New York Strip Recipe

Bring to temperature and season

Remove the 12 oz New York strip from the refrigerator 30–45 minutes before cooking so it reaches near room temperature. Pat both sides dry with paper towel. Evenly season both sides and the edges with kosher salt (about 1 tablespoon total), garlic powder, and freshly ground black pepper.

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat and let it get very hot for 4–6 minutes. Add 1 tablespoon high smoke point oil and swirl to coat.

Sear the steak

Place the steak in the pan away from you so the hot oil doesn't splash. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the second side 2–3 minutes. For a 12 oz steak about 1–1.25 inches thick: aim for medium-rare (internal temp 125–130°F) by finishing in the pan with butter and aromatics, or medium (135°F) by cooking a bit longer.

Baste with butter and aromatics

Reduce heat to medium-low, add 1 tablespoon unsalted butter, smashed garlic cloves, and 2 sprigs thyme or rosemary. Tilt the pan and, using a spoon, baste the steak continuously for 1–2 minutes while monitoring internal temperature with an instant-read thermometer.

Rest the steak

Transfer the steak to a cutting board and loosely tent with foil. Rest 5–8 minutes so juices redistribute. While resting, proceed with the pan sauce if desired (see Pan Sauce section).

After transferring the steak off the pan, keep pan over medium heat. Add the minced shallot and sauté 30–45 seconds until fragrant and softened, scraping up browned bits from the bottom with a wooden spoon.

Deglaze the pan with 1 tablespoon dry red wine (or 1 tablespoon beef stock) and scrape up any fond; let it reduce by half (about 30 seconds).

Add 1 cup beef stock and Worcestershire sauce. Bring to a simmer and reduce by about a third, 3–5 minutes, until slightly thickened.

Remove from heat and swirl in cold butter, 1/2-tablespoon pieces at a time, to emulsify and create a glossy sauce. Taste and season with salt and pepper as needed. Stir in chopped parsley if using. Spoon sauce over sliced steak when serving.

Place cubed potatoes in a pot and cover with cold water. Add 1 tablespoon salt. Bring to a boil, then simmer until potatoes are fork-tender, 12–15 minutes.

Drain potatoes well and return to the hot pot for 1 minute to evaporate residual moisture.

Mash potatoes with 2 tablespoons butter and the minced (or roasted) garlic. Gradually add warmed milk or half-and-half until desired creaminess is reached. Season with salt and pepper to taste and stir in chopped chives or parsley if using. Keep warm until serving.

Bring a pot of salted water to a boil. Blanch the trimmed green beans for 2 minutes until bright green and slightly tender, then immediately transfer to an ice bath to stop cooking. Drain and pat dry.

Heat a skillet over medium heat with 1 teaspoon olive oil. Add minced garlic and sauté 20–30 seconds until fragrant (do not brown). Add green beans, season with 1 teaspoon salt and freshly ground pepper, and toss for 1–2 minutes until heated through.

Finish with lemon zest and a squeeze of lemon juice. Taste and adjust seasoning. Serve immediately.