Broil

Broiled New York Strip Steak

October 27, 2021
3.6 Stars
Author Notes

I was so excited to see your best broiled steak recipe contest. Steak is one of my favorite foods and while barbecuing outside is ideal for some, it is one of the few barbecued meats that actually benefits from the broiler. Why? Because you can control the heat and it won't burst into flames when you put the lid down, run inside and came back out to find fat has dripped down into the flames and set your beautiful piece of meat aflame.

This is a recipe my dad used to make when I was a kid. He is recently deceased (cancer), but his spirit lives on each time I eat this and think of him. He used to rub the entire steak in a liberal dosing of pure yellow mustard, then add salt and pepper. I have updated it a bit, by substituting dry mustard and changing the spicing a bit. But its still every inch his recipe. The key is to buy a New York roast and cut it yourself into nice 2 1/2–inch slabs (or have your butcher do it). —coffeefoodwrite

Test Kitchen Notes

"I love this New York strip steak recipe because it's an homage to the author's father—which means it is, like the best things in life, tried and true. It's also a reminder that most of us have broilers in our ovens but forget to use them. Which is a shame! Broilers allow for high, concentrated heat, mimicking the sear of direct heat (e.g., a pan, grill, the sidewalk on a hot summer's day) without the muss or fuss. I also love how old-fashioned it is. Somewhere along the way we fell in love with roasting but forgot about broiling, but it's time for a comeback, I say.

To broil steak, just be sure to watch it carefully under the broiler so it doesn't burn and follow coffeefoodwrite's cook times and recipe directions exactly. Also note that this recipe specifically calls for a very thick cut of steak: 2 1/2 inches, which is much taller than what you'd usually find at a grocery store. If your steaks are thinner, reduce the cook time and check the internal temperature early. Remember: rare is 120 to 130°F, medium-rare is 130 to 135°F, medium is 135 to 145°F, medium-well is 145 to 155°F, and well-done is 155 to 165°F.

There are other ways to tell without a thermometer, like touching the flesh and seeing how it bounces back: a very squishy steak is undercooked, a slightly bouncier one is more cooked, and a rock-hard one is overcooked. But the best way to tell, really, is to cut into it yourself (just be sure to rest it out of the broiler for at least 10 minutes before carving). The video below offers a helpful visual tutorial, as well, so be sure to refer to that if you'd like." —Eric Kim

"I believe there's a culinary answer to almost all of life’s problems.

I’m not talking federal deficit, Af-Pak, bed-bugs-taking-over-Manhattan (or at least expensive suitcase stores within) problems. More like, I don’t like my office chair, my 11-year-old just told me she 'hates living here and there is zero chance it will get better' and as it turns out I’m out of dish soap and I just glanced up and saw a mouse run across my kitchen floor sort of problems.

The sort that really have no practical solution, nor legislative response. The sort you eat through.

For some, comfort might rest in the form of warm, crusty bread. Others take their peace from macaroni, or Mughlai biryani. High or low is of no consequence, or at least a highly flexible construct: a friend who has dined at all of the best restaurants in New York is a sucker for microwavable chicken wings; the aforementioned 11-year-old is as addicted to Humboldt Fog cheese and Utz salt-and-vinegar chips.

Me, I like a nice steak. I love the ease of it, of course, especially at the end of a bad day. Further, I am inexplicably nuts for the smells and sounds of a nice piece of beef crackling inside my oven. Maybe it reminds me of childhood–mom and dad were not great cooks but they did have a way with meat, seasoned with Morton salt and served on a chrome-and-glass coffee table in front of 'The Bob Newhart Show.'

Or maybe it's because I know my Texan husband will always smile when his plate o’ steak is plopped before him, a small reward for living with the likes of me, who is prone to bouts of crying over the fact that I cannot find the blade of my mandoline.

It seems that coffeefoodwritergirl is also moved with nostalgia whenever she makes Broiled New York Steak, a kind of recipe poem to her late father.

Now many of you (except the vegetarians, who have already left me to go back to cutting up onions or thinking deep thoughts about acorn squash) are probably saying, 'Um, Jenny I don’t need anyone to tell me how to make a good steak. Buy good meat, salt and pepper it up, salt it some more and don’t overcook it.'

Yes, you’re right, and that’s fine.

But there is something special about the combination of garlic salt and dry mustard rubbed onto your meat, a little extra burst of complexity in the tender bites of a properly-cooked meal. I skipped the seasoning salt, because I don’t own any, and I think you can, too, but be sure to use just as much mustard as our author suggests to get the full effect.

