Let’s elevate your steak night with these 20 savory NY strip recipes perfect for gourmet dining at home. Whether you’re craving quick weeknight dinners or impressive weekend feasts, this roundup has something for every home cook. Get ready to discover new flavors and techniques that will make your meals unforgettable—dive in and find your next favorite!
Classic Grilled NY Strip Steak with Herb Butter
Venturing into grilling a perfect steak might seem daunting, but with careful attention to each step, you’ll achieve restaurant-quality results right at home. This method ensures a beautifully seared crust and juicy interior every time, making it ideal for both weeknight dinners and special occasions.
Ingredients
– NY strip steak – 1 (1.5-inch thick)
– Kosher salt – 2 tsp
– Black pepper – 1 tsp
– Unsalted butter – 4 tbsp
– Fresh rosemary – 1 tbsp (chopped)
– Fresh thyme – 1 tbsp (chopped)
– Garlic – 2 cloves (minced)
Instructions
1. Remove the steak from the refrigerator and let it sit at room temperature for 30 minutes to ensure even cooking.
2. Pat the steak dry with paper towels on all sides to promote better browning.
3. Season both sides of the steak evenly with kosher salt and black pepper, pressing gently to adhere.
4. Preheat a grill to high heat, aiming for a surface temperature of 450°F, and oil the grates lightly to prevent sticking.
5. Place the steak on the grill and cook for 4–5 minutes without moving it to develop a deep sear.
6. Flip the steak using tongs and cook for another 4–5 minutes for medium-rare, or until an instant-read thermometer inserted into the thickest part reads 130°F.
7. Transfer the steak to a cutting board and let it rest for 10 minutes to allow juices to redistribute.
8. While the steak rests, combine unsalted butter, chopped fresh rosemary, chopped fresh thyme, and minced garlic in a small bowl, mixing until well blended.
9. Slice the steak against the grain into ½-inch thick pieces to maximize tenderness.
10. Top the sliced steak with dollops of the herb butter, allowing it to melt slightly before serving.
That first bite reveals a tender, juicy interior with a robust, savory flavor from the herb butter, which adds a fragrant, garlicky richness. Try serving it alongside roasted vegetables or atop a crisp salad for a complete meal that highlights the steak’s simplicity and elegance.
Pan-Seared NY Strip Steak with Garlic and Thyme
Getting a perfectly cooked steak at home is easier than you think with this simple method. Gather your ingredients and let’s walk through each step together for a restaurant-quality result that will impress anyone at your table.
Ingredients
NY Strip Steak – 1 (1.5-inch thick)
Salt – 1 tsp
Black Pepper – ½ tsp
Olive Oil – 1 tbsp
Butter – 2 tbsp
Garlic – 3 cloves
Fresh Thyme – 4 sprigs
Instructions
1. Pat the NY Strip Steak completely dry with paper towels on all surfaces.
2. Season both sides of the steak evenly with Salt and Black Pepper.
3. Place a heavy skillet over medium-high heat and add Olive Oil, heating until it shimmers (about 2 minutes).
4. Carefully place the steak in the hot skillet and sear without moving for 4 minutes to form a deep brown crust.
5. Flip the steak using tongs and sear the other side for 4 minutes.
6. Reduce the heat to medium and add Butter, Garlic, and Fresh Thyme to the skillet.
7. Tilt the skillet slightly and use a spoon to baste the steak continuously with the melted butter for 2 minutes.
8. Insert an instant-read thermometer into the thickest part of the steak; remove from heat when it reads 130°F for medium-rare.
9. Transfer the steak to a cutting board and let it rest for 5 minutes without cutting.
10. Slice the steak against the grain into ½-inch thick pieces.
Here’s why this method works so well: the high-heat sear creates a flavorful crust while keeping the interior juicy. Serve it sliced over a bed of creamy mashed potatoes or alongside roasted vegetables for a complete meal that highlights the rich, garlic-infused flavors and tender texture.
