Poivre (pepper steak) with a cognac cream sauce.

Doneness Temperatures

Tips for success.

• Trim the fat for even cooking - Strip steaks usually have a firm section of fat on one side, which can prevent contact with the pan on that side, and can cause uneven cooking. Shave off some of the thicker part of the fat.
• Salting - 45 minutes to 24 hours ahead of time, or right before the pan. Less than 45 minutes but more than a couple is the worst, as it draws moisture out of the meat without allowing the salt flavor to soak back in.
• Induction vs gas cooktops - There is a difference in how fast they heat up. Gas stoves are more intuitive and easier for the uninitiated to read. Induction stoves heat the skillet up super fast, so be aware of this when turning up the heat for the first few minutes; instead of high, you might want to go medium-high.
• Cook to temperature and not by time - Always rely on a thermometer . Doneness is tricky to measure by time or looks.

Recipe FAQs

With the quick flip method, it will take about 10 to 14 minutes total cook time, depending on the thickness and starting temperature of your steak.

Dry brine in salt 24 hours in advance, cook it lower and slower, slice against the grain and give it time to rest. You can even use a meat tenderizer.

You absolutely can cook a steak from frozen, and this quick-flip method is perfect for it for even cooking.

At least 45 minutes prior to cooking, and up to 24 hours ahead. If you can't salt it ahead of time, season it right before cooking.

Storing and Reheating

Store the cooked strip steak sealed in the refrigerator for up to 3 days. It can also be vacuum sealed and kept in the freezer for up to 6 months. Quickly reheat leftovers in a warm skillet for 1 to 2 minutes per side, or slowly in a 375° F oven until the temperature reaches around 130° F and is heated through.

Leftover strip steak is perfect for making steak sandwiches .

What to Serve It With

A steak without potatoes is just a steak? I think I'll take some potatoes on my plate, please! Creamy mashed potatoes , scalloped potatoes , cast-iron skillet marble potatoes . And some veggies are great, too! Simple sauteed broccolini or g reen beans are a favorite.

Sauce Inspiration: Herb butter, compound butter, pan sauce, chimichurri , Bearnaise .

More Delicious Steak Recipes

• Kitchen timer
• Meat Thermometer

Ingredients

• 1 or 2 New York strip steaks, at least 1 ½" thick, 12 to 16 oz each
• Diamond kosher salt
• Black pepper
• Finishing salt such as Maldon Sea Salt Flakes

Instructions

• Prep the steak. Trim down the fat on the side for more even contact with the skillet. Heavily season with kosher salt at least 45 minutes before cooking, or preferably 24 hours ahead of time. Then place in the refrigerator uncovered on a cooling rack until it's time to cook.
• Remove the steak from the refrigerator and pat dry with a paper towel. Season with pepper.
• Sear the steak. Place the cold steak in a cold skillet and turn the heat to high. Set your timer for 2 minutes. After 2 minutes, flip the steak and reduce the heat to medium-low.
• Continue flipping every 2 minutes until the internal temperature reaches 130° F to 134° F for medium-rare, about 10 to 14 minutes total. Start testing the temperature after about 8 minutes with an instant-read probe meat thermometer by going through the side (not the top) to get an idea how much longer it will cook.
• Sear the sides of the steak briefly toward the end of the cook.
• Remove the steak from the skillet and rest for 5 minutes uncovered on a cutting board. Slice against the grain and sprinkle with a little finishing salt. Or leave whole. Enjoy!
• Season with about 1 teaspoon of Diamond brand kosher salt per pound of beef OR ½ teaspoon of Morton brand kosher salt.
• If you can't salt in advance, then salt just before cooking.
• A timer is a must. It's easy to forget to flip every 2 minutes.
• Bring out a notepad and a pen to keep track and tally up your flips.

Reader Interactions

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November 07, 2023 at 12:42 pm

I am so impressed with this method I can hardly even stand it. It’s just me and I can’t eat a whole steak in one sitting - I crossed my fingers and cut a 1”, 3/4 lb. NY strip steak in half cross-wise after I’d salted then refrigerated it uncovered for 20 hours. (Wrapped the other half and put it in the freezer.) Used a cast iron skillet, folllowed your directions, took it off at 135 degrees, let it rest and had the most perfect steak I’ve ever made, bar none. I still couldn’t quite finish - had the last few bites cold and that was the best leftover steak I’ve ever had, as well. Thanks!

justin says

November 22, 2023 at 10:56 am

I am so happy to hear it, Kathy! I love when people give something new a try and it turns out wonderful. Now I want to make a steak with this method again. 🙂

Mary Anne says

July 30, 2023 at 10:30 pm

This is perfection! I didn’t salt the steaks until just before cooking them. 4 NY Strips cooked according to the 2 min directions with a thermometer and the steaks came out perfect. $95 worth of steaks, thank you for this great method!

August 16, 2023 at 10:48 am

That is so awesome, Marry Anne! Thanks for the feedback. 🙂

Candice says

March 15, 2023 at 1:49 pm

Came out perfectly. Was always told to cook fully on one side and flip it only once. This felt more comfortable, and I'm much happier with the results. Thank you for all the great tips!

So glad to hear it, Candice!

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The Perfect New York Strip Steak

• Level: Easy
• Total: 1 hr
• Active: 10 min
• Yield: 4 servings

Ingredients

Deselect All

2 New York strip steaks, 1 lb each, 1½ to 2 inches thick

1 tablespoon vegetable oil

3 tablespoons unsalted butter, divided

2 cloves garlic, skin on

1 sprig thyme

1 sprig rosemary

• Roast the steaks at low heat: Preheat oven to 275 degrees F. Season steaks generously with salt on all sides. Place steaks on a wire rack fitted over a rimmed baking sheet; this will ensure even airflow all around the steaks as they cook. Cook for 25–35 minutes, checking after 20 minutes, until internal temperature reaches 125 degrees F. (Note: Once the temperature reaches 80 degrees F, it will climb quickly.) For an accurate temperature, place the thermometer through the side into the center of the steak. When steak reaches 125 degrees F, let rest 10 minutes.
• Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip steaks, drain off the fat, then cook another 1 minute, undisturbed. Meanwhile, gently smash the garlic cloves with the heel of your hand until you hear a crack, leaving the peels attached.Add 2 tablespoons of butter, garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and continually baste the steaks with the hot butter as it browns and gets foamy. Take the pan off the heat as you baste if the butter is browning too quickly or the herbs and garlic are starting to burn. Add remaining tablespoon of butter; once the first side is well-browned, flip the steaks and continue basting—a French technique called arroser—until the butter is no longer foamy. (Once the steaks have been flipped, Chef Pandel continues basting with his pan entirely off the heat; you may need to do the same, depending on the variables of stove temperature, pan, and the steaks themselves.) When it's no longer foamy, the butter has done its job and the steaks should be well seared with a nice crust. Check the temperature of the steaks: for medium-rare, the internal temperature should be 125 degrees F–130 degrees F. Remove steaks to the rack to rest, about 10 minutes. Serve right away.

