Make the Perfect 1.5 Inch Steak on the Grill Oven or Pan-Fry. It is one of the best steaks I have ever had. This recipe is time tested and works every time. There is a reason that restaurants finish off their steaks in the oven.
Making a New York strip steak pan fried creates a nice crust. Where as, in the oven can result in a delicious and evenly cooked steak. The oven’s consistent heat allows for a perfect sear on the outside while keeping the inside juicy and tender.
Additionally, finishing this recipe in the oven can be a convenient option for those who don’t have access to a grill or want to avoid the smoke and mess associated with stovetop cooking.
Even if you have been grilling steak for years, follow this recipe as written for the perfect outcome. This is my go to recipe for cooking steak.
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Awesome Strip Steak
Overall, oven-baked New York strip steak is the best way to enjoy a classic steak dinner.
A delicious and foolproof method is to sear on the stovetop and transfer to the oven to finish. We’ll walk you through a simple and tasty recipe that will have you enjoying a perfectly cooked steak in no time. So, preheat your oven, grab your favorite seasoning, and let’s get cooking.
Pro Tip. This works for thicker steaks, thinner steaks, New York Strip Steak, Sirloin, Rib Eye, Tenderloin, Filet Mignon, Pork Loin, and Pork chops.
Strip Steak Cooking Time
While it is best to take the internal temperature to determine the exact doneness, there are general timing guidelines you can follow.
In general, expect a 1 ½ inch thick strip steak to take about 15-20 minutes from the beginning of the cooking time to the end of the resting period if cooking to rare.
Cooking steaks to higher levels of doneness will take longer cooking time in the oven. Additionally, a thicker steak will take longer than a thinner steak.
In fact, this cooking method works for just about any cut of steak. Here is a recipe for Oven Baked Round Steak.
How Long to Cook a 1.5-inch Thick Steak?
Use this simple recipe for a great tasting steak and find your perfect cooking time for making your juicy steak in the oven. Sear one side in an oven safe skillet, slip and add butter and pop in a preheated 400 degree Fahrenheit oven.
The cook time and internal temperature to remove the steaks from the oven are shown. As the meat rests, the internal temperature will rise slightly.
Use a meat thermometer to check the temperature of the thickest part according to the chart. Paying attention to detail gets you the perfect steak.
- Rare 4-5 minutes, with an internal temperature of 110 to 120℉.
- Medium-Rare 6-7 minutes and 120-125℉.
- Medium 7-10 minutes and 130-135℉.
- Medium-Well 10-11 minutes and 140-145℉.
- Well Done 11-13 minutes and 150-155℉.
Allow steaks to rest 5 minutes before serving and slicing. This reduces the amount of juice lost when cutting into the meat.
Pro Tip. Serve with the seasoned buttery pan drippings. A delicious combination.
How to Cook New York Strip Steak in the Oven
For the more tender and juicy steak, we find the ideal doneness level for is medium-rare. A medium-rare steak has a pink middle. First, pat your steak dry with paper towel and season your steak to your liking. Something as simple as kosher salt and black pepper works just fine. To cook your steak, sear it for 2-3 minutes on one side in a hot skillet or cast iron skillet with a tablespoon of oil in it. Flip, add a pat of butter and transfer the skillet into the preheated oven on the middle rack.
Cook for 4-8 minutes, longer for thick cut steaks, less for thin steaks. Check the temperature and remove from the oven and place the steak on a clean cutting board or plate. It’s a good idea to rest the meat at room temperature and tent with foil to help keep the heat in for 5-10 minutes before slicing and serving.
Grilling a 1.5 inch Ribeye
This same cooking process can be used to grill steak on a gas grill or a charcoal grill as you would use for the oven. Start the meat off on the direct heat and sear steaks first. Just 2-3 minutes. Then move to the indirect heat which is the lower temperature. Continue grilling to the desired level of doneness. Using the same cooking times and internal temperatures as you would if using the oven to finish off the steak.
- Rare 4-5 minutes, with an internal temperature of 110 to 120℉.
- Medium-Rare 6-7 minutes and 120-125℉.
- Medium 7-10 minutes and 130-135℉.
- Medium-Well 10-11 minutes and 140-145℉.
- Well Done 11-13 minutes and 150-155℉.
Allow steaks to rest 5 minutes before serving and slicing. This reduces the amount of juice lost when cutting into the meat.
Pan Fry a Steak
Pan-frying a steak is a great way to get a delicious sear and a juicy interior. Here’s how you can do it.