NY Strip Steak with Red Wine Reduction Sauce
Ready to master a restaurant-quality steak at home? This NY strip with red wine reduction is surprisingly approachable, even for beginners, and delivers incredible flavor with just a few key ingredients. Let’s walk through each step together to ensure perfect results every time.
Ingredients
– NY strip steak – 1 (1.5-inch thick)
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
– Butter – 2 tbsp
– Garlic – 2 cloves
– Fresh thyme – 3 sprigs
– Dry red wine – ½ cup
– Beef broth – ¼ cup
Instructions
1. Pat the NY strip steak completely dry with paper towels on all surfaces.
2. Season both sides of the steak evenly with salt and black pepper.
3. Heat a cast-iron skillet over medium-high heat until very hot, about 3 minutes.
4. Add olive oil to the skillet and swirl to coat the bottom evenly.
5. Place the steak in the skillet and cook undisturbed for 4 minutes.
6. Flip the steak using tongs and cook for another 4 minutes on the second side.
7. Add butter, garlic, and fresh thyme to the skillet around the steak.
8. Tilt the skillet and baste the steak continuously with the melted butter for 2 minutes.
9. Insert an instant-read thermometer into the thickest part of the steak.
10. Remove the steak from the skillet when the thermometer reads 125°F for medium-rare.
11. Transfer the steak to a cutting board and let it rest for 10 minutes.
12. Pour red wine into the same skillet over medium heat.
13. Scrape the bottom of the skillet with a wooden spoon to incorporate all browned bits.
14. Simmer the wine until reduced by half, about 3 minutes.
15. Add beef broth and continue simmering until the sauce coats the back of a spoon, about 2 minutes.
16. Strain the sauce through a fine-mesh sieve into a small bowl.
17. Slice the rested steak against the grain into ½-inch thick pieces.
18. Drizzle the red wine reduction sauce over the sliced steak.
Every bite delivers a perfect contrast between the crusty, seasoned exterior and the juicy, tender interior. The rich reduction sauce adds a sophisticated depth that complements the beef without overpowering it—try serving over creamy mashed potatoes for a classic steakhouse experience.
Pepper-Crusted NY Strip Steak with Creamy Mushroom Sauce
Here’s a simple yet impressive steak recipe that will make you feel like a professional chef. Having the right technique makes all the difference between a good steak and a great one, especially when paired with a rich mushroom sauce.
Ingredients
– NY strip steak – 1 (1.5-inch thick)
– Black peppercorns – 2 tbsp
– Kosher salt – 1 tsp
– Olive oil – 1 tbsp
– Unsalted butter – 2 tbsp
– Cremini mushrooms – 8 oz
– Heavy cream – ½ cup
– Garlic – 2 cloves
Instructions
1. Crush 2 tbsp black peppercorns using a mortar and pestle until coarsely ground.
2. Pat the 1.5-inch thick NY strip steak completely dry with paper towels.
3. Rub 1 tsp kosher salt and the crushed peppercorns evenly over both sides of the steak.
4. Heat 1 tbsp olive oil in a cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
5. Place the steak in the hot skillet and sear for 4 minutes without moving it to develop a crust.
6. Flip the steak using tongs and sear the other side for another 4 minutes.
7. Add 2 tbsp unsalted butter to the skillet and tilt to melt around the steak.
8. Spoon the melted butter over the steak continuously for 1 minute to baste it.
9. Transfer the steak to a cutting board and let rest for 10 minutes to allow juices to redistribute.
10. While the steak rests, slice 8 oz cremini mushrooms into ¼-inch thick pieces.
11. Mince 2 cloves garlic finely.
12. In the same skillet over medium heat, sauté the mushrooms for 5 minutes until browned and tender.
13. Add the minced garlic and cook for 30 seconds until fragrant.
14. Pour in ½ cup heavy cream and simmer for 3 minutes until the sauce thickens slightly.
15. Slice the rested steak against the grain into ½-inch thick pieces.
16. Plate the sliced steak and spoon the creamy mushroom sauce over the top.
Perfectly cooked steak yields a crisp pepper crust that gives way to tender, juicy interior meat. Pair this with roasted potatoes or a simple green salad to let the robust flavors shine through every bite.
