How to Cook New York Strip Steak in Oven (Best Strip Steak)

New York strip steak

🥗Healthier: sirloin steak

💰Cheaper: flank steak

Sirloin is leaner, while flank provides a more budget-friendly option.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats, while margarine is often less expensive.

Peel baby carrots and clean the tops.

Cut the ends off the asparagus and peel the bottom.

Slice one shallot.

Place peppercorns in a Ziploc bag and crush them roughly with a rolling pin or similar tool.

Take one string of fresh rosemary and a couple of strings of thyme, remove leaves from stems, and chop them finely.

Cut 2 pounds of potatoes in half and place them into a bowl.

Season potatoes with herbs, 4 cloves of chopped garlic, salt, black pepper, and 4 tablespoons of vegetable oil, and mix.

Transfer the potato mixture into a sheet pan and place it into a preheated 375°F oven for 40 minutes.

Bring water to a boil and add salt for blanching vegetables.

Blanch asparagus for 30 seconds and transfer to a bowl with cold water.

Blanch carrots in the same way as asparagus.

Season the 2 lb 14 oz New York strip steak with salt and pepper on all sides.

Heat a cast iron pan over high heat and add vegetable oil until smoking point.

Sear the steak for 1.5 minutes on each side, including the bone and fat cap, for color.

Add garlic, thyme, rosemary, and 2 tablespoons of unsalted butter to the pan and baste the steak for 15-20 seconds.

Place the steak into a preheated 400°F oven for 15 minutes to reach medium rare.

While the steak is in the oven, sauté asparagus in olive oil, seasoning with salt and pepper, and transfer to a plate.

Add 1 teaspoon of unsalted butter to the same pan, add 4 sliced garlic cloves, and sauté carrots for about 3 minutes, adding 1 teaspoon of maple syrup and seasoning with salt and black pepper before transferring to a plate.

Remove the steak from the oven and let it rest for about 15 minutes.

Make the sauce by removing garlic, rosemary, and thyme from the cast iron pan and cooling it for 5-7 minutes.

Put the pan on medium-high heat, add shallots, and sauté for about 1 minute.

Pour in 1/4 cup of brandy and let it reduce.

Add 2 tablespoons of crushed peppercorns, salt, and 1/2 cup of heavy cream, whisking for about 1 minute to incorporate everything together.

Strain the sauce.

Cut the steak off the bone first, then slice it into half-inch pieces.

Plate the dish by placing carrots and asparagus first, followed by potatoes, and then three slices of steak on top.

Top everything with the peppercorn sauce and garnish with more peppercorns.

Cooking Techniques

Equipment Needed

Spice Level: