Are you looking for a NY strip recipe to share with friend or family the next time that you have guests visiting your home? Well, this is something that I grew up enjoying because my father was somewhat of a steak perfectionist, and New York strip was his favorite. 

No matter how he cooked it, it came out perfect, but I realized that not everyone had that experience. In fact, I find that a lot of my friends tend to overcook their steaks, so I decided to write this guide to help you cook the perfect New York strip steak.

New York Strip Steak

This New York steak is a cut of meat that is taken from the short loin of a cow. This is the area that is located right behind the ribs. This slice of beef is actually the larger side of a T-bone, and it is often purchased without the bone attached to the meat. This is a cut that is very popular at steakhouses because it does not require much work to eat, and if it is adequately cooked, the cut will be tender and juicy. A good cut will have a bit of marbling throughout the meat, but there will not be any pockets of fat.

Kansas City Strip

KC Strip is essentially the same cut as a New York strip; it is still cut from the short loin of a cow, and it’s a tender cut that has a bit of marbling throughout the meat. Butchers differ on if the Kansas City Strip should have the bone attached, and you might find your KC strip has the bone included when leaving the store or ordering from a restaurant. It is also rumored that in the 1930s Delmonico’s restaurant in New York decided to rename the Kansas City Strip to the New York Strip on its menu.

Leaving the bone attached during the cooking process can release flavors that you may not get with the boneless variation, which is why the Kansas City bone-in strip is still a popular option to choose for steak lovers today.

Ways to Cook Strip Steak

Before you cook any cut of steak, it is imperative that you start by allowing your steak to set for about 30 minutes before you cook it. This is because steak tends to be much more tender when it is cooked at room temperature. If you take a steak straight from the refrigerator to the heat, the outer meat o the cut will tighten and toughen up, which can give the meat a chewy consistency that you do not want. When the meat is room temperature, you have a few options that you can consider, which include:

  • Pan Searing – This is a cooking method where you cook the steak solely in a pan. I prefer to use a cast iron skillet for this method, but any type of skillet will work. Remember that steak sticks easily, so a non-stick skillet is ideal. You will only need to cook the steak for about five minutes per side. If you want a medium rare steak, you will want the internal temperature to be about 125 degrees Fahrenheit before it rests.
  • Sear-Roasting – With this method, you start by searing the outside of the steak, and then finish the cooking process in the oven. Again, I use a cast-iron skillet for this method, but any skillet that is oven-safe will work. You will only want to sear the outside of the steak for about two minutes on each side, and then put it in an oven that was preheated to 500 degrees Fahrenheit for about three to four minutes.
  • Broiling – This is when the steak is cooked entirely in the oven. It only takes about six or seven minutes per side to bring the steak to a medium-rare temperature.
  • Grilling – Grilling is another great way to cook a strip steak. It will only require about four minutes per side, but make sure that you only flip the steak one time so that it does not dry out during the cooking process.

No matter which method of cooking you choose for your steak, you will need to let it set before you cut or serve it. A steak will continue to cook even after it has been removed from the heat, which is why many people do not like to have their steaks well done.

Steak Doneness

The USDA recommends that steak is cooked to an internal temperature of 145 degrees Fahrenheit, which is a medium steak that has a bit of pink in the center of the cut. Some prefer their steak with a bit more pink, while others prefer a more well-done cut. Here is a breakdown of the temperature range for each level of rarity.

  • Extra rare – This cut has an internal temperature between 115 and 120 degrees Fahrenheit.
  • Rare – This cut has an internal temperature between 125 and 130 degrees Fahrenheit.
  • Medium rare – This cut has an internal temperature between 130 and 140 degrees Fahrenheit.
  • Medium – This cut has an internal temperature between 140 and 150 degrees Fahrenheit.
  • Medium well – This cut has an internal temperature between 150 and 155 degrees Fahrenheit.
  • Well done – This cut has an internal temperature above 160 degrees Fahrenheit.

NY Strip Steak Recipe

There are a lot of ways that you can cook a steak, but one of my favorite recipes is a simple one that tops the steak with a dollop of butter.