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Grilled New York Strip Steak

I have grilled hundreds upon hundreds of steaks, and these are all the tricks I follow for making the best Grilled New York Strip Steak. Follow these tips for the most juicy, flavorful, and tender beef!

Beef is the king of all meats in my family, and we usually eat it for lunch or dinner every single day.

While I have made steaks on the stovetop (see Pan Seared Steak using a cast iron skillet) and in the oven due to cold climate limitations, I’ve been in a snow-free climate for 4 years now and grill out daily.

Grilling is hands down the best way to cook steak, and especially NY strip steak. It is also called strip loin steak because it is cut from the short loin of the cow. It is a very tender and beautiful cut of beef.

Cooking this cut is very similar to how I make Grilled Ribeye and porterhouse steaks, and typically takes less than 10 minutes. It maximizes sear on the outside, with a juicy pink interior.

Look how gorgeously pink and tender the beef is:

That to me, is perfect new york strip steak!

Why This Method Works

We utilize multiple heat sources on the grill for perfect cooking  – While a lot of the benefit of grilling is the singe of high heat those cast iron grates make on the outside of the steak, you actually want to partially use the lid to turn it into an oven as well. This makes it so that the interior of the steak heats up without overcooking the exterior.

Incredibly tender  – You’ll notice that I call for taking the beef out of the fridge at least an hour before cook time, and preferably 90 minutes. I cannot overstate what a huge difference this makes for tenderness.

Incredibly juicy  – There are a few tricks that help keep the juice inside the steak, like letting the meat rest on a wire rack instead of a plate.

So good it only needs salt  – I only season with salt here because the beef is truly that good, but with that said, feel free to use a simple seasoning you enjoy, whether that’s black pepper or a steak rub.

Step by Step Overview:

While the tips shared here are important, much of the battle is picking out good beef from the grocery store. Look for the most well-marbled pieces you can.

Take the beef out of the fridge 90 minutes before cooking

I know it can be annoying to plan ahead, but this makes ALL the difference for juiciness and tenderness later on. 

Believe me, I have tested this many, many times, and it is essential for the best results possible. 

There have been times when I didn’t get home early enough to take the meat out in advance and I cooked it anyway, and I always got drastically less tender steak.

The reason why letting the steaks warm up at room temperature helps so much is you don’t have to cook the meat as long. Your starting point is a lot higher. 

It’s the same idea as my  Glazed Spiral Ham , which is far juicier than your average ham, simply because it needs less cook time after warming up beforehand.

Traditional vs Grass-fed Beef

I’ve cooked and eaten many different types of beef, and my preference for marbling, juiciness, and flavor is definitely traditional beef. Buy Choice at a minimum, or USDA Prime, if you can afford it.

If you prefer grass fed steak, you can absolutely use this recipe. Just make sure you keep an eye on doneness, as grass fed beef cooks faster and is less forgiving if you overcook it.

Also, if the steaks look excessively wet, blot them dry with paper towels.

Season liberally with salt just before cooking

Season the ny strip steaks all over with kosher salt, and not just the bottom and top, but also the sides of the steak.

As a guide, I do 3/4 tsp of kosher salt for each 1-lb steak.

Note: If it’s a good steak, all I use is salt, so I can appreciate the flavor of the beef. However, if you want to add any other spices or a favorite dry rub, now is the time. There is no need to rub the outside with olive oil or anything else, just rub the spices into the meat.

Preheat the grill and get your rack ready

I have learned this the hard way, but you never want to get your meat on before having your rack or plate ready and standing by on the side of the grill.

If for some reason you happen to have a flare up, or if the steaks are done, you want to have a place ready to get your precious meat off the fire immediately.

For preheating, make sure to preheat your outdoor grill for at least 10 minutes. I have a 3-burner gas grill, and I only heat 2 burners, which preheats the internal temperature to 550F or 600F. 

When I actually begin cooking and have the lid opening and closing every couple minutes, the temperature hovers around 450F, a medium heat for most grills, which is perfect.

The other bonus to only using 2 of the 3 burners, is that if the surface of the steak gets too dark from flareups (which can often times mean you need to clean your grill), you can always move the steaks over and let them keep cooking with indirect heat.

Time to grill!

After preheating the grill, place steaks side by side, at a slight angle. Make sure you hear the meat sizzle when it hits the grates, as this indicates it’s truly a hot grill.

Close the lid and let cook for 2 minutes, then open the lid and check if there are some good grill marks on the underside:

Turn the meat 90 degrees

Now turn the meat the other direction, so that you get even more grill marks going the other way. 

You are still grilling on the SAME side, just getting even more caramelization on the meat. Close the lid again for 2 minutes.

I acknowledge the meat looks ghastly in color in the above photo, but it shouldn’t look as dramatic in person, and it certainly won’t look like that in the end after flipping.

Check again that you’ve got nice grill marks from that 90 degree turn:

Then flip the steaks over entirely. Close the lid again for 2 minutes.

Then do another 90 degree turn, and 2 more minutes.

You’ll notice that we did about 8 minutes of cook time here, which I find is pretty reliable for a 1.25″ thick steak for not going past rare at the very least. 

If you have a 1-inch steak, you may want to do 6 minutes, for example. Make sure you do not cook by time alone, but also by signs of outside doneness and a thermometer. A  thermometer  is a must (affiliate), because exact grill time varies depending on how hot your grill is.

You can see below that I’ve got a reading of 121F, which is about perfect for my target of rare to medium-rare doneness.

The beef will always go up another 5 degrees or so from carryover cooking, even after it’s removed from the heat.

Temperature Guides for Doneness:

Keep in mind that steaks will “cook” another 5 degrees F from carryover cooking after you remove them from the heat, so always pull them a little early to get your desired doneness. 

• Rare – 125°, very red inside, cool interior
• Medium rare – 135°, red inside and warm
• Medium – 145°, pink inside and warm
• Medium well – 150°, slightly pink inside and warm
• Well – 160°, no pink inside

I like my beef cooked rare, but most people enjoy a medium-rare steak, and this is standard at most restaurants. This ultimately depends on personal preference.

Make sure to use an instant-read thermometer for accuracy, inserting into the thickest part of the steak. My favorite meat thermometer is made by Meater, but Thermoworks is great too.

Rest the beef (don’t skip this step)

Let the steak rest on the wire rack for 5 minutes. This is essential for having the most juicy steak possible. You may also cover the steaks loosely with aluminum foil if desired.

Look how little juice leaves the steak when it’s rested on a rack like this. I learned this trick from Chef Rob Magee of  Q39  restaurant in Kansas City, and as someone who used to put my steak on a plate that inevitably pooled with juices, it’s a great trick.

Your steaks are now ready to be savored. If desired, you can slather the top with a little butter, or even a compound butter made with garlic and herbs.

You can also add a little salt on top, such as a fancy Maldon sea salt.