Season your steak generously with salt and pepper. You can add other seasonings like garlic powder or rosemary if you prefer. Let the steak sit at room temperature for about 30 minutes. This helps it cook more evenly. Pat it dry with a paper towel to remove excess moisture, which can hinder the searing process.
Use a heavy skillet, preferably cast iron, and heat it over medium-high to high heat. You want the pan to be really hot. Once the pan is hot, add a high-heat oil like vegetable or grapeseed oil. Swirl it around to coat the pan evenly.
Sear the Steak. Carefully place the steak in the hot pan. Let it sizzle without moving it for about 2-3 minutes. This creates a nice sear. Flip it over and sear the other side for another 2-3 minutes.
- Sear the steak on one side for about 2-3 minutes.
- Flip the steak and sear the other side for another 2-3 minutes.
- Reduce the heat to medium and continue cooking, flipping occasionally, for another 2-4 minutes or until the internal temperature reaches 130-135°F (54-57°C) when measured with a meat thermometer.
Remove the steak from the pan and let it rest on a plate for about 5 minutes. This allows the juices to redistribute and keeps the steak juicy.
After resting, slice the steak against the grain for maximum tenderness and enjoy your perfectly pan-fried steak.
Strip Steak vs Ribeye
Strip steak and ribeye steak are both a popular steak cuts. They are both a popular cut of meat from beef that are widely enjoyed for their rich flavors and tender texture. However, they differ in several ways.
Firstly, strip steak is a leaner cut of beef, with less marbling than a ribeye. This means that it has a slightly firmer texture and a more subtle flavor compared to the buttery richness of a ribeye. Strip steak is often preferred by those who enjoy a firmer texture and a more pronounced beef flavor.
On the other hand, ribeye is a fattier cut of beef with more marbling, which gives it a tender texture and a more intense beef flavor. It is often considered the most flavorful cut of beef due to its high fat content. Ribeye is a great choice for those who enjoy a melt-in-your-mouth tender steak texture and a rich, savory flavor.
In conclusion, while both strip steak and ribeye are delicious cuts of beef, they differ in terms of texture and flavor. Strip steak is leaner and has a firmer texture with a subtle beefy flavor, while ribeye is fattier and has a more tender texture with a rich, intense beef flavor. A great resource for choosing the right cut of meat is this article from the Food Network. What is the Best Cut of Steak? It ultimately comes down to personal preference when choosing between the two.
What to Serve with Steak?
There are many delicious options to serve with steak! Some classic choices include roasted vegetables, mashed potatoes, garlic bread, or a salad with a tangy vinaigrette. You could also try something more unique, like roasted asparagus, roasted sweet potatoes, or a quinoa pilaf. Ultimately, the best side dish will depend on your personal preferences and the occasion.
Perfect New York Strip Steak Oven Recipe
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Kitchen Essentials
Ingredients
- 2 Teaspoons Steak Seasoning
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Olive Oil
- 2 Tablespoons Butter
- 2 1 1/2-Inces thick New York Strip Steaks or Rib Eye Steaks
Instructions
- Pat steaks dry with paper towel. Press half the seasoning and half the Worcestershire sauce into each side of the steaks. Allow to sit and marinate at room temperature for 30 minutes2 Teaspoons Steak Seasoning, 1 Tablespoon Worcestershire Sauce, 2 1 1/2-Inces thick New York Strip Steaks
- Preheat the oven to 400 degrees Fahrenheit.
- Using an oven safe pan or cast iron pan over medium-high heat. Make sure pan is hot enough by testing the pan with a droplet of water. It should sizzle and evaporate.
- Drizzle olive oil over steaks on both sides. Place steaks to the pre-heated pan. Cook until a good crust forms, about 2-3 minutes. Flip the steaks.1 Tablespoon Olive Oil
- Add a tablespoon of butter on top and put the pan I the oven. Cook per desired level of doneness.2 Tablespoons Butter
- Rare 4-5 minutes, with an internal temperature of 110 to 120℉.
- Medium-Rare 6-7 minutes and 120-125℉.
- Medium 7-10 minutes and 130-135℉.
- Medium-Well 10-11 minutes and 140-145℉.
- Well Done 11-13 minutes and 150-155℉.
- Allow steaks to rest 5 minutes before serving and slicing. This reduces the amount of juice lost when cutting into the meat.
- Tent with foil to help keep the heat in.
- Pro Tip. Serve with the seasoned buttery pan drippings. A delicious combination.
Your Own Private Notes
Nutrition
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