Broiled New York Strip Steak

Sliced broiled New York Steak on a platter. One steak is cut into slices and there is a butter sauce pored over the top.

5 from 2 votes

Broiled New York Strip Steak

Master the art of steak with this best ever, easy broiled New York strip steak recipe! Juicy, tender, and perfectly seared with a golden crust, it’s the ultimate restaurant-quality meal made easily in your kitchen and is ready in under 30 minutes!

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American

Keyword: broiled new york steak, broiled steak

Servings: servings

Author: Elena Davis

Equipment

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