The New York strip steak is one of the most iconic cuts in American steakhouses. Also called a Kansas City strip, or strip loin, it comes from the short loin of the cow — the same section that yields porterhouse and T-bone steaks. With its combination of tenderness and bold beef flavor, it’s a favorite for grilling, pan-searing, or oven roasting.
If you’re buying and cooking a NY strip at home, here’s everything you need to know — from what makes the cut unique, to the best ways to cook it, and a group of recipes worth trying.
What is a New York strip steak?
The strip steak comes from the short loin primal, located behind the rib and in front of the sirloin. It’s a muscle (longissimus dorsi) that doesn’t get much exercise, which is why it’s tender. Unlike filet mignon, which is buttery and soft but mild, the strip balances tenderness with a robust, beefy flavor.
Most NY strip steaks are sold boneless, but you can also find bone-in versions. Average thickness is 1-1.5 inches, though thicker cuts (up to 2 inches) are ideal for reverse searing.
What is the New York strip best for?
NY strips are versatile and easy to make. Here are a few ways to use them:
- Classic steak dinner – Simply seasoned, seared, and paired with potatoes and greens.
- Grilled strips with sauces – Chimichurri, peppercorn, or red wine reduction highlight its deep beef flavor.
- Steak sandwiches – Sliced thin, strip steak is a favorite for steak sandwiches and French dips. This is a good way to use leftovers.
- Meal prep – Cooked medium-rare and sliced, it works well for bowls and salads.
How to cook New York strip steak on the stove
Pan-searing is one of the best ways to cook strip steak.
- Let the steak come to room temperature, usually 20-30 minutes.
- Pat the steak dry with paper towels.
- Season generously with kosher salt and cracked pepper.
- Heat a cast iron skillet over medium-high heat until lightly smoking. Add 1–2 tsp avocado oil, ghee, or any other high-heat oil.
- Place the steak in the skillet and sear undisturbed for 2–3 minutes. Flip and repeat.
- Reduce the heat to medium, add a knob of butter, garlic, and thyme, and baste for another 1–2 minutes per side. Alternatively, you could make a compound butter in advance.
- Check internal temperature with a thermometer:
- Pull 5-10º below your target temperature: 125ºF rare, 135ºF medium-rare, 145ºF medium.
- Rest for 5–10 minutes before slicing against the grain.
This makes a crisp crust while keeping the interior juicy.
How to cook New York Strip steak in the oven
The cast-iron + oven combo also works and can give you a deep crust and an even cook.
- Let the steak come to room temperature, usually 30 minutes.
- Preheat oven to 400ºF.
- Pat the steak dry and season with salt and pepper.
- Heat cast iron skillet on medium-high with 1–2 tsp oil.
- Sear steak for 2 minutes per side.
- Transfer skillet to oven.
- Cook 4-6 minutes for medium-rare, 6-8 minutes for medium.
- Remove when internal temp is 5-10º below your desired temperature.
- Rest 5-10 minutes before slicing against the grain.
You can also reverse sear: cook steak in the oven at 250ºF until 115-120ºF, then sear in a hot skillet for a perfect crust.
The ideal marinade for New York strip
Marinades aren’t required for strip steak — salt and pepper alone are enough. In fact, if you are making this cut as a steak, I wouldn’t recommend a marinade at all. But if you want to switch things up or use the steak in something like fajitas or tacos, a marinade could make sense.
A typical marinade looks like this:
- ½ cup olive oil
- ¼ cup balsamic vinegar or red wine vinegar
- 2–3 cloves garlic, crushed
- 1 tsp kosher salt
- 1 tsp cracked black pepper
- 1–2 tsp fresh herbs (thyme, rosemary, or parsley)
Marinate the steak for 1 to 8 hours. Less than 30 minutes won’t have much effect; more than 24 hours can break down the texture too much.
Dry rubs are also excellent: a mix of kosher salt, coarse pepper, smoked paprika, and garlic powder brings out the steak’s natural richness.
12 best New York strip steak recipes
Here are some great ways to enjoy the New York strip. We added a mix of classic recipes and more experimental ones.
1. Grilled NY strip with hatch chili chimichurri
Shout out to Sean Coonce & Suzanne Robertson of Pastured Kitchen for sharing this recipe. Chimichurri gets a twist with smoky hatch chiles, balancing the rich steak with bright, spicy acidity. You can adjust the chimichurri in just about any way you would like as well.
2. Coffee-rubbed NY strip steak
I’m not sure I would do this on my first NY strip, but after a few rounds, I would consider it. This recipe uses ground coffee to add bitterness and depth to the crust, especially when seared in cast iron.
3. Reverse-seared NY strip roast
Steak lovers will debate which method is best for steaks until the end of time. That means you need to decide for yourself. If you’re curious about a reverse sear, use this recipe from Barefeet in the Kitchen.
4. Classic pan-seared strip with garlic butter
Sometimes, with good meat, going simple is best. This recipe from GreenPan walks you through how to do a classic sear, cooking the steak with delicious herbs, garlic, and butter.
5. Onion and broccoli pesto strip steak
A creative recipe pairing pesto with broccoli and caramelized onions. In a way, this recipe is more about the sides, but the sauce is quite good.
