Ny Strip Loin Steak Recipe

Bring steak to room temperature

Remove the 10-ounce NY strip from the refrigerator and let it sit, uncovered or lightly covered, for 30–45 minutes until it approaches room temperature. Pat dry thoroughly with paper towels to remove surface moisture — this promotes a good char.

Season

Season both sides generously with kosher salt (about 1 tablespoon total) and then with freshly ground black pepper (about 1 teaspoon). Press the seasoning gently into the meat so it adheres.

Preheat grill or cast-iron pan

Preheat a charbroiler, gas grill, or a heavy cast-iron skillet over high heat until very hot (grill grates or pan should be smoking slightly). If using a skillet, add 1 teaspoon high-smoke-point oil and swirl to coat just before adding the steak.

Sear and cook to temperature

Place the steak on the hot grill or skillet. Sear without moving for 2¾–3½ minutes to form a deep crust (time varies with exact heat and thickness). Flip and cook the other side 2¾–3½ minutes for medium-rare (internal temperature 125–130°F / 51–54°C). For medium, aim for 135°F (57°C); adjust time accordingly (add about 1–2 minutes per side). Use an instant-read thermometer for accuracy.

Baste with butter (optional)

In the last 60–90 seconds of cooking, add 1 tablespoon butter, the smashed garlic clove, and the herb sprig (if using) to the pan or a small cast-iron skillet placed on the grill beside the steak. Tilt the pan and spoon the melted butter and aromatics over the steak repeatedly to baste and build flavor.

Rest

Transfer the steak to a clean cutting board or plate and tent loosely with foil. Let it rest 5–8 minutes to allow juices to redistribute. Resting will increase internal temp a few degrees; plan for that when deciding doneness.

Finish and slice

If desired, sprinkle a pinch (about 1/4 teaspoon) of coarse finishing salt and a little freshly cracked black pepper over the steak. Slice against the grain into 1/4-inch to 1/2-inch slices and serve immediately with the garlic mashed potatoes.

Prepare and boil potatoes

Place the peeled and chopped potatoes (about 1 lb) into a large pot and cover with cold water by about 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are very tender and easily pierced with a fork, 12–15 minutes depending on chunk size.

Warm milk and melt butter with garlic

While potatoes cook, combine the milk, 2 tablespoons butter, and the two peeled garlic cloves in a small saucepan. Warm gently over low heat until butter melts and garlic softens and infuses the milk—do not boil. Remove from heat and let the garlic steep in the warm milk for a couple minutes for milder garlic flavor; for stronger flavor, mash the garlic into the butter-milk later.

Drain and mash

Drain potatoes thoroughly and return to the hot pot off the heat for 30–60 seconds to let excess moisture evaporate. Remove garlic cloves from the milk (or mince/puree them into the milk if you want stronger garlic). Using a potato masher or ricer, mash the potatoes until mostly smooth.

Finish potatoes

Gradually add the warm milk-butter mixture to the mashed potatoes, mashing and stirring until you reach a smooth, creamy consistency. Season with 1 teaspoon salt (adjust to taste) and 1/2 teaspoon freshly ground black pepper. If needed, add up to 2 tablespoons more warm milk for a looser texture.

Garnish

Transfer mashed potatoes to a serving bowl or plate. Sprinkle with chopped fresh chives or parsley (about 1 teaspoon) if desired.

Plate the sliced NY strip loin steak alongside a generous portion of garlic mashed potatoes. If not already applied, sprinkle the steak with the optional coarse finishing salt and extra cracked pepper to taste. Serve immediately while steak is warm and potatoes are creamy.