How To Cook A Strip Steak In The Oven

ByLily

Oven-finishing a strip steak after a quick sear produces even cooking throughout, which is especially useful for thicker cuts that would otherwise burn outside before heating through. If you want to learn how to cook a strip steak in the oven, the method below keeps things simple: sear on the stove, then let the oven finish the job.

This approach works for any thickness, but it really shines on steaks over one inch thick. You get a browned crust and a rosy center without guesswork.

Why The Oven Method Works So Well

A strip steak, also called a New York strip, has a firm texture and a good fat cap. That fat needs high heat to render, but the inside needs gentler, even heat to cook properly.

The stove gives you the crust. The oven gives you control. Together, they cover both needs.

  • Searing builds flavor on the surface
  • Oven heat cooks the center evenly
  • You can pull the steak at the exact doneness you want

What You Will Need

Ingredients

  • One strip steak, 1 to 1.5 inches thick (about 12 ounces)
  • Kosher salt
  • Black pepper
  • 1 tablespoon high-smoke oil, such as canola or grapeseed
  • 1 tablespoon butter (optional)
  • 2 cloves garlic and a sprig of rosemary (optional)

Equipment

  • Oven-safe skillet, preferably cast iron
  • Instant-read meat thermometer
  • Tongs
  • Cutting board
  • Aluminum foil

How To Cook A Strip Steak In The Oven

Follow these steps in order. Total time is about 20 to 25 minutes, including resting.

Step 1: Prep And Season The Steak

Take the steak out of the fridge 30 to 40 minutes before cooking. Room temperature meat cooks more evenly.

Pat it completely dry with paper towels. Moisture is the enemy of a good sear.

Season both sides generously with salt and pepper. If you have time, salt it and let it sit for 30 minutes while it comes up to temp.

Step 2: Preheat The Oven And Skillet

Set your oven to 400°F (205°C). Place a rack in the middle position.

Put your cast iron skillet on the stove over medium-high heat. Let it get properly hot, about 3 to 4 minutes. A drop of water should sizzle and vanish on contact.

Step 3: Sear The Steak

Add the oil to the hot skillet. It should shimmer right away.

Lay the steak in the pan away from you to avoid splatter. Press it down gently with tongs for a few seconds so the whole surface makes contact.

Sear for 2 to 3 minutes without moving it. Flip once and sear the other side for 2 minutes.

If you are using butter, garlic, and rosemary, add them now. Tilt the pan and spoon the melted butter over the steak for about 30 seconds.

Step 4: Move The Skillet To The Oven

Transfer the whole skillet into the preheated oven. Make sure the handle is oven-safe or covered.

Roast for 6 to 10 minutes, depending on thickness and your target temperature. Start checking at the 5-minute mark.

Target Internal Temperatures

  • Rare: 120°F to 125°F
  • Medium rare: 130°F to 135°F
  • Medium: 140°F to 145°F
  • Medium well: 150°F to 155°F

Remember the temperature will rise another 5 degrees while resting, so pull it 5 degrees early.

Step 5: Rest The Steak

Put the steak on a cutting board or plate. Tent it loosely with foil.

Let it rest for 5 to 10 minutes. This lets the juices redistribute so they stay in the meat instead of running onto the board.

Step 6: Slice And Serve

Slice against the grain into half-inch strips. This shortens the muscle fibers and makes each bite more tender.

Serve right away on warm plates. The steak does not need sauce, but a little pan butter drizzled on top works great.

Tips For Better Results Every Time

  • Use a thermometer. Guessing leads to overcooked steak.
  • Do not overcrowd the pan. One steak at a time is best.
  • Dry the surface well before searing. Wet meat steams instead of browns.
  • Open a window or turn on the vent. High-heat searing creates smoke.
  • Let the skillet heat fully before adding the steak.
  • Rest the meat. Skipping this step loses flavor and juice.

Common Mistakes To Avoid

Cooking A Cold Steak

Straight-from-the-fridge meat cooks unevenly. The outside overcooks while the center stays raw. Give it time on the counter first.

Using A Thin Steak

Steaks under one inch thick cook through during the sear. For those, skip the oven and just pan-sear for 2 to 3 minutes per side.

Not Preheating The Oven

If the oven is not at 400°F when the skillet goes in, the timing breaks down. Preheat it while you sear.

Cutting Too Soon

Slicing right out of the oven drains the juices. Wait the full rest time. It makes a real difference.

Frequently Asked Questions

Can I Use A Different Pan?

Yes, any oven-safe skillet works. Cast iron holds heat best, but stainless steel is fine too. Avoid nonstick pans at high heat.

How Long Should I Cook A Strip Steak In The Oven?

For a 1-inch steak at 400°F, plan on 6 to 8 minutes. A 1.5-inch steak may need 9 to 12 minutes. Always rely on the thermometer, not just time.

Do I Have To Sear First?

No, but the crust is worth it. If you skip the sear, the steak will taste flat and look gray. Sear first for the best result.

Can I Cook Two Steaks At Once?

Yes, if your skillet is big enough to leave space between them. If not, sear them one at a time and finish both in the oven on a sheet pan.

With a hot skillet, a 400°F oven, and a reliable thermometer, you can cook a strip steak that rivals any steakhouse. Practice the timing once or twice, and you will know exactly how you like it.

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