Oven-Broiled New York Steak is seasoned to perfection and broiled to a beautiful dark brown. Tender and juicy with a pad of butter that soaks into the steak for even more flavor and juiciness.
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Every bite of this steak is mouthwatering and delicious, just like my pan seared Ribeye Steak and my spicy Steak Kebabs recipes. It's a hands-free technique that requires less effort and minimal cleanup.
Why this perfect steak is so delicious
This steak recipe is super quick and you only need a few pantry ingredients! Once you've seasoned your steak, you can have dinner for 4 ready in only 15 minutes. Broiling ensures even cooking, sealing in the juices for a tender steak.
- New York steaks: You can also use filet, ribeye, powerhouse, and sirloin.
- Olive oil
- Spices: kosher salt and black pepper
- Butter: Salted or unsalted works or use my Herb Compound Butter.
How to make broiled New York Steak?
- Step 1: Place a wire rack on top of a baking sheet or broiler pan and place steaks on the rack. Let the steaks come to room temperature for a bit. While they're warming up a bit, move your oven rack to the top position, so it's a few inches from the broiling heating element. Rub the steaks with olive oil and sprinkle with salt and pepper on both sides.
- Step 2: Place seasoned steaks under the broiler and broil steak. Halfway through the cook time, flip steaks over and finish cooking steak when they have reached your desired temperature.
- Once the steaks have reached your desired doneness, remove them from the oven and place on a cutting board. Add some Garlic Herb Compound Butter and let it rest to soak in the flavor. Add more salt and black pepper to taste before enjoying.
- To help the salt and pepper stick to the steak while sitting at room temperature, it may be helpful to pat your steaks with a few paper towels to dry if they're dripping wet.
- Thinner cut steaks may need less cooking time than thick steaks. Always check the doneness of your steaks by using a meat thermometer. I like to opt for thick steaks instead of a thinner steak, but use what you have when cooking NY Strip steak.
- Don't skip letting the steaks come to room temperature while they're covered in salt and pepper. It helps to make sure they cook evenly and have the perfect flavor.
- For best results, store leftover steak in an airtight container in the fridge for up to 3 days.
- Serve with your favorite sides like greenbeans, asparagus, mashed potatoes, etc.
Broiling steak is an easy method for a flavorful and perfectly seared crust on the outside while keeping the inside tender and juicy. Broiling involves cooking meat under high direct heat, and it's relatively quick, making it a popular cooking technique for steak.
The best kind of steak for broiling is one that is tender, thick, and has good marbling. Thicker steaks like New York Strips, Filet Mignon, Ribeye Steaks, and Porterhouse steaks are a few good options that hold up well while they cook under the high heat of the broiler. Additionally, their tenderness makes them ideal for this cooking method, as they won't become tough or chewy.
For a good steak, cut against the grain.
It all depends on how you like your steak cooked. Use an instant-read thermometer for the fastest, most accurate internal steak temperature. When measuring the internal temperature of your tender steak, always insert the tip of the thermometer probe into the thickest part of the steak and make sure it doesn't go all the way through.
Rare Steak with cool red center: cook 3-4 minutes on each side, or until the internal temp reaches 120-130F.For a
Medium-Rare Steak with warm red center: cook 4-5 minutes on each side, or until the internal temp reaches 130-140F.
Medium Steak with pink center: cook 5-6 minutes on each side, or until the internal temperature
Well done Steak with no pink: cook 6+ minutes on each side, or until an internal temperature reaches 150-165F
Pro Tip: It like to pull the steak out of the oven a little early, add the butter and cover it with aluminum foil to finish cooking the last few degrees.
Oven Broiled New York Steak
- 2-16 ounce New York steaks 1 1/2 – 2 inches thick See notes
- 3 tablespoons olive oil
- 3 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons butter
- Remove the steaks from the refrigerator and let them come to room temperature for about 30 minutes.
- Rearrange the racks in your oven to be 3-4 inches from the broiling element, and preheat the broiler on high for 2-3 minutes.
- Rub the olive oil on both sides of the steak and evenly sprinkle the salt and pepper on both sides.
- Place the steaks on a broiling pan or baking sheet with a wire rack and place under the broiler. Broil for 4-5 minutes.
- Flip the steaks over and broil another 3-5 minutes or until desired doneness.
- Transfer steak to a platter or cutting board, place 1 tablespoon of butter on each steak and let rest 5 minutes. Slice the steaks against the grain and sprinkle more salt to taste.
Medium-rare steak: 4-5 minutes on each side (130-140F )
Medium steak: 5-6 minutes on each side (140-150F)