Throw Your Skillet In The Oven For A Perfect New York Strip Steak

Whether you prefer to call it Delmonico steak, club steak, ambassador steak, or striploin steak, the cut that is more commonly known as the New York strip is one of the most popular for meat lovers. But what is the best way to cook New York strip steak? From steak and eggs at your local diner to the grandest of steakhouses where the meat is dry-aged to perfection, the New York strip has remained the choice of steak lovers since popularized by the iconic Delmonico restaurant almost two centuries ago.

Sourced from the short loin of the cow, the strip features a comparatively lean piece of meat surrounded by a thin band of fat on one side. It has a beefier flavor than the mild and lean tenderloin — also known as filet mignon — and is less fatty than a ribeye, making it a perfect combination for steak lovers who desire more flavor without too much richness. But the best way to cook it? Should you decide to make these steaks at home, searing them on high heat and finishing them in the oven will help you achieve perfect steakhouse quality meat at a fraction of the cost.

There are several tips and tricks to help you create a steakhouse quality New York Strip at home. Generously season your beef with plenty of kosher salt and coarsely ground black pepper, pressing it into the steak, which will help the steak form a delectable crust. Place the beef in a ripping hot skillet and sear quickly on each side to give the steak a deep brown crust.

Instead of letting the beef sizzle on the stove, however, you should finish cooking it in the oven. Place the oven-safe skillet in a preheated oven — the ideal temperature is between 275 to 300 degrees — so the outer part of the steak will not burn. It's vital to use something that can be put into the oven, like a stainless steel skillet or something made from cast iron. In particular, cast iron is one of the most effective means of evenly cooking steak. It gets hot and stays hot, so the beef will cook at the same rate. 

No oven-safe skillet, no problem! You can use whatever type of frying pan you have, and then transfer to a baking sheet — just make sure the sheet is preheated with the oven to get nice and hot, and that it has a lip to catch any running juices. 

Aside from searing before roasting, there are a couple of extra tips that will help you improve your New York strip. For instance, if you prefer your steak very rare, as some do, try freezing your steak before searing it to minimize the gray band. By freezing it, the interior of your steak will stay at a lower temperature while the crust develops, which will bring your steak to the perfect rareness when it comes out of the oven. However, since a frozen steak can't hold seasonings, you will have to wait until one side is seared before adding spices.

To really take your New York strip to the next level, you can pair it with a variety of sides and sauces. A compound butter made by mixing softened butter with garlic and herbs will give your steak a rich butter coating as it melts on your hot steak — while a bearnaise sauce, made of eggs, butter, vinegar, and herbs, is the perfect sauce for both the steak and sides, such as roasted potatoes and asparagus.