How to Cook Beef Striploin Steak: Guide, Recepies

What Is Beef Striploin Steak?

Also known as:

• New York Strip
• Kansas City Strip
• Sirloin Strip Steak

It comes from the short loin — a prime area that’s tender and flavorful with a good balance of lean meat and marbling. It’s less fatty than ribeye but still juicy, which makes it a great everyday or dinner-party steak.

How to Cook a Whole Striploin Steak (Pan-Seared + Oven Method)

This is the gold standard for cooking a thick striploin at home.

Ingredients:

• 1 beef striploin steak (1.5–2 inches thick, ~12–16 oz)
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 1 tbsp
• Garlic – 1 clove, smashed
• Butter – 1 tbsp (optional but amazing)
• Fresh thyme or rosemary – 1 sprig

Steps:

1. Let the steak come to room temp (30–40 mins out of the fridge).
2. Preheat your oven to 400°F (204°C).
3. Season generously with salt and pepper.
4. Heat a cast iron skillet over high heat until smoking hot.
5. Add oil, lay the steak in, sear 2–3 mins per side.
6. Add butter, garlic, herbs, and baste for 1 min.
7. Transfer to oven:
   • Rare: 3–4 mins
   • Medium Rare: 5 mins
   • Medium: 6–7 mins
8. Rest the steak for 7–10 mins, slice against the grain, and serve.

I always finish it with flaky sea salt and a touch of lemon zest — just a chef thing.

Cooking Striploin by Parts (Sliced or Thin-Cut Strips)

If you’re working with thinner cuts or slicing it for stir-fry:

• Pan Sear: Cook 1–2 mins per side over medium-high heat
• Stir Fry: Cook in small batches to keep it sizzling
• Tacos/Wraps: Slice thin against the grain and sear quickly with cumin, paprika, and lime

Temperature & Timing Guide

Doneness	Internal Temp (°F)	Pan Sear Time	Oven Finish
Rare	120–125°F	2 min/side	3–4 mins
Medium Rare	130–135°F	2–3 min/side	5 mins
Medium	140–145°F	3 min/side	6–7 mins
Medium Well	150°F+	3–4 min/side	8–9 mins

Chef tip: Use a meat thermometer until you develop the touch.

Best Spices & Seasonings for Striploin

Simple Seasoning (My go-to):

• 1 tsp kosher salt
• ½ tsp cracked black pepper
• ½ tsp garlic powder
• Pinch smoked paprika

Herb Butter Rub:

• 2 tbsp softened butter
• 1 tsp chopped rosemary
• 1 tsp chopped parsley
• Zest of ½ lemon

I love rubbing that herb butter on the steak while it rests. Flavor city.

Calories & Nutrition of Striploin Steak

Portion	Calories	Protein	Fat	Carbs
100g	~250	25g	17g	0g
12 oz	~850	75g	60g	0g

How to Cook a Lean, Diet-Friendly Striploin

Here’s how I make striploin fit into a clean eating plan:

• Grill or dry-sear — skip the butter
• Use herbs and citrus instead of oil-based marinades
• Stick to a 4–5 oz portion
• Serve with quinoa, grilled vegetables, or a kale salad
• Trim excess fat after cooking (keeps flavor but cuts calories)

First Dishes Using Striploin

• Beef Pho: Simmer bones, add thin raw striploin slices to hot broth
• Steak Soup: Chunked striploin, potatoes, onions, beef stock

Second Dishes Using Striploin

• Beef Stroganoff: Striploin + mushrooms + sour cream sauce
• Striploin with Chimichurri: Argentinian classic
• Asian Steak Bowl: Rice, veggies, sesame-soy glaze

Cooking in Kitchen Gadgets

Microwave:

Only for reheating. Steak turns rubbery if cooked raw.

Slow Cooker:

Best for shredded or braised beef dishes. Use striploin ends or chunks.

Multicooker/Instant Pot:

• Sauté first, then pressure cook for stews.
• Not for rare steaks.

Skillet:

Perfect tool. Cast iron gives best crust.

Oven:

Ideal for thick cuts — use reverse sear for even cooking.

Clay Pots or Dutch Oven:

Slow roast at 300°F with broth, veggies, and wine.

Common Mistakes When Cooking Striploin

Here’s what I see people doing wrong all the time:

• Cooking straight from the fridge — meat stays cold inside
• Skipping the rest — juices run everywhere
• Overseasoning — this cut speaks for itself
• Pressing steak while it cooks — don’t squeeze out juices!
• Not drying the steak before searing — you won’t get that crust

Favorite Striploin Recipes

1. Striploin with Red Wine Reduction

• Pan-seared steak
• Red wine, garlic, rosemary reduction sauce

2. Grilled Striploin with Chimichurri

• Marinate in salt, olive oil, garlic
• Grill 4 mins/side
• Top with herb sauce

3. Japanese Steak Bowl

• Slice seared steak thin
• Serve over sushi rice with soy glaze and scallions

13. Creative Variations

• Stuffed Striploin: Slice pocket, stuff with garlic spinach + mozzarella
• Coffee-Rubbed Striploin: Great for smoky flavor
• Sous-Vide Striploin: 130°F for 2 hours, then sear — always juicy

How to Choose and Store Striploin Steak

Choosing:

• Look for marbling — small white streaks of fat
• Deep red color = fresh
• Thickness = flavor control

Storing:

• Fridge: 3–5 days
• Freezer: Wrap tightly, up to 6 months
• Thaw in fridge overnight

FAQ — Striploin Steak Advice from My Kitchen