How long to broil ny strip steak

Table of Contents Show

A Little Personal History:
Advanced Preparation:
Tips, Notes, and Variations:
Why would you want to cook a steak in the oven?
Choosing the Best Steak:
Flavored Butter For Steak
Tips For How to Broil Steaks In the Oven:
Broiled Steaks
How long do you broil steaks in the broiler?
How long do you broil a 1
How long do you broil a 1
How long does a NY strip steak in oven?

Tags: broil, steak

A Little Personal History:

For those cold winter nights you’re not grilling steaks outdoors, here’s how restaurants broil streaks to perfection.

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Marinaded Broiled New York Strip Steaks

Votes: 12
Rating: 4.5
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Ingredients

2 New York Strip Steaks
2 cups Catalina French dressing or your favorite meat marinade.
Salt & Pepper Or seasoned salt to taste

Toppings (Optional):

Herb Butter, Sauted Mushrooms, Bearnaise Sauce, Sliced Roasted Onion, Roasted Vegetables Be creative!

Ingredients

2 New York Strip Steaks
2 cups Catalina French dressing or your favorite meat marinade.
Salt & Pepper Or seasoned salt to taste

Toppings (Optional):

Herb Butter, Sauted Mushrooms, Bearnaise Sauce, Sliced Roasted Onion, Roasted Vegetables Be creative!

Votes: 12
Rating: 4.5
You:

Rate this recipe!

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Instructions

Wash steaks and pat dry with towel.
In mixing bowl, whisk together salad dressing and seasoning. Pour dressing mixture into plastic bag. Transfer steaks into a plastic bag with marinade, seal and set on tabletop or sink for 30 minutes to 1 hour. Note: This step is optional. It just depends how tender the cut or if you don't have time to marinade.
Move oven grill to highest placement under broiler elements. Preheat oven to Broil.
Place steaks on cast iron skillet and transfer under broiler. Cook on each side for 6 minutes (medium rare) add additional minutes for medium or well done.
Remove from broiler, optionally top with your choice of topping, rest steaks for 5 minutes.

Recipe Notes

Advanced Preparation:

The marinading can be done in advance but should be pat dried after an hour and sealed with as little air as possible in ziplock or better yet a foodsaver baggie.

Tips, Notes, and Variations:

Salad dressing can be substituted with your favorite marinade or check out our complete list of Marinades
If you’d rather use T-bone, Porterhouse, or other good cut of meat, by all means do!
Depending on people’s tastes include Lars’s Ketchup, Champagne Mustard, Steakhouse White Sauce, Lars’s Worcestershire Sauce, etc. Check out our complete list of Sauces
During broiling, leave the oven door ajar to avoid burning steaks while keeping your kitchen toasty warm during those cold winter nights ?

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Did a recipe make your day?

A broiled steak is the perfect method to cooking a steak in the oven, charred and crisp on the outside and still juicy on the inside. Don’t miss the delicious flavored butter to serve with the steak.

A perfectly cooked steak can be intimidating to do at home, but it’s actually quite easy if you know a few simple tips. If you have a grill, that makes it much easier; that’s the most common way that steaks are cooked. If you’re looking for a great grilled steak recipe, I’ve got just the one for you.

Why would you want to cook a steak in the oven?

#1 Maybe you don’t have a grill or it’s the middle of winter, your grill is buried in snow and you want to stay in the cozy and warm house instead of trekking out into the cold. I tried this recipe during the years when my husband and I lived in apartments and didn’t have access to a good grill.

#2. You don’t need any fancy equipment – most people have a baking sheet and wire rack.

#3. Cooking a steak in the oven keeps splatters in the oven and not on you, all around the stove, the walls, the counters and the floors. I love getting a good sear on food using a great skillet, but washing the floors is a must after, even if you use a splatter guard.

I was very intrigued by this recipe when I read it in The Complete Cook’s Country TV Show Cookbook. I have to admit, I was skeptical, but thought it would be a worth trying it out. Broiling steaks? It sounded like an interesting idea. I was ready to try anything to solve the smoky house problem and spraying myself with tiny little oil droplets while I stood next to the stove flipping the steaks.

Yes, folks, this is a wonderful method. If you don’t have the convenience of a grill in your backyard or an exhaust fan that works properly, try this out. Charred and crisp on the outside, juicy on the inside, you only need to know a few secrets to be able to pull it off.

