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Skillet seared New York Steak is one of the best steaks you’ll ever have!  It’s tender, juicy and full of flavor!

When steak is for dinner, most people think of potatoes too. Choose any of these winning potatoes like these Roasted, Mashed or French Fries, will complement this dish perfectly.

Two steaks in a pan with garlic overtop.

New York Steak

My son has truly perfected making the best skillet steak.  He has been practicing and studying for the last year on how to make the best steak.  He always is asking me to get steak from the store so that he can work on perfecting his skills.  Last week he made this steak and I immediately knew he was the one to make it for the blog.  It was the absolute best steak that I have EVER had!   He was the swirling the butter on the steak like a pro and if he can make the best restaurant quality steak, so can you!

Steak can seem intimidating to cook, but it truly couldn’t be more easy. The New York steak cut makes cooking steak a breeze, and a great beginner steak with fabulous results. The New York steak is a favorite for being tender, but still a good chew with incredible flavor. A great steak is just minutes away and you’ll have the beginnings of an amazing meal. Add some green beans and rolls to your potatoes of choice and it’s a meal made in heaven.

New York Strip Steak Ingredients

This New York Steak recipe is restaurant quality but in the comforts of your own home, and at a fraction of the cost. This steak will save you time and money by making it at home. Eat it in your pajamas surrounded by family or make a romantic dinner for two. However you want to eat it, just make it! You won’t regret it!

  • New York Steak: It is best to let your steak sit on the countertop at room temperature for 30 minutes prior to cooking.
  • Salt and Pepper: Season the steaks ahead of time.
  • Olive Oil: Warm the skillet with the oil before cooking.
  • Butter: This helps keep the steak moist and tender as it is cooking.
  • Garlic Cloves: Adding the garlic cloves brings more intense flavor.
  • Fresh Rosemary and Thyme Sprigs: Perfect for adding at the end overtop the steak.

Let’s Get Sizzling!

  1. Prepare the Steak: Let the steaks rest for 30 minutes to come to room temperature. Salt and pepper to taste.
  2. Sauté: In a medium sized skillet over medium high heat at the olive oil. Once it starts to smoke add the steaks to the skillet. Sear on all of the sides until they have a golden brown crust. Add the butter and let melt in the skillet. Add in the garlic and fresh sprigs.
  3. Cook Until Done! Reduce the heat to medium and let them cook until they reach the desired internal temperature. Spoon the butter over the steaks while they are cooking.
Two steaks seasoned with salt and pepper.

What is a New York Steak?

The New York Steak is also known as New York strip steak, ambassador steak, strip loin steak, club steak, or the Omaha Strip. But it’s most commonly known as the New York Steak.  They are the queen of steak in that they are usually not too expensive, they cook up fast, and they are insanely delicious.

  • What Kind of Cut is it? Cut from the area of the cow below the backbone, NY strip steaks are tender, lean, and typically boneless. It has a good amount of marbling, which lends a ton of flavor to this evenly, but it’s not quite as tender as a ribeye or a tenderloin.
  • What’s in a Name: The strip steak is called after the city it originated in. New York is known for its steak houses and this cut of beef was one of the firsts and remains a favorite.
  • What to Look For: Look for New York Steak that is bright in color with tons of marbling. This what gives the strip steak it’s flavor and tenderness. Look for a steak that’s 1/2-1 inch in thickness. Remember the thicker the steak the longer it’ll take to cook.
  • Nutritional Value of a New York Steak: A 6-oz portion packs in 320 calories, 12 grams of fat, 50 grams of protein, 3.2 milligrams iron, and 9 milligrams zinc. I’d say that’s a pretty good steak!
Steak in the pan being flipped.

Tips For the Best New York Skillet Seared Steak

  • Pan: Your best bet is to use a heavy bottomed pan. I love using my cast iron skillet for this purpose. It evenly distributes the heat to the meat so it cooks evenly.
  • Room Temperature:  Allow your steak to come to room temperature, let it sit about 20-30 minutes on the counter. The closer it is to your final temperature before cooking results in the steak cooking evenly, as it won’t have any “cold” spots.
  • Pat it dry:  You want your steak to be dry for the best possible searing. Water will steam your steak, which isn’t ideal.
  • Let it Rest:  I can’t emphasize this enough. Meat should always be allowed to rest before cutting into it. This allows the juices to be redistributed throughout the meat and the fibers to relax. This will result in your New York Steak being tender and juicy every time. Place your New York Steak on a warm plate and loosely cover with foil for 5 minutes. Don’t cover it tightly as it will make your steak sweat. 5 minutes is all you’ll need, you don’t want it to get cold.
  • Make Sure your Pan is Hot:  You want to really sear the outside of your steak and create a golden crust. Make sure your pan and oil are hot.
  • Use a High Smoke Oil: To produce an ideal crust you’ll want a high smoke oil, such as canola, grape-seed, peanut or avocado oil. This will produce the best flavor and texture. Lower smoke oils can ruin the flavor.
  • Use Different Herbs:  New York Steak is the darling of steaks, it doesn’t necessarily need a lot of seasoning to taste great. But you can definitely make the steak to your liking using sage, rosemary, thyme, garlic or any grill seasonings and mixes you desire.
Steak cooking in a black pan with butter and garlic.

