Go Back

Broiled New York Strip Steak

This recipe delivers a perfectly broiled New York strip steak, highlighting a robust dry rub with mustard, garlic, and pepper. With a quick preparation and high-heat cooking method, it yields a beautifully seared exterior and a juicy, tender interior in under 30 minutes, ideal for a satisfying main course.
Total Time 25 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1773 kcal

Equipment

  • 1 Broiler Pan with Rack Essential for high-heat cooking and grease drainage
  • 1 Tongs For safe handling and flipping of hot steaks
  • 1 Instant-Read Meat Thermometer Crucial for precise doneness
  • 1 Small Mixing Bowl For combining the dry rub ingredients
  • 1 Cutting Board For prepping and resting the steaks

Ingredients
  

Main

  • 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

Instructions
 

  • Adjust oven rack to 4-6 inches from the broiler element and preheat the broiler to high.
  • Trim any excess fat from the strip steaks, then pat them thoroughly dry with paper towels to ensure a good sear.
  • In a small bowl, combine the dry mustard powder, garlic powder, sea salt, seasoning salt, and coarsely ground black pepper.
  • Generously rub the seasoning mixture evenly over all sides of the trimmed and dried steaks.
  • Drizzle the seasoned steaks lightly with olive oil, ensuring a thin, even coat.
  • Place the prepared steaks on a broiler pan with a rack, ensuring there's space between them for even cooking.
  • Carefully place the broiler pan under the preheated broiler. Broil for 7-10 minutes on the first side, depending on steak thickness and desired doneness.
  • Using tongs, flip the steaks and broil for another 5-8 minutes on the second side, or until your desired internal temperature is reached.
  • For medium-rare, aim for 130-135°F (54-57°C) using an instant-read meat thermometer inserted into the thickest part.
  • Remove steaks from the broiler, transfer to a cutting board, and let them rest for at least 10 minutes before slicing and serving. This allows the juices to redistribute for a tender result.

Notes

For optimal results, ensure your broiler is fully preheated to high. Trim excess fat from the steaks to prevent flare-ups and excessive smoke under intense heat. Pat the steaks completely dry before seasoning; moisture inhibits proper browning and crust development. While broiling, monitor closely, as broiler temperatures vary. Use an instant-read thermometer to gauge doneness: 130-135°F for medium-rare, 135-140°F for medium. Always rest the steaks for at least 10 minutes after broiling to allow juices to redistribute, ensuring a tender and flavorful bite. Consider a pat of compound butter for extra richness during resting.