Broiled New York Strip Steak
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Get ready to enjoy steakhouse-quality perfection at home! This broiled New York strip steak recipe delivers juicy, tender meat with a beautifully caramelized crust in under 30 minutes and in the convenience of your oven—no grill required!
Serve this showstopping steak with crispy Longhorn Brussels sprouts and twice-baked potatoes.
Quick Look at This Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 2 people
- Dietary Info: Gluten Free; can be made Dairy Free
- Method: Broiled in the oven
- Technique: Season the steaks, then broil for 4 minutes on one side and 3 minutes on the other. Finish to the desired doneness by baking at 500°F.
- Flavor & Texture: These broiled New York strip steaks are incredibly tender and juicy with an irresistible crust and amazing flavor.
Why You’ll Love This Family Favorite!
This broiled New York steak recipe is foolproof, flavorful, and guaranteed to make you feel like a steak-grilling master! Who knew cooking steak could be this easy?
- Effortlessly Perfect: Broiling is one of the best methods for cooking steak! It uses high, direct heat to quickly sear the surface, creating a caramelized crust while keeping the interior juicy and tender. It’s like grilling but in the convenience of your oven!
- Customizable Doneness: The easy-to-follow time chart ensures your steak is cooked exactly the way you like it, from rare to medium-well.
- Simple, High-Quality Ingredients: A few pantry staples and fresh steak are all you need to create this unforgettable meal.
- Quick and Convenient: It’s ready in under 30 minutes, including prep, making it ideal for a weeknight meal, at-home date night, or any special occasion.
My family loves this perfectly cooked steak paired with baked lobster tails for a surf-and-turf dinner. Next time, you’ll love our pan-seared steak and steak pizzaiola–they’re family favorites that I know you’ll love!
Made With Amore,
“Absolutely delicious, melts in your mouth. I definitely will be making this again.”
– Serena
Table of Contents
Ingredients for Broiled New York Strip Steak
These simple ingredients let the quality of the steak shine! Plus, there’s hardly any prep, so this recipe comes together super fast.
- New York Strip Steaks: These are thick, premium cuts of beef known for their marbling and tenderness.
- Olive Oil: Greasing a cast iron skillet with a little bit of olive oil adds flavor and helps create a perfect crust when broiled while reducing sticking.
- Kosher Salt: This enhances the natural beefy flavor of the steak. I also love to add a sprinkle of flaky salt on the top of the steak after cooking to add a little extra flavor.
- Butter: Placing a pat of butter on top of the cooked steak and letting it melt adds richness and depth.
- Fresh Rosemary (Optional): This is a fragrant garnish that complements the savory flavor of the steak.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Steak Cuts to Try: Ribeye, porterhouse steak, filet mignon, or strip steak also work well with this method. Adjust cooking times based on the steak’s thickness.
- Seasonings to Try: Add garlic powder, smoked paprika, or a steak rub for extra flavor.
- Different Oils: Use avocado oil or melted ghee instead of olive oil for high-heat cooking.
- Different Fresh Herbs: Garnish with thyme, oregano, or parsley instead of rosemary for a fresh twist.
How to Make Broiled New York Strip Steak
This easy recipe delivers tender steak every time! With less cooking time and high heat, cooking is an easy way to create perfect results. See the recipe card at the bottom of this post for more instructions.
- Pat the thick steaks dry with paper towels to remove excess moisture. Bring steaks to room temperature before cooking.
- Season steaks and place in a preheated cast iron pan. (You can use other oven-safe pans, but this gives the best results.)
- Place under the broiler for 4 minutes, or until the top has a good sear. Flip with good tongs (do not use a fork!) and broil for another 3 minutes. Finish to desired doneness by baking at 500°F.
- Place a pat of butter and sprinkle salt on top of each for extra flavor. Optionally, you can top with homemade herb butter.
- Cut the steaks against the grain on a clean cutting board with a sharp knife.
- No more dry steak here! Enjoy your delicious steak with your favorite side dishes.
Recipe FAQs
It depends upon the steak’s thickness and your desired doneness. For example, medium steaks need to be cooked to 140–150°F, and it will take 2-3 minutes for 1-inch thickness, 4-5 minutes for 1¼-inch thickness, or 6–7 minutes for 1¾-inch thickness.
Steaks 1½-2 inches thick are ideal for broiling, as they cook evenly without drying out. If you cook a 1-inch steak, watch it closely to prevent overcooking.
It’s definitely recommended to broil New York strip steak on high. Place the oven rack 4-6 inches from the grill element and preheat the skillet for 15-20 minutes before adding the steak for the best results.
