Cooking steak doesn't have to be complicated. This Broiled New York Steak Recipe proves that your oven broiler can cook a tender steak in a delicious and easy way. Start planning the side dishes now because you'll love how simple it is to make this perfectly cooked steak.
I've had many people say that it's hard to cook the perfect steak. But I say that it's all about having good options. Once I discovered that cooking NY strip steak in the oven was an option, I knew that my first time making this easy steak recipe wasn't going to be my last time.
The direct heat from the broiler does an amazing job of cooking thicker steaks without creating a dry steak. The next time that you find yourself craving a steak let your oven show you what it can do. It's less cooking time, less prep work, and really does make a good steak for an at-home date night or quick craving.
Be sure to also check out this Venison Steak and this Blackstone Steak Recipe for more delicious options.
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Ingredients
- New York Strip Steak - You can use a thick or thin cut steak for this easy recipe.
- Salt
- Black pepper
- Olive oil - This is used in the pan to help sear the steak. Other oils that can withstand high heat can be used as well.
See recipe card for quantities.
How to Make Broiled New York Strip Steak
Step One: Preheat the pan in the oven. Preheat the broiler to high.
Step Two: Season the steak and then add the oil to the pan. Place the steak in the pan.
Step Three: Broil the steak on high for 4 minutes per side, flipping every 2 minutes.
Step Four: Let the steak rest for 5 minutes, then serve.
Top tip
Don't cook the steak when it is cold. Let it come closer to room temperature before cooking it.
Substitutions
- Use different cuts of meats - This cooking method can and will work for varied steak cuts. You can recreate this New York Strip Steak recipe with Kansas City Strip Steaks, Sirloin Steak, Strip loin Steak, Porterhouse Steaks, Ribeye Steak, and even Filet Mignon. Just know that thick steaks and thinner steaks cook differently, so it's a good idea to use a meat thermometer to check the internal temperature for doneness.
Variations
- Add seasonings - While I'm all about using salt and black pepper, you can easily use whatever seasonings you want for the best results. Herb butter garlic powder, dry rubs - you can add anything you want for a seasoned steak.
This Traeger Coffee Rub Recipe might be a good choice to try!
Equipment
A little olive oil in a cast-iron skillet (or other oven-safe pan) is all that is needed to make this broiled steak recipe.
Once it's cooked, you'll also want a cutting board and a shark knife.
Storage
Delicious recipes like this prove that leftovers are a good thing. If you have leftovers of this simple steak, let them cool to room temperature, and then store them in the fridge in an airtight container.
You can then reheat the leftover steak in the oven or microwave, and enjoy it again. You can also freeze leftover steak for later use. Frozen steak bites are perfect to add to soups or stews.
Common Questions
I also so that letting steak rest for 5 minutes or so is a good amount of time for excess moisture to seep back into the juicy steak.
No, not at all - but using it is a good heat source and gives the outer edge of the steak a nice crisp. In my opinion, it's the best way to create that desired doneness and texture.
Whatever pan you decide to use for this recipe just be sure that it's an oven-safe pan. The broiler will get hot quickly, and you need a pan that can withstand hot temperatures.
Potatoes and veggies are always a great pairing choice. you can also cook rice, or add a simple side salad to the steak. And sometimes, when you just want protein, you can eat steak entirely on its own without the need for an extra side dish.
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Recipe
Broiled New York Steak Recipe
Equipment
Ingredients
- 18 oz New York steak
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tbsp olive oil
Instructions
- Preheat cast iron pan on stovetop or in oven.
- Preheat broiler to high.
- Season steak. Add oil to pan. Add steak.
- Broil on high for 4 minutes per side. Flipping every 2 minutes.
- Let rest for 5 minutes.
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