Boneless New York Sirloin Strip* Heavy Cut Recipe

Bring to temperature

Remove steaks from refrigerator and set on a tray. Pat both sides dry with paper towels. Let rest at room temperature for 30–45 minutes to take the chill off (internal temp should rise slightly), which promotes even cooking.

Season the steaks generously: sprinkle kosher salt evenly over both sides (about 1 tbs per side per steak) and press into the meat. Finish with freshly ground black pepper on both sides. If the steaks have a fat cap, season that as well.

Preheat a heavy skillet (cast iron preferred) over medium-high to high heat until very hot, about 5 minutes. The pan should be smoking slightly when ready.

Add the high-smoke-point oil and swirl to coat the pan. Carefully place steaks in the pan, leaving space between them. Do not move for the first sear.

Sear first side

Sear steaks for 3–4 minutes (for 1.5–2 inch heavy-cut steaks) until a deep brown crust forms. Timing depends on thickness; adjust to 4–5 minutes for very heavy cuts. Resist pressing down on the steaks.

Flip and baste

Flip steaks and add butter, smashed garlic cloves, thyme sprigs, and rosemary (if using) to the pan. Tilt the pan slightly and use a spoon to continuously baste the steaks with the melted butter and pan juices for 2–4 minutes, spooning aromatics over the meat. This builds flavor and helps finish cooking.

Doneness check

Use an instant-read thermometer to check internal temperature: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For heavy-cut strip steaks, total cook time after flipping will commonly be 4–7 minutes depending on desired doneness and thickness. Remove steaks from pan when internal temp is 5°F below your target, as they will carryover cook.

Transfer steaks to a cutting board or warm plate and tent loosely with aluminum foil. Let rest for 6–10 minutes to allow juices to redistribute.

While resting, spoon any flavored butter from the pan over the steaks. If desired, finish with a light sprinkle of coarse finishing salt or flaky sea salt to taste and serve with lemon wedges on the side.

Slice across the grain into 1/4–1/2 inch slices (optional) and serve immediately.