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20 Best Ever New York Strip Steak Recipes

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Looking for a good way to cook a New York strip steak? We have all the answers in this collection of the 20 BEST EVER New York Strip Steak Recipes. Learn all the secrets to cooking the perfect New York strip on the grill, on the stove, in the oven, and even in the air fryer!

No matter your preferred cooking method, the steak recipes in this list will walk you through every possible chef’s trick for seasoning steaks, tell you how many minutes per side to cook NY strips to get to the desired temperature, and so much more.

New York Strip Steak bite on a fork

20 Best Ever New York Strip Steak Recipes

Before we dive into all the delicious steak recipes on the list, let’s chat about why New York strip is a good cut of steak. First of all, the strip steak is cut from the beef short loin, is lean, and has intense flavor.

Because it doesn’t have as much marbling as a ribeye, it’s not the most tender steak, but many people love the “chew” and bold beef flavor they get from NY strip. Besides that, strip steaks are more affordable than say, a filet mignon.

How can you make tough meat tender?

The following recipes offer many tips and tricks for cooking the perfect New York strip, but the recommendations below are general rules for getting a more tender steak.

  • Gently massage the meat with your fingers to break down the muscle fibers before seasoning and cooking
  • Always salt the steak which also helps break down the muscle fibers
  • Bring the steak to room temperature so that it cooks evenly
  • After cooking, let steaks rest a few minutes to allow the juices to redistribute for more juicy and tender beef.
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20 Best New York Strip Steak Recipes

Touch test guide

How can you know your New York strip steak is cooked to the proper temperature without a meat thermometer? Gently press a set of tongs into the cooked steak to determine its doneness with this touch test guide:

  • RARE: 120°F – cool, bright red center and soft to the touch
  • MEDIUM RARE: 130°F – warm, red center and beginning to firm up with red juices
  • MEDIUM: 145-155°F – slightly pink center, completely firm with brown juices
  • WELL DONE: 155-160°F – very little or no pink, firm to the touch

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ABOUT SHEILA
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTubePinterestInstagramFacebook, and Twitter!

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