Suggested Side Dish Pairings

If you’re looking for some complementary pairing, this new york strip steak recipe goes beautifully with the below side dishes:

• Potato Gratin  – This is a classic side for beef and it’s really hearty
• Crispy Smashed Potatoes  – Potatoes are the perfect pairing for steak, and these have a nice crispiness
• Steak Fries  – These are really easy to make and cook in the oven, and have a nice “heft” to them
• Roasted Parsnips  – A vegetable side that has a really nice flavor with the steak
• Maple Glazed Carrots  – So classic with red meat, and has a lovely sweetness

Recipe FAQ and Tips

Store in an airtight container in the fridge for up to 4 days.

My favorite way is to throw it on the grill again for about 5 minutes, just enough to warm the interior. You may also heat it in a 300F oven for 8-10 minutes, until warmed through.

I’m a purist and like salt only, but this Sazon Seasoning is excellent if you want something more flavorful. Fajita Seasoning is also pretty good on beef.

Absolutely! The cooking is more or less the same. Try to match the temperatures I share above for the gas grill.

Yes, though because of the bone, it may take another minute or two of total cooking time. The same goes for a porterhouse, where you have both the bone and the piece of filet mignon attached.

Yes, though if you go much thinner than 1″ it will be difficult to get good caramelization on the outside without overcooking the inside.

Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page. Or, follow me on Facebook , Instagram or Pinterest !

Ingredients

• 4 boneless ny strip steaks each weighing 1 pound about 1.25" thick
• kosher salt

Instructions 

• At least one hour before cooking, and preferably 90 minutes, take the steaks out of the fridge and leave them at room temperature, uncovered.
• Preheat a gas grill on high for at least 10 minutes. I have a 3-burner gas grill, and I only preheat two of them, which gets the internal temperature to 550F or 600F. When I begin cooking and have the lid opening and closing, the temperature hovers around 450F, which is perfect. My cast iron grill grates are so well seasoned that I do not need to grease them, but if needed, grease the rack with tallow or another high heat cooking fat. Additionally, set a wire rack over a sheet pan out by the grill.
• Season the steaks all over with salt. I use about 3/4 tsp of kosher salt for each 1-lb steak.
• Place the steaks on the grill and close the lid. Cook for 2 minutes, then turn the steaks 90 degrees so you have grill marks going the other direction. You are still cooking the steaks on the same side. Close the lid and cook another 2 minutes.
• Flip the steaks over, close the lid, and cook for 2 minutes. Open the lid and turn the steaks 90 degrees, and cook for another 2 minutes, with the lid closed.
• Check the doneness on the steak using a thermometer. The temperature at this point will vary depending on the thickness of your steak and the heat intensity of your grill, but I find it is somewhere around 120F at this point. Because the temperature of the meat will go up about 5 degrees from carryover cooking, this is the perfect time to pull the steak so I reach rare at 125F. However, if you want further doneness, close the lid and keep cooking the steak for a minute or two until you hit your target doneness. It is most important to check for temperature using a thermometer.
• Let the beef rest on the wire rack for 5 minutes, and cover loosely with aluminum foil if desired. Then serve and enjoy!

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

posted in: All Recent Posts , Beef , Dairy-free , Gluten-free , Low Carb , Red Meat , Whole30 Compliant 5 comments

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5 Comments on “Grilled New York Strip Steak”

Covered everything! Thanks!

Thanks Lance!

Unless I missed it, what temperature do you cook on the gas grill? I do the same method that you do, however, since I replaced my Weber grill, I can’t figure out what temperature to use. Thank you.

Hi! It’s in the step-by-step: “For preheating, make sure to preheat your outdoor grill for at least 10 minutes. I have a 3-burner gas grill, and I only heat 2 burners, which preheats the internal temperature to 550F or 600F.When I actually begin cooking and have the lid opening and closing every couple minutes, the temperature hovers around 450F, a medium heat for most grills, which is perfect.”

Does that help? Do you set your grill by temperature now?

Thanks for answering, I have a new 3 burner Weber, it seems different than my old Weber. I have been playing with the temperature when cooking beef. I always preheat the grill. The last steak I grilled I did it on medium with 2 burners. I kept the top down. I will try your method and thank you.

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A Steak Lover’s Paradise: The 20 Best Steakhouses in NYC

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1. peter luger steak house.

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Practical information: address:   178 Broadway, Brooklyn, NY 11211, United States Contact: +1 718-387-7400

2. keens steakhouse, practical information: address:   72 w 36th st., new york, ny 10018, united states contact: +1 212-947-3636 reservations: resy.com, 3. smith & wollensky.

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10. the capital grille, practical information: address:  rockefeller center. 120 w 51st street, new york, ny 10020 contact: (212) 246-0154, 11. strip house.

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Practical information: address: 56 beaver st, new york, ny 10004, united states contacts: +1 212-381-1237 reservations: sevenrooms.com, 13. porter house bar and grill.

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What Is a New York Strip Steak? The Definitive Guide

Ah, the New York strip steak - a tender, juicy, and flavorful cut that’s perfect for grilling season or a cozy weekend dinner. But what is a New York strip steak, what makes this steak so special, and how do you select and cook it to perfection? In this definitive guide, we’ll dive deep into the world of the New York strip steak, revealing its origin, qualities, and best cooking methods. Ready to become a strip steak connoisseur? Let’s begin!

Key Takeaways

• The New York Strip Steak is a popular, flavorful cut of beef from the short loin.
• Marbling and USDA Choice grade are key indicators of quality when selecting steak.
• Cooking methods such as pan searing, grilling, oven roasting should be used in combination with seasoning and toppings to create an unforgettable meal.

Understanding the New York Strip Steak

The New York strip steak, also known as the strip loin steak, Kansas City strip, or york steak, is a popular and versatile cut of beef that comes from the short loin of the cow. Praised for its tenderness, taste, and affordability, this steak can be enjoyed on its own or with a variety of rubs, sauces, and sides. You might also hear it called by other names like the ambassador steak, Omaha strip, or club steak, but rest assured, these are all different names for the same delicious cut, including the Kansas City strip steak, the New York steak, and the NY strip steak.

New York strip steaks usually come in serving sizes ranging from 10 to 16 ounces, ideal for a hearty meal or a delightful surf-and-turf combination with shellfish. As for the thickness, an ideally cut strip steak measures between 1 and 1.5 inches, which ensures the best cooking results.

The Cut: Where It Comes From

So, what makes this cut so special? The short loin, located on the back of the cow, is the source of the New York strip steak. This muscle region doesn’t get much exercise, which results in a tender and flavorful steak. The New York strip steak shares a similar origin with the porterhouse steak, as both cuts come from the short loin. However, the porterhouse also includes a portion of the tenderloin, making it a larger and more decadent cut.

In terms of tenderness, the New York strip steak lands somewhere between the tougher hangar steak and the luxuriously tender filet mignon. This harmonious balance of tenderness and flavor propels it as a favorite among steak enthusiasts.

Marbling and Quality

Marbling is a crucial factor that contributes to the overall flavor and texture of a New York strip steak. It refers to the fat interspersed within the muscle of the steak, which adds to the richness and juiciness of the cut.

For a high-quality steak, seek out well-marbled meat and, at a minimum, opt for USDA Choice grade beef for a gratifyingly tender outcome.

