Bone-in Ny Strip Recipe

Bring steak to room temperature

Remove the 18 oz bone-in NY strip from the refrigerator and pat dry with paper towels. Let rest uncovered on a wire rack or plate for 30–60 minutes to approach room temperature; this promotes even cooking.

Season

About 30 minutes before cooking, season both sides and the exposed bone liberally with kosher salt (use approximately 1½ tablespoons total), then sprinkle the surface with garlic powder and freshly ground black pepper. Press seasoning gently into the meat so it adheres.

Preheat oven and pan

Preheat your oven to 400°F (200°C). Place a heavy ovenproof skillet (cast iron preferred) on the stove over medium-high heat while the oven heats. Add 1 tablespoon high-heat oil to the dry skillet once it is shimmering.

Sear the steak

When the oil is just smoking, carefully place the steak presentation-side down (fat cap toward the pan as well) into the skillet. Sear without moving for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes. Also sear the long edges and the fat cap for about 30–60 seconds each to render fat and develop color.

Add aromatics and butter

Reduce heat to medium. Add the 2 tablespoons of unsalted butter, crushed garlic cloves, thyme sprigs, and optional rosemary to the skillet. As the butter melts, tilt the pan slightly and spoon (baste) the foaming butter and aromatics over the steak repeatedly for about 30–45 seconds to infuse flavor.

Finish in the oven

Transfer the skillet to the preheated oven. Roast until the steak reaches your desired internal temperature: 120°F (49°C) for rare, 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. For an 18 oz bone-in strip that was seared as above, expect 5–10 minutes in the oven to reach medium-rare; use an instant-read thermometer inserted into the thickest part, not touching bone, to check doneness.

Rest the steak

Carefully remove the skillet from the oven (use oven mitts—the handle will be hot). Transfer the steak to a cutting board and tent loosely with foil. Let rest for 8–10 minutes to allow juices to redistribute.

Finish and serve

While resting, spoon any pan juices into the skillet and pour over the steak when plated. Sprinkle the steak lightly with ½ teaspoon flaky finishing salt. Slice against the grain or serve whole with the bone attached. Serve immediately.