How to Broil a New York Strip Steak

This is a broiled New York strip steak recipe seasoned with rosemary, thyme, and garlic. It cooks very quickly in the oven under the broiler and gets it to a medium-rare temperature that’s very tender and juicy.

I love cooking steaks in the oven. The idea behind broiling steak is that it gets the outsides seared under the broiler, the inside gets to a perfect steak temperature of medium-rare, and it gives it a nice tender steak bite. Broiling is often an overlooked and underused cooking method.

It’s the best way for cooking NY strip steak quickly with very minimal prep.

Broiling is an easy way of cooking steak because it requires minimal prepping and equipment. You simply need an oven with a broiler, a broiler pan, or a cast iron skillet, and the steak. It’s greaet for at-home date night or quickly preparing steaks during a busy work week.

I used 12-ounce 1.5″ thick steaks for this recipe. Cooking time can vary depending on the thickness of your steak.

Ingredients for Broiled New York Steak

• New York Strip Steaks
• Olive Oil
• Soy Sauce
• Lemon Juice
• Worcestershire Sauce
• Thyme
• Rosemary
• Garlic Powder
• Black Pepper

New York Strip Vs Ribeye

New York strip and ribeye are two popular cuts of beef, each with its own unique characteristics and flavor profiles. Here’s a comparison of the two:

• Cut and Location:
  • New York Strip: The New York strip steak is a cut of beef from the muscle in the upper back of the cow, specifically from the loin area. It’s a boneless cut with a relatively tight grain and a strip of fat along one edge.
  • Ribeye: Ribeye steaks are a good cut of meat from the rib section of the cow. It has more marbling of fat and is sold either bone-in or boneless.
• Marbling:
  • New York Strip: It has a fair amount of marbling. It gives it an extra boost of flavor but is less tender than a ribeye.
  • Ribeye: The ribeye is known for its rich marbling, which gives it a tender, juicy, and flavorful bite.

• Flavor:
  • New York Strip: It has a bold, beefy flavor with a slightly firmer texture.
  • Ribeye: It’s celebrated for its intense, beefy flavor due to the marbling. The fat within the meat adds a buttery, juicy, and savory taste.
• Texture:
  • New York Strip: NY strips are typically firmer and have a chewier texture compared to the ribeye.
  • Ribeye: Ribeye is known for its tenderness and melt-in-your-mouth quality due to its higher fat content.
• Cooking Methods:
  • New York Strip: It is well-suited for grilling, pan-searing, or broiling. Due to its leaner nature, it can withstand higher heat without excessive flare-ups.
  • Ribeye: Ribeye is also great for grilling, but it can be cooked by various methods. The marbling helps keep it moist and flavorful even at lower temperatures.
• Price:
  • New York Strip: It is often priced slightly lower than ribeye, primarily because it has less marbling and fat content and can be chewier because of this.
  • Ribeye: Typically more expensive due to its higher marbling and fat content.

Ultimately, the choice between New York strip and ribeye comes down to personal preference. If you prefer a leaner, beefier steak, the New York strip might be your choice. If you’re looking for a more indulgent, melt-in-your-mouth experience with a richer flavor, the ribeye is the one for you.

How to Cook a New York Strip Steak in the Oven

When my grandmother broiled steaks in the oven, she always covered her broiler pan with a piece of aluminum foil to help with clean-up later. That’s why the first step to my instructions is optional:

• Optional: Prepare the broiler pan by placing a layer of aluminum foil on the bottom pan and over the top of the pan. Use a knife to carefully cut the slits in the foil that go along the broiler pan so allow it to drip below. This is to make for easier clean-up and prevent the steak from sticking to the pan.

• For best results, score each of the steaks to tenderize it and prevent the edges from curling up as it cooks. Do so by angling the knife at a 45-degree angle against the steak and cutting about ⅛th of an inch deep and 1 ½ inches apart. Repeat this on both sides of the steak.

• Mix together marinade ingredients in a resealable gallon-sized bag and place the steaks in the marinade. Allow to marinate for at least 30 minutes at room temperature. The steaks need to be at room temperature before broiling.

• The top of the steaks on the broiler pan should be no further than 5 inches from the heating element in the oven and therefore, you may need to move the oven grates/wire rack to get closer. Turn the broiler in the oven on high and place the broiler pan (without the steaks) inside for 4-5 minutes, until it’s very hot.
• Take the broiler pan out of the oven and carefully place the steaks on top. This helps them get a nice sear.

• Place the steaks in the oven under the broiler for 3 minutes then flip and broil steak for 2-3 more minutes until the internal temperature reaches 135 degrees Fahrenheit on an internal meat thermometer. Remove from the oven and let rest for 5 minutes.

What to Use if You Don’t Have a Broiler Pan

If you don’t have a broiler pan, there are several alternative methods you can use to broil the steaks. Here are some options:

1. Sheet Pan with a Rack: Place a wire rack on top of a baking sheet. This setup allows the heat to circulate around the food, much like a broiler pan. Make sure the rack is elevated so that the food doesn’t sit directly on the baking sheet. You can also use a cooling rack if it fits in your baking sheet.
2. Cast Iron Pan: A cast-iron skillet can be a great alternative for broiling. It can handle high temperatures and retains heat well. Just preheat the skillet under the oven broiler for a few minutes before adding your food.
3. Oven-Safe Grilling Pan: If you have an oven-safe grilling pan or grilling grate, it can work well for broiling. Place the grilling pan on an oven rack and the food on the pan. This setup allows for those nice grill marks and helps drain excess fat.
4. Aluminum Foil: In a pinch, you can create a makeshift broiling pan using heavy-duty aluminum foil. Fold a piece of foil in half, then fold up the edges to create a rim, which will help contain any drippings. Place your food on the foil and broil as usual. Be cautious not to let the foil touch the heating element.
5. Casserole Dish: If your casserole dish is oven-safe, it can be used for broiling. However, it may not allow as much direct contact with the broiler element, so you might need to adjust the distance between the food and the element and potentially broil for a bit longer.

Steak Side Dishes

These delicious recipes pair nicely with steak.

• Air Fryer Carrots, Green Beans, Mushrooms, and Bacon: Made with tender cuts of carrots, green beans, mushrooms, and bacon seasoned with rosemary. It’s all cooked in an air fryer in just 16 minutes!
• Air Fryer Brussels Sprouts with Bacon and Garlic: Bacon, diced red onion, soy sauce, and garlic give a tasty blend to this air fryer Brussels sprouts recipe.
• Sautéed Broccolini and Garlic: Broccolini, or baby broccoli, sauteed in butter and garlic until tender-crisp.
• No-Peel Instant Pot Garlic Mashed Potatoes: This is a one-pot side dish made with red-skin potatoes, sour cream, and garlic. The best part is you can leave the skin on the potatoes and you don’t have to drain the water out after they cook. It’s a very easy and minimal side dish that pairs nicely with steak.

Storage

Refrigeration: Place the cooked steak in an airtight container or wrap it tightly in plastic wrap or aluminum foil to minimize air exposure. Store in the refrigerator for up to 3-4 days.

Freezer: If you need to store the cooked steak for an extended period, consider freezing it. Wrap the steak in a double layer of plastic wrap or aluminum foil to prevent freezer burn. Alternatively, use a vacuum-sealed bag. 

Try to avoid repeatedly freezing and thawing cooked steak, as it can affect the quality of the meat.

You can slice the cooked steak before storing it, which can make it more convenient for use in salads, sandwiches, or other dishes.

A great way to maintain moisture during freezing is by storing the steak with any sauces or juices from the original cooking.

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