14oz New York Strip Recipe

Bring to room temperature

Remove the 14 oz New York strip from the refrigerator 30–45 minutes before cooking to bring it closer to room temperature. Pat both sides dry thoroughly with paper towels to remove surface moisture.

Season

Generously season both sides and the edges of the steak with the kosher salt (about 1.25 tsp total), freshly ground black pepper (about 1 tsp), and the optional garlic powder (0.5 tsp). Press the seasoning gently into the meat so it adheres.

Preheat pan and oil

Place a heavy skillet (cast-iron preferred) over high heat and let it heat for 4–6 minutes until very hot and starting to smoke lightly. Add 1 tablespoon high-heat oil and swirl to coat the pan.

Sear steak

Carefully place the steak in the hot pan, laying it away from you to avoid splatter. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the second side for 2–3 minutes. If the steak has a fat cap or edges, hold it with tongs and render the fat along the edge for 30–45 seconds.

Baste with butter and aromatics

Reduce heat to medium. Add 1 tablespoon unsalted butter, the crushed garlic cloves, and the thyme/rosemary sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the steak with melted butter and pan juices for 1–2 minutes. Continue basting until the internal temperature approaches your target (see next step).

Check temperature

Use an instant-read thermometer inserted into the thickest part of the steak. Aim for: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Because residual heat will raise temperature 3–5°F while resting, remove the steak from the pan about 3°F below your target.

Rest and finish

Transfer the steak to a warm cutting board or plate and add 1 tablespoon finishing butter on top. Tent loosely with foil and let rest for 7–10 minutes to allow juices to redistribute; this also brings the steak to final serving temperature.

Slice and serve

If serving sliced, hold the steak with tongs and slice against the grain into 1/4-inch to 1/2-inch slices. Sprinkle lightly with flaky sea salt (about 1/4 tsp) if using. Serve immediately with pan juices spooned over the slices.