Choosing the Perfect New York Strip Steak

Armed with the knowledge of what sets a New York strip steak apart, how do you select the finest one at the store or butcher? Consider factors like thickness, marbling, and grading (USDA Prime, Choice, etc.). A top-tier steak should boast a vibrant red color, uniform marbling, and creamy white fat. It should also possess a firm texture and lack any strong odors.

Keep an eye on the label for any additional information that may impact your decision.

Bone-in vs Boneless

There are two main types of New York strip steaks: bone-in and boneless. The main difference between the two is that bone-in steaks retain the bone, while boneless steaks have had the bone removed. The presence of the bone can contribute to the flavor of the steak, as the bone itself can impart flavor to the meat during cooking. However, the bone can also affect the cooking process, as it takes longer to cook than the meat itself.

Concerning cooking methods, bone-in steaks might need an extra minute or two to cook compared to their boneless counterparts, yet they can be used interchangeably in recipes, including the Grilled New York Strip Steak recipe referred to later in this guide.

Grass-fed vs Grain-fed Beef

The type of beef you choose can also affect the taste and texture of your New York strip steak. Grass-fed beef comes from cattle that have been raised on a diet of grass and other forage, resulting in leaner meat with a more pronounced flavor. On the other hand, grain-fed beef comes from cattle that have been fed a diet primarily composed of grains, such as corn. This type of beef is usually more marbled and has a milder taste.

So, which one should you choose? What you choose depends on your personal preference. Everyone has their own unique tastes so it’s best to go by what matters most to you. If you enjoy a leaner steak with a more distinct flavor, opt for grass-fed beef. If you prefer a more marbled and tender steak with a milder taste, go for grain-fed beef.

Cooking Methods for New York Strip Steak

Numerous methods can be employed to cook a tantalizing New York strip steak, each boasting unique advantages. This guide will delve into pan-searing with a cast iron skillet, grilling to achieve perfect grill marks, and oven roasting for uniform cooking.

No matter which method you choose, you’re sure to end up with a delicious and tender porterhouse steaks that will leave you wanting more steak recipes.

Pan-Searing with Cast Iron Skillet

One of the most popular methods for cooking a New York strip steak is pan-searing with a cast iron skillet. This method involves:

• Heating the skillet over medium-high heat and adding a small amount of oil, such as canola, vegetable, or olive oil.
• Seasoning your steak with kosher salt and freshly ground black pepper, ensuring that it is evenly coated.
• Once the skillet is hot, adding the steak and searing it for 2-3 minutes on each side, or until it reaches your desired doneness.

Using a cast iron skillet provides excellent heat retention and even cooking, ensuring a perfectly seared steak with a delicious crust. The pan-searing method is also relatively quick, making it an excellent choice for a weeknight dinner or a special occasion.

Grilling for Perfect Grill Marks

If you prefer a more traditional approach, grilling your New York strip steak can result in perfect grill marks and a beautiful, smoky flavor. To achieve the best results, follow these steps:

• Preheat your gas grill on high for at least 10 minutes, making sure the internal temperature reaches around 550-600°F.
• Season your steak with kosher salt and freshly ground black pepper.
• Place the steak on the hot grill.
• Cook for about 4-5 minutes on each side, or until it reaches your desired doneness.

Using a thermometer is crucial for ensuring the perfect level of doneness and maintaining the tenderness of your steak. Also, don’t forget to use the lid while grilling, as it turns your grill into an oven and helps cook the inside of the steak without overcooking the exterior.

Oven Roasting for Even Cooking

For those who prefer a hands-off approach, oven roasting is an excellent method for cooking your New York strip steak. This technique provides even cooking and tender results, ensuring that your steak is cooked to perfection. Here’s how to do it:

• Preheat your oven to 400°F (204°C).
• Place the steak on a wire rack set inside a baking sheet, allowing air to circulate around the steak for even cooking.
• Insert a meat thermometer into the thickest part of the steak.
• Roast the steak in the preheated oven until it reaches your desired level of doneness.

Once the steak is cooked, remove it from the oven and let it have a steak rest for a few minutes before slicing and serving. This resting period allows the juices to redistribute, ensuring a tender and juicy steak.

Seasoning and Toppings for Your Strip Steak

The key to a delicious New York strip steak is in its seasoning and toppings. While a classic salt and pepper seasoning will never go wrong, you can also get creative with your own steak rubs and flavorful toppings, such as garlic, rosemary, and compound butter.

Let’s dive into the world of steak seasonings and toppings to take your strip steak to the next level.

Classic Salt and Pepper Seasoning

The significance of seasoning your strip steak with kosher salt and freshly ground black pepper is paramount. These basic seasonings amplify the beef’s natural flavor without overshadowing it, letting the steak’s true taste take center stage.

Generously season your steak with salt and pepper before cooking, ensuring that it is evenly coated for the best results.

Creating Your Own Steak Rub

If you’re looking to add a little more excitement to your steak, why not create your own steak rub? This can be as simple or as complex as you’d like, using various herbs, spices, and other flavorings to create a unique taste sensation. Start with a base of salt, pepper, garlic powder, and onion powder, and then experiment with additional ingredients like paprika, cayenne pepper, dried herbs, and brown sugar to create a rub that suits your taste buds.

Once you’ve created your ideal steak rub, apply it to your New York strip steak before cooking. This will not only add an extra layer of flavor but also help to form a delicious crust on the exterior of the steak when cooked.

Compound Butter for Extra Flavor

Compound butter is a fantastic way to add richness and depth to your finished steak. This mixture of butter and other flavorings, such as herbs, spices, and aromatics, can be easily made at home and used to elevate your steak to the next level. To create compound butter, mix softened butter with your chosen flavorings, shape it into a log or container, and refrigerate until firm.

To use compound butter on your steak, follow these steps:

• Melt a tablespoon of the butter.
• Brush the melted butter onto the steak before and after cooking.
• The butter will add a luxurious richness to the steak and enhance its natural beefy flavor.
• Store any leftover compound butter in the refrigerator for up to two weeks or in the freezer for up to three months for future steak feasts.

Side Dishes to Pair with Your New York Strip Steak

A delicious New York strip steak deserves equally delicious side dishes to complement its flavors. Some popular side dishes to pair with your New York strip steak include:

• Roasted vegetables
• Garlic mashed potatoes
• Creamed spinach
• Grilled asparagus
• Baked potatoes
• Sautéed mushrooms
• Caesar salad
• Sweet potato fries
• Grilled corn on the cob
• Green beans with almonds

There are countless options to choose from, ranging from classic pairings like sautéed vegetables and roasted potatoes to more adventurous choices like baked salmon or blackened shrimp.

Don’t be afraid to get creative with your side dishes and experiment with different flavors and textures. The perfect side dish can elevate your steak dinner from good to unforgettable, leaving you and your guests craving more.

Storing and Reheating Leftover Steak

If you end up with leftover steak, proper storage is vital to preserve its taste and texture. Keep the leftover steak in an airtight container in the refrigerator to maintain its freshness for up to 3 days..