For this recipe, you will need:

  • ½ of a cup of olive oil
  • Oil for the pan ( I prefer to use butter for the actual searing process)
  • ¼ of a cup of freshly squeezed lemon juice
  • Three cloves of minced garlic
  • Two teaspoons of Worcestershire sauce
  • One teaspoon of black pepper
  • Six New York strip steaks that are about one-inch thick

To create this recipe:

Start by marinating the meat. To do this, you will need to combine the oil, the lemon juice, the garlic, the Worcestershire sauce, and the pepper in a resealable plastic bag.

Once the ingredients are combined, place the steak in the marinade, making sure that it’s fully covered. Seal the bag, making sure that there is no air in with the meat, and then allow it to set in the refrigerator for about 30 minutes to an hour. If it is not too hot in your kitchen, you can cook leave the steak to marinate at room temperature as well.

Once the steaks have had time to marinate, heat your skillet over medium-high heat. I prefer to use a cast-iron skillet for this recipe. When the skillet is hot, cook the steaks for about four to five minutes on each side. I like my steaks medium, so if you want a more well-done steak, leave it to sear for a minute or two longer per side.

Remove the steaks from the pan and cover them with aluminum foil to keep them warm as they rest. Allow the steaks to rest for about five to 10 minutes before serving them.

I like to create a tarragon butter to top my steak, so to create this sauce, you will need:

  • Two cups of butter
  • Three cloves of minced garlic
  • Two tablespoons of minced green onions
  • One tablespoon of freshly minced tarragon leaves
  • One tablespoon of freshly chopped parsley
  • One cup of sour cream
  • One teaspoon of lemon zest
  • Two teaspoons of freshly squeezed lemon juice
  • Three tablespoons of Dijon mustard
  • Salt to taste
  • Pepper to taste

Make sure all of the herbs are finely chopped, and then in a medium bowl, mix all of the ingredients until they are well combined. Cover the butter mixture and keep it refrigerated until the steak is ready to be served. Top each steak with about two tablespoons of the tarragon butter.

KC Strip Steak Recipe

As I stated before, I like to have my steak with butter, so here is a recipe that is topped with a delightful rosemary and garlic butter that you will love.

For this recipe, you will need:

  • Four strips steaks (about 1 ½ inches thick)
  • Three cloves of finely minced garlic
  • Two tablespoons of freshly chopped rosemary
  • Two thinly sliced shallots
  • Four tablespoons of butter
  • A tablespoon of olive oil (this is optional, but it goes well with the rosemary)
  • One tablespoon of white wine (any white wine is fine, just stay away from cooking wine)
  • Two teaspoons of coarse sea salt
  • Salt to taste
  • Pepper to taste

To prepare this recipe:

Start by chopping the rosemary and the garlic on a cutting board. Then, add the sea salt, and chop it all together. This mixture will become the rub for the steak, so if you are making more than four steaks, make sure to double the recipe. Rub the mixture onto the steaks, and allow them to sit for about 20 minutes. You will want them to sit at room temperature, so I would recommend covering them with plastic wrap.

Heat your skillet up over medium-high heat, and then add the butter and the olive oil to the pan. At this point, you can season the steaks with salt and pepper if you’d like. I tend only to add pepper because there is more than enough salt in the rub for my liking. Add the steaks to the pan and sear them for about two minutes on each side.

Next turn the steaks again and add in the wine and the shallots. Cook the steak for an additional two minutes per side in the wine. If you want your steak to be more well-done, add a minute to the cook time. Remove the steaks from the heat, and allow them to rest for five to 10 minutes before serving them. Once the steaks are plated, drizzle the sauce from the pan over the top.

Using Up Strip Steak Leftovers

Sometimes, I make just enough steaks for everyone to have one, but other times, I will make enough for everyone to enjoy two steaks for dinner. Unfortunately, when I make two steaks for everyone to enjoy, not everyone has the appetite to eat both of them, so I am always left with leftovers that I need to figure out how to use. One of my favorite ways to use up leftover strip steak is to make a steak and vegetable soup.

