11 Oz Ny Steak Recipe

Bring steak to room temperature

Remove the 11 oz New York strip from the refrigerator and pat dry with paper towels. Let rest uncovered at room temperature for 30–45 minutes. This ensures even cooking.

Season

About 10 minutes before cooking, season both sides generously. Sprinkle the kosher salt evenly across both faces and the edges (use roughly 1 tablespoon total). Follow with the black pepper, garlic powder, and onion powder, pressing gently so the seasoning adheres.

Preheat pan

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

Sear the steak

Carefully place the seasoned steak in the hot pan. Do not move it for 2.5–3 minutes to develop a deep brown crust. Using tongs, flip the steak and sear the other side for 2–3 minutes. If the steak has a fat cap or edge, hold it with tongs and render the fat by pressing the fat edge against the pan for 30–45 seconds.

Baste with butter and aromatics

Reduce heat to medium. Add the unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. Once the butter melts and foams, tilt the pan slightly and use a spoon to baste the melted butter and aromatics over the steak continuously for 1.5–2 minutes. This builds flavor and finishes the exterior.

Check doneness

Use an instant-read thermometer to check internal temperature: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For an 11 oz, 1–1.25" NY strip, expect around 5–7 total minutes of searing plus basting to reach medium-rare depending on stove and pan. Remove the steak from the pan when it is 5°F below your target (it will carryover cook).

Rest

Transfer the steak to a cutting board and tent loosely with foil. Let rest for 6–8 minutes. Resting allows juices to redistribute and finish carryover cooking.

Slice and finish

If serving sliced, hold the steak with a fork and cut against the grain into 1/4"–1/2" slices. Sprinkle flaky sea salt and chopped parsley over the top. Serve with an optional lemon wedge to brighten flavors.