Restaurant-Style New York Strip Steak

Okay, okay, we overcooked the Rib Eye. But the technique was correct and we did better on this one. Try this for a perfect, medium-rare NY Strip. Also check out our quick pan sauce for steak:

Gluten Free, Diabetic Friendly, Low Carb.

[FoodslingerTV]

Excellent question. My oven doesn't have a broiler in it... it's a separate unit, which I didn't use here. So I set the rack up really high because that's where the most heat collects, to simulate the same action as a broiler. You've got a lot of heat coming directly from the bottom of the pan so I wanted a similarly large amount coming off the top of the oven cavity. The general rule is if you want to brown the top, put the food high in the oven, and to brown the bottom put it low.

[ngatiramona]

Beautifully done! All it needs now is some hollandaise, crusty bread and green beans and life is perfection. Thank you so much 4 sharing. ♡♡♡

[lancevancetorres]

I notice you set the top rack in the oven really high, wouldn't that technically be a broiling method you used then? Or does setting your oven to "broil" delegate the heat differently than normal baking settings?

[sabrinamosley]

how long do you cook a ribeye or new york strip steak for meduim well and what temperature should i have my oven on

[TheBTEAMwins]

how come no neutral oil in the pan to help form a quick crust?

[FoodslingerTV]

I'd cook for about 10-12 minutes total time, and have the oven on as high as it will go -- 500 or 550.

[JohnDoe-xuvx]

I almost always use a Thermopen the guess work out

[PJ]

I would definitely keep that piece of fat on the strip. Gives it much more taste.

[evvignes]

How things change, now fat is considered good for you.

[FoodslingerTV]

Oil is unnecessary and counterproductive. It has nothing to do with forming a crust. There's plenty of fat in the meat anyway. Most cooking grade oils would quickly reach their smoking points and scorch or ignite at these temps.