For this recipe, you will need:

  • Two tablespoons of olive oil
  • Leftover strip steak (about one to 1 ½ pounds cut into bite-size pieces)
  • One teaspoon of salt
  • ½ of a teaspoon of pepper
  • One large, chopped onion
  • Two cloves of minced garlic
  • One cup of chopped celery
  • One cup of chopped carrots
  • One envelope of beef tomato soup mix
  • One envelope of onion soup mix
  • Four cups of water
  • Two medium, diced potatoes
  • One cup of fresh corn
  • Two cups of fresh green beans

To prepare this recipe:

Heat the oil in a large Dutch oven over medium heat. Add the steak to the pot; if you do not have leftover steak, you can use pieces of sirloin that have not been cooked already.

Just make sure to brown the steak before adding other ingredients to the pot. Then, add the onion, the garlic, the celery, and the carrots. Continue to cook until the vegetables become soft and translucent. This should take about four to five minutes.

When the vegetables are the right texture, add both of the soup mixes, the water, and the potatoes. Bring the water to a boil. Once boiling, lower the heat to medium-low and simmer the soup for about an hour. Add in the corn and the green beans and continue to cook the soup for a few more minutes to soften the beans. Season the soup with salt and pepper.

Sides to Accompany Any Strip Steak

You can have nearly anything with steak, but most people enjoy some type of potato dish or salad with their steaks. Personally, I love having good onion rings with my steak, so here is a recipe that I’d like to share with you.

For this recipe, you will need:

  • Three large Vidalia onions
  • Six cups of buttermilk
  • Oil for deep frying (any type of vegetable oil will work)
  • 1/3 of a cup of cornstarch
  • 2 ½ cups of flour
  • 1 ½ teaspoons of salt
  • ¾ of a teaspoon of baking soda
  • Two medium eggs
  • Two tablespoons of whole grain mustard (Dijon works well too)
  • 2 2/3 cups of dark beer (Guinness goes well with steak)

To prepare this recipe:

Start by cutting the onions into slices that are about one-inch thick, and then carefully separate the onions into individual rings. Divide the onions into two sealable storage bags. Fill the bags with buttermilk until the onions are coated and allow them to sit overnight in the refrigerator.

Pour the oil into a deep fryer and preheat it to 350 degrees Fahrenheit. In a bowl, whisk the cornstarch, the flour, the baking soda, and the salt together. In another bowl, whisk the eggs, the mustard, and the beer together. Then, slowly whisk the egg mixture into the flour mixture until it is all incorporated and creates a batter.

Drain the buttermilk from the onions, and place the onion rings in the batter. Coat thoroughly, and then carefully drop them a few at a time into the batter. Fry them for about four or five minutes or until they are golden brown. Remove the onion rings and allow them to drain on a paper towel lined baking sheet. Sprinkle the onion rings with salt and enjoy.

Final Thoughts

As it turns out, the main difference between a New York strip and a Kansas City strip is whether the bone is still attached to the meat. They are both cut from the same part of the cow, so if you like one, you will enjoy the other one as well. Hopefully, you have learned how to cook a delicious strip steak using this guide, but if you haven’t, use one of the recipes above for a mouthwatering steak that you will love.


Peter's path through the culinary world has taken a number of unexpected turns. After starting out as a waiter at the age of 16, he was inspired to go to culinary school and learn the tricks of the trade. As he delved deeper, however, his career took a sudden turn when a family friend needed someone to help manage his business. Peter now scratches his culinary itch on the internet by blogging, sharing recipes, and socializing with food enthusiasts worldwide.

1 Comment

  1. I don’t know who told you this. The difference between a KC and New York strip is fairly simple. A KC is the strip portion of a T Bone, boneless or not. A New York Strip is the strip portion of a Porterhouse. What makes a Porterhouse or T-Bone can be debated, but usually a 1 1/2″ or larger section of fillet makes it a Poerterhouse. This was taught to me by an old beef herder (who is passed by now) who was herding cattle since he was a boy on horseback to the KC stockyard railheads.

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