12oz New York Strip Recipe

Bring steak to room temperature

Remove the 12 oz New York strip from the refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels to remove surface moisture—this ensures a better sear.

Season

Generously season both sides and the edges of the steak with kosher salt (use most of the 1 tbs but reserve a small pinch if you prefer lighter salt). Evenly sprinkle the freshly ground black pepper and, if using, the garlic powder. Press the seasonings lightly into the meat with your hands.

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat. Let it heat for 4–5 minutes until very hot — it should be shimmering and almost smoking at the edges.

Add the high-heat oil to the pan and swirl to coat. Carefully lay the steak in the pan away from you so hot oil doesn’t splash. You should hear an immediate, loud sizzle.

Sear first side for 2½–3½ minutes without moving the steak, until a deep brown crust forms. Flip and sear the other side for 2–3 minutes to develop crust. Timing depends on thickness and exact heat.

Baste and finish

Reduce heat to medium-high. Add the tablespoon of butter, crushed garlic cloves, and herb sprigs to the pan. Tilt the pan slightly and use a spoon to continuously baste the steak with melted butter and juices for 1–2 minutes. This builds flavor and helps finish cooking.

Check doneness

Use an instant-read thermometer inserted into the thickest part (not touching bone) to check temperature: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For a 1–1¼" NY strip, aim for 125–130°F for a perfect medium-rare to medium.

Transfer the steak to a cutting board or plate and tent loosely with foil. Rest 5–10 minutes (depending on final temperature) to allow juices to redistribute. Resting time is crucial for a juicy steak.

While resting, optionally spoon pan juices over a slice of compound or cold butter to melt and create a quick sauce.

Slice: If serving sliced, cut against the grain into ¼-inch to ½-inch slices. Sprinkle a small pinch of flaky sea salt over the top and serve with a lemon wedge if desired.

All ingredients listed in 'Cooking Fats & Aromatics' are used during searing and basting. Adjust seasoning to taste. Discard used garlic and herb sprigs if over-browned. Ensure pan and oil are handled carefully to avoid burns.