12 Oz Strip Recipe

Bring to room temperature

Remove the 12 oz strip steak from the refrigerator and pat dry with paper towels. Let rest uncovered at room temperature for 30–45 minutes so it cooks more evenly.

Season

Generously season both sides and the edges of the steak with the kosher salt, then sprinkle the garlic powder, smoked paprika (if using), and freshly ground black pepper. Press the seasonings gently into the meat so they adhere.

Preheat pan

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–5 minutes. Add the high-smoke-point oil and swirl to coat the pan.

Sear first side

Place the steak in the hot pan away from you to avoid splatters. Do not move it for 2.5–3 minutes to develop a deep brown crust. Times vary with thickness; for a 1" strip, this will achieve a medium-rare to medium crust.

Sear second side and baste

Flip the steak and add the unsalted butter, smashed garlic cloves, and thyme/rosemary sprigs to the pan. Tilt the pan slightly and use a spoon to baste the steak with the melted butter and aromatics continuously for 1.5–3 minutes, spooning the flavored butter over the top. Continue until an instant-read thermometer reads 125–130°F (52–54°C) for medium-rare or 135°F (57°C) for medium.

Sear edges

If the steak has a fat cap or thicker edges, hold the steak with tongs and sear the edges in the pan for 20–30 seconds per edge to render fat and develop color.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute. During resting, the internal temperature will rise a few degrees.

Slice and season

Slice the steak across the grain into 1/4"–1/2" thick slices. Sprinkle with coarse sea salt or finishing salt to taste and scatter the chopped parsley on top. Serve with a lemon wedge on the side to squeeze if desired.