Temperatures For Your Ideal New York Steak

When you cook a steak, the best way to check the temperature is to use an instant read probe style thermometer. Stick the thermometer into the thickest part of the steak to read its temperature. Remember that the best thing you can do for a steak, or any piece of meat is to let it rest. When it rests it will continue to rise in temperature, about 3-4 degrees at least. You will want to remove your steak right before it reaches its optimum temperature and let it finish cooking while it rests. This will result in the most succulent steak. I don’t recommend cooking your New York Steak above 150 degrees, as it will become dry and tough.

  • Rare: 130 degrees Fahrenheit
  • Medium Rare: 135 degrees Fahrenheit
  • For Medium: 145 degrees Fahrenheit
  • Medium Well: 150 degrees Fahrenheit
  • Well Done: 160 degrees Fahrenheit
Two steaks in a black pan with garlic over top.

Storing Your New York Steak

Steak is great for leftovers, it’s the warming up that can be tricky.

  • Store: Keep the steak in an airtight container in the fridge for up to 3-5 days.
  • Reheat: The best way to warm up your steak without drying it out is to heat it low and slow. Use the oven and warm it up at 200 to 250 degrees till heated through. Or use the microwave at half power, full power will be too hot.
Cut up steak and potatoes on a white plate.

More Steak Recipes to Fall in Love With

Steak is a meal that can be cooked on a Tuesday night for no other reason then you want it. It can also turn a special occasion or holiday into something special. I love how versatile steak is, it can be used in so many dishes and in so many ways. For some of the best ways to eat steak, try one of these.

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New York Steak

4.78 from 9 votes
By: Alyssa Rivers
Skillet seared New York Steak is one of the best steaks you'll ever have!  It's tender, juicy and full of flavor!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 Steaks



  • Let the steaks rest for 30 minutes to come to room temperature. Salt and pepper to taste.
  • In a medium sized skillet over medium high heat at the olive oil. Once it starts to smoke add the steaks to the skillet. Sear on all of the sides until they have a golden brown crust. Add the butter and let melt in the skillet. Add in the garlic and fresh sprigs.
  • Reduce the heat to medium and let them cook until they reach the desired internal temperature. Spoon the butter over the steaks while they are cooking.



You can also finish the steaks off in the oven. Once you sear each side put the steaks in the oven at 425 degrees and cook until they reach the desired internal temperature.


Calories: 1055kcalCarbohydrates: 4gProtein: 48gFat: 94gSaturated Fat: 45gTrans Fat: 2gCholesterol: 303mgSodium: 525mgPotassium: 769mgFiber: 1gSugar: 1gVitamin A: 1419IUVitamin C: 4mgCalcium: 87mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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Recipe Rating


  1. 5 stars
    Love this recipe. It’s similar to the ribeye steak recipe I’ve made many times.
    This was my first endeavor at making a New York Steak. It was so delicious.
    I used a cast iron skillet and avocado oil, and then added the butter and my fresh rosemary at the directed time. Near the end, I added 4 big garlic cloves.
    I get nervous about overcooking so I checked the temperature about 3 times until it was135. It was perfect.
    I’m definitely saving this recipe.

  2. You say to use olive oil, then layer say to use a high smoking point oil, of which olive oil is not (nor is it suggested lol), so which is it?

    1. I do recommend olive oil! The other ones in the tips section are high-smoke oils that you can use as a substitute if you have those on hand instead.

  3. 5 stars
    Came out tender as butter, so juicy and flavorful, thanks for the step by step directions on this NY Strip

    1. 4 stars
      Totally agree with you Jennifer! never cooked a New York Strip before, but it was on sale so I tried it!! Delicious!!

  4. I want to make this tonight but don’t have any fresh herbs except cilantro and parsley. Can I use dried rosemary and thyme?

  5. 5 stars
    Made this for dinner tonight—absolutely delicious! Only change I made was using half the butter. The butter and the garlic and herbs (used both rosemary and thyme) were the perfect combination and gave the steak such a good flavor! Used a cast iron skillet and seared each side 2-3 minutes then finished it with the butter and herbs for another 2. Our steaks were 1.5 inches thick and they came out perfectly medium rare. Like someone else said, wish I could get a photo on here.Will definitely make this again.

  6. Outside of filet mignon, new york steak may be one of my favorite types of steak to get at restaurants or to make at home. Looking forward to trying this recipe out the next good grilling day!