6. Red wine grilled New York strip steak
This recipe takes the strip and marinates it in red wine, garlic, and herbs, then grills it over high heat for a full flavor. Marinate for at least an hour, and ideally fewer than 8 hours.
7. Strip steak with pistachio salsa
Nutty pistachios and fresh herbs make for a clever topping in this recipe. If you want to take this one to its logical extreme, consider squeezing a bit of fresh lemon juice over top after it rests, and/or make a thin garlic-lemon aioli to dip the steak in along with the salsa.
8. NY strip with blue cheese butter
If you really want to impress, use this recipe from Chef Jean Pierre. It combines delicious steak, caramelized onions, and crumbly blue cheese to great effect.
9. Cacao-rubbed strip steak
Similar to the coffee rub, this one is a bit out of left field, but it’s good with the right sides. Unsweetened cacao powder adds a subtle bitterness similar to a mole, making it a good choice to pair with something bright and creamy, like a pomegranate vinaigrette salad with tangerines and rocket.
10. NY strip steak salad
This is a good way to use leftover steak or to cook more steak than you need for dinner one night and use the rest the next day. This recipe from Fit Food Finds will get you started, and like anything, use fresh ingredients for the best results.
11. Steak sandwich with chimichurri
Thinly sliced strip steak layered on toasted bread with chimichurri and onions. Steak sandwiches are a great way to use leftover steak, and this one is full of flavor. You could add some horseradish for some punch as well.
12. Roasted NY strip loin with vegetables
If you’ve picked up a whole NY strip loin, here’s how to roast this incredible cut. Paired with in-season root vegetables and potatoes, this is a perfect fall or winter recipe.
New York strip steak FAQ
Here are a few questions we hear related to the New York strip steak.
How should a New York strip be cooked?
Medium-rare (135ºF) is the sweet spot — enough heat to render fat while keeping tenderness. Just remember to pull it a few degrees early and let it sit for at least 5 minutes.
Can you pan fry a New York strip steak?
Yes. Cast iron on medium-high heat with a little oil is ideal. Finish with butter and aromatics. All you need is a few minutes on each side.
How to make a New York strip more tender?
Avoid overcooking, but also cook at a temperature that allows the fat to render (medium high instead of ripping hot). Rest for 5-10 minutes after finishing, and slice thinly against the grain.
Should I marinate New York strip steak?
It isn’t necessary, but marinades can add flavors that are useful in certain dishes. If you are eating steak just to eat steak, skip it. If you are making tacos, steak sandwiches, etc., it could make sense. Dry rubs work well too.
Should I trim fat off New York strip steak before cooking?
No. Leave the fat cap on during cooking for flavor. The juices from that will flavor the rest of the meat. Trim before serving if desired.
How long does it take to cook NY strip steak in the oven at 400 degrees?
About 6–8 minutes for medium, depending on thickness. Always check internal temp (130-135º for medium).
What is the best way to season a New York strip?
Kosher salt and cracked black pepper are all you need, but you can add garlic powder, smoked paprika, or herbs if desired. If adding herbs, mix them with the butter and baste the steak toward the end of your sear.
Can you reverse sear NY strip?
Of course. Cook low and slow in the oven (250º) to 115–120ºF, then sear in a hot skillet for a crust to 5 degrees below your desired temp.
How long should a NY strip steak rest?
At least 5 minutes, and potentially up to 10. Resting gives time for the protein strands to uncoil and reabsorb the juices. Cutting it too early will make all the flavor spill out onto your cutting board.
How do you get a good sear on a New York strip?
Let the steak get to room temp, pat it dry, preheat the skillet until water sizzles across it, use a tiny bit of high-heat oil, and don’t move the steak too early.
Where to buy the best NY strip steaks
If you’re going to spend the money on a premium cut like a New York strip, you should go ahead and buy from a high-quality source. Not only does grass-fed and grass-finished beef taste better, it contains more omega-3 fatty acids, conjugated linoleic acid (CLA), and antioxidants than grain-fed alternatives. It also means cattle were raised on pasture without confinement or grain finishing.
At US Wellness Meats, every strip steak comes from 100% grass-fed, grass-finished cattle raised on regenerative farms — no antibiotics, hormones, or feedlot conditions. When you buy from us, you’re not only getting exceptional beef, you’re supporting family farms that prioritize soil health and animal welfare.
See how good our NY strip steaks really are.
The bottom line
New York strip steak is one of the most balanced cuts: flavorful, moderately tender, and versatile. Whether you cook it on the stove, in the oven, or on the grill, the key is high heat, simple seasoning, and a proper rest.
From butter-basted cast iron steaks to chimichurri-topped grilled strips, there are endless ways to enjoy this cut. For the best results, start with grass-fed, grass-finished beef — the quality of the meat makes all the difference.
Nathan Phelps
Nathan Phelps owns and writes for Crafted Copy, a boutique copywriting shop that finds the perfect words for interesting products. He is also an ethical foodie, outdoors-aficionado, and hails from Nashville, TN. He splits his time between helping sustainable businesses find new customers and managing his ever-increasing list of hobbies, which include playing guitar, baking bread, and creating board games.
