14 Oz Ny Strip Steak Recipe

Bring to room temperature

Remove the 14 oz NY strip steak from the refrigerator and let it sit, loosely covered, at room temperature for 30–45 minutes. Pat the steak dry very thoroughly with paper towels — dry surface = better sear.

Season both sides generously: sprinkle 1 to 1 1/2 tablespoons kosher salt evenly over both sides and the edges, then press in 1 tablespoon freshly ground black pepper and 1/2 teaspoon garlic powder (if using). Let rest for 5 minutes after seasoning to allow salt to begin drawing moisture, then re-pat dry if surfaces become damp.

Preheat pan

Place a heavy-bottomed skillet (cast-iron recommended) over high heat and let it heat for 4–5 minutes until very hot. The pan should be smoking lightly when ready.

Add oil and sear

Add 1 tablespoon high-smoke-point oil to the hot pan and swirl to coat. Carefully place the steak into the pan, laying it away from you to avoid splatter. Sear without moving for 2 1/2 to 3 minutes, until a deep brown crust forms.

Flip and baste

Flip the steak and immediately add 2 tablespoons unsalted butter, the smashed garlic cloves, and 2 sprigs of thyme or rosemary to the pan. Tilt the pan slightly and use a spoon to continuously baste the melted butter and aromatics over the steak for another 2 1/2 to 3 minutes for medium-rare (internal temp ~125–128°F / 52–53°C). Adjust times for desired doneness: ~3.5–4 minutes per side for medium (~135°F).

Sear edges

If the steak has a fat cap or thick edges, hold the steak on its edge with tongs and sear the edges for 30–60 seconds, turning to render and crisp the fat. Continue basting during this step.

Check temperature and rest

Transfer the steak to a cutting board and tent loosely with foil. Let rest for 7–10 minutes; carryover cooking will raise the internal temp a few degrees (target final temps: rare 120–125°F, med-rare 130–135°F, medium 140–145°F).

Finish and serve

While resting, spoon some of the flavored butter from the pan over the steak. Slice against the grain into 1/4–1/2 inch slices. Sprinkle with chopped fresh parsley and a pinch of flaky sea salt if desired. Serve with a lemon wedge on the side if you like a bright finish.