I made this twice and the first time used less pepper which I think is right; 4 teaspoons was bit much for my taste and overpowered the other flavors.

Here is something else: this recipe worked even better on my less expensive New York strip steaks that I picked up at Trader Joe’s than the grass fed babies I purchased a week later.

Does this simply mean fun seasoning can compensate for lesser steaks? Or that even our most intense investments in the flavor superiority of better meat is no match for the tang of mustard? I don’t know. I don’t care much either. I just know it worked for me." —Jestei

—The Editors

Watch This Recipe
Broiled New York Strip Steak
  • Prep time 15 minutes
  • Cook time 25 minutes
  • Serves 2 to 4 depending on hungriness of eaters
Ingredients
  • 2 strip steaks, trimmed (2 1/2–inch thick)
  • 2 tablespoons dry mustard powder
  • 2 teaspoons garlic powder
  • 2 teaspoons sea salt
  • 2 teaspoons seasoning salt
  • 4 teaspoons coarsely ground black pepper
  • 2 tablespoons olive oil
In This Recipe
Directions
  1. Let steaks come to room temperature (if cold) and preheat broiler. Make sure rack is set so that steaks are about 8 inches from broiler.
  2. Sprinkle 1/2 tablespoon dry mustard on each side of each steak; press in.
  3. Sprinkle each side of steak with: 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon seasoning salt, and 1 teaspoon coarsely ground black pepper. Press pepper in.
  4. Broil approximately 8 to 10 minutes per side for medium-rare. Reduce oven to 500°F. Set steaks in middle rack and let cook an additional 5 to 6 minutes. Note: Check for desired doneness along the way, as oven temps vary.
  5. Take out, let rest for 10 minutes, then slice on the diagonal and serve. Great with garlicky green beans and mashed potatoes.
  6. *Please note: The steak used in this recipe was 2 1/2 inches thick (or a little under 2 pounds). If you have a thinner steak, or one that weighs less, please reduce your cooking time, and watch your steak carefully. Also, oven/broiler temperatures may vary.
Contest Entries

See what other Food52ers are saying.

  • Ryan PaIm
    Ryan PaIm
  • coffeefoodwrite
    coffeefoodwrite
  • SummerFan
    SummerFan
  • pkinpie
    pkinpie

28 Reviews

Bex1986 October 18, 2021
Yeah broil it that long if you want an overcooked steak lol. 4-5 minutes a side on Hi is enough for medium rare. My bf followed this without talking to me first and accidentally ruined our steaks with your misguided directions. Please learn to properly cook steaks OR include HI or Lo when using a broiler. (Hi is the preferred method for seasoned broiler users lol). Not everyone reading this is familiar with cooking steak in a broiler so you need to be specific.
 
Author Comment
coffeefoodwrite October 18, 2021
Hi Bex, Please note that this is for a New York Steak that is 2-1/2 inches thick. Which would be approximately 3.75 pounds, give or take a few ounces depending on your steak. I will add a note to the recipe to clarify this. A thinner steak or one that is of less weight would need less cooking. Also, it depends on your oven and the strength of your broiler. I'll add a note on that as well. :-)
 
Author Comment
coffeefoodwrite October 18, 2021
Correction: For a NY Steak that would be a little under 2lbs. Sorry!
 
Ryan P. January 1, 2021
8 minutes per side is ridiculously long. 3-4 minutes per side at 550 F.
 
Author Comment
coffeefoodwrite October 18, 2021
Hi Ryan, The steak used in this recipe was 2 1/2 inches thick, which was about 3.75 pounds. If yours was thinner, or of less weight it would have needed less cooking time. The Test kitchen notes pointed that out, so I did not change it in the recipe. But I am going to do so now, so it is more clear. Thanks for letting me know. :)
 
Author Comment
coffeefoodwrite October 18, 2021
Correction: For a NY Steak that would be a little under 2lbs. Sorry!
 
PS B. October 11, 2020
Sadly this was the first time Food52 has let me down. Although three steaks calmer out fine, I used 1/2 the amount of pepper (should have used 1/4)and should have cut the salt in half as well.

My streaks were just under 2" thick. They were exactly 8" from the broiler and after 7 minutes they smelled great so I flipped them. After 3 minutes I temped them : 160! 😕 Took them out and sliced immediately.

Maybe include that the broiler should be set to LOW vs HI?

Too well done for eating as a steak dinner so thinking quick, I sliced them and put them in some yummy homemade burritos (with salsa from Papalote SF!).
 