Yes, you definitely need to flip a steak when you’re broiling it. Just be sure to use tongs rather than a fork, as piercing it with a fork will cause the juices to leave the meat.
Store: Cool completely, wrap in foil, or use an airtight container. Refrigerate for 3–4 days or freeze for up to 3 months.
Reheat in the oven at 250°F, covered with foil, for 10–15 minutes, or place in a skillet with a little butter or oil for 2-3 minutes per side. If you prefer to microwave, use medium power in 30-second intervals to avoid overcooking. Add broth or butter when reheating to retain juiciness!
Serving Suggestions
This broiled New York strip steak is the perfect easy, showstopping meal to enjoy on a special occasion or on a weeknight. Serve with some of my favorite easy side dishes, like baked potatoes, Tuscan roasted broccoli, homemade dinner rolls, or bacon wrapped asparagus for a meal you won’t soon forget. Enjoy some classic Italian tiramisu or Italian ricotta cheesecake for dessert!
My Pro Tips
Expert Tips
- Let the steaks sit out for 30 minutes before cooking to ensure even cooking throughout.
- Pat the steaks dry with a paper towel to remove surface moisture. This helps create a beautifully caramelized crust.
- Preheat the skillet under the broiler for 15-20 minutes. A blazing-hot skillet is key for a quick sear and restaurant-style crust.
- Use a meat thermometer to check the internal temperature. This ensures precision and that the steak is cooked to your preferred doneness.
- Use tongs, not a fork to flip the steak. Avoid piercing the steak to keep the juices locked in.
More Steak Recipes You’ll Love
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Broiled New York Strip Steak
Ingredients
For the Steak
- 2 New York steaks, 16 ounces each; 1½–2 inches thick
- 3 tablespoons olive oil
- 2-3 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
- 2 tablespoons high-quality butter, or herb butter
Optional Garnishes
- fresh rosemary
- flaky salt
Instructions
Prep the Steaks & Oven
- Bring the steaks to room temperature, about 30 minutes.
- Position your oven rack about 4-5 inches below the broiler. Set the oven to "broil" and place a cast-iron skillet on the rack. Allow the cast iron skillet and oven to preheat for 15- 20 minutes.
Seasoning & Searing
- Pat them dry with a clean cloth to remove excess moisture for a better sear. Rub both sides of the steaks with olive oil, kosher salt, and ground black pepper. If desired, add extra seasonings like garlic powder or smoked paprika for added flavor.
- Carefully pull out the oven rack and lay the steaks on the preheated skillet. Caution: the skillet will be extremely hot, so handle it with care, as it may splatter.
- Close the oven door and broil the steaks for 4 minutes on one side. Flip the steaks with tongs (never use a fork, as this will release the juices!) and broil for 3 minutes on the other side.
Finish Cooking to Desired Doneness
- Turn off the broiler and turn the oven to 500°F. Continue cooking to the desired doneness, flipping the steaks halfway through the remaining cooking time.
- Use these internal temperatures to cook the steak to your desired doneness based on its thickness. Always use a meat thermometer to confirm the internal temperature.Rare (120-135°F): 0–1 minute (1"), 2–3 minutes (1¼"), 4–5 minutes (1¾")Medium (140-150°F): 2–3 minutes (1"), 4–5 minutes (1¼"), 6–7 minutes (1¾")Medium-Well (150-160°F): 4–5 minutes (1"), 6–7 minutes (1¼"), 8–9 minutes (1¾")
Rest and Serve
- Remove the steaks from the oven, then immediately top with butter or the prepared herb butter, and sprinkle a little flake salt. Let the steaks rest for 5 minutes to allow the juices to redistribute.
- Slice the steaks against the grain. Garnish with fresh rosemary, if desired, and serve immediately.
Notes
- Let the steaks sit out for 30 minutes before cooking to ensure even cooking throughout.
- Pat the steaks dry with a paper towel to remove surface moisture. This helps create a beautifully caramelized crust.
- Preheat the skillet under the broiler for 15-20 minutes. A blazing-hot skillet is key for a quick sear and restaurant-style crust.
- Use a meat thermometer to check the internal temperature. This ensures precision and that the steak is cooked to your preferred doneness.
- Use tongs, not a fork to flip the steak. Avoid piercing the steak to keep the juices locked in.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious, melts in your mouth. I definitely will be making this again
Yes, that is a perfect description!
I use garlic scape butter and a ridged cast iron pan. Excellent- best way to cook steak!!
Sounds great!
Steak cooked this way is pure magic! It’s better and way cheaper than the steakhouse- enjoy!