New York Strip Recipe

Bring to room temperature & season

Remove steaks from the refrigerator 30–45 minutes before cooking so they come close to room temperature. Pat both sides dry with paper towels. Evenly season both sides and the edges with kosher salt (about 1 tsp per side total for the two steaks), freshly ground black pepper, and garlic powder if using. Press the seasoning gently into the meat so it adheres.

Preheat pan

Place a heavy-bottomed skillet (cast iron preferred) on the stove over medium-high heat. Let the pan heat for 3–5 minutes until very hot but not smoking. Add 1 tablespoon of the neutral oil and swirl to coat the pan. The oil should shimmer immediately.

Sear the steaks

Add the steaks to the hot pan, laying them away from you to avoid splatter. Sear undisturbed for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. If the steaks are particularly thick or you prefer medium-well, reduce heat to medium and continue cooking, flipping every 1–2 minutes until desired doneness (see internal temp guide below).

Baste with butter and aromatics

After flipping, add the remaining 1 tablespoon oil (if needed), the 2 tablespoons butter, smashed garlic cloves, and herb sprigs to the pan. Tilt the pan slightly and use a spoon to baste the steaks continuously with the melted butter and juices for 1–2 minutes. This adds flavor and helps finish cooking.

Check doneness

Use an instant-read thermometer inserted into the thickest part of the steak: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Cook to about 5°F below your target (carryover will raise the temperature while resting).

Rest the steaks

Transfer the steaks to a cutting board and tent loosely with foil. Let rest 5–10 minutes. This lets juices redistribute and yields a juicier steak.

Finish & serve

If desired, sprinkle a pinch (about ¼–½ tsp) of finishing salt over each steak right before serving. Slice against the grain and serve with pan juices spooned over the top.

Estimated searing times assume 1–1¼" steaks. Thicker steaks will need additional lower-heat cooking after searing (oven at 375°F for 4–8 minutes or finishing in the pan with reduced heat). Allow 5–10 minutes of resting before slicing. Clean and remove herb stems and garlic before slicing if desired.