NY Strip Steak with Balsamic Glaze and Caramelized Onions
Savor the perfect balance of savory and sweet with this elegant yet approachable steak dish. Starting with a quality NY strip ensures rich beefy flavor, while caramelized onions and balsamic glaze add depth and brightness. Follow these precise steps for restaurant-worthy results right in your own kitchen.
Ingredients
– NY strip steak – 1 (1.5-inch thick)
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Yellow onion – 1 large
– Balsamic vinegar – ¼ cup
– Brown sugar – 1 tbsp
Instructions
1. Remove the steak from the refrigerator and let it sit at room temperature for 30 minutes to ensure even cooking.
2. While the steak rests, thinly slice the yellow onion into half-moons.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-low heat.
4. Add the sliced onions to the skillet and cook, stirring occasionally, for 25-30 minutes until deeply golden brown and sweet.
5. In a small saucepan, combine the balsamic vinegar and brown sugar over medium heat.
6. Bring the mixture to a simmer, then reduce heat to low and cook for 8-10 minutes until thickened to a syrup consistency.
7. Pat the steak completely dry with paper towels to promote a good sear.
8. Rub the steak with the remaining 1 tablespoon of olive oil and season generously with salt and black pepper on all sides.
9. Heat a cast-iron skillet over high heat until smoking hot, about 3-4 minutes.
10. Place the steak in the hot skillet and sear for 4 minutes without moving to develop a crust.
11. Flip the steak and cook for another 4 minutes for medium-rare (internal temperature of 135°F).
12. Transfer the steak to a cutting board and let it rest for 5 minutes to allow juices to redistribute.
13. Slice the steak against the grain into ½-inch thick pieces.
14. Drizzle the balsamic glaze over the sliced steak and top with caramelized onions.
You’ll love the contrast between the juicy, perfectly seared steak and the sweet-savory onions. The balsamic glaze adds a tangy complexity that cuts through the richness. For a stunning presentation, serve over creamy mashed potatoes or alongside roasted vegetables.
Spicy Cajun NY Strip Steak with Avocado Salsa
Now, let’s create a perfectly seared steak with a refreshing salsa that balances the heat. This recipe uses simple techniques to achieve restaurant-quality results at home.
Ingredients
– NY strip steak – 1 (12 oz)
– Cajun seasoning – 1 tbsp
– Avocado – 1
– Red onion – ¼ cup, diced
– Lime juice – 1 tbsp
– Salt – ½ tsp
Instructions
1. Pat the NY strip steak dry with paper towels on all sides.
2. Rub 1 tbsp Cajun seasoning evenly over both sides of the steak.
3. Let the steak rest at room temperature for 30 minutes to ensure even cooking.
4. Preheat a cast-iron skillet over medium-high heat until it begins to lightly smoke.
5. Place the seasoned steak in the hot skillet and cook for 4 minutes without moving it to develop a crust.
6. Flip the steak using tongs and cook for another 4 minutes for medium-rare (internal temperature 135°F).
7. Transfer the steak to a cutting board and let it rest for 5 minutes to allow juices to redistribute.
8. While the steak rests, dice 1 avocado and ¼ cup red onion into ¼-inch pieces.
9. Combine the diced avocado, red onion, 1 tbsp lime juice, and ½ tsp salt in a small bowl.
10. Gently fold the salsa ingredients together until just combined to avoid mashing the avocado.
11. Slice the rested steak against the grain into ½-inch thick pieces.
12. Serve the sliced steak topped with the avocado salsa.
Very tender and juicy, the steak boasts a robust spicy crust that contrasts beautifully with the cool, creamy salsa. For a creative twist, serve it over a bed of crisp romaine lettuce or alongside grilled corn for a complete summer meal.
