How to Cook Bone-In Strip Steak
Bone-In Strip Steak is a premier steak choice, prized for its rich, hearty flavor. This cut is also alternatively known as Kansas City Bone-In Strip Steak or Bone-In New York Strip. No matter what you call it, the best way to cook Bone-In Strip Steak is on the grill. Pan-seared is also a superb method, and you can broil Bone-In Strip Steak in the oven as well. Additionally, there are several specialty methods to pick from when considering how to cook Bone-In New York Strip Steak. No matter which method you choose, our cooking instructions and video will deliver the tender and juicy steak you crave. Use a meat thermometer and you can be sure your steaks are cooked to perfection!
How to Cook Bone-In Strip Steak on the Grill
Without a doubt, the best way to cook a Bone-In Strip Steak is on the grill. This method provides exceptional flavor and tenderness for your cut.
There are two main approaches for grilling Bone-In Strip:
- Charcoal Grilling
- Gas Grilling
For each method, you will want to make sure your steak is completely thawed. Bring the steak to room temperature by removing it from the refrigerator about 30–40 minutes before grilling. The best Bone-In Strip Steak selections that are cooked on the grill are seasoned to taste with Kansas City Steak Original Steak Seasoning.
Bone-In Strip Steak on a Charcoal Grill
Preheat your grill on high. Place steaks over the hottest part of the grill, and sear both sides for 1–2 minutes. Then, move to medium, ash-covered coals and continue to grill for the times listed in the Cooking Times Chart below. Turn about 1 minute prior to the halfway point.
Bone-In Strip Steak on a Gas Grill
Preheat your grill on high. Sear both sides for 1–2 minutes, then, reduce to medium heat and continue to grill for the times listed in the Cooking Times Chart below. Turn about 1 minute prior to the halfway point.
- For the perfect medium-rare Bone-In Strip Steak, grill for 10–13 minutes for a 1-inch steak, and 13–15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
- Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
- Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- To check the degree of doneness, use a meat thermometer and the Measuring Doneness Chart below.
- Prior to serving, add a Kansas City Steak Finishing Butter for an additional flavor boost.
How to Cook Bone-In Strip Steak in the Oven
Cooking Bone-In Strip Steak in the oven makes for a juicy, flavor-filled meal. Utilize your favorite Bone-In Strip Steak recipe and in a few easy steps, your steak will be prepared to eat!
Before cooking, be sure your steak is completely thawed before cooking. We recommend thawing in the refrigerator for at least 24 hours. Once thawed, remove your steak from the refrigerator approximately 30–40 minutes before cooking to allow the steak to come to room temperature. Lastly, season your steak as desired. We recommend using our Kansas City Steak Original Steak Seasoning.
Set your oven to “broil” and preheat for 10 minutes.
Here is the best way to cook Bone-In Strip Steak in the oven:
- Place steaks on the rack of a broiler pan. Position the broiler pan in the oven so that the surface of the beef is 3–4 inches from the heat. Broil to desired doneness, according to the Measuring Doneness Chart and Cooking Times Chart listed below.
- For the perfect medium-rare Bone-In Strip Steak, broil in the oven for 12–14 minutes for a 1-inch steak, and 14–16 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
- Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
- Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- To check the degree of doneness, use a meat thermometer to measure the internal temperature of the steak.
How to Cook Bone-In Strip Steak on the Stove
If you've ever wondered how to cook Bone-In Strip Steak in a pan on your stovetop, this method will give you excellent results. Your pan-seared Bone-In Strip Steak will have a sear that provides a rich golden-brown color and enhanced flavor.
Be sure your steak is completely thawed before cooking. We recommend thawing in the refrigerator for 24 hours. Once thawed, remove your steak from the refrigerator for 30–40 minutes before cooking to bring to room temperature. Season your steak as desired; we recommend a generous serving of our Kansas City Steak Original Steak Seasoning.
Here is the best way to cook Bone-In Strip Steak on the stove:
- Preheat a heavy non-stick skillet over medium heat until hot, for about 5 minutes. A very hot pan delivers the best sear.
- Place steaks in the hot skillet (do not overcrowd). Do not add oil or water. Do not cover.
- For the perfect medium-rare steak, sear in a skillet for 13–15 minutes for a 1-inch steak, and 14–15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
- Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
- Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- Use a meat thermometer to measure the internal temperature of your Bone-In Strip Steak to ensure it is cooked to the perfect level of doneness, from rare to medium-well.
Similar to using a non-stick skillet, Bone-In Strip Steak in a cast iron skillet can provide mouth-watering flavor and the deep brown crust and remarkable finish we all crave. Follow the same set of directions as you would if cooking Bone-In Strip Steak on the stove in a non-stick skillet.
Specialty Bone-In Strip Steak Cooking Methods
Grilling Bone-In Strip Steak and cooking your steak in the oven are both tried and true methods, but there are also a couple of specialty cooking methods available. You can reverse sear, use a sous vide machine, or even a smoker to enhance the flavor of your meat. Regardless of the specialty method you choose, your first step in the process will be to completely thaw your Bone-In Strip Steak in the refrigerator for at least 24 hours. Remove it from the refrigerator approximately 30–40 minutes before cooking to allow the meat to come to room temperature. Prior to cooking, you should also season your steaks as desired using Kansas City Steak Original Steak Seasoning.
For perfect doneness, we recommend using a meat thermometer.
The method of reverse-searing involves pan-searing a Bone-In Strip Steak first in a hot cast iron skillet, and then finishing in the oven.
Here are the steps to follow for the perfect reverse sear:
- Preheat oven to 275°F and place steaks on a wire rack over a baking sheet.
- Place baking sheet on the center rack of the hot oven. Cook until internal temperature reaches 10°F lower than the desired final temperature. View ourMeasuring Doneness Chart and Cooking Times Charts below for reference.
