Broiled New York Strip Steak

November 30, 2009

Test Kitchen-Approved

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

Serves: 2-4 depending on hungriness of eaters
Prep time: 15 min
Cook time: 25 min


  • 2 pieces strip steak (2 1/2 inch thick - trimmed)
  • 2 tablespoons powdered mustard
  • 2 teaspoons powdered garlic
  • 2 teaspoons sea salt
  • 2 teaspoons seasoning salt
  • 4 teaspoons fresh ground pepper (course)
  • 2 tablespoons olive oil
In This Recipe


  1. Let steaks come to room temperature (if cold) and pre-heat broiler. Make sure rack is set so that steaks are about 8 inches from broiler.
  2. Sprinkle 1/2 Tablespoon powdered mustard on each side of each steak; press in
  3. Sprinkle each side of steak with: 1/2 tsp. powdered garlic; 1/2 tsp. salt; 1/2 tsp. seasoning salt and 1 tsp. course ground pepper. Press pepper in.
  4. Broil approximately 8-10 per side for medium rare. Reduce oven to 500 degrees. Set steaks in middle rack and let cook an additional 5-6 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 garlic green beans and mashed potatoes.

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Reviews (14) Questions (1)

14 Reviews

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.
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!
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!