Oven Cooked New York Strip Steak
Oven Cooked NY Strip Steak is a show-stopping entrée that’s guaranteed to impress your dinner guests! Serve it with a side of mashed potatoes or green beans for the ultimate meal.
Servings: 2 steaks
Calories: 528kcal
Equipment
- 1 tongs
Ingredients
NY Strip Steak
- 2 New York Strip Steak at least 1 1/2 - 2" thick
- 8 sprigs thyme 2 per side
- 8 cloves garlic smashed
- 1 teaspoon sea salt divided
Instructions
Oven Cooked New York Strip Steak
- Very Important Tip: Make sure your steak has come to room temperature before cooking. Leave it uncovered on the counter for 30 minutes to 1 hour.
- Preheat the oven to 275°F. Place a cooling rack on a cookie sheet and lay the steak on top.
- Season the steak with salt, add 2 cloves of smashed garlic per side, and 2 sprigs of thyme per side. Bake in the oven on the middle rack for 30-40 minutes (thinner steak will take 30 minutes, thicker will bake for up to 40 minutes) or until it’s at the temperature you like.
- Cover and rest the steak for 15 minutes under a foil tent.
- While the steak is resting, heat a cast iron skillet or grill over high heat. Sear the steak for 3-4 minutes per side, depending on how well done you like your steak. Top with 1 tablespoon of butter on each steak and let it melt. Slice the steak against the grain for the best results. This ensures each piece is juicy and tender and not tough or chewy.
Notes
To tell the steak is done: Use an instant-read thermometer to cook the steak to your liking.
Make sure the ribeye has come to room temperature before cooking. Take it out of the fridge and leave it on the counter for 30 minutes to 1 hour. Letting it come down in temperature prevents the meat from seizing and ensures it cooks evenly.
Preheat your skillet before adding the steak. You’ll want the oil in the skillet to be smoking to get the best crust possible.
Let the steak rest for 15 minutes once it comes out of the oven. This step is very important as it helps redistribute the juices right back into the steak. To keep the steak from going cold as it’s resting, loosely add a tent of foil on top.
Slice against the grain for the best results. This ensures each piece is juicy and tender and not tough or chewy.
Nutrition
Calories: 528kcal | Carbohydrates: 5g | Protein: 48g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Cholesterol: 181mg | Sodium: 1283mg | Potassium: 780mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 191IU | Vitamin C: 10mg | Calcium: 91mg | Iron: 4mg