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Ingredients
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Steak
Optional finishing (for serving)
Method
Steak
- 1
Bring steak to temperature
Remove the 14 oz New York strip from the refrigerator 30–45 minutes before cooking (longer if very cold), pat dry thoroughly with paper towels. This ensures even cooking and better sear.
- 2
- 3
Preheat pan
Place a heavy-bottomed skillet (cast iron preferred) over high heat and heat until very hot, about 4–6 minutes. The pan should begin to smoke faintly. Meanwhile, add 1 tablespoon neutral oil to the steak and rub to coat both sides (this helps prevent excess smoke and promotes an even crust).
- 4
- 5
Baste with butter and aromatics
Reduce heat to medium-high. Add 2 tablespoons unsalted butter, the 2 crushed garlic cloves and 2 sprigs of thyme or rosemary to the pan. Tilt the pan slightly and use a spoon to baste the melted butter and aromatics over the top of the steak continuously for 1–2 minutes. This adds flavor and helps finish cooking evenly.
- 6
Check doneness and rest
Check internal temperature with an instant-read thermometer: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. If the steak hasn't reached desired temp, transfer skillet to a preheated 375°F (190°C) oven for 3–6 minutes, checking often. When target temp is reached, remove steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute. Resting will raise temp a few degrees.
- 7
Finish and serve
After resting, optionally sprinkle 1/2 teaspoon flaky sea salt over the cut surface and scatter 1 tablespoon chopped parsley. Slice against the grain and serve with a lemon wedge on the side for brightness if desired.