How to Cook a NY Strip Steak 

Embark on a culinary journey with our How to Cook Guide for American Wagyu New York Strip steaks. Hand-cut for natural size variation, these thick, beautifully marbled steaks deliver the bold flavor and firm, satisfying bite that define a great New York Strip.

As you explore this guide, you’ll discover five of our go-to methods for bringing out the best in this iconic cut, each one designed to highlight the rich complexity, subtle sweetness, and signature texture of American Wagyu. Whether you're pan-searing on a weeknight or planning a steakhouse-style dinner at home, this guide will help you cook with confidence and serve a truly exceptional steak.

Want to start? Shop American Wagyu New York Strip Steaks delivered directly to your door. 

Why We Love the New York Strip

There’s a reason the New York Strip has earned its place as a steakhouse favorite. It’s well-marbled but not overly fatty, delivering a flavor-forward bite that balances tenderness with a bit of chew. Our American Wagyu Strip steaks showcase a deeper richness and complexity, thanks to the intense marbling and craft-focused approach behind every cut.

Whether you're choosing our classic boneless option, an impressive bone-in cut, or going big with a Striploin Roast, you'll find a version of this steak that fits your table and your style.

Explore Our Wagyu NY Strip Steaks

Go Dry-Aged: See the DRR New York Strip Steaks

Hosting a Crowd? Consider the Striploin Roast

If you're serving a crowd or just want more control over thickness and portioning—the American Wagyu Striploin Roast offers versatility and an elevated, hands-on experience. This whole muscle cut is the source of our NY Strip steaks, delivering the same exceptional flavor and marbling, with the added satisfaction of cutting each steak to your exact preference. It’s a striking centerpiece for gatherings or a rewarding project for steak lovers who enjoy the craft as much as the meal.

Shop the Striploin Roast and create your own steakhouse cuts at home.

Watch: How to Butcher a Striploin Into New York Strips — Learn how to trim, portion, and slice steaks with confidence in this hands-on tutorial.

“I purchased both a strip and a ribeye. Wow I was really looking forward to the ribeye, I was blown away by the. New York strip. Everyone agreed it had him credible beefy flavor and a wonderful texture. Tender, flavorful, not sure what anybody else would want in a steak. Highly recommend!” 

- TJ R., Verified Buyer 

Understanding Beef Grades: USDA vs SRF

When it comes to steak, quality starts with the grade. Understanding how beef is evaluated—whether it’s USDA Prime or our SRF Gold®—can help you choose the right New York Strip for any occasion.

The USDA grading system is based primarily on marbling (intramuscular fat), which affects tenderness, juiciness, and flavor. At Snake River Farms, our American Wagyu beef is so richly marbled that we use an even more detailed system: the Japanese Beef Marbling Score (BMS), which exceeds the USDA scale.

Pro Tip: Every Snake River Farms New York Strip delivers exceptional quality, but if you're looking for an extra-rich, indulgent experience, our SRF Black® and Gold® grade steaks offer deeper marbling and a more luxurious texture.

How Should a New York Strip be Cooked

The beauty of the New York Strip lies in its versatility. Whether you're cooking American Wagyu, USDA Prime, or Dry-Aged, this cut performs beautifully across a variety of techniques. Here are five reliable methods we turn to for consistently excellent results; whether you're aiming for a high-heat sear or a slow, precision finish.

How to Cook a New York Strip Steak: 5 Foolproof Methods 

Mastering the New York Strip is all about technique. From high-heat sears to slow, controlled finishes, these five foolproof methods bring out the best in every cut—whether you're cooking Wagyu, Prime, or Dry-Aged.

1. Steakhouse Method (Oven + Pan-Sear)

How to cook New York Strip steak in the oven:

1. Season - Heat a heavy skillet over medium-high heat until hot. Add a light coat of vegetable oil to the skillet. Season strip steaks with salt and pepper.
2. Sear - Place steaks in hot skillet and sear for 4 minutes, turning once. If a steak sticks to the skillet, it’s not ready to turn. Wait until it releases on its own.
3. Cook - Place skillet in a 350°F degree oven for 10 to 20 minutes depending on desired doneness. Turn once halfway through the cooking time. Remove from oven when preferred internal temperature is reached. See chart below for suggested temperatures.
4. Rest - Remove steaks from a skillet and cover loosely with aluminum foil. Let stand 5 to 10 minutes. The steaks will continue to cook and the temperature will rise about 5 degrees.

Pro Tip: This method is ideal for thicker New York Strips, especially bone-in. A quick pan sear locks in flavor, while the oven finish ensures a perfectly even cook.

Watch: Cooking Steak to the Perfect Temp and Doneness – See how to get flawless doneness, every time.

Cook It Like the Pros: Order our American Wagyu or USDA Prime NY Strip Steaks for restaurant-quality results at home. 