Choosing the Best Steak:

Type of Steak: Look for ribeye, strip steak, porterhouse, T-bone steaks, etc. Those steaks will be juicy and tender when cooked quickly.

Choosing the correct cut of meat is the most important thing. If you buy a chuck roast or a shoulder blade, it will be a really leathery, dry and will give your jaws a good workout. Nope. Those are great to cook low and slow until they become tender. (Want to find out more about choosing correct cuts of meat and how to cook them? Check out this post, Cuts of Meat and How To Cook Them – Beef.)

Marbling: Marbling are the streaks of fat that are dispersed throughout the steak. Those are the white lines across the surface of the steaks. As the meat cooks, the fat will melt and make the steak really juicy and flavorful. The more marbling, the more tender the steak.
Thickness: It’s also important to get steaks that are thicker, about 1 1/2 – 2 inches thick. If you can find steaks that are thicker than 2 inches, go for it! If they are too thin, they will also overcook easily in the center by the time you get a sear on the outside. You will have gray steaks that don’t have a sear but are already well done in the center. The thicker the steak, the better chance you have of getting a great sear on the outside without overcooking.

To get a great char on the steaks, you can achieve that by cooking them on the grill or using a good quality skillet, either cast iron or something like my stainless steel All Clad Skillet.

Flavored Butter For Steak

Flavored butter takes these steaks up a notch and makes them “steakhouse worthy”. All the aromatic flavors in the butter pack a powerful punch, without being overpowering at all. Shallots, garlic, lemon and fresh herbs – they are the perfect marriage to complement the steaks.

How to Make Flavored Butter:

Use room temperature butter, so it is easy to mash with a fork.
I like to sauté the shallots and garlic and cooling slightly, before adding it to the butter. This makes the flavor much more mild, and won’t give you really strong onion/garlic breath after eating.
Add all the flavor ingredients to the butter and mix it together until combined. Season the butter with salt and pepper to taste.
Shape the butter into a cylinder and make a log shape. Wrap in plastic wrap, parchment paper or aluminum foil.
Store refrigerated or freeze for longer storage.

You can also use flavored butter to serve alongside chicken, pork, lamb, or seafood. You can also add a dab of flavored butter to potatoes, either mashed, roasted or sautéed, season rice, green beans and so much more. The possibilities are endless.

Make an extra portion of flavored butter and store it in the refrigerator for up to a week or even freeze it for up to 3 months.

Broiling simply means that you use a really intense and high heat to cook something, usually the heating element in the oven is right at the top. Turn it on, some oven just have a “Broil” option and others let you choose the temperature, in that case, turn it on 500 degrees Fahrenheit.

This method allows you to get some really good browning and a sear on your food, but don’t walk away – your food could turn from golden to burned to a crisp black in just a few minutes or even seconds! Stay right near the oven when using the broiler.

Tips For How to Broil Steaks In the Oven:

Try to choose a steak that is about 2 inches thick, or even thicker. The oven doesn’t usually get as hot as a grill, so it will need a little bit more time to get a sear on the outside. The steaks should be thick enough that they won’t be as dry as leather by the time the steaks get a little color. The best cuts of steak for broiling are strip steaks or rib eye steaks.
Bring the steak to room temperature for about 20-30 minutes before putting it into the oven.
Pat the steaks dry with paper towels on both sides. If the steaks are too wet, they will steam before they start getting a sear, which means by the time the steak is cooked, it’s still gray on the outside.
Season the steaks generously with salt and ground black pepper on both sides. They are really thick steaks, so don’t be skimpy with the salt. Salt makes food more flavorful and draws out more moisture out of food, making them juicier too.
Set the oven rack to right below the broiling unit, the heating element on the top of the oven.
Using a large rimmed baking sheet, spread out 2-3 cups of salt evenly over the surface of the baking sheet. (The amount of salt depends on the size of the baking sheet that you are using. It should completely cover the bottom of the baking pan, but the meat should not be resting on the salt underneath the wire rack.) The salt is used just to catch all the meat drippings, so use a container of cheap salt here, not an expensive, special salt.
Place a wire rack on top of the salt for the steaks to cook on. This elevates the steaks and gets the hot air circulating all around the steaks. If you put the steaks right on the baking pan, they would steam on the bottom. When you put the steak on the rack, make sure the meat isn’t touching the salt.