NY Strip Steak with Chimichurri Sauce
Here’s a simple yet impressive steak recipe that’s perfect for beginners. Having a good NY strip steak with homemade chimichurri sauce can elevate any weeknight dinner into something special. Let’s walk through each step together to ensure perfect results.
Ingredients
NY strip steak – 1 lb
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 2 tbsp
Fresh parsley – ½ cup
Fresh cilantro – ¼ cup
Garlic – 2 cloves
Red wine vinegar – 2 tbsp
Red pepper flakes – ¼ tsp
Instructions
1. Pat the NY strip steak completely dry with paper towels on both sides.
2. Season both sides of the steak evenly with salt and black pepper.
3. Let the steak rest at room temperature for 30 minutes before cooking.
4. Preheat a cast-iron skillet over medium-high heat for 5 minutes until very hot.
5. Add 1 tablespoon of olive oil to the hot skillet and swirl to coat.
6. Place the steak in the skillet and cook undisturbed for 4 minutes.
7. Flip the steak using tongs and cook for another 4 minutes for medium-rare.
8. Insert an instant-read thermometer into the thickest part of the steak to check for 130°F.
9. Remove the steak from the skillet and transfer to a cutting board.
10. Let the steak rest for 10 minutes before slicing against the grain.
11. While the steak rests, finely chop the fresh parsley and cilantro.
12. Mince the garlic cloves into small pieces.
13. Combine the chopped herbs, minced garlic, red wine vinegar, remaining olive oil, and red pepper flakes in a small bowl.
14. Stir the chimichurri sauce until well combined.
15. Slice the rested steak into ½-inch thick pieces.
16. Drizzle the chimichurri sauce over the sliced steak.
Even the juiciest steak benefits from this vibrant chimichurri, which cuts through the richness with its bright, herbaceous notes. The contrast between the perfectly seared crust and tender interior makes each bite satisfying, especially when served alongside crispy roasted potatoes or a simple green salad.
Herb-Marinated NY Strip Steak with Roasted Vegetables
Very few dishes deliver restaurant-quality results at home like a perfectly cooked steak with roasted vegetables. Visualize slicing into a juicy, herb-crusted NY strip alongside caramelized seasonal veggies—this methodical approach ensures success even for beginners. Let’s walk through each precise step together.
Ingredients
NY strip steak – 1 (1.5 lb)
Olive oil – 2 tbsp
Fresh rosemary – 1 tbsp, minced
Fresh thyme – 1 tbsp, minced
Garlic – 3 cloves, minced
Salt – 1 tsp
Black pepper – ½ tsp
Carrots – 2, peeled and chopped
Broccoli – 1 head, chopped
Potatoes – 2, cubed
Instructions
1. Pat the NY strip steak dry with paper towels on all surfaces.
2. Combine olive oil, rosemary, thyme, garlic, salt, and black pepper in a small bowl to create the marinade.
3. Rub the marinade evenly over the entire surface of the steak.
4. Place the marinated steak in a resealable bag or covered dish and refrigerate for at least 1 hour or up to 4 hours.
5. Preheat your oven to 400°F while the steak marinates.
6. Toss carrots, broccoli, and potatoes with 1 tablespoon of olive oil on a baking sheet.
7. Spread the vegetables in a single layer on the baking sheet.
8. Roast the vegetables in the preheated oven for 25 minutes, stirring halfway through.
9. Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature.
10. Heat a cast-iron skillet over medium-high heat until very hot, about 3 minutes.
11. Place the steak in the hot skillet and sear for 4 minutes without moving it.
12. Flip the steak and sear the other side for another 4 minutes.
13. Insert an instant-read thermometer into the thickest part of the steak; remove from heat when it reads 135°F for medium-rare.
14. Transfer the steak to a cutting board and let it rest for 10 minutes.
15. Slice the steak against the grain into ½-inch thick pieces.
16. Arrange the roasted vegetables on a serving platter.
17. Place the sliced steak alongside the vegetables.
Kick back and admire your handiwork—the steak boasts a crisp, herb-flecked crust giving way to a tender, pink interior, while the vegetables offer a sweet, caramelized contrast. For a creative twist, drizzle any accumulated juices over the top or serve with a dollop of compound butter melting into the warm steak.