2. Pan Searing

How to cook the New York Strip steak on the stovetop:

1. Season - Heat a heavy skillet (cast iron is ideal) over medium heat until hot. Add a light coat of vegetable oil to the skillet. Season Season both sides of the steaks with salt and pepper.
2. Sear - Place flat iron steaks in skillet and sear 3 to 4 minutes until nicely browned. 
3. Flip - Turn steaks over and allow to cook for an additional 3 to 4 minutes. If the steak sticks to the skillet, it’s not ready to turn. Wait until it releases on its own. After 2 to 3 minutes, use a thermometer to test the thickest part of the steak. When the temperature reaches the desired level, remove from the skillet. See chart below for temperature guidelines. 
4. Rest - Remove steaks from a skillet and cover loosely with aluminum foil. Let stand 5 to 10 minutes. The steaks will continue to cook and the temperature will rise about 5 degrees.

Pro Tip: For extra richness, add a tablespoon of butter, garlic, and herbs (like rosemary or thyme) to the skillet during the last minute of cooking. Baste the steak for enhanced flavor and a glossy finish.

Make It a Meal: Try this technique in our Pan-Seared NY Strip with Red Wine Pan Sauce recipe.

Watch: Turn your kitchen into a steakhouse with this Pan-Seared NY Strip & Red Wine Pan Sauce

3. Reverse Sear

How to reverse sear a New York Strip steak: 

1. Season - Heat oven to 275°F degrees. Season strip steak with salt and pepper. Cover a baking sheet with foil and place a metal rack in the middle. The idea is to elevate the steak from the pan.
2. Cook - Place the pan, grill and New York Strip in the oven. Bake until the steak reaches the temperature that matches your preference. See the chart for exact temperatures. For medium-rare, cook until 120°F degrees. This can take up to 60 minutes, but begin checking the internal temperature at 30 minutes. See chart below for temperature guidelines.
3. Rest - Remove steak from oven, loosely cover with foil and allow to rest for 10 to 15 minutes. 
4. Sear - Add a light coating of vegetable oil to a heavy skillet and heat over high heat until hot. Sear New York Strip on each side for 60 to 90 seconds to form a beautiful crust. Serve.

Pro Tip: This method is ideal for achieving edge-to-edge doneness with a perfect crust, especially for thicker cuts.


Start with the Right Cut: Shop Wagyu NY Strip Steaks, ideal for reverse sear success.

Watch: How to Cut a NY Strip and see the final steak sliced to perfection.

4. Grilling

How to grill New York Strip steak: 

1. Season - Turn on grill to medium heat. Season grill with a light coat of vegetable oil. Season strip steaks with salt and pepper or your favorite rub. rub.
2. Sear - Place steak on hot grill, close lid and allow to cook for 2 minutes. Lift steak off the grill, turn 45 degrees and place back on the grill. Allow to cook 2 more minutes.
3. Flip - Turn steak over and cook for 2 minutes. Lift steak off the grill, turn 45 degrees and place back on the grill. Allow to cook for 2 more minutes. For medium-rare, the total cook time is 8 minutes. Check the temperature of the thickest part of the steak to determine when it is done to your preference. See chart below for temperature guidelines.
4. Rest - Remove steaks from the skillet and cover loosely with aluminum foil. Let stand 5 minutes. The steaks continue to cook the temperature will rise about 5 degrees. Finish with a pinch of flaked salt. Serve.

Pro Tip: Let your steak sit at room temperature for 30 to 45 minutes before grilling. It’ll cook more evenly and sear beautifully.

Try This Summer Favorite: Grilled NY Strip with Citrus Caper Herb Sauce

Get Grilling: Order your NY Strips for your next backyard masterpiece.

4. Sous Vide 

How to sous vide a New York Strip steak: 

1. Heat Water - - Place your immersion circulator in a container with water and set the temperature. Here are our recommendations: 

   Rare – 120°F. 
   Medium-rare – 130°F.
   Medium – 135°F. 
   Medium-well –145°F.   

2. Season -  Lightly season both sides of the steak with salt and pepper.
3. Package & Seal  - Use a vacuum sealer to seal the steak in a bag. You can also use a self-sealing plastic bag by placing the bag in a container of water, being careful to keep the lid above the waterline. The water pressure will displace the air as the steak drops deeper into the water. Seal the bag when all or most of the air has been pushed out of the bag.
4. Cook - Place the sealed bag into the water. We recommend cooking your steak a minimum of one hour and no longer than two hours.
5. Heat Skillet - Add a light coat of vegetable oil to a heavy skillet. Place on a burner set to medium-high heat.
6. Sear - Remove the steak from the sealed bag. Pat the steak dry and place in the hot pan. Cook about 1 to 2 minutes per side to create a brown, crisp crust. Steaks cooked sous vide do not require resting so you can serve immediately.

Pro Tip: Because sous vide guarantees precise doneness, this method is ideal for thick-cut steaks or dinner parties where timing matters. No need to rest, just sear and serve.

Get Inspired: Try our Sous Vide NY Strip with Truffle Butter recipe for an elevated finish.

Perfect for Sous Vide: Shop NY Strip Steaks and cook with precision.

Steak Temperature Guide

Here are the magic numbers you’ll need to determine when your New York Strip steak is cooked to the degree of doneness you most prefer. The internal temp is when the New York Strip Steak should be removed from the heat. The steak will continue to cook, so the temperature will rise during the rest period.

Watch: Cooking Steak to the Perfect Temp and Doneness — because hitting the perfect doneness shouldn't be a guessing game.