How to Broil Strip Steak in the Oven | Cooking Times & Tips

Broil a 1-inch strip steak for 4 to 6 minutes per side. Pull it from the oven 5°F early, letting carryover cooking bring a medium-rare steak to 135°F.

You don’t need a grill to get a restaurant-quality crust on a New York strip. The oven’s broiler is a super-powered direct-heat source that mimics the intense sear of a charcoal fire or cast-iron skillet. Most people skip it for steak, assuming it’s only for melting cheese or browning casseroles. That is a missed opportunity for a quick, hands-off dinner.

Learning to broil strip steak in the oven is largely about timing and position. The distance from the heating element and the thickness of the steak control whether you end up with a perfect medium-rare or an accidental well-done. This guide breaks down the adjustments, temperatures, and rack setup needed to get it right the first time, with minimal cleanup.

Getting the Setup Right

A broiler is essentially an upside-down grill. The heat comes from the top, so your goal is to get the steak close enough to sear without burning it before the center cooks through. A wire rack set inside a rimmed baking sheet is ideal because it lifts the meat, allowing hot air to circulate underneath and preventing the bottom from steaming in its own juices.

Position the oven rack so the steak sits 4 to 6 inches from the top heating element. Any closer and the surface will char before the interior warms up. Any farther and you lose the aggressive heat needed for that browned, flavorful crust. Let the broiler preheat for a full 5 minutes before sliding the steak in.

Pat the steak dry with paper towels and season generously with kosher salt and pepper just before cooking. A dry surface promotes browning, and salt draws out moisture that needs to evaporate before the crust forms. This small step makes a noticeable difference.

Why Timing Varies So Much Between Recipes

Open five different broiled steak recipes and you will see five different cooking times. One says 4 minutes per side, another says 8 minutes. That range is not a mistake — it reflects real differences in steak thickness, starting temperature, and broiler strength.

• Steak Thickness: A ½-inch thin steak might cook in 2 to 3 minutes per side, while a 1½-inch thick cut needs 7 minutes or more per side. Time must scale with thickness to avoid a burnt exterior.
• Doneness Target: A recipe aiming for rare (120 to 125°F) will pull the steak much earlier than one targeting medium (140 to 145°F). Those extra degrees require several additional minutes under the heat.
• Starting Temperature: A cold steak straight from the fridge takes longer to reach the target center temperature than one rested at room temperature for 20 minutes. Most recipes assume a room-temp start unless they state otherwise.
• Broiler Power: Gas and electric broilers vary. Some ovens have a high and low broil setting. A powerful broiler might cook a 1-inch steak in 9 minutes total, while a weaker one takes 14 minutes.

The only reliable way to account for these variables is to use a digital meat thermometer. It removes the guesswork entirely and ensures your strip steak comes out exactly as you like it, regardless of what the clock says.

Doneness Temperatures for Strip Steak

A solid starting point for a standard 1-inch thick New York strip is 4 to 5 minutes per side. Simply Recipes notes that 4 minutes per side works well for a 1-inch medium-rare steak, as detailed in its broiled steak recipe. This provides a good baseline to adjust from based on your specific equipment and preference.

If you prefer a deeper crust, extending the first side to 6 minutes and the second side to 5 minutes is a common adjustment among home cooks. The first side does most of the heavy lifting for browning. Flipping the steak with tongs — not a fork — keeps the precious juices sealed inside the meat.

Pull the steak from the oven when it reaches about 125°F for medium-rare. Carryover cooking will raise the internal temperature another 5 to 10°F during the resting period. Rest the steak loosely tented with foil for 5 minutes before slicing against the grain.

Times are estimates based on a 1-inch steak. Always use a digital thermometer to confirm doneness, as broiler heat varies by model and can change quickly at the end of the cook.

How to Broil the Perfect Strip Steak

Here is a straightforward process to follow for consistent results. It covers the key steps from the moment you take the steak out of the fridge to the moment you slice it on the cutting board. Following this flow will help you build confidence with the method.

1. Prep the Steak and Pan: Remove the steak from the fridge 20 minutes before cooking. Pat it completely dry with paper towels. Season all over with salt and pepper. Set a wire rack inside a rimmed baking sheet.
2. Preheat the Broiler: Adjust the oven rack so the steak sits 4 to 6 inches from the top heating element. Turn the oven to broil and let it preheat for at least 5 minutes.
3. Broil the First Side: Place the steak on the wire rack. Broil for 4 minutes for a 1-inch thick medium-rare. Do not open the oven unless absolutely necessary.
4. Flip and Finish: Carefully remove the pan, flip the steak with tongs, and return it to the oven. Broil for another 4 to 5 minutes. Insert a digital meat thermometer to check the temperature.
5. Rest and Serve: Transfer the steak to a cutting board. Let it rest for 5 to 10 minutes to let the juices redistribute. Slice against the grain and serve immediately.

Remember that the pull temperature is what matters most. If you want medium-rare, pull the steak at 125 to 130°F. The residual heat will carry it to the perfect 130 to 135°F while it rests on the board.

Common Questions About Broiling Steak

One of the most frequent questions is whether to sear the steak first on the stove and then finish in the oven. For strip steaks over an inch thick, some cooks use a cast-iron skillet to get an initial crust. However, the broiler can handle the entire cook from start to finish without dirtying another pan, saving time on cleanup.

Per the broiled New York steak guide, 4 to 5 minutes per side is a common recommendation for a 1-inch steak. Since broilers create a distinctive caramelized crust, there is no need to sear beforehand. The direct overhead heat delivers excellent browning that competes with any stovetop method.

If you have a thicker cut, like a 1½-inch strip steak, expect a total cook time closer to 19 to 23 minutes. You may also want to move the rack to the second slot from the top to prevent the crust from burning before the center cooks through. Lowering the steak slightly extends the total time but protects the exterior.

The Bottom Line

Broiling strip steak in the oven is one of the quickest paths to a well-crusted dinner with minimal cleanup. The basics are simple: preheat the broiler, use a wire rack for air circulation, and rely on your thermometer rather than the clock. Pull the steak 5°F before your target temperature and let it rest for a perfectly cooked result.

Since broiler strengths vary between ovens, your first attempt using this technique might need small adjustments to the cooking time or rack position — letting a digital thermometer guide you takes the guesswork out of getting it right for exactly the way your kitchen cooks.