Restaurants›CARVE American Grille - Barton Creek›10 Oz. Custom-cut Ny Strip Recipe

10 Oz. Custom-cut Ny Strip Recipe

Inspired by CARVE American Grille - Barton Creek
Time55m
Serves1

Make 10 Oz. Custom-cut Ny Strip Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak

Finishing Butter & Aromatics

Rest & Serve

Method

Steak

1

Bring steak to room temperature

Remove the 10 oz NY strip from the refrigerator 30–45 minutes before cooking and keep loosely covered. Pat both sides dry with paper towels to remove surface moisture—this helps achieve a good sear.

2

Season

Season both sides evenly with the kosher salt and freshly ground black pepper. Press the seasonings lightly into the meat so they adhere.

3

Preheat pan

Place a heavy-bottomed skillet (cast-iron preferred) over medium-high heat. Heat until very hot, about 3–5 minutes. Add 1 tablespoon neutral oil and swirl to coat. The oil should shimmer and just begin to smoke.

4

Sear the steak

Carefully lay the steak in the hot pan, laying it away from you to avoid splatter. Sear without moving for 2 1/2 to 3 minutes until a deep brown crust forms. Flip the steak and sear the other side for 2 minutes.

5

Check and continue cooking

After searing both sides, reduce heat to medium. For a 1–1 1/4” steak: cook 2–4 more minutes per side depending on desired doneness. Use an instant-read thermometer inserted into the thickest part: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Aim for 130–135°F for classic medium-rare.

Finishing Butter & Aromatics

6

Add butter and aromatics

When the steak is within about 5–8°F of your target temperature (usually during the final minute of cooking), reduce heat to medium-low and add the 2 tablespoons unsalted butter, smashed garlic cloves, thyme sprigs, and rosemary (if using) to the pan.

7

Baste

As the butter melts and foams, tilt the pan slightly and use a large spoon to continuously baste the melted butter and aromatics over the top of the steak for 30–60 seconds. This builds flavor and encourages an even finish.

Rest & Serve

8

Rest

Transfer the steak to a cutting board or warm plate and tent loosely with foil. Let rest for 5–7 minutes; this allows juices to redistribute so the steak stays juicy when sliced.

9

Finish and serve

Just before serving, sprinkle the steak with flaky sea salt to taste (about 1/4 tsp) and, if desired, a pinch of chopped parsley. Slice against the grain into 1/4"–1/2" slices or serve whole. Serve immediately.