Prime Ny Strip Steak Recipe

Bring steak to room temperature

Remove the 10 oz New York strip from the refrigerator and pat dry with paper towels. Let rest at room temperature for 30–45 minutes so it cooks evenly.

Season

Just before cooking, season both sides generously with kosher salt and freshly ground black pepper (about 1 tsp each total). Press the seasoning lightly into the meat.

Sear and finish

Heat a heavy skillet (cast iron preferred) over high heat until very hot, about 4–5 minutes. Add 1 tablespoon neutral oil and swirl to coat. Place the steak in the pan and do not move it for 2–3 minutes to develop a deep brown crust. Flip and sear the other side 2 minutes. Reduce heat to medium, add 1 tablespoon unsalted butter, the smashed garlic clove, and 1 thyme sprig. Tilt the pan and spoon (baste) the melted butter over the steak for an additional 1–2 minutes until an instant-read thermometer reads 125–130°F for medium-rare (adjust to preference).

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 6–8 minutes to allow juices to redistribute.

While the steak rests, make the herbed butter. In a small bowl, combine 2 tablespoons softened unsalted butter, 1 teaspoon finely chopped parsley, 1 teaspoon chives, 1 teaspoon lemon zest, a pinch of fine sea salt, and a pinch of freshly ground black pepper. Mix until smooth and transfer to plastic wrap. Roll into a small log or shape a quenelle, then refrigerate briefly (2–5 minutes) to firm if needed. Keep at room temperature only until plating.

Cut and soak

Cut the peeled russet potatoes into 1/4–1/3 inch sticks. Place fries in cold water with 1 teaspoon white vinegar (optional) and soak for at least 20 minutes or up to 2 hours to remove excess starch. Drain and rinse, then dry thoroughly on clean kitchen towels or paper towels.

Fry (two-stage method)

Heat 2 cups oil in a heavy saucepan or deep fryer to 325°F (moderate). Fry the dried potato sticks in batches for 3–4 minutes until just tender and pale — do not brown. Remove to a paper-towel-lined tray and let cool 5–10 minutes. Increase oil temperature to 375°F. Return fries in batches and fry 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 teaspoon fine sea salt.

Slice the rested steak against the grain into 1/4–1/2 inch slices. Arrange slices on a warmed plate beside a generous portion of crispy frites. Place a slice or dollop of the herbed butter on top of the hot steak so it melts into the meat. Sprinkle a pinch of flaky sea salt over the steak and optionally garnish with a fresh thyme sprig. Serve immediately.