Method

Steak

Bring steak to room temperature

Remove the 14 oz New York striploin from the refrigerator and pat dry with paper towels. Let sit at room temperature for 30–45 minutes before cooking. This promotes even cooking.

Season

Just before cooking, rub the steak lightly with the neutral oil. Evenly season both sides with the kosher salt, freshly ground black pepper, and sprinkle the garlic powder over both sides. Press the seasoning gently so it adheres.

Preheat cooking surface

Preheat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot (about 4–6 minutes). If using a grill, preheat to high (450–500°F / 230–260°C) and oil the grates.

Sear the steak

When the pan is smoking lightly, add the steak. Sear without moving for 2¾–3½ minutes to develop a deep brown crust (time varies by thickness and heat). Flip and sear the other side 2¾–3½ minutes. For medium-rare aim for an internal temperature of 125–130°F (52–54°C); for medium 135°F (57°C). Use an instant-read thermometer inserted into the thickest part to check temperature.

Baste with butter and aromatics

During the last 60–90 seconds of cooking, reduce heat to medium. Add 1 tablespoon unsalted butter, the thyme sprigs, and the crushed garlic cloves to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the steak repeatedly to baste and flavor the meat. Continue basting until steak reaches target temperature.

Optional finish on the grill

If using a grill and the steak needs a finishing sear, move steak to the hottest part of the grill for 30–60 seconds per side to deepen char and hit target temp. Then remove.

Simple Compound Butter (optional)

While steak rests (see below), mix 2 tablespoons softened unsalted butter with 1 teaspoon finely chopped parsley, ½ teaspoon lemon zest, 1/8 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl until smooth. Form into a small log on plastic wrap and chill briefly if desired. Slice into rounds to place on the hot steak.

Optional Rest & Serving

Rest

Transfer the steak to a cutting board and tent loosely with foil. Let rest for 8–10 minutes (for a 14 oz steak) to allow juices to redistribute. Resting will bring the carryover temperature up a few degrees.

Slice and finish

Slice the steak against the grain into ¼-inch to ½-inch slices. If using compound butter, place a slice or two on the warm steak to melt. Sprinkle a small pinch of flaky sea salt over slices for texture and finish with lemon wedges or chimichurri if desired.

Serve

Serve immediately while warm. Recommend pairing: grilled vegetables, roasted potatoes, or a fresh salad from the Father’s Day At-Home BBQ Kit.

14oz New York Striploin Recipe