When the time comes to reheat your steak, a gentle approach is crucial to prevent overcooking and drying out the meat. Employing the oven is one of the most effective ways to reheat a New York strip steak. Place the steak in an oven-safe dish with a small amount of water or broth at the bottom, and cover the dish with a lid or aluminum foil to trap the steam. This will help to keep the steak moist while it reheats.

Preheat your oven to a low temperature, around 250°F (120°C), and heat the steak until it reaches your desired temperature, checking with a meat thermometer to ensure accuracy. This gentle reheating method will help to maintain the tenderness and juiciness of your steak, making it just as delicious as the first time it was cooked.

In this definitive guide, we’ve explored the world of the New York strip steak, learning about its origin, qualities, and various cooking methods. From pan-searing and grilling to oven roasting, there are countless ways to prepare this tender and flavorful cut of beef. With the right seasoning, toppings, and side dishes, you can create a truly unforgettable steak dinner that will impress your guests and leave them craving more. So go ahead, fire up the grill or heat your cast iron skillet, and treat yourself to a delicious New York strip steak tonight. Bon appétit!

Frequently Asked Questions

What cut is a ny strip steak.

A New York strip steak is cut from the beef short loin, right behind the rib area. It has an intense flavor, with bold, beefy notes and a great bite and solid chew. It is a popular cut of steak for grilling, as it has a good balance of fat and flavor. It is also a great choice for pan-searing, as it has

Is New York Strip or ribeye better?

For a full-flavored steak, the ribeye is recommended; for a leaner steak that is still juicy, the New York strip is a good choice. Whichever you choose, following proper grilling tips can help you achieve delicious results.

What is the difference between a steak and a New York Strip?

The main difference between a steak and a New York Strip is the amount of fat visible in each. The steak has limited marbling while the strip features marbling throughout the tissue and an edge of fat. Furthermore, the ribeye steak has a richer flavor and a more tender texture compared to the chewier texture of a New York Strip, with a beefier and less fatty flavor. A New York Strip is cut from the salmon primal, specifically the 'top loin', while a steak may come from various parts of the animal.

What is the ideal thickness for a New York strip steak?

For the best results, an ideal thickness for a New York strip steak is between 1 and 1.5 inches.

What is the difference between bone-in and boneless strip steaks?

Bone-in strip steaks have the bone intact, while boneless strip steaks have had the bone removed. This can affect both the flavor and cooking process of the steak.

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Sous Vide New York Strip Steak is Juicy Perfection

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Enjoy a mouth-watering Sous Vide New York Strip steak with rich garlic butter. Sous vide might sound a bit fancy, but it’s a simple cooking method once you get the hang of it. And the result is absolute perfection.

I’m not going to lie to you – sous vide takes a bit longer than traditional cooking methods. But it is hands off cooking time, and it gives you a flavorful steak that is so tender it’ll feel like you’re dining at a fancy steakhouse. Except you don’t have to dress up, and there’s no overpriced wine list. Win-win, if you ask me!

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In this post, we’ll dive into the simple steps to make an unforgettable New York Strip steak using the sous vide method. Don’t worry if you’re new to this – I’ll guide you through it step-by-step . We’ll also tackle some common concerns, like why sous vide is perfect for steak , the right temperature , and serving ideas .

Looking for more sous vide recipes? Try sous vide prime rib , sous vide lamb chops , or sous vide chicken thighs .

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❓Why Go Sous Vide For Your New York Strip Steak?

Sous vide is a precise cooking technique where you immerse your steak in a water bath calibrated to the exact temperature you want your meat to reach. That means no more guessing games and a steak cooked to perfection, whether you love it rare, medium rare, or well done.

Sous vide cooking almost makes it impossible to undercook or overcook your meat. And with other traditional methods, like grilling, getting a perfect steak at home can be tricky.

It’s like hitting a moving target – there’s this teeny tiny window of time where it’s just right, and missing that can mean a mediocre meal, which is never what you want when cooking an expensive steak. Switch to sous vide, and you will always have a perfect, tender steak.

🥩Ingredient Notes

For exact amounts needed see the recipe card below

• New York Strip Steak: When you’re cooking with the sous vide method, the quality of your ingredients can make a world of difference. The New York strip steak is a prime choice, thanks to its marbling which gives it that mouth-watering flavor and tenderness. And if you can, go for grass-fed – it’s worth the splurge!
• Seasonings: I’m all for keeping things simple here. A sprinkle of salt and black pepper can work wonders. Don’t be shy with it – a liberal sprinkle can enhance the flavor of the steak.
• Herbs : Fresh herbs like basil, rosemary, or fresh thyme, add a subtle aromatic touch.

🍳How to Sous Vide New York Strip Steak

• Set your sous vide water bath to your desired temperature. I usually use 133 degrees F, the sweet spot for a medium-rare steak. Check out this table to pick your temperature if you prefer a different steak doneness.
• Sprinkle the steak with the salt and pepper and place a few sprigs fresh thyme on top of the meat.
• Next, place your steak into a bag. If you have one, you can use a vacuum sealer , or just a sturdy plastic bag will do the trick. Just make sure you get as much air out as possible. To use the water displacement method, seal the bag most of the way and slowly lower it in the water, letting the water pressure push out most of the air. Click here for more details on using the water displacement method .
• Once your water bath is at the right temperature, in goes the steak. The beauty of sous vide is that it’s pretty much foolproof; the steak will be perfectly cooked. The steak will be done after 1 1/2 hours but can stay in the water bath for up to 3 hours. Precise timing isn’t critical.
• When it’s time to eat, heat a cast-iron skillet (my go-to for a killer sear) and add some oil. Remove your steak from the bag, pat it dry, and give it a quick sear on each side.

🌡️What’s the Best Temperature for Sous Vide Steak?

The cooking temperature that is best will depend on your taste. I cook my sous vide sirloin to 133 degrees F, but since you control the sous vide , you decide how you want your steak cooked. Here are the suggested temperature for cooking sous vide New York strip:

I don’t recommend using a temperature lower than 130°F with this recipe. And if you choose to go above 158°F, your steak will lose its juicy tenderness.

🍴Serving Ideas

Once you have your sous vide New York Strip Steak perfectly cooked, tender, and juicy, it’s time to think about how you want to serve it up. It is an expensive cut of meat, so make sure you give it an excellent presentation.

I love to serve sous vide New York strip with some garlic butter. Just add a few tablespoons of butter right on top. It melts into the meat and gives it a fantastic glaze. Plus, the butter goes great on my favorite side dishes, creamy mashed potatoes , and corn on the cob .

But who said steak is only for dinner? Slice up that New York Strip and lay it on a piece of crusty bread, add a touch of horseradish mayo and caramelized onions, and you’ve got an upscale steak sandwich perfect for lunch. Or serve it over a salad for a delicious and healthy dinner.

💭How to Store

If you can’t eat all your steak, no worries, you can easily store leftovers for later. Let the steak cool down. Then transfer it to an airtight container. Use a container just the right size for your steak so it doesn’t dry out.

Your steak should stay fresh in the fridge for three to four days. You can also freeze your steak for another day. Remember to wrap it tightly in freezer-safe plastic wrap before placing it into a freezer bag. This will help preserve the flavor and texture for up to three months.

