12oz Ny Sirloin Strip Recipe

Bring to temperature

Remove steak from refrigerator 45–60 minutes before cooking and let sit uncovered on a rack at room temperature until it feels slightly cool-to-room (this helps even cooking). Pat steak dry thoroughly with paper towels right before seasoning.

Season

Generously season both sides and the edges of the steak with kosher salt (about 1 tablespoon total) and then coat with freshly ground black pepper. Press seasoning into the meat so it adheres.

Preheat pan

Place a heavy-bottomed skillet (cast iron preferred) over high heat and let it get very hot, about 4–6 minutes. Pan should be smoking lightly when oil is added.

Sear

Add 1 tablespoon neutral oil to the hot pan and swirl to coat. Carefully place the steak in the pan and do not move it for 2.5–3 minutes to develop a deep brown crust. Use tongs to hold the steak and sear the edges for 30–45 seconds to render fat on the cap/edge.

Flip and baste

Flip the steak to the other side and add 1 tablespoon unsalted butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and, using a spoon, continually baste the steak with the melted butter, garlic, and thyme for 2.5–3 minutes while monitoring internal temperature. For medium-rare aim for 125–128°F (52–53°C) when removed; carryover will bring it to 130–135°F.

Rest

Transfer the steak to a cutting board or plate and tent loosely with foil. Let rest for 6–8 minutes to allow juices to redistribute. While resting, spoon any buttery pan juices over the steak or reserve for sauce.

Finish

If using, place a tablespoon of compound herb butter on the hot steak to melt while resting. Sprinkle a small pinch (≈1/4 tsp) of flaky sea salt over the steak just before serving and add a lemon wedge on the side if desired.

Compound herb butter: if making from scratch, soften 2 tablespoons unsalted butter and mix with 1/2 teaspoon chopped fresh parsley, 1/4 teaspoon lemon zest, a pinch of salt and pepper. Form into a log and refrigerate. Slice 1 tablespoon to top the steak when serving.

Serving suggestion: slice the rested steak against the grain into 1/4–1/2" slices and arrange on warmed plate. Spoon reserved pan juices over slices and serve immediately with desired sides (mashed potatoes, creamed spinach, or roasted vegetables).