12oz Ny Strip Recipe

Bring to temperature

Remove the 12 oz NY strip from the refrigerator and pat dry on both sides with paper towels. Let sit at room temperature for 30–45 minutes to take the chill off; this ensures even cooking and a firm, structured outcome.

Season

Just before cooking, season both sides evenly with the kosher salt (about 1 tsp total), freshly ground black pepper, garlic powder, and onion powder. Press the seasonings gently into the meat so they adhere.

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high heat and let it get very hot for 4–5 minutes. The pan should be smoking slightly when ready. This high, dry heat creates a firm, well-browned crust.

Sear the steak

Add 1 tablespoon neutral oil to the hot pan and swirl to coat. Carefully lay the steak into the pan away from you to avoid splatter. Let it sear undisturbed for 3½–4 minutes to form a deep brown crust (for medium-rare; adjust time slightly for desired doneness).

Flip and baste

Flip the steak using tongs. Immediately add 1 tablespoon butter, the crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and, using a spoon, continuously baste the steak with the melted butter and juices for 2½–3 minutes while the steak cooks on the second side. This builds flavor and helps set a structured exterior.

Check doneness

Use an instant-read thermometer inserted into the thickest part of the steak: 125°F (52°C) for medium-rare, 135°F (57°C) for medium. Because of carryover cooking, remove the steak about 5°F (3°C) below your target.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 7–10 minutes to allow juices to redistribute and the texture to firm to a structured bite.

Finish & serve

After resting, sprinkle flaky sea salt to taste (about 1/4 tsp) and optional chopped parsley. Slice against the grain into 1/4–1/2 inch slices if serving family-style, or serve whole. Offer lemon wedges on the side if desired.