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Ingredients
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Steak
Cook & Finish
Method
Steak
- 1
Bring to room temperature
Remove the 13-ounce New York strip steak from the refrigerator and let it sit uncovered on a plate for 30–45 minutes until it reaches near room temperature. Pat both sides dry with paper towels just before seasoning.
- 2
Season
Evenly sprinkle 1½ tsp kosher salt over both sides of the steak and press gently so it adheres. Grind or sprinkle 1 tsp freshly ground black pepper over both sides.
Cook & Finish
- 3
Preheat pan
Place a heavy-bottomed skillet (cast iron preferred) over high heat for 3–5 minutes until very hot. Add 1 tablespoon vegetable oil and swirl to coat; the oil should shimmer and just begin to smoke.
- 4
- 5
Baste and finish
Reduce heat to medium. Add 1 tablespoon unsalted butter, the crushed garlic clove, and the thyme sprig to the pan. Tilt the pan slightly and use a spoon to continuously baste the melted butter over the top of the steak for 1–2 minutes while the steak cooks. Continue until the internal temperature reaches your desired doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For a 13-ounce, 1–1.25-inch strip steak, this usually takes a total of 5–8 minutes of searing plus basting time depending on thickness and heat.
- 6