New York Strip Steak with White Wine Horseradish Sauce

If you think steak night has to mean fancy restaurants or expensive steakhouse tabs, think again. This New York Strip Steak recipe is one we’ve been making in our kitchen for years, and it’s the way to bring that rich, steakhouse flavor to your own dinner table.

Over the years, I’ve cooked countless steaks, some great, some meh, and this method is the one I keep coming back to. It’s simple, foolproof, and guaranteed to deliver that beautiful golden crust and tender, juicy center every single time. And because we don’t do boring here, the savory pan sauce with white wine and horseradish gives this recipe a bold, elegant finishing touch that takes it from “weeknight dinner” to “special occasion” in minutes.

Ingredients for New York Strip Steak

Here’s what you’ll need to make this recipe (exact measurements are in the recipe card below):

• New York Strip Steaks – Choose steaks that are about 1 to 1½ inches thick for the perfect balance of crust and juicy interior. Substitution: Ribeye, sirloin, or even filet mignon work with this same cooking method.
• Olive Oil – Olive oil helps create that crave-worthy sear and golden crust. Substitution: Avocado oil or canola oil are great high-heat alternatives.
• Butter – Salted butter adds richness and keeps the steak juicy. Substitution: Ghee or plant-based butter if you’re dairy-free.
• Garlic and Fresh Herbs – Aromatics like fresh garlic cloves and fresh herbs infuse the steak with deep, aromatic flavor. Substitution: Garlic powder or dried thyme/rosemary can be used in a pinch, though fresh gives the best results.
• Dry White Wine – Wine helps deglaze the pan releasing the fond, those brown bits at the bottom of the pan, and builds the sauce’s depth. Substitution: Chicken stock or a splash of apple cider vinegar mixed with water works well.
• Horseradish – Fresh horseradish adds a zippy kick to balance the richness of the sauce. Substitution: Wasabi paste, Creamy Horseradish Sauce or prepared mustard can offer a similar sharpness.
• Dijon Mustard and Worcestershire Sauce – Ingredients like mustard and Worcestershire sauce round out the flavor of the pan sauce. Substitution: Yellow mustard and soy sauce are decent swaps if that’s what you have.

For the full ingredient list and instructions, see the recipe card below.

How to Cook New York Strip Steak

1. Optional dry brine: For the juiciest results, season the steaks generously with salt and refrigerate them uncovered for 1 to 24 hours.
2. Bring to room temp: About 30 minutes before cooking, remove the steaks from the fridge. Pat dry and season with pepper.
3. Sear the steak: Heat a cast-iron skillet over medium-high heat. Add oil, then the steaks. Sear for 2–3 minutes per side until a deep crust forms.
4. Baste with butter: Add butter, smashed garlic, and fresh herbs. Reduce heat to medium and spoon the melted butter over the steaks for 1–2 minutes.
5. Finish (if needed): If your steaks are thicker, transfer the skillet to a 400°F oven for 3–5 minutes.
6. Check doneness: Aim for 120–125°F for medium-rare or 130–135°F for medium. Remove steaks from the pan and rest for 5–10 minutes.
7. Make the sauce: Pour off excess fat, leaving about 1 teaspoon. Add garlic and sauté briefly, then deglaze the pan with white wine. Reduce by half, then stir in beef broth and Dijon mustard. Simmer until slightly syrupy.
8. Finish the sauce: Off heat, whisk in horseradish, Worcestershire, and cold butter (and cream if using). Adjust seasoning to taste.
9. Serve: Slice steak against the grain, drizzle with sauce, and top with chopped chives or parsley.

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How to Store Leftovers

• Refrigerate: Store leftover steak in an airtight container in the refrigerator for up to 3 days.
• Reheat gently: Warm the steak in a skillet with a splash of broth or butter to keep it juicy.
• Repurpose: Leftover steak makes incredible sandwiches, steak salads, or breakfast hash.

What to Serve with Strip Steak

• Creamy Mashed Potatoes
• Roasted Garlic Green Beans
• Caesar Broccoli Salad
• Crispy Parmesan Asparagus
• Buttery Dinner Rolls