NY Strip Steak with Blue Cheese and Balsamic Reduction
Zesty and satisfying, this NY strip steak with blue cheese and balsamic reduction transforms a classic cut into an elegant yet approachable meal. Follow these precise steps to achieve restaurant-quality results right in your own kitchen, perfect for both weeknight dinners and special occasions.
Ingredients
– NY strip steak – 1 (12 oz)
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Blue cheese – ¼ cup, crumbled
– Balsamic vinegar – ½ cup
Instructions
1. Remove the steak from the refrigerator and let it sit at room temperature for 30 minutes to ensure even cooking.
2. Pat the steak dry with paper towels to promote a better sear.
3. Rub the steak evenly with olive oil, then season both sides with salt and black pepper.
4. Preheat a cast-iron skillet over medium-high heat until it begins to smoke lightly, about 5 minutes.
5. Place the steak in the hot skillet and sear for 4 minutes without moving it to develop a crust.
6. Flip the steak using tongs and sear the other side for 4 minutes.
7. Insert an instant-read thermometer into the thickest part of the steak; remove from heat when it reads 135°F for medium-rare.
8. Transfer the steak to a cutting board and let it rest for 10 minutes to allow juices to redistribute.
9. While the steak rests, pour balsamic vinegar into a small saucepan over medium heat.
10. Simmer the vinegar, stirring occasionally, until it reduces by half and coats the back of a spoon, about 8 minutes.
11. Slice the rested steak against the grain into ½-inch thick pieces.
12. Arrange the sliced steak on a plate, drizzle with the balsamic reduction, and top with crumbled blue cheese.
Decadent and perfectly balanced, the tender, juicy steak contrasts beautifully with the tangy blue cheese and sweet, syrupy reduction. For a creative twist, serve it alongside roasted asparagus or atop a bed of arugula to add a fresh, peppery element that complements the rich flavors.
Coffee-Rubbed NY Strip Steak with Bourbon BBQ Sauce
Crafting the perfect steak at home is easier than you think, especially when you combine rich coffee rub with a smoky bourbon barbecue sauce. This method ensures a flavorful crust and juicy interior every time. Let’s walk through each step together for restaurant-quality results.
Ingredients
– NY strip steak – 1 (1.5-inch thick)
– Ground coffee – 2 tbsp
– Brown sugar – 1 tbsp
– Paprika – 1 tsp
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – 1 tsp
– Bourbon – ¼ cup
– Ketchup – ½ cup
– Worcestershire sauce – 1 tbsp
– Apple cider vinegar – 1 tbsp
Instructions
1. Pat the NY strip steak dry with paper towels on all sides.
2. Combine ground coffee, brown sugar, paprika, garlic powder, salt, and black pepper in a small bowl.
3. Rub the coffee mixture evenly over both sides of the steak, pressing gently to adhere.
4. Let the steak rest at room temperature for 30 minutes to allow the rub to penetrate.
5. Preheat a cast-iron skillet over medium-high heat until it begins to smoke lightly.
6. Place the steak in the hot skillet and sear for 4 minutes without moving it to develop a crust.
7. Flip the steak using tongs and sear the other side for 4 minutes.
8. Insert an instant-read thermometer into the thickest part of the steak; remove from heat when it reads 125°F for medium-rare.
9. Transfer the steak to a cutting board and let it rest for 10 minutes to redistribute juices.
10. While the steak rests, combine bourbon, ketchup, Worcestershire sauce, and apple cider vinegar in a small saucepan.
11. Bring the sauce to a simmer over medium heat, stirring occasionally, and cook for 5 minutes until slightly thickened.
12. Slice the steak against the grain into ½-inch thick pieces.
13. Drizzle the bourbon BBQ sauce over the sliced steak or serve it on the side for dipping.
The coffee rub creates a robust, slightly bitter crust that balances the sweet and tangy bourbon sauce, while the steak remains tender and juicy. Try serving it with creamy mashed potatoes or a crisp salad for a complete meal that impresses with minimal effort.