⭐Tips for Sous Vide New York Strip Steak

Be sure to check out the step by step instructions

• Cooking is all about having fun and experimenting, so don’t be afraid to play around with different seasonings and herbs. Who knows, you might discover your new favorite flavor combination!
• Look for a strip steak that’s about 1 1/2 inches thick.

📝FAQ

The answer is not really, but sort of. Because sous vide cooks at such precise temperatures, it’s almost impossible to overcook in the traditional sense. However, if you leave your steak in the water bath for too long, it can take on a texture similar to corned beef. And while I love a good corned beef, it’s not exactly the result we’re looking for here.

Yes, I recommend searing your steak after sous vide cooking. It will be fine to eat if you don’t, but it will be a pale gray color, which isn’t that appetizing. After all, you eat with your eyes too! It only takes about a minute per side on a hot skillet, giving the steak a crispy, caramelized exterior that is the hallmark of a perfect steak dinner.

Yes, increase the cooking time by about 1 hour for frozen steak. So sous vide it for between 2 1/2 to 4 hours.

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Sous Vide New York Strip Recipe

Ingredients   1x 2x 3x.

• 2 New York strip steaks
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Fresh herbs such as basil rosemary, or thyme

For serving

• Garlic butter

Instructions

• Set the sous vide water bath to 133 degrees F for medium rare steak. See the notes below if you prefer another steak doneness. Wait for the water batch to reach temperature.
• Liberally season the steak on both sides with salt and black pepper. 2 New York strip steaks, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
• Put the steak in a bag, laying the herbs on top. Vacuum seal it, or place it in a heavy-duty plastic bag and remove the air. To use the water displacement method, seal the bag most of the way and slowly lower it in the water, letting the water pressure push out most of the air. Fresh herbs such as basil
• Once the water bath has reached your desired temperature, add the steak.
• Let it cook for about 1 1/2 – 3 hours.
• When ready to eat, heat a cast iron skillet over high heat and add a tablespoon of oil. Oil
• Take the steak out of the bag and pat it dry with a paper towel.
• Add it to the skillet and sear it for 1-2 minutes on each side.
• Slice your steak and serve it with garlic butter. Garlic butter
• Change the seasoning and herbs if you have a favorite spice for steaks.
• If your steak is frozen, sous vide it for 2 1/2 – 5 hours.
• Look for a New York strip that is about 1 1/2 inches thick.
• Don’t leave the steaks in the sous vide water bath for more than 4 hours of cooking time, or the texture of the meat will not be as good.

Temperature Chart for Sous Vide New York Strip

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Nutrition information.

Nutrition facts are estimates.

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New York City’s Best Steakhouses

Are you looking for the best steaks in New York? Then you’re really spoiled for choice: we’ve been to a lot of steak restaurants and now you can see the best of them here! From Wolfgangs to Luger to small insider spots, there’s a lot to choose from. And so that you can see which steak restaurant is near you, you can find them all on one map .

Check out, these articles are probably interesting for you as well

• The 50 Best Restaurants in New York

By the way: you’ll find many more New York City spots in our Loving New York travel guides !

The Best Steakhouse Restaurants in New York City

Little prince.

For the first time we noticed the French restaurant in summer: the windows can be opened completely and because it is so small, you have a window seat & table all to yourself, so to speak. Super-romantic and that’s why it immediately landed on our list of the most romantic restaurants in NYC.

The & Son Restaurant is a steak speakeasy ( “steakeasy” for short) located in an old townhouse in Greenwich Village, Manhattan. Their menu features steak dinners that consist of several courses. With each course, you can choose between at least two options. In addition to delicious, top-quality steaks, there are also vegetarian options on the menu.

On Saturdays and Sundays from 11:00 am to 3:00 pm you can stop by for brunch. How about a Lobster Benedict, for example? The lobster meat and boiled eggs taste just sensational with the hollandaise sauce! You’d rather have something sweet? Then try the French toast with berries and whipped cream! Add a few mimosas and the brunch is perfect!

Bacall's Family Steakhouse

Bacall’s Family Steakhouse is one of the most highly regarded restaurants in NYC, known for its delicious steaks and romantic ambiance. Located in the heart of Manhattan, Bacall’s is the perfect spot for a special dinner with your loved one.

The restaurant offers a wide selection of succulent steaks, including filet mignon, ribeye, and New York strip, all cooked to perfection and served with your choice of sides. In addition to the steaks, Bacall’s also has a selection of seafood dishes, including lobster tail and pan-seared salmon, as well as vegetarian options.

Benjamin Steakhouse

Located in the heart of Midtown East, Benjamin Prime is a sleek and modern steakhouse that is an excellent choice for a romantic Valentine’s Day dinner in New York City. The restaurant features stylish and sophisticated decor, with dark wood accents, leather banquettes, and dim lighting that creates a romantic and intimate atmosphere.

Regarding NYC Valentine’s Day restaurants 2022, Benjamin Prime typically offers a special menu featuring a variety of high-quality steaks and other meat dishes and a selection of seafood and vegetarian options. The restaurant is known for its excellent wine list, which includes a wide range of red wines that are carefully chosen to pair with the menu.

Bowery Meat Company

As the name of the restaurant suggests, you will find plenty of meat on the menu. The Bowery offers you a festive five-course menu on the holiday. The menu is a real treat for the palate: in addition to a sweet apple and chestnut soup, a colourful salad with walnuts and pears, you can look forward to a roast turkey and a traditional pumpkin pie.

Empire Steak House

Make yourself at home at Empire Steak House! The Sinanaj brothers emphasize warmth and hospitality in their restaurant. Not only does the menu feature over 400 different wines and an excellent selection of over 100 types of whiskey, but also the freshest seafood and, of course, the finest steaks! Their USDA PrimeDry Aged Porterhouse Steak is especially famous. 

The service is truly exceptional and the beautiful surroundings can only make you feel at home.

Gallaghers Steakhouse

Over 80 years ago, this place was a speakeasy. Now Gallaghers Steakhouse is easily one of the best restaurants in NYC. Beautiful cuts of meat aged on-site along with signature cocktails are worthy of every penny you spend. You’ll find seafood, fresh raw bar selections, and scrumptious desserts. Do not miss the prime rib roast, available on a first come, first served basis. The clams casino is another divine option perfect for starting your meal. Additionally, you should know that Gallaghers encourages a classier dress code, and reservations are highly recommended to avoid missing out on this revered Theater District dining experience.

Keens Steakhouse

The Keens is a veteran of the New York steak scene. It was opened ready in 1885. The interior of the restaurant – there are two large fireplaces, lots of dark wood & thick red carpet – lets you slip back into times long past. Not to mention the massive “wall decoration”! A curiosity is the collection of historical pipes on the ceiling. Meanwhile it is the largest in the world!

M. Wells Steakhouse

The location is unique: a converted garage. The service is great and you get super tasty steaks. On Sundays you can have brunch.

Morton's The Steakhouse

Morton’s The Steakhouse offers a sophisticated, upscale atmosphere, elegant decor, and attentive service. This makes it the perfect setting for a romantic Valentine’s Day dinner NYC. 

