Broiling a New York strip steak cooks this tender, well-marbled cut quickly under intense direct heat, giving it a browned exterior and juicy center. Season it simply with salt, pepper, and a little oil, then use a thermometer to cook it to your preferred doneness safely and consistently.
Ingredients
- 2 boneless New York strip steaks, 1 to 1¼ inches (2.5 to 3 cm) thick, about 10 to 12 ounces (285 to 340 g) each
- 1 teaspoon (5 ml) neutral high-heat oil, such as canola or avocado oil
- 1 teaspoon (6 g) kosher salt, or ½ teaspoon (3 g) fine salt
- ½ teaspoon (1 g) freshly ground black pepper
- 1 tablespoon (14 g) unsalted butter, optional, for serving
- 1 teaspoon (5 ml) lemon juice, optional, for serving
Instructions
- Take the chill off and prepare the steaks. Remove the steaks from the refrigerator about 20 minutes before cooking; keep them covered and do not leave raw meat at room temperature longer than 2 hours. Pat both sides very dry with paper towels. Dry surfaces brown better than damp ones.
- Heat the broiler and pan. Position an oven rack so the top of the steak will sit about 4 to 6 inches (10 to 15 cm) from the broiler element. Preheat the broiler on high for about 5 minutes. If using a broiler-safe cast-iron skillet, place it under the broiler while it heats. Check the skillet and handle are oven-safe; do not put a glass dish under the broiler. If using a rimmed metal baking sheet, preheat it only if its manufacturer says it is safe to do so.
- Season. Rub the steaks lightly on both sides with the oil, then season evenly with salt and pepper. If your broiler pan has a rack, set the steaks on it so hot air can reach the underside. Otherwise, use a sturdy broiler-safe metal pan.
- Broil the first side. Carefully remove the hot pan with oven mitts and arrange the steaks in a single layer. Slide the pan under the broiler. Broil for about 5 to 6 minutes, watching closely; broilers vary, so begin checking early. Avoid moving the steaks repeatedly, and do not leave the oven unattended.
- Flip and finish. Turn the steaks with tongs and broil another 4 to 6 minutes. Insert an instant-read thermometer sideways into the center of the thickest part, avoiding bone or large fat pockets. Whole cuts of beef must reach the USDA FSIS safe minimum of 145°F (63°C), followed by a 3-minute rest. For that minimum, remove the steaks at 145°F (63°C) and rest them for 3 minutes. If cooking to a higher preferred doneness, use the thermometer rather than relying on color; carryover heat may raise the reading slightly.
- Rest and serve. Transfer the steaks to a clean plate or cutting board and rest for 3 minutes before slicing or serving. Add the optional butter and lemon juice. Keep the steaks loosely tented, not tightly wrapped, so the browned surface does not steam.
Tips
- Thickness matters. Broiling times are a guide for steaks about 1 to 1¼ inches thick. A thinner steak cooks faster; a thicker one takes longer. Check with a thermometer before the estimated finish time.
- Mind the distance. If the surface is scorching before the center approaches your target, move the rack farther from the element. If the steak is pale and cooking slowly, move it closer while watching carefully.
- Choose the right pan. Use a broiler-safe metal pan or cast-iron skillet. A pan that is too close to the element can warp, and some nonstick coatings and glass dishes are not designed for broiling; follow the cookware maker’s instructions.
- Use the broiler safely. Fat can smoke or flare under intense heat. Trim very large exterior fat caps, keep the oven area clear, and use mitts when handling a hot pan. If flames appear, turn off the broiler and keep the oven door closed until they subside.
Serving Suggestions
Serve the steak whole or slice it across the grain into strips. Pair it with baked potatoes, mashed potatoes, roasted vegetables, or a crisp green salad. A spoonful of pan juices, a small pat of butter, or a squeeze of lemon adds a simple finish. For a fuller meal, serve with steamed green beans or asparagus and warm bread.
Variations
For a garlic-herb finish, mix the optional butter with ½ teaspoon (1 g) finely chopped parsley and a small pinch of garlic powder, then add it after cooking. To make a pepper-forward steak, increase the black pepper to 1 teaspoon (2 g). For a smoky note, replace half the black pepper with ¼ teaspoon (0.5 g) smoked paprika. You can also use a boneless top sirloin steak of similar thickness; it is generally leaner, so check it early to avoid overcooking.
Storage and Reheating
Refrigerate leftover steak within 2 hours of cooking, in a covered container, for 3 to 4 days. For longer storage, freeze it in an airtight freezer-safe package; for best quality, use within 2 to 3 months. Thaw frozen steak in the refrigerator, not on the counter.
Reheat slices gently in a covered skillet over low heat with a teaspoon of water or broth, or warm them briefly in a low oven until heated through. The USDA FSIS advises reheating leftovers to 165°F (74°C); check with a food thermometer. Reheating can cook steak further, so slice it before warming and avoid prolonged heat. Cold leftover steak can also be sliced into a salad or sandwich.
Frequently Asked Questions
Should I broil NY strip steak on high or low?
Use high broil for a quick sear and a browned surface, especially for steaks around 1 to 1¼ inches thick. Low broil can help cook a thicker steak more gradually, but it may brown less; follow your oven’s instructions and use a thermometer.
Do I need to flip a strip steak under the broiler?
Yes. Flipping once helps both sides brown and cook more evenly. Use tongs rather than a fork so you do not pierce the meat and lose juices.
How long does a NY strip steak take to broil?
For a 1- to 1¼-inch steak, plan on about 9 to 12 minutes total under a hot broiler, flipping halfway through. The exact time depends on thickness, starting temperature, rack distance, and your broiler, so temperature—not the clock—is the reliable guide.
Can I broil steak without a broiler pan?
Yes. Use a rimmed, broiler-safe metal baking sheet or a cast-iron skillet. A rack helps air circulate, but it is not essential. Do not use glass or cookware that is not explicitly rated for broiler temperatures.
Should I marinate a NY strip steak first?
It is not necessary; salt and pepper are enough for a flavorful steak. If you use a marinade, keep the steak refrigerated while it marinates, then pat it dry before broiling to reduce splattering and help browning. Discard marinade that touched raw beef, or boil it before using as a sauce.
How can I tell when the steak is done?
Use an instant-read thermometer inserted into the center from the side. The USDA FSIS minimum for whole cuts of beef is 145°F (63°C), followed by a 3-minute rest. Color and firmness are less dependable than a thermometer.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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