Pan Seared New York Strip Steak (Oven Finish Method)

If you have time, allow the steaks to rest at room temperature for 30-60 minutes. Then, preheat the oven to 400° convection or 425° conventional.

Trim any easily trimmable edge fat. Pat dry with paper towels. Season to your taste. A good sprinkle of black pepper and Kosher salt is all you need, but I use 7:2:2 (my homemade seasoning).

Melt 1 tablespoon of butter or use oil in a cast iron or other oven-safe pan over medium-high heat. Some people prefer oil because of butter's lower smoke point, but I've never had issues with either.

When hot, add the strip steaks and sear both sides for about 2 minutes, or until they reach your desired crust color.

Transfer the pan to a 400°F convection oven (or 425°F conventional). Roast to a few degrees below your final temperature—about 5–7 minutes for medium-rare (130°–135°), or 7–9 minutes for medium (140°–145°). Always check a few minutes early. (The variables are the steak thickness, how long you seared, and the actual oven temperature.)

Remove the pan from the oven, tent lightly with foil, and let the steaks rest for 5 minutes before serving to allow the juices to absorb back into the cells for maximum tenderness.