The restaurant is known for its high-quality steaks, which are hand-cut and cooked to perfection, as well as its extensive selection of seafood, sides, and desserts. On Valentine’s Day, Morton’s delicious food, sophisticated atmosphere, and top-notch service make it the perfect place to celebrate your love with your special someone.

Peter Luger Steakrestaurant

THE steak and meat temple par excellence is the “Peter Luger” in Brooklyn. The steakhouse has been around since 1887. Since its foundation, only the finest USDA prime beef is grilled here. The atmosphere is as you would expect from a steakhouse – rustic and honest. But be careful: bring cash with you, because credit cards are not accepted. You should expect about 100 $ per person.

Porter House Bar & Grill

The menu is very varied. From prime steaks to seafood and pasta, you can find everything here. The wine list is also very impressive.

The 50 Best Restaurants in New York Right Now

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The 8 Greatest Steaks Served in New York City, From Tomahawk to A5 Wagyu

Here's the beef., stacey lastoe, stacey lastoe's most recent stories.

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In spite of New York City ’s ever-evolving food scene— Eleven Madison Park’s all-vegan tasting, for example—one thing remains certain: You can always get a great steak in this town.

Whether at a traditional steakhouse , where starting with martinis and oysters before moving on to a bacon-laden wedge or crisp Caesar salad prepared tableside is the prelude to the main event, or at an upscale bistro where ordering the solo beef entree will make you the envy of your fellow diners, you don’t have to try hard to satisfy your red meat craving in Gotham. We went across the city in search of the top cuts of beef and found our favorite preparations, from the team at St. Anselm’s tomahawk where they leave all the meat on the bone to Cote grilling A5 right in front of diners. Here are eight can’t-miss steak experiences in New York City.

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Prime Côte de Boeuf for Two at Francie

Photo: courtesy Francie

Boldly opening up shop just a couple of blocks away from steakhouse legend Peter Luger , this Brooklyn restaurant housed in a former bank—with impressive, requisite high ceilings to boot—is serving much more than steak for two via its cote du boeuf. Francie’s meat de resistance is an over-the-top dry-aged , bone-in ribeye. Designed to serve two, the 40-oz behemoth is from Creekstone Farms, in Arkansas City, Kansas. Chef Chris Cipollone says the restaurant receives the meat after it’s already been aged for 21 days, at which point it’s rubbed with maple syrup, garlic and rosemary, before it’s left to chill for another seven days. The 28-day aged steak is grilled and roasted to medium-rare (unless otherwise specified) and held in a butter bath. “This bath from the day previous is strained and turned into a hollandaise for the steak, with beefy flavors along with maple and rosemary,” Cipollone says.

Long Bone Prime Rib at Quality Meats

Photo: courtesy Quality Meats

With a name like Quality Meats , there’s little question as to what’s for dinner. But decisions still must be made at this meat-centric, Midtown West establishment. While all the steak is of high-quality (the name is immodestly on-point), the real standout here is the double-cut tomahawk ribsteak. The 50-oz hunk of meat comes to New York by way of Washington State’s Double R Ranch. The long bone prime rib, rubbed liberally with fresh herbs, whole garlic and butter, is cooked under a low heat for five hours before a quick trip to the broiler to encourage a nice charred exterior. It’s carved at the table and served with a horseradish cream and caramelized onion jus, though it needs neither of these to delight the taste buds. Right answers only for the selection of sides: whipped potatoes, parmesan waffle fries and corn crème brûlée.

A5 Japanese Wagyu at Cote

Photo: courtesy Gary He/Cote

This hip but seriously dedicated Flatiron restaurant blends elements of classic Korean barbecue and modern American steakhouse to execute one of the city’s finest interpretations of steak you simply cannot replicate at home. There aren’t too many places in town where you can find authentic A5 Japanese Wagyu , but Cote is one of them. Prized for its buttery texture, Cote’s team says the beef from Miyazaki Prefecture, a region on the Southern tip of Japan’s Kyushu Island, has signature “snowflake-like” marbling and melt-in-the-mouth appeal. Caramelized to perfection on smokeless grills at each guest’s table, it’s so fantastically rich and buttery that a little really does go a long way for once.

Filet Oscar at Strip House

Photo: courtesy Landry's

Among steak connoisseurs, the filet mignon doesn’t tend to get a lot of love. The cut is known for its soft, flawless texture but not for its funky or particularly nuanced flavor profile. Still, the safe bet that is this premium cut of meat at Strip House downtown doesn’t ask that you eat it on its own for maximum enjoyment—not when you can opt to have it Oscar style. A classic Swedish preparation enlisting asparagus, crab meat and béarnaise sauce, the restaurant’s Filet Oscar is only overshadowed by the steakhouse’s next level Oscar prep: Swap the tangy, buttery béarnaise for Strip House’s signature black truffle hollandaise, and the 8-oz, center-cut, USDA Prime filet mignon seasoned liberally with the chef’s salt-and-pepper blend and then broiled to perfection creating the signature Strip House crust, reaches new heights.

Tomahawk at St. Anselm

Screengrab from Eater's "Prime Time"

The head-turning axe handle at St. Anselm is a ribeye steak with the entire rib bone left attached. “A lot of butchers will sell bone-in ribeyes with the bone attached but trimmed short so it doesn’t extend beyond the meat. We leave our bones fully intact,” explains chef Hannah Lyons, who adds that aside from the cool presentation factor, the good amount of meat and fat on the bone is another reason they don’t trim it down. Lyons and her team receive an entire rib rack from one side of the cow, and instead of portioning the meat into equal sizes, they break it down into seven steaks and price each individually based on weight, giving customers a range of sizes to pick from every night. Seasoned simply with salt and pepper and grilled to medium-rare, the steak rests for a full 25 minutes before being topped with a pat of butter and crunchy sea salt and brought out to the table.

Porterhouse for Two at Keens Steakhouse

Photo: courtesy Keens

The 36-oz bone-in porterhouse for two at Keens is a timeless dish. The USDA Prime meat is handpicked—they look for, “heavily marbled, starry night marbling,” as more flecks [of fat] indicate juicy and tender steak results. After selecting the steaks from purveyors including Master’s Provision, Strassburgers and AVA, the meat is marked with a Keens stamp and then delivered to the restaurant to be weighed, tagged and aged on premise in a climate controlled, refrigerated environment. The meat is aged for three weeks in 34 to 38 degrees before being butchered in house for service. “It takes a lot of hard work, and we take it very seriously,” says manager Bonnie Jenkins of the iconic steakhouse’s process. One bite from the porterhouse’s filet and one from the strip, and you’ll understand why the blood, sweat and tears to obtain a reservation.

