Steakhouse-Style New York Strips


My first choice is to grill steaks, mostly because I’m lazy. I like that I can fix a mix of meat and veggies and there are no pans to clean. But sometimes grilling is not an option. If it is raining or I happen to be out of propane, I make them steakhouse style—searing the strips at a high heat and then finishing them off in a hot oven.

It’s important to use oil with a high smoke point. I use this coconut oil.


If like me, you don’t like the taste of coconut, steer clear of the extra virgin coconut oils because they make everything taste like coconut. Coconut flavored eggs—no thanks.

From experience, I can tell you that your smoke alarm could go off if you use oil with a low smoke point (eg., olive oil) or if your oven is not clean.

What you’ll need:

2-inch thick New York Strip steaks seasoned on both sides with McCormick’s Montreal Steak Seasoning or salt, pepper and garlic powder

1-2 teaspoons coconut oil (just enough to coat the pan)


Take the steaks out of the refrigerator 15-30 minutes before you plan to start cooking. This takes the chill off the center of the meat, which helps it cook more evenly.

Preheat the oven to 425º with the rack in the center.

Meanwhile heat an ovenproof pan on medium-high until it is really hot (3-4 minutes).

Add coconut oil.

Place steaks in the pan and sear on one side for 5 minutes. Do not move them around. Set your timer and be patient. They will form a nice brown crust which is key to holding in flavor.

After 5 minutes flip the steaks and immediately place the pan into the oven.

If you want the steaks:
Rare: roast 5 minutes
Medium-Rare: roast 7 minutes
Medium: roast 9 minutes

Remove the the pan from oven. Place the steaks on a plate to rest for 5 minutes under tented foil before serving.

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