New York Strip | 14oz Recipe

Bring steak to room temperature

Remove the 14 oz New York strip from the refrigerator and pat dry with paper towels. Let sit uncovered at room temperature for 30–45 minutes so the steak cooks more evenly.

Season

Pat the exterior again if any moisture appears. Generously season both sides and the edges with kosher salt (about 1 to 1.5 tablespoons total) and freshly ground black pepper. Press the seasonings into the meat so they adhere.

Preheat pan

Place a heavy cast-iron skillet or stainless-steel pan over high heat and let it heat for 3–5 minutes until very hot and just beginning to smoke. Meanwhile, add 1 tablespoon neutral oil to the steak surface or to the pan right before searing.

Sear

Add 1 tablespoon oil to the hot pan and carefully lay the steak away from you into the skillet. Sear undisturbed for 2.5–3.5 minutes until a deep brown crust forms. Flip and sear the other side for 2.5–3 minutes.

Baste and finish

Reduce heat to medium. Add 2 tablespoons unsalted butter, the smashed garlic cloves, and the thyme/rosemary sprigs to the pan. Tilt the pan slightly and use a spoon to baste the melted butter over the top of the steak continuously for 1.5–3 minutes while the steak finishes cooking. Use an instant-read thermometer to check doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For a 14 oz, 1.5–2" thick strip, expect medium-rare at about 5.5–7 minutes total sear time plus basting, but rely on the thermometer.

Rest

Transfer the steak to a cutting board and tent loosely with aluminum foil. Let rest undisturbed for 8–10 minutes (rest time equals roughly 1/3 of cook time) so juices redistribute.

After resting, optionally sprinkle 1/2 teaspoon flaky finishing salt across the top and scatter the chopped parsley. Slice the steak against the grain into 1/4–1/2" thick slices. Serve with lemon wedges on the side for a bright finish if desired.