13 Oz New York Recipe

Bring to temperature

Remove the 13 oz New York strip from the refrigerator and pat dry with paper towels. Let it sit at room temperature for 30–45 minutes so it cooks more evenly.

Season

Season both sides generously with kosher salt (about 1 tablespoon for both sides and exposed edges), then sprinkle the garlic powder and freshly ground black pepper evenly across both surfaces. Press seasoning lightly into the meat.

Preheat pan

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

Sear

Carefully place the steak in the hot pan, laying fat-edge away from you. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the second side for 2.5–3 minutes.

Render fat and baste

If the steak has a fat cap, hold the steak with tongs and sear the fat edge for 1–2 minutes to render. Reduce heat to medium-high, add the unsalted butter, crushed garlic cloves, and rosemary sprig to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steak continuously for 1–2 minutes, spooning butter over the top to build flavor and color.

Finish to temperature

Continue cooking and basting until the internal temperature reaches desired doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Use an instant-read thermometer inserted into the thickest part of the steak to check temperature (this typically takes an additional 1–4 minutes depending on thickness and target temp).

Transfer the steak to a cutting board and tent loosely with foil. Let rest for 6–10 minutes so the juices redistribute; internal temp will rise a few degrees while resting.

After resting, sprinkle the steak with flaky sea salt to taste and, if desired, a teaspoon of freshly chopped parsley for color. Slice against the grain into 1/4–1/2-inch slices and serve immediately.