New York Strip Recipe

Bring to room temperature

Remove the 14 oz New York strip from the refrigerator 45–60 minutes before cooking so it comes close to room temperature. Pat both sides dry thoroughly with paper towels.

Trim any excess fat to about 1/8–1/4 inch if desired, leaving a fat cap for flavor. Season both sides evenly with kosher salt and freshly ground black pepper.

Lightly brush or rub 1 tablespoon neutral oil over both sides of the steak to help the seasoning adhere and promote even browning.

Evenly sprinkle 2 tablespoons of the house blend steak seasoning over both sides of the steak, pressing gently so the rub sticks. Make sure edges are seasoned as well.

Preheat broiler

Position an oven rack 4–6 inches (10–15 cm) from the broiler element. Preheat the broiler on high for at least 10 minutes. Use a broiler-safe pan or a rimmed baking sheet with a wire rack so heat circulates and fat can drip away.

Place the seasoned steak on the wire rack. Slide the pan under the broiler. Broiling times vary by oven and desired doneness: broil for about 4–5 minutes per side for medium-rare (125–130°F / 52–54°C), 5–6 minutes per side for medium (135°F / 57°C). Use an instant-read thermometer inserted into the thickest part to check temperature.

If you prefer a deeper crust, after the first side broils, flip and broil the second side. For an even finish, you can rotate the pan once during cooking to promote even browning.

Optional: In the last 1 minute of cooking, place the 1 tablespoon butter, smashed garlic clove, and thyme/rosemary on top of the steak in the broiler-safe pan so the butter melts and aromatics toast slightly (watch carefully to avoid burning).

Remove the steak from the oven when it reaches target internal temperature about 5°F (3°C) below your desired final temp (carryover will raise it slightly). Transfer steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute.

After resting, optionally spoon any melted butter and aromatics over the steak. Sprinkle with a pinch (about 1/4 teaspoon) coarse sea salt if desired and serve with a lemon wedge on the side.

Slice the steak against the grain into 1/4–1/2-inch slices and plate. Serve immediately.