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Get ready to enjoy steakhouse-quality perfection at home! This broiled New York steak recipe delivers juicy, tender meat with a beautifully caramelized crust—all in under 30 minutes.
Serve with Brussels Sprouts and mashed potatoes or twice-baked potatoes.

Why you’ll love this perfect steak recipe…
This broiled New York steak recipe is foolproof, flavorful, and guaranteed to make you feel like a steak-grilling master—even under the broiler! Who knew cooking steak could be this easy?
- Effortlessly Perfect Steak: 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: Ready in under 30 minutes, including prep, making it ideal for a weeknight meal, at-home date night, or any special occasion.
You’ll also love our pan-seared steak and filet mignon. Try those recipes next time! This perfectly cooked steak pairs well with broiled lobster for a surf-and-turf dinner.

Table of Contents
Recipe Ingredients
These simple ingredients let the quality of the steak shine!

- New York steaks: Thick, premium cuts of beef known for their marbling and tenderness.
- Olive oil: Adds flavor and helps create a perfect crust when broiled.
- Kosher salt: Enhances the natural beefy flavor of the steak.
- Coarse ground black pepper: Provides a bold, slightly spicy kick and texture.
- Butter: Melts over the hot steaks for richness and added depth.
- Fresh rosemary (optional): A fragrant garnish that complements the savory flavor of the steak.
- Flake Salt for topping.
See the recipe card for quantities.
How to Make Broiled New York Steak
This easy recipe delivers the 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.

Broil steaks in a preheated oven on a cast iron pan. You can use other oven-safe pans, but this gives the best results.

Once the top has a good sear, turn it over to the other side with good tongs (do not use a fork!).

Add a pat of butter with salt on top of each for extra flavor. Optionally, you can make herb butter (see the recipe card).

Cut the steaks against the grains on a clean cutting board and eat hot! No more dry steak here! Enjoy your delcious meal!
My Pro Tip
Recipe Tips
- Bring to Room Temperature: Let the steaks sit out for 30 minutes before cooking to ensure even cooking throughout.
- Pat Dry: Removing surface moisture helps create a beautifully caramelized crust.
- Preheat the Skillet: A blazing-hot skillet is key for a quick sear and restaurant-style crust.
- Use a Meat Thermometer: Check the internal temperature for precision and your preferred doneness.
- Don’t Skip the Rest: Let the steaks rest for 5 minutes to keep them juicy and tender.
- Add Butter Immediately: Top with butter right after cooking to enhance flavor and richness.
- Use Tongs, Not a Fork: Avoid piercing the steak while flipping to keep the juices locked in.
FAQs
Steak thickness and doneness guide: Rare (120–135°F): 0–1 minute (1″), 2–3 minutes (1 ¼”), 4–5 minutes (1 ¾”).
Medium (140–150°F): 2–3 minutes (1″), 4–5 minutes (1 ¼”), 6–7 minutes (1 ¾”). Medium-Well (150–160°F): 4–5 minutes (1″), 6–7 minutes (1 ¼”), 8–9 minutes (1 ¾”).
You can use any oven-safe skillet, pan, or a sturdy baking sheet, but cast iron gives the best sear and heat retention.
Ribeye, porterhouse steak, filet mignon, or strip steak also work well with this method. Adjust cooking times based on the steak’s thickness.
Steaks 1 ½–2 inches thick are ideal for broiling as they cook evenly without drying out.
Broiling is one of the best methods for cooking steak because 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!

Substitutions and Variations
- Steak Cuts: Swap New York steak for ribeye, filet mignon, or sirloin.
- Seasoning: Add garlic powder, smoked paprika, or a steak rub for extra flavor.
- Oil: Use avocado oil or melted ghee instead of olive oil for high-heat cooking.
- Butter: Substitute herb butter or garlic butter for extra richness.
- Herbs: Garnish with thyme, oregano, or parsley instead of rosemary for a fresh twist.
Equipment for Broiling Steak
- Cast Iron Skillet: Retains heat and ensures an even sear under the broiler.
- Meat Thermometer: Guarantees precise doneness.
- Tongs: For safely flipping steaks without piercing them.
- Oven Mitts: Essential for handling the extremely hot skillet or baking sheet.
How to Store and Reheat
Store: Cool completely, wrap in foil or use an airtight container. Refrigerate for 3–4 days or freeze up to 3 months.
Reheat:
- Oven: Reheat at 250°F, covered with foil, for 10–15 minutes.
- Skillet: Warm in a skillet with butter/oil for 2–3 minutes per side.
- Microwave: Use medium power in 30-second intervals to avoid overcooking.
Add broth or butter when reheating to retain juiciness!

More Delicious Recipes
Looking for other recipes like this? Try these:
What To Serve With This Recipe
These are my favorite dishes to serve with this delcious meal:
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Print
Broiled New York Steak Recipe
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
Master the art of steak night with this BEST Broiled New York Steak recipe! Juicy, tender, and perfectly seared with a golden crust, it’s the ultimate restaurant-quality meal made easily in your kitchen. Ready in under 30 minutes!
Ingredients
- 2 New York steaks (16 ounces each, 1 1/2–2 inches thick)
- 3 tablespoons olive oil
- 2–3 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
- 2 tablespoons high-quality butter
- Optional: Fresh rosemary for garnish and flake salt
Optional (for serving): Herb Butter
Instructions
- Prepare the Steaks
- Bring the steaks to room temperature (about 30 minutes).
- Pat them dry with a clean cloth to remove excess moisture for a better sear.
- Preheat Oven and Cast Iron Skillet
- 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.
- Season the Steaks
- 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.
- Sear the Steaks
- 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 wil release the juices!) and broil for 3 minutes on the other side.
- Finish Cooking
- Adjust the oven temperature to 500°F and continue cooking to your desired doneness, flipping the steaks halfway through the remaining cooking time.
- NY Steak thickness and doneness guide (use a meat thermometer for best results):
- Rare (120–135°F): 0–1 minute (1″), 2–3 minutes (1 ¼”), 4–5 minutes (1 ¾”).
- Medium (140–150°F): 2–3 minutes (1″), 4–5 minutes (1 ¼”), 6–7 minutes (1 ¾”).
- Medium-Well (150–160°F): 4–5 minutes (1″), 6–7 minutes (1 ¼”), 8–9 minutes (1 ¾”).
- Rest and Serve
- Remove the steaks from the oven, 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.
- Prep Time: 5 min
- Cook Time: 15 minutes
- Category: Savory
- Method: Italian
- Cuisine: American
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!