Prime Ny Strip Recipe

Bring to room temperature

Remove the 14 oz Prime NY strip from the refrigerator and let sit, uncovered or lightly tented, at room temperature for 30–45 minutes. Pat dry thoroughly with paper towels to remove surface moisture.

Seasoning: Drizzle olive oil over both sides of the steak and rub to coat. Combine kosher salt, black pepper, and garlic powder and evenly season both sides and the edges of the steak. Press seasonings gently into the meat.

Preheat

Preheat oven to 400°F (200°C). Place a heavy, ovenproof skillet (cast iron preferred) on the stovetop and heat over medium-high until very hot, about 5 minutes.

Sear the steak

Add 1 tablespoon olive oil to the hot skillet and swirl to coat. Carefully place the steak in the skillet; it should sizzle loudly. Sear without moving for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes.

Add butter and aromatics

Reduce heat to medium. Add 2 tablespoons unsalted butter, the smashed garlic cloves, thyme sprigs, and rosemary sprig to the skillet. As the butter melts, tilt the skillet slightly and use a spoon to baste the steak continuously with the melted butter and aromatics for about 30–45 seconds.

Finish in the oven

Transfer the skillet to the preheated oven. For a 14 oz NY strip about 1–1¼ inches thick: roast 4–6 minutes for medium-rare (internal temp 125–130°F / 52–54°C), 6–8 minutes for medium (135°F / 57°C). Use an instant-read thermometer in the thickest part to check doneness.

Rest

Remove the skillet from the oven and transfer the steak to a cutting board. Spoon some of the melted butter and aromatics from the pan over the steak. Tent loosely with foil and rest for 8–10 minutes (carryover will raise temperature ~5°F).

Finish: If desired, sprinkle flaky sea salt over the top. Optionally place 1 tablespoon compound butter on the hot steak to melt, or serve with your preferred steak sauce on the side.

Slice: For best presentation, slice against the grain into 1/4–1/2" thick slices. Serve hot with pan juices spooned over the slices.