The New York strip steak is a thick-cut steak that comes from the short loin on the cow. This steak is a tender and juicy cut that can be grilled, sauteed or broiled because it is thick and well marbled with fat, which prevents it from drying out. The thinnest New York strip steak you will find is 1-inch thick, which is still a substantial cut of meat. You can still cook a thinner New York strip steak in your oven, but you should coat it with oil first to prevent it from drying out.
Preheat the oven to 400 degrees Fahrenheit.
Brush four 1-inch thick New York strip steaks with 1/4 cup of olive oil. The oil will help to create a caramelized brown crust and prevent the steak from drying out.
Rub the steaks with 4 tbsp. of steak seasoning, if you are using it. A garlic and salt rub goes well with the robust flavor of a New York strip steak, as does a rub containing cracked pepper or crushed red pepper.
Bake the steaks for 8 to 14 minutes, or until they have reached your desired temperature. The cooking time depends upon the size of the cut as well as how rare or well cooked you like your steak.
Insert an instant-read thermometer into the center of a steak. The steaks are ready when they have reached 125 degrees Fahrenheit for rare, 130 for medium-rare, 135 for medium, 145 for medium-well and 150 for a well-cooked steak.
Take the steaks out of the oven and allow them to rest for 10 minutes before you serve them. Don't cut into the steak too soon, or the juices will run out onto the plate and the steaks will not be as moist.