Ny Strip Steak Recipe

Make compound butter

In a small bowl, combine 4 tbs softened unsalted butter with chopped parsley, chives, thyme leaves, lemon zest, 1 tsp salt and 1/2 tsp black pepper. Mix thoroughly until evenly incorporated. Shape into a log using plastic wrap or spoon into a small ramekin; refrigerate until firm (at least 20 minutes).

Prep and soak potatoes

Cut peeled russet potatoes into 1/3" (about 8 mm) sticks. Place cut fries in a bowl of cold water with 1 tsp white vinegar and 2 tsp salt. Soak at least 30 minutes (or up to 2 hours) to remove surface starch; this yields crisper fries.

First fry (blanch)

Drain and thoroughly dry the potato sticks on clean kitchen towels. Heat 3 cups oil in a heavy pot or deep fryer to 300°F (150°C). Working in batches, fry potatoes for 4–5 minutes until tender but not colored. Remove with a slotted spoon and drain on a rack or paper towels. Let cool (can refrigerate briefly).

Second fry (crisp)

Heat remaining oil to 375°F (190°C). Fry blanched fries in batches for 2–3 minutes until deep golden and crisp. Drain on paper towels or a rack and immediately toss with flaky finishing salt (about 1/2 tsp total). Keep warm in a single layer in a 200°F (95°C) oven while cooking steak.

Bring steak to room temperature and season

Pat the NY strip dry with paper towels. Let sit at room temperature 30–45 minutes before cooking. Just before cooking, season both sides generously with kosher salt (about 1 tbs total) and 1 tsp freshly ground black pepper; press to adhere.

Sear and baste

Heat a heavy cast‑iron skillet over high heat until smoking. Add 1 tbs neutral oil and swirl to coat. Place steak in pan and sear undisturbed 2–3 minutes until a deep brown crust forms. Flip and add 1 tbs unsalted butter, smashed garlic cloves and thyme sprigs. Tilt the pan and spoon the melted butter over the steak repeatedly (baste) for 2–3 minutes, continuing until an instant‑read thermometer reads 125°F (52°C) for medium‑rare. Adjust time for desired doneness (about 130–135°F for medium).

Rest and finish

Transfer steak to a cutting board and top with 1–2 slices of the chilled herbed compound butter (or a spoonful if in ramekin). Tent loosely with foil and rest 8–10 minutes to redistribute juices and finish cooking to target temperature.

Slice and serve

Slice the strip steak against the grain into 1/4" to 1/2" slices. Arrange on plates with a portion of crispy frites. Spoon any resting juices from the cutting board over the slices and allow the compound butter to melt. Serve immediately.