Boneless New York Sirloin Strip* Regular Cut Recipe

Bring to room temperature

Remove the steaks from the refrigerator at least 30–45 minutes before cooking (up to 1 hour for very thick cuts). Pat both sides dry with paper towels to remove surface moisture—this promotes a better sear.

Season

Evenly coat both sides and the edges of each steak with kosher salt (about 1 tbs per steak) and then sprinkle coarsely ground black pepper. Press the seasonings gently into the meat so they adhere.

Preheat pan or grill

If using a heavy skillet (cast iron recommended), place it on the stovetop and heat over medium-high to high heat until very hot (a few minutes) and a light wisp of smoke begins. If grilling, preheat the grill to high (500°F/260°C) and clean and oil the grates.

Sear the steaks

Add the neutral oil to the hot skillet and swirl to coat. Place steaks in the pan away from you to avoid splatter. Sear without moving until a deep brown crust forms, about 2.5–3.5 minutes per side for 1–1¼" steaks (timing depends on heat and desired doneness). Also sear the fat edge for 30–60 seconds to render and crisp.

Baste with butter and aromatics

When the second side of the steak is almost at the desired crust (about 30–60 seconds before finishing), reduce heat to medium. Add the unsalted butter, crushed garlic, thyme sprigs, and rosemary (if using) to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steaks continuously with the melted, aromatic butter for 1–2 minutes. This both flavors and helps finish cooking the interior.

Check doneness

Use an instant-read thermometer inserted into the thickest part of the steak to check temperature: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. If the steak needs more time after searing, transfer the pan to a preheated 375°F (190°C) oven for 3–6 minutes depending on thickness and desired doneness, then baste again briefly.

Rest

Transfer the steaks to a warm plate or cutting board and tent loosely with foil. Rest for 5–10 minutes (5 minutes for rare/medium-rare, up to 10 for medium) so juices redistribute.

Slice the steaks against the grain into thick slices or serve whole. Sprinkle a pinch of coarse sea salt or finishing salt over slices if desired. Serve with lemon wedges and your choice of steak sauce or chimichurri on the side.

Leftovers: refrigerate in an airtight container up to 3–4 days. Reheat gently in a low oven (250°F/120°C) until warmed through to preserve juiciness.