Special Cut New York Strip Recipe
House blend steak seasoning, broiled to your liking
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Ingredients
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Steak
Finish & Cooking
Method
Steak
Make the house blend seasoning
In a small bowl combine kosher salt, coarse black pepper, garlic powder, onion powder, smoked paprika, dried thyme, brown sugar, and crushed red pepper flakes (if using). Mix thoroughly so the sugar and spices are evenly distributed.
Prepare steaks
Remove steaks from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat both sides and edges dry with paper towels. Trim any excessive fat if desired, leaving a 1/8–1/4-inch fat cap for flavor.
Season steaks
Brush both sides of each steak lightly with about 1 tablespoon of the neutral oil total (divide between steaks). Generously sprinkle the house blend seasoning over both sides and the edges of the steaks, pressing lightly so it adheres. Use more seasoning on thicker steaks if needed.
Finish & Cooking
Preheat broiler and prepare pan
Position an oven rack so the top of the steak will be 3–4 inches from the broiler element. Preheat the broiler to high. Line a rimmed broiler pan or baking sheet with foil and place a wire rack on top; lightly oil the rack to prevent sticking.
Sear under broiler
Place steaks on the prepared rack and broil on the top shelf for 3–5 minutes per side, depending on thickness and desired doneness: about 3–4 minutes per side for rare-medium-rare (internal 120–125°F/49–52°C), 4–5 minutes per side for medium (130–135°F/54–57°C). Rotate once halfway through each side’s time if your broiler cooks unevenly. Use an instant-read thermometer to confirm internal temperature.
Butter baste (optional)
During the last minute of cooking, place a small pat of unsalted butter (about 1 tablespoon per steak) on top to melt and baste. Alternatively, remove steaks briefly, spoon melted butter over them and return under broiler for 30–60 seconds to finish.
Rest and serve
Transfer steaks to a warm cutting board or plate and tent loosely with foil. Let rest for 5–7 minutes to allow juices to redistribute. Sprinkle with chopped fresh parsley if using. Slice against the grain and serve immediately.