Longhorn New York Strip Price, Recipe & Nutrition

Enjoy a classic cut from the Longhorn Steakhouse Legendary Steaks Menu.

Check the complete Longhorn Menu

Price: $29.49
Lunch
Price: $27.99

this strip is expertly seasoned with a blend of pepper, garlic powder, salt, butter, and canola oil. All of these ingredients combine to give a beefy, rich, tender, and juicy texture with a hint of sweetness and nuttiness. 

Additionally, you can also pair this tender and flavorful strip with any of the sides and drinks from the Longhorn Steakhouse Menu. try it with Mashed Potatoes, Seasoned French Fries, Caesar Salad, or Fresh Steamed Green Additions to enhance your dining experience. 

Longhorn New York Strip Ingredients

• New York Strip Steaks
• Salt
• Pepper
• Butter
• Garlic Powder
• Canola Oil

Allergens

Grilled

Nutritional Report

Energy Content: 630 Cals, 2635 J

New York Strip – Easy Homemade Recipe

Craving a restaurant-quality New York strip steak at home? With the right technique, you can achieve that perfect crust and juicy center just like Longhorn Steakhouse! Follow this guide to cook a steak that’s bursting with flavor and cooked to perfection.

Quick & Easy Cooking Time

Cooking a New York strip steak doesn’t have to be complicated. The key is a two-step cooking process: first, searing it in a hot pan for a deep, golden-brown crust, then finishing it in the oven to lock in all the juices. Here’s a simple breakdown of the cooking time:

• Searing: 2 minutes per side in a hot cast-iron skillet.
• Oven roasting: 3-5 minutes at 500°F (adjust based on doneness preference).
• Resting time: 5 minutes to let the juices redistribute.

From start to finish, you’ll have a steakhouse-worthy meal in under 15 minutes!

Ingredients Needed for New York Strip 

To replicate the signature Longhorn Steakhouse flavor, you’ll need a few simple but high-quality ingredients:

• New York strip steak – Choose USDA Choice or Prime for the best marbling and tenderness.
• Kosher salt & freshly ground black pepper – Essential for enhancing the beef’s natural flavors.
• Butter – Adds richness and helps create that irresistible steakhouse taste.
• Optional seasonings: A pinch of garlic powder or smoked paprika for an extra layer of flavor.

That’s it! Simplicity is key when cooking a premium cut of steak.

Essential Equipment for the Best Results

Using the right equipment makes all the difference in achieving that perfect seared crust and juicy interior. Here’s what you’ll need:

• Cast-Iron Skillet – Retains heat evenly and gives the steak a beautiful golden-brown crust. It’s the best choice for steakhouse-style cooking.
• Oven – Finishing the steak in the oven ensures even cooking and helps you get your desired level of doneness without overcooking.
• Meat Thermometer – A foolproof way to check doneness without cutting into the steak. Aim for:
  • Medium-rare: 130-135°F
  • Medium: 135-145°F
  • Medium-well: 145-155°F

With these essentials, you’re set up for steakhouse success!

Foolproof Steps to Cook the Perfect Steak

Follow these simple steps to get that steakhouse-quality New York strip right in your kitchen:

• Step 1: Preheat your oven to 500°F. This ensures even cooking.
• Step 2: Generously season both sides of the steak with kosher salt and black pepper.
• Step 3: Heat a cast-iron skillet over high heat until smoking hot, then sear the steak for 2 minutes per side.
• Step 4: Hold the steak with tongs and sear the fat cap for about 30 seconds to render extra flavor.
• Step 5: Transfer the skillet to the oven and roast for 3-5 minutes, depending on how you like your steak cooked.
• Step 6: Remove from the oven, let it rest for 5 minutes, then top with butter before serving.

Pro Tips for a Next-Level Steak

Want to make your steak even better? Here are some expert tips:

• Pick the right cut: Look for a steak with good marbling (USDA Choice or Prime) for extra juiciness.
• Butter is key: Adding butter at the end enhances the steak’s richness and flavor.
• Adjust cooking time for thickness: If your steak is thicker than 1 inch, cook it in the oven for an extra minute or two.
• Oil or no oil? A well-seasoned cast-iron skillet doesn’t need oil, but if using another pan, add a high-heat oil like avocado oil.

Flavor Upgrades: Seasoning & Butter Variations

Want to switch things up? Try these delicious variations:

• Simple Steak Rub: Mix salt, pepper, garlic powder, and smoked paprika for a bolder flavor.
• Garlic Butter vs. Herb Butter: Add minced garlic or fresh rosemary and thyme to your butter for a fragrant twist.
• Smoky or Spicy Touch: Sprinkle a bit of chipotle powder or cayenne pepper for a kick of heat.

Best Side Dishes & Drink Pairings

A perfect steak deserves the perfect side! Here are some classic steakhouse sides to complement your New York strip:

• Baked potato with butter and sour cream.
• Creamed spinach for a rich, creamy balance.
• Garlic butter asparagus for a fresh, crisp contrast.
• Mac and cheese for an indulgent side.

Wine & Drink Pairings

• Red wine: A bold Cabernet Sauvignon or Malbec enhances the steak’s flavor.
• Whiskey or bourbon: A great option for a smoky, smooth pairing.
• Classic cocktails: Try an Old Fashioned or a Manhattan.

How to Store & Reheat Leftovers?

Got leftovers? Here’s how to keep your steak juicy and delicious:

Best Way to Store Cooked Steak

• Let the steak cool to room temperature before storing.
• Wrap it tightly in foil or an airtight container.
• Keep in the fridge for up to 3 days.

Reheating Without Drying Out

• Oven method: Place steak on a baking sheet at 275°F for 10-15 minutes.
• Skillet method: Heat gently on low heat with a little butter.
• Avoid the microwave: It can dry out and overcook the steak.

FAQs

Q. How big is the New York Strip at Longhorn Steakhouse?

The New York Strip at Longhorn Steakhouse is a “12 oz” steak. This steak is a signature item in the Longhorn Steakhouse Menu and is famous for its juicy and tender texture. 

Q. Which is the bigger New York Strip or Ribeye?

In Longhorn Steakhouse Menu, the “New York Strip” is bigger than Ribeye. It is typically 1 inch thicker than the Ribeye.