Remove the 14 oz New York strip from the refrigerator and pat dry with paper towels. Let sit at room temperature for 30–45 minutes to take the chill off (this helps cook more evenly).

Season

Generously season both sides and the exposed fat edge with kosher salt (about 1.5 tbs total) and freshly ground black pepper. Press the seasoning into the meat so it adheres.

Preheat pan

Place a heavy cast-iron skillet or stainless-steel pan over high heat. Heat until very hot and just beginning to smoke, about 5 minutes. Meanwhile, add 1 tablespoon neutral oil to the pan and swirl to coat when the pan is hot.

Sear the steak

Carefully place the steak in the hot pan. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2.5–3 minutes. If the strip has a fat edge, hold it with tongs and render the fat against the pan for 30–60 seconds.

Baste for flavor

Reduce heat to medium. Add 2 tablespoons unsalted butter, the smashed garlic cloves and the thyme/rosemary sprigs to the pan. Tilt the pan slightly and, using a spoon, continuously baste the steak with the melted butter and pan juices for 1–2 minutes while the steak finishes cooking. This adds flavor and helps achieve a rich crust.

Check doneness

For medium-rare aim for an internal temperature of 125–130°F (52–54°C) before resting; medium 135°F (57°C). Use an instant-read thermometer inserted into the thickest part of the steak. If the steak needs more time, reduce heat to medium-low and continue cooking in 1-minute increments, flipping and basting, until desired temperature is reached.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Let rest 7–10 minutes. Resting allows juices to redistribute and will raise the internal temperature by a few degrees.

Slice & finish

If desired, slice the steak across the grain into 1/4–1/2 inch slices. Sprinkle with 1/2 teaspoon finishing salt and a pinch of chopped parsley. Serve with lemon wedges if using.

Finishing & optional

If serving whole, score the fat edge before cooking and hold on the fat render step. For compound butter variation, spoon a little of the pan butter over the steak and top with a pat of herb butter. Serve immediately while warm.