If you’ve ever ordered a steak at a steakhouse and thought, “I wish I could make this at home,” this Prime New York Strip Steak recipe is exactly what you need. This steak combines fantastic flavor from a few key seasonings and its beautiful marbling of fat. When combined with the perfect sear, this steak will have everyone wondering why they spend so much money going out to eat at steakhouses instead of using a grill or simple pan.
Quick Look: The Best New York Strip Steak
- ⏱ Prep Time: 5 minutes
- 🔥 Cook Time: 10 minutes
- 💤 Rest Time: 5 minutes
- ⏳ Total Time: 20 minutes
- 🥩 Serving: 2-3 servings depending
- ⚡ Calories: 854 calories per serving
- 🍂 Flavor Profile: Bold “beefy” taste with a soft finish
- 👌 Difficulty: Easy, you'll be cooking steakhouse quality meals in no time
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When you see “USDA Prime” on a New York strip steaks, it’s referring to the official grading system used by the United States Department of Agriculture to measure beef quality. This grade is all about the say the fat is interwoven (the marbling) into the meat. It's the highest grade of meat and is known for being extremely tender and having rich flavor. Just below Prime is USDA Choice, which is still excellent quality and widely available in grocery stores. Choice steaks have less fat layering but are still tender and will be great when pan-searing as described below.
When making a great steak dinner, or simple meal prep, you can't forget about the other parts of the meal. I suggest you start off with my Copycat Olive Garden Salad Recipe. It's fresh and full of wonderful veggies. Green Beans with Bacon and Onions and Gluten-Free Mashed Potatoes are two delicious sides to compliment your steak.
Finally, you can't forget dessert! Oreo Sandwich Cookies, Pecan and Chocolate Chip Cookies, and Gluten-Free Carrot Cake are all perfect options to complete your steakhouse dinner in style!
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Why You'll Love This Recipe
- Simple Ingredients: This one is all about the steak. Add your favorite seasoning or keep it simple with some butter, salt and pepper.
- Fast Cook Time: Cooking takes less than 10 minutes so dinner can be done fast without sacrificing flavor.
- Customizable: Pick your favorite side dishes like my Air Fryer Asparagus and dinner is set! Switch up your sides to keep this recipe feeling fresh each time.
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"This recipe made me the star of my family BBQ! I swear they were asking if I have been practicing grilling!"
- Keyshon F.
Ingredients
- New York Strips: This is the big item of the dinner. Pick a steak that has good marbling for a perfect crust ever time!
- Seasonings: Smoked paprika, oregano, garlic powder, and thyme add tons of flavor to compliment your prime beef. Kosher salt and pepper are also key.
- Olive Oil: I prefer Costabile Olive Oil for its quality and purity. Use Code: 15GoldenGK for 15% off.
Flavor Variations
- Use a Cast Iron Skillet: I used my Circulon 12-Inch Frying Pan to sear this steak. A cast iron can provide a better crust and deeper flavor.
- Switch Seasoning: This steak has more seasoning than a typical steak but there is still room to add more spice or take it out. Rosemary and crushed red pepper are great options.
- Sear With Butter: The fats in the butter will help the crust caramelize. The fats also provide their own unique flavor.
How to Make Prime New York Steak Strip
Step 1. In a small bowl mix paprika, salt, oregano, garlic powder, thyme, and black pepper. Then, generously season both sides of the steak with the dry seasoning mix.
Step 2. Preheat your pan to medium with two tablespoons of oil. Sear the steak for 3 minutes on both sides until the steak reaches 135 to 165 degrees internal depending on how you want your steak cooked.
Step 3. Once done, set the steaks to the side and let them rest on a cutting board. Garnish with fresh parsley and serve. Enjoy!
Expert Tips
- Use a Meat Thermometer: I love using my ThermoPro Meat Thermometer to make sure my chicken is cooked to perfection ever time! Trust me, this is a MUST have gadget. Rare should be 120–125°F, Medium rare: 130–135°F, Medium: 140–145°F. See the chart for more details on internal temp.
- Cook at Room Temperature: Let your meat sit out for 30 minutes before cooking to ensure it is at an even temperature. Cooking it cold will leave the inside raw and extend cooking time.
- Cook on High Heat: The key to a good crust is making sure your pan and oil are hot enough to create the perfect steak. This is known as a Maillard reaction.
Prime New York Strip Steak FAQ's
The 3-3-3-3 rule is a simple guideline for cooking your steak to perfection. Start with a 3 minute sear on one side. Then, flip and sear the other side of the steak for 3 minutes. Finish cooking for 3 minutes off direct heat. Then, take the steak out of the pan, cover with foil, and let it rest for 3 minutes to help the meat relax and retain its juicy flavor.
Yes, the New York strip is an excellent steak. It's known for it's deep, beef flavor. It has great texture and is known as a high-quality cut from the short loin that offers a "steakhouse style" experience. It's fat cap also helps when cooking on backyard grills or a stove top.
The best steaks tend to be filet mignon, New York strip, ribeye, T-bone, and a porterhouse. They all offer their own reasons for being high quality sirloin and can be amplified by being dry aged. American wagyu is another stellar option if you are not worried about a price point.
Yes! Cooking this usda prime New York strip steak is naturally gluten free! No need to worry if you have a gluten allergy.
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📖 Recipe
The Best New York Strip Steak
Video
Equipment
- 1 knife
- 1 Tongs
Ingredients
- 1 ½ lb. new york strip steak
- 2 tablespoon olive oil
- 2 teaspoon smoked paprika
- 2 teaspoon oregano
- 2 teaspoon garlic powder
- 1 teaspoon thyme
- ½ teaspoon black pepper
- ¾ teaspoon salt
Instructions
- In a small bowl mix paprika, salt, oregano, garlic powder, thyme, and black pepper. Then, generously season both sides of the steak with the dry seasoning mix.
- Preheat your Circulon 12 quart pan to medium with two tablespoons of oil. Sear the steak for 3 minutes on both sides until the steak reaches 135 to 165 degrees internal depending on how you want your steak cooked.
- Once the steaks are done, set them aside to rest on a cutting board.
Notes
- Let the olive oil heat properly to prevent sticking.
- Your pan is ready when you can only hold your hand about 3 inches above the heat for a few seconds before it becomes uncomfortable.
- Use a meat thermometer to prevent steak that's either raw in the middle or dried out.
- Always cut steak against the grain for a smooth, even, cut.
- Finish your steak in butter with smashed garlic and fresh herbs like thyme or rosemary for that true steakhouse flavor.
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