Prime New York Strip Recipe

Bring to room temperature

Remove the 12 oz New York strip from the refrigerator 45–60 minutes before cooking. Pat dry thoroughly with paper towels. Allowing the steak to warm slightly ensures even cooking.

Trim any excessive silver skin or large ragged fat if present, leaving a thin fat cap for flavor.

Season both sides generously and evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Press the seasoning lightly into the meat so it adheres.

Preheat pan

Position a heavy-bottomed skillet (cast iron preferred) on the stove over high heat. Heat the pan for 5 minutes until very hot. Meanwhile, add 1 tablespoon neutral oil to a small bowl and have butter, garlic, and herbs ready.

Sear the steak

When the pan is smoking lightly, add the steak. Sear without moving for 2.5–3 minutes, until a deep brown crust forms. Flip and sear the second side for 2–3 minutes for a similar crust. Times assume a 1 to 1.25-inch thick steak and high heat; adjust if your steak is thicker or thinner.

Baste and finish

Reduce heat to medium-high. Add 1 tbsp unsalted butter, smashed garlic cloves, 2 thyme sprigs, and optional rosemary to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steak repeatedly with the butter and pan juices for 1.5–2 minutes. Continue until the internal temperature reaches your target: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Use an instant-read thermometer inserted into the thickest part of the steak.

Transfer the steak to a cutting board or warm plate and tent loosely with foil. Rest for 5–7 minutes to allow juices to redistribute; carryover will raise temperature ~5°F. While resting, discard garlic and herbs or spoon some buttery juices over the steak.

Slice against the grain into desired thickness. Sprinkle 0.25 tsp coarse finishing salt evenly over the sliced steak and, if using, scatter 1 tbsp chopped fresh parsley for color.

Serve immediately. Leftovers can be refrigerated up to 3 days.