Remove the 8 oz New York strip from the refrigerator 30–45 minutes before cooking so the interior comes closer to room temperature. Pat the steak dry thoroughly with paper towels — surface dryness helps form a good crust.

Season

Just before cooking, season both sides generously with kosher salt and freshly ground black pepper. Press the seasoning into the meat so it adheres.

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high to high heat and let it heat for 3–5 minutes until very hot. Add the neutral oil and swirl to coat the pan; it should shimmer but not smoke heavily.

Sear the steak

Place the steak in the hot pan and let it sear undisturbed for about 2.5–3 minutes, until a deep brown crust forms. Use tongs to lift an edge to check the crust. Flip the steak and sear the other side for another 2–3 minutes.

Baste and finish

Reduce heat to medium. Add 1 tablespoon unsalted butter, the smashed garlic clove, and the herb sprig (if using) to the pan. As the butter melts, tilt the pan slightly and spoon the melted butter and aromatics over the top of the steak repeatedly (basting) for 1–2 minutes. This helps finish cooking and adds flavor.

Check for doneness

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 of the steak to verify doneness. If the steak needs more time after searing, reduce heat to medium-low and continue cooking, flipping occasionally, until it reaches desired temperature.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Let it rest 5–10 minutes — this allows juices to redistribute and makes slicing easier and cleaner.

Finishing & Salad Assembly

Slice the steak

After resting, optionally brush the steak lightly with 1 tsp olive oil to prevent sticking when slicing. Using a sharp chef's knife, slice the steak thinly across the grain into 1/8–1/4" slices. Cutting against the grain yields tender pieces perfect for salads.

Optional brightening & seasoning

If desired, drizzle the sliced steak with 1 tsp lemon juice or red wine vinegar to brighten flavors. Sprinkle a pinch (about 1/4 tsp) flaky sea salt over the slices if you like a finishing crunch.

Add to salad

Arrange or toss the sliced steak with your prepared salad greens and other salad components. Use any remaining juices from the cutting board or pan as a light dressing, or combine with your preferred salad dressing. Serve immediately so the steak remains warm.