New York Strip Steak Recipe

Bring to room temperature

Remove the bone-in New York strip from the refrigerator and let it sit, uncovered or lightly tented, at room temperature for 30 to 45 minutes. This ensures more even cooking.

Pat dry

Pat the steak thoroughly dry on all sides with paper towels. Removing surface moisture helps achieve a good sear.

Season both sides generously with kosher salt, freshly ground black pepper, and a light dusting of garlic powder. Press the seasoning into the meat so it adheres. Season the bone edges as well.

Preheat pan and oven (if finishing in oven)

Preheat a heavy-duty cast-iron skillet over medium-high heat for 5 minutes until very hot. If the steak is thicker than 1.25–1.5 inches, preheat the oven to 400°F (200°C) to finish cooking after searing.

Sear the steak

Add 1 tablespoon neutral oil to the hot skillet and swirl to coat. Carefully place the steak in the pan, laying it away from you to avoid splatters. Sear without moving for 2¾ to 3½ minutes until a deep brown crust forms. Flip and sear the other side for 2¾ to 3½ minutes. If the steak has a thick fat cap, hold the steak with tongs on its edge to render and sear the fat for 30–45 seconds.

Baste with butter and aromatics

Reduce heat to medium. Add 2 tablespoons unsalted butter, smashed garlic cloves, and thyme/rosemary sprigs to the pan. Tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and aromatics for 1–2 minutes while cooking. This adds flavor and helps finish the crust.

Finish to temperature

For steaks thicker than 1.25 inches or if you prefer more control, transfer the skillet to the preheated oven after searing and bake until the internal temperature reaches your target: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For a typical 1.5–2 inch bone-in strip, expect 4–8 minutes in the oven. Use an instant-read thermometer inserted into the thickest part, not touching bone, to check.

Remove the steak from the pan and transfer to a cutting board. Tent loosely with foil and let rest for 8–10 minutes (5–7 minutes for thinner cuts). Resting lets juices redistribute and yields a juicier steak.

After resting, optionally finish with a light sprinkle of flaky sea salt and the chopped parsley. Serve with lemon wedges on the side. Slice against the grain and serve immediately.