Tomahawk Chop at American Cut

Photo: courtesy Francesco Sapienza/American Cut

If you’re looking for the sexiest steakhouse in New York City, this swanky spot in TriBeCa from chef Marc Forgione is your best bet. Deeply dimmed lighting, rich leather banquettes and multiple dishes finished with flair tableside may make you wonder if the meat can actually live up to the sultry surroundings. But that it does, particularly evidenced in the restaurant’s 30-day dry aged tomahawk chop. From Creekstone Farms, the halal-certified meat is lightly seasoned and put out to char under a blazing hot broiler before being moved to a cast iron pan where, inimitable steakhouse steak crust intact, it finishes cooking. Flambéed tableside with herb butter and brandy, the American Cut steak needs no other additions—though the sunchoked spinach and heirloom carrots with capers and chimichurri, both delicious, will at least allow you to check your vegetable box for the day.

Flat Iron Steak at The Tavern

Photo: courtesy Eric Medsker

What the flat iron may be lacking in experience (the version chef Linda Luo serves has no age on it), it makes up for in soft, melt-in-your-mouth tenderness—thanks to painstaking in-house butchery. The 8-oz grass-fed cut comes to Hudson Yards via Painted Hills Natural Beef in Fossil, Oregon, at which point the connective tissue (something which Luo notes is a deterrent to some chefs) is removed with precision to reveal the most tender meat. At The Tavern , it’s grilled and glazed with Bordelaise sauce, a rich concoction made from red wine, beef bones, and thyme and fortified with leftover bits from the butchery. But that’s not all: The composed dish is served with perfectly salted marbled potatoes, garlic confit (the Chinese-American chef says it’s her spin on roasted garlic, that classic red meat accoutrement), and pearl onions glazed in a beef demi-glace.

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• United States

New York City

• Theater District

Charlie Palmer Steak IV

• Good for business meals
• Good for special occasions

Make a reservation

Order delivery or takeout, private dining.

Book your next event with us

Dining areas

• Dining Room

Additional information

• Dining style Casual Elegant
• Price $31 to $50
• Cuisines American, Contemporary American, Steakhouse
• Hours of operation Lunch Tue–Fri 12:00 pm–2:00 pm Dinner Tue–Sat 5:00 pm–10:00 pm
• Phone number (212) 319-1660
• Website http://www.charliepalmersteak.com/
• Payment options AMEX, Discover, Mastercard, Visa
• Dress code Smart Casual
• Executive chef Adam Raksin
• Catering Charlie Palmer Steak IV can provide Catering for any occasion and party size. Please contact the Sales & Catering team at The Knickerbocker Hotel.
• Private party facilities Breakfast, Lunch, Dinner & Cocktail Events along with Guided Tastings—in the heart of Manhattan’s Times Square. Private Dining Room: 10-75 guests Bar Room: 10-100 guests Dining Room: 10- 60 guests Restaurant Buy-Out: 200 guests for a seated dinner, 300+ cocktail reception.
• Private party contact Thomas Gundersen: (212) 204-4977
• Location Charlie Palmer Steak IV The Knickerbocker 6 Times Square, New York, NY 10036
• Neighborhood Theater District
• Cross street Located at the 4th floor of The Knickerbocker Hotel
• Parking details There is a parking garage one block away on 43rd Street between Avenue of the Americas and Broadway.
• Public transit 1, 2, 3, 7, B, D, F, N, Q, R, & S trains to 42nd Street.
• Additional Banquet, Bar/Lounge, Beer, Cafe, Chef's Table, Cocktails, Counter Seating, Full Bar, Gender Neutral Restroom, Gluten-free Options, Happy Hour, Late Night, Non-Smoking, Patio/Outdoor Dining, Private Room, Takeout, Vegan, View, Weekend Brunch, Wheelchair Access, Wine

Popular dishes

Steak frites.

au poivre sauce crisp cp fries

King Salmon

miso mustard jus

Caesar Salad

romaine sourdough crumble pecorino broken vinaigrette

Raw Bar & Seafood

Beausoleil oysters $29.00.

half dozen, fennel-cucumber mignonette

Tiger Prawn Cocktail $28.00

spicy cocktail sauce, old bay remoulade

Local Yellowfin Tuna Tartare $28.00

crushed edamame, gochujang dressing, furikake toast

Soup & Salad

add chicken +$10, add salmon +$14, add prawns or steak +$17

Caesar Salad $23.00

baby gem, rustic routon, aged parmesan dressing

Local Spinach Salad $21.00

radicchio, poached cranberries, toasted pistachio, apple cider vinaigrette

Maine Lobster Bisque $24.00

lobster tartine, fino sherry

Potatoes & More

Salt & pepper shoestring fries $16.00, yukon gold potato purée $17.00, mac & six cheese gratin $19.00, classic mains, steakhouse salad $37.00.

4oz ny strip, spinach, avocado, soft-boiled egg, fingerling potato, pickled red onions, dijion mustard vinaigrette

The Knick Burger $31.00

short rib-bacon jam, aged cheddar, charred jalapeño ranch

Smoked Turkey BLT $29.00

brie de meaux, pickled red onions, herbed dijionaise

Dry Aged Steak Sandwich $36.00

caramelized onions, aged comte, horseradish creme fraiche

Steak Frites $54.00

8oz ny strip, shoestring fries, sauce au poivre

Bone-On Black Angus Ribeye $74.00

• 14oz $74.00

Dry Aged Prime New York Strip $72.00

• 12oz $72.00

Black Angus Filet Mignon $81.00

choice of one, each additional $4, all for $12

Secret Sauce

Bourbon au poivre chimichurri, spring salads & house pastas.

all pastas made in-house daily

Marinated Buffalo Burrata $28.00

wilted tardivo, roasted muscat grapes, local foccacia

Marinated Grain Salad $26.00

baby arugula, local feta, aged balsamic vinaigrette

Mafaldine $35.00

black truffle confit, wild mushrooms, toasted hazelnuts

Lobster Fra Diavola $59.00

bucatini, calabrian chili butter, roasted tomato

Two-Course Prix Fixe Lunch

Sea scallop crudo.

celery root, crispy potato, trout roe scallop "chowder"

Maine Lobster Bisque

San francisco-style cioppino.

scallops, prawns, mussels, grilled sourdough

au poivre sauce, shoestring fries

Spring Mains

Crispy skin faroe island salmon $44.00.

miso - mustard jus

Citrus Roasted Amish Chicken $41.00

caramelized garlic - white wine jus

Pepper Crusted Local Yellowfin Tuna $46.00

pickled shallot emulsion

Duck Fat Seared Local Sunchokes $17.00

meyer lemon gremolata

Local Heirloom Carrots $16.00

ny state apple cider glaze, toasted pistachio

Wild Mushrooms $18.00

flash crisped maitakes

What 4,793 people are saying

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• 4.6 Service
• 4.4 Ambience

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173 reviews

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Does Charlie Palmer Steak IV offer delivery through OpenTable or takeout?

Charlie Palmer Steak IV offers takeout which you can order by calling the restaurant at (212) 319-1660.

How is Charlie Palmer Steak IV restaurant rated?

Charlie Palmer Steak IV is rated 4.5 stars by 4793 OpenTable diners.

Is Charlie Palmer Steak IV currently accepting reservations?

Yes, you can generally book this restaurant by choosing the date, time and party size on OpenTable.

Charlie Palmer Steak IV The Knickerbocker 6 Times Square, New York, NY 10036

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