Garlic Butter NY Strip Steak with Sautéed Spinach
Just when you think steak night can’t get any better, this garlic butter NY strip with sautéed spinach proves otherwise. Join me as we walk through each simple step to create a restaurant-quality meal right in your own kitchen.
Ingredients
– NY strip steak – 1 (12 oz)
– Unsalted butter – 3 tbsp
– Garlic cloves – 3
– Fresh spinach – 4 cups
– Olive oil – 1 tbsp
– Kosher salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat the NY strip steak completely dry with paper towels on all surfaces.
2. Season both sides of the steak evenly with kosher salt and black pepper.
3. Heat a cast-iron skillet over medium-high heat until droplets of water sizzle and evaporate immediately.
4. Add olive oil to the hot skillet and swirl to coat the bottom.
5. Place the seasoned steak in the skillet and cook undisturbed for 4 minutes.
6. Flip the steak using tongs and cook for another 4 minutes for medium-rare (135°F internal temperature).
7. Transfer the steak to a cutting board and let rest for 5 minutes without cutting.
8. Reduce the skillet heat to medium-low and add unsalted butter.
9. Mince garlic cloves and add to the melted butter, cooking for 1 minute until fragrant but not browned.
10. Add fresh spinach to the skillet and toss continuously for 2 minutes until just wilted.
11. Slice the rested steak against the grain into ½-inch thick pieces.
12. Plate the sliced steak and top with the sautéed spinach and garlic butter from the skillet.
That first bite reveals a perfectly seared crust giving way to juicy, tender beef that melts in your mouth. The garlic butter infuses every component with rich flavor, while the spinach adds a fresh, earthy balance that makes this dish feel complete without any sides.
Asian-Style NY Strip Steak with Sesame Ginger Sauce
Venturing into Asian-inspired steak dishes brings restaurant-quality flavors right to your home kitchen. This methodical approach ensures perfect results every time, even for beginners.
Ingredients
NY Strip Steak – 1 lb
Soy Sauce – ¼ cup
Rice Vinegar – 2 tbsp
Sesame Oil – 1 tbsp
Fresh Ginger – 1 tbsp minced
Garlic – 2 cloves minced
Brown Sugar – 1 tbsp
Cornstarch – 1 tsp
Water – 2 tbsp
Vegetable Oil – 1 tbsp
Instructions
1. Pat the NY Strip Steak completely dry with paper towels to ensure proper searing.
2. Heat Vegetable Oil in a cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place the steak in the skillet and sear for 4 minutes without moving to develop a golden-brown crust.
4. Flip the steak using tongs and cook for another 4 minutes for medium-rare (135°F internal temperature).
5. Transfer the steak to a cutting board and let it rest for 5 minutes to redistribute juices.
6. While the steak rests, combine Soy Sauce, Rice Vinegar, Sesame Oil, minced Ginger, minced Garlic, and Brown Sugar in a small saucepan.
7. Whisk Cornstarch and Water in a separate bowl until smooth to prevent lumps in the sauce.
8. Pour the cornstarch mixture into the saucepan and bring to a simmer over medium heat, stirring constantly.
9. Cook the sauce for 2 minutes until thickened and glossy, then remove from heat.
10. Slice the rested steak against the grain into ½-inch thick pieces.
11. Drizzle the Sesame Ginger Sauce over the sliced steak just before serving.
Now you’ll experience a tender, juicy steak with a crisp exterior, complemented by a savory-sweet sauce that balances umami and subtle heat. Try serving it over steamed jasmine rice or with a side of stir-fried vegetables for a complete meal that impresses with minimal effort.
Conclusion
Unleash your inner chef with these 20 gourmet NY strip steak recipes! From classic preparations to creative twists, there’s something for every home cook to enjoy. We’d love to hear which recipe becomes your favorite—drop a comment below and share this roundup on Pinterest to inspire fellow food lovers. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
