Bone – In New York Recipe

Prep steak

Remove the steak from the refrigerator 45–60 minutes before cooking to come to room temperature. Pat it dry thoroughly with paper towels (dry surface = better sear). Trim any excessive fat if desired, but leave the bone intact.

Season

Lightly brush the steak on both sides with 1 tbs olive oil. Evenly sprinkle 1.25 tsp kosher salt and 0.75 tsp freshly ground black pepper over both sides and the edges. Allow to rest while you prepare the herb marinade.

In a small bowl combine 2 tbs chopped parsley, 1 tsp chopped thyme, 1 tsp minced rosemary, 2 cloves minced garlic, 0.5 tsp lemon zest, 1 tsp red wine vinegar, 2 tbs olive oil, 0.5 tsp coarse sea salt and 0.25 tsp black pepper. Stir to combine. Spread roughly half of this mixture over both sides of the steak, pressing lightly so the herbs adhere. Reserve the remaining half to brush after grilling and to flavor the butter if desired. Marinate at room temperature for 20–30 minutes (or refrigerate up to 2 hours; bring back to room temp before grilling).

While the steak rests, make the house garlic butter. In a bowl, combine 4 tbs softened unsalted butter, 2 cloves very finely minced garlic, 1 tbs chopped parsley, 0.5 tsp lemon juice, 0.25 tsp salt, 0.125 tsp black pepper and an optional pinch (0.125 tsp) smoked paprika. Mix until homogeneous. Taste and adjust salt or lemon as needed. Place butter on plastic wrap and form into a small log, or transfer to a ramekin; chill briefly if you prefer it firmer. Reserve at room temperature so it will melt easily over the steak when served.

Preheat a grill or heavy cast-iron skillet to very hot: for a grill, target 500–550°F (260–290°C) over direct heat; for a skillet, heat over medium-high until smoking lightly. If using a skillet, add 1 tsp neutral oil and swirl to coat.

Sear the steak: place the steak on the hot grill or skillet. For a 1.25–1.5" bone-in New York (14 oz) cook times aiming for medium-rare: sear 3–4 minutes on the first side without moving, then flip and sear 2.5–4 minutes on the second side. Use these as a guide — actual time depends on thickness and heat. For medium-rare target an internal temperature of 125–128°F (52–53°C); for medium 135°F (57°C). If you prefer, use a two-zone grill and move steak to indirect heat after searing to finish to temp.

During the last 1–2 minutes of cooking, brush the reserved herb marinade over the top of the steak and let it heat briefly — this builds flavor and glossy finish. If using a skillet, tilt pan and baste with any rendered juices for extra flavor.

Remove the steak from the heat when it reaches 5–7°F (3–4°C) below your target (carryover will raise temp). Transfer to a cutting board and loosely tent with foil. Rest for 8–10 minutes to allow juices to redistribute.

After resting, place a generous tablespoon (or more to taste) of house garlic butter on the hot steak so it melts over the surface. Slice against the grain into generous portions. Garnish with a fresh thyme sprig and a light sprinkle of flaky sea salt if desired. Serve immediately.