PS B. October 11, 2020
Ug so many typos. hould say 'the STEAKS CAME OUT' not THREE STREAKS CALMER OUT'
and 'steaks' not STREAKS
 
Author Comment
coffeefoodwrite October 18, 2021
Hi! So sorry to hear your steak did not turn out. The steak used in this recipe was 2 1/2 inches thick, or about 3.75 pounds, so it needed the extra cooking time. For a thinner steak, you would cook it for less time. The Testing notes for this recipe have some great info for that. thanks for letting me know, I am going to make a note on the recipe as well. :)
 
Author Comment
coffeefoodwrite October 18, 2021
Correction: For a NY Steak that would be a little under 2lbs. :-)
 
Christian May 5, 2019
Came out perfect! Did not use th powdered mustard but tried Pappis Seasoning (blue label) with some salt and pepper, half lime (rubbed) olive oil and once I baked for 500 topped steak with thin slice of butter. Excellent!
 
Author Comment
coffeefoodwrite May 6, 2019
Sounds delicious!!
 
Susan D. January 9, 2019
This was fabulous. I was a little concerned when I started putting the seasoning on the steak. I adjusted a little my steaks were not two inch so I adjusted the time a little. My husband who has difficulty with his teeth ate every bit..said it was very tasty. ..He also said it was a soft and not chewy. Definitely will do this again.
 
Author Comment
coffeefoodwrite May 6, 2019
So glad to hear!
 
Kayla June 23, 2018
A bit too peppery, and the cooking time was too long. I ruined my steaks by following the directions.
 
Author Comment
coffeefoodwrite June 23, 2018
So sorry to hear this! Was your steak the recommended 2 1/2 inch thickness? Also, broiler and oven temps vary, always good to check for doneness along the way. Though the recipe says “approximate” cooking times, I will make a note in the recipe to do this. Thanks for sharing.
 
Kayla June 23, 2018
Thank you. It was my first time broiling so I didn’t know whether I should open the oven during cooking. The steaks were the right thickness, but perhaps my oven broils too hot.
 
J E. October 17, 2016
I have always looked down on broilers since I have always grilled. I broke down and tried broiling and let me tell you, it was some of the most tender, tasty, wonderful meat I have ever tasted. From the first time I tried this technique I have tried with other cuts and even qualities of meat with the same result. The only thing I changed was the time of course. Thank you for the introduction to broiling. Love it up.
 
Author Comment
coffeefoodwrite October 17, 2016
So happy to hear! I love the broiler as well -- especially now as it is getting colder and we can't always get outside to barbecue. :-)
 
anne September 22, 2013
*Alert*: Your steak is not as thick as you think it is. I went to a popular top end market, bought a grass-fed, antibiotic-free, pasture-roaming, daily-massaged piece of NY Strip. (Bye the way, this does not make the steak tastier, only good dry aging really intensifies the beefy flavor, but it is good for the beast.) I was about to cook according to the time-table above, and then decided to measure what looked like a good, thick slab of meat. Glad I did. As great as it looked it was a mere 1.5-1.75 inches, only. Man, if I hadn't measured, I would have had a medium to medium-well, overcooked, $20 slab of ruined dinner. BE CAREFUL PEOPLE.
 
Author Comment
coffeefoodwrite September 23, 2013
Great advice! We ask our butcher to cut to specific thickness, so we can get that nice , thick 2 1/2 inch cut (many butchers will do this for you). A good rule of thumb for testing done-ness of meat is to press gently on top of steak, medium rare should be slightly firm, but give when pressed.
 
Author Comment
coffeefoodwrite April 8, 2013
So glad you are enjoying it!
 
SummerFan April 7, 2013
This is a great recipe. Easy and spot on for flavor. I drizzled on the olive oil after I pressed in the spices. It would probably work before too. Not sure but am about to make this recipe for the 3rd time tonight.
 
pkinpie March 14, 2012
Where does the 2 tablespoons of olive oil come in?
 
lama1982 July 19, 2011
This sounds like a great recipe. Looking forward to trying it. One question though, when you say Reduce oven to 500 degrees, how hot does it have to be then before reduction? Thank you.
 
Author Comment
coffeefoodwrite July 19, 2011
It should be on the "broil" setting, with your steak about 8 inches from the broiler (broiler should be on "high"). Broil steaks 8 to 10 minutes per side. Then move rack to middle of oven and reduce/change temp. to 500 degrees. Hope this is helpful!
 
PS B. October 11, 2020
You meant for the broiler to be set to HI? 🤔
 
Author Comment
coffeefoodwrite December 12, 2009
Hi A&M!

Thrilled to be included in Editor's picks. Love the cowboy rubbed Rib Eye Steak recipe. Can't wait to try it!