- Remove and let steaks rest for 5 minutes, covering lightly with foil.
- Preheat a heavy skillet or cast iron skillet over high heat until very hot, about 5 minutes. A hot skillet delivers the best sear.
- Add some butter or a high smoke point oil such as avocado oil, canola oil, or grapeseed oil and sear steaks for 1 minute on each side. The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium.
- The sear will give your steaks the rich golden-brown color and enhanced flavor that is typically associated with grilled steaks.
- Serve immediately. Unlike other methods of cooking steak, the low heat of the oven used in reverse searing does not draw the juices of the meat to the surface so additional resting time is not needed.
Cooking Bone-In Strip Steak to perfection with a sous vide machine takes very little effort and is one of the best ways to reduce the risk of over or undercooking. Sous vide uses a low-heat, long-time cooking process which allows for an evenly cooked Bone-In Strip Steak from start to finish.
Note: Steaks cooked under 130°F should not be cooked longer than 2½ hours at a time due to food safety concerns.
Here are the directions for cooking Bone-In Strip Steak sous vide:
Prepare It
- Preheat your water bath: Fill your sous vide container up with warm water and set the sous vide device to the appropriate temperature for the desired doneness.
- Rare: 122°F
- Medium-Rare: 129°F
- Medium: 135°F
- Medium-Well: 145°F
- All our products arrive vacuum-sealed in sous-vide-ready, heat-stable packaging, allowing you to simply add them to the water bath and cook to your desired degree of doneness. However, if you have the means to repackage your steaks into sous vide heat-stable bags at home, we recommend seasoning your steaks with Kansas City Steak Original Steak Seasoning for an enhanced flavor, prior to cooking in the sous vide. Another option is to add fresh herbs and a Kansas City Steak Finishing Butter, along with your raw steak, into the heat-stable vacuum seal bag before sealing.
- After thawing, bringing to room temperature, seasoning, and preheating the sous vide; you're ready to start cooking.
Cook It
- Make sure the water bath has fully reached the desired temperature for cooking before adding in the steak.
- Place the packaged steak in the water bath and allow it to cook for the recommended amount of time, based on your desired degree of doneness.
- Rare: 45 minutes (1-inch steak) and 1–2½ hours (1½ inch steak)
- Medium-Rare: 45 minutes (1-inch steak) and 1–4 hours (1½ inch steak)
- Medium: 45 minutes (1-inch steak) and 1–4 hours (1½ inch steak)
- Medium-Well: 45 minutes (1-inch steak) and 1–4 hours (1½ inch steak)
- Once your steaks are finished cooking, remove them from the sous vide and take them out of the packaging.
- Preheat a skillet over high heat for about 5 minutes (this can be done on a grill or in your kitchen). A hot skillet delivers the best sear.
- Lightly coat the bottom of your skillet with high smoke point oil such as avocado oil, canola oil, or grapeseed oil. Place your steaks on the skillet and sear for approximately 2 minutes on each side. Sear until the steaks reach the final desired internal temperature, according to the Measuring Doneness Chart below.
- The sear will give your steaks the rich golden-brown color and enhanced flavor that is typically associated with grilled steaks.
- Serve immediately. Unlike other methods of cooking steak, the low heat used in sous vide does not draw the juices of the meat to the surface so additional resting time is not needed.
- We recommend adding an additional savory flavor by topping your strip steak with with Kansas City Steak Finishing Butter (even if you added butter during the sous vide).
Smoked Bone-In Strip Steak provides a unique, wonderful flavor for those who love smoked meat. Smoking time varies greatly depending on the cut of meat, thickness of the cut, quality of smoker, smoke and smoke retention, wind, etc. It is best to use a meat thermometer and base doneness off of internal temperature.
Note: Steaks cooked under 130°F should not be cooked longer than 2½ hours at a time due to food safety concerns.
To begin, fire up your smoker and preheat it to 225°F.
- Place your well-seasoned steak onto the grates of your smoker, close the lid, and smoke the meat until the steaks reach about 10°F below the desired internal doneness temperature (see recommendations, on our Measuring Doneness Chart below.)
- You can check for smoking doneness by internal temperature. Temperatures are as follows:
- Rare: 115°F
- Medium-Rare: 125°F
- Medium: 135°F
- Medium-Well: 145°F
- Next, preheat a skillet over high heat (this can be done on a grill or in your kitchen). Once hot, lightly coat the bottom of your skillet with a high smoke point oil such as avocado oil, canola oil, or grapeseed oil.
- Place the steaks in the skillet and sear them for approximately 2 minutes on each side. Cook until the steaks reach approximately 5°F less than your final desired internal temperature.
- Remove steaks from the skillet and allow them to rest for 5 minutes, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time (this is called "carryover cooking").
- Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- To check the final degree of doneness, use a meat thermometer to measure the internal temperature of your steak.
- Prior to serving, expand upon the delicious taste by topping with Kansas City Steak Finishing Butters for full flavor.
Cooking Times for Bone-In Strip Steak
When determining how to cook a Bone-In Strip Steak, there is no right or wrong method. Both traditional and specialty methods pair well with Kansas City Steak recipes. Refer to the Cooking Times Chart when preparing your meal. For perfect doneness, we recommend you use a meat thermometer and use the Measuring Doneness Chart, below.
Measuring Doneness for Bone-In Strip Steak
Remove when your steaks are 5°F less than the temperatures listed.
The centers will continue to warm as they rest.
Bone-In Strip Steak Recipes
Looking for a specific recipe, marinade, seasoning or rub for Bone-In Strip Steak? Check out our most popular Strip Steak Recipes below or click Strip Steak Recipes to view our recipe library.