This is such a brilliant idea. The salt lines the bottom of the pan and catches the drippings from the steaks and conveniently soaks them all up and prevents all those drippings from smoking up your oven as the steaks cook at such a high temperature.

8. Broil for 2-4 minutes, flip the steak over and broil for another 2-4 minutes. If the steaks are thinner than 2 inches, broil for 2 minutes per side, if the steaks are 2 inches or thicker, broil for 4 minutes. Continue broiling for 2-4 minutes per side, until the meat is 125 degrees on an instant read thermometer for a medium rare steak, 130 degrees for medium well, and 140 for well done. Using a meat thermometer will give you the perfectly cooked steak without guessing.

9. Remove the steaks from the oven and let them rest for about 10-15 minutes before serving.

Resting meat is really important to give the meat a chance to rest and the juices to redistribute. If you cut into them right away, all of the juices will pour out and your steak won’t be as tender. Discard the salt.

Serve the steaks with flavored butter.

As the butter melts and seeps into the meat, you will wonder how such a burst of flavor is even possible. It is SO delicious.

Broiled Steaks

Prep Time: 15 min
Cook Time: 15 mins
Total Time: 30 minutes
Yield: 4-6 1x
Category: Entree

4 steaks , 1 1/2 – 2 1/2 inches, strip or ribeye (preferably at least 2 inches)
salt, ground black pepper, to season the steaks on both sides
2 – 3 cups salt, to line the bottom of the baking sheet

Flavored Butter – Lemon Herb:

1 stick (8 Tablespoons butter) softened to room temperature
1 small shallot, minced
1 small garlic clove, minced
1 teaspoon minced fresh thyme
1/2 Tablespoon minced fresh parsley
1/2 – 1 teaspoon lemon zest and 1/2 Tablespoon juice from 1 small lemon
salt, pepper, to taste

Pat the steaks dry on paper towels on both sides.
Season generously with salt and pepper on both sides. Set aside for at least 30 minutes.
Meanwhile, make the flavored butter. In a medium skillet, heat about 1/2 Tablespoon of the butter, then add the shallots and garlic, season with salt and cook for just a few minutes, until tender and starting to turn golden. Cool slightly. Add the cooked shallots and garlic, along with the lemon juice, lemon zest, parsley and thyme to the remaining butter. Season to taste with salt and pepper and mix to combine. She the butter into a log and wrap in parchment paper, plastic wrap or aluminum foil. Chill. Store in the refrigerator for up to a week and in the freezer for up to 3 months.
Preheat the oven to broil, 500 degrees Fahrenheit. Set the oven rack to be right below the broiling unit or the one just below it.
Spread out 2-3 cups of salt on the bottom of a large rimmed baking sheet. Set a rack on top of the layer of salt and place the steaks on top of the rack. The steaks should not be touching the salt.
Broil for 2-4 minutes, flip the steak over and broil for another 2-4 minutes. If you are using steaks that are thinner than 2 inches, broil for 2 minutes, if you are using thicker steaks than 2 inches, broil for 4 minutes.
Continue broiling for 2-4 minutes per side, flipping the steaks over, until the meat is 125 degrees on an instant read thermometer for a medium rare steak, 130 degrees for medium well, and 140 for well done.
Let the steaks rest for at least 10-15 minutes before serving. Top the steaks with flavored butter.

Keywords: how to broil steak, how to cook steak in the oven, broiled steak

This recipe was originally published on June 24, 2013. I updated the photos and clarified the instructions, to make this recipe even better.

How long do you broil steaks in the broiler?

If the steaks are thinner than 2 inches, broil for 2 minutes per side, if the steaks are 2 inches or thicker, broil for 4 minutes. Continue broiling for 2-4 minutes per side, until the meat is 125 degrees on an instant read thermometer for a medium rare steak, 130 degrees for medium well, and 140 for well done.

How long do you broil a 1

Flip the steak halfway through so both sides have the opportunity to get nice and browned. Generally speaking, plan for a 3/4-inch steak to take 6-10 minutes, a 1-inch thick steak to take 12-17 minutes, and a 1 1/2-inch steak to take 19-23 minutes.