Texas Roadhouse New York Strip Nutrition & Recipe info
Texas Roadhouse New York Strip is a juicy, hand-cut steak known for its bold, hearty flavor and tender texture. It’s grilled to perfection and seasoned with their signature blend of spices for a classic steakhouse experience. Served with your choice of sides, it’s a favorite for those who love a robust and satisfying cut of beef.
New York Strip
Texas Roadhouse New York Strip is a juicy, hand-cut steak known for its bold, hearty flavor and tender texture.
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Texas Roadhouse New York Strip Nutrition Fact
| Nutrient | 8 oz Thick-Cut | 12 oz Traditional Cut | 16 oz Traditional Cut |
|---|---|---|---|
| Calories | 420 kcal | 640 kcal | 850 kcal |
| Calories from Fat | 200 kcal | 300 kcal | — |
| Total Fat | 22 g | 33 g | 44 g |
| Saturated Fat | 9 g | 13 g | 17 g |
| Trans Fat | 1.5 g | 2 g | 3 g |
| Cholesterol | 335 mg | 505 mg | 670 mg |
| Sodium | 660 mg | 980 mg | 1,310 mg |
| Total Carbohydrates | 1 g | 1 g | 2 g |
| Dietary Fiber | 1 g | 1 g | 2 g |
| Sugars | 2 g | 3 g | 3 g |
| Protein | 57 g | 85 g | 114 g |
Texas Roadhouse New York Strip Allergen
| Allergen | Contains | Notes |
|---|---|---|
| Milk (Dairy) | ✔ Yes | Steak is typically brushed or cooked with butter containing dairy. |
| Soy | ✔ Yes | Soybean oil may be used during cooking. |
| Wheat / Gluten | ✘ No | Steak itself does not contain gluten. Risk of cross-contact in kitchen. |
| Eggs | ✘ No | Not used in preparation. |
| Fish | ✘ No | Not an ingredient in this item. |
| Shellfish | ✘ No | Not used in this steak. |
| Peanuts | ✘ No (but exposure risk) | Restaurant uses peanuts in dining areas (shells on tables/floors). |
| Tree Nuts | ✘ No | Not an ingredient in this item. |
| Sesame | ✘ No | Not present in this dish. |
| Mustard | ✘ No | Not used in preparation. |
| Sulfites | Possible (Trace) | Some seasoning blends may contain sulfites. |
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🥩 Texas Roadhouse–Style New York Strip Recipe
Texas Roadhouse New York Strip Ingredients
- 2 New York strip steaks (10–12 oz each, about 1–1.5 inches thick)
- 2 tbsp olive oil (or canola oil)
- 2 tbsp unsalted butter (Texas Roadhouse often finishes steaks with butter)
- 1 tsp kosher salt
- 1 tsp coarse black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika (smoked, if possible)
- ½ tsp brown sugar (helps caramelize the crust)
- Fresh parsley (for garnish, optional)
Steak Rub (Copycat Texas Roadhouse Seasoning Blend)
Mix Together:
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tsp chili powder
- ½ tsp brown sugar
(You can make a jar of this and keep it on hand for all your steaks.)
Texas Roadhouse New York Strip Instructions
- Prep the Steaks
- Remove steaks from the fridge 30–40 minutes before cooking.
- Pat dry with paper towels to ensure a good sear.
- Rub both sides with olive oil, then generously coat with the seasoning blend.
- Sear the Steaks
- Heat a cast-iron skillet or grill to high heat.
- Add a little oil to the skillet (if pan-searing).
- Place steaks down and sear for 2–3 minutes per side until a dark crust forms.
- Add Butter Baste
- Lower heat to medium.
- Add butter to the pan, along with a smashed garlic clove and a sprig of thyme or rosemary (optional).
- Spoon melted butter over the steaks as they cook to enhance flavor.
- Cook to Desired Doneness
- Rare: 120–125°F (2–3 minutes per side)
- Medium Rare: 130–135°F (3–4 minutes per side)
- Medium: 140–145°F (4–5 minutes per side)
- Medium Well: 150–155°F (5–6 minutes per side)
- Well Done: 160°F+ (6+ minutes per side)
- Rest the Steaks
- Transfer steaks to a plate and tent loosely with foil.
- Let rest 5–7 minutes before slicing, so juices redistribute.
