14 Oz Ny Steak Recipe

Bring steak to temperature

Remove the 14 oz New York strip steak from the refrigerator and let it sit at room temperature for 30–45 minutes. Pat both sides dry with paper towels to remove surface moisture—this helps achieve a good sear.

Season both sides of the steak evenly. Sprinkle 1 1/2 tsp kosher salt, 1 tsp freshly ground black pepper, and 1/2 tsp garlic powder—press the seasonings gently into the meat so they adhere.

Preheat oven

Preheat the oven to 400°F (205°C). While the oven preheats, prepare a heavy ovenproof skillet (cast iron preferred).

Heat the pan

Place the skillet over high heat for 3–4 minutes until very hot. Add 1 tablespoon neutral oil and swirl to coat the pan. The oil should shimmer but not smoke heavily.

Sear the steak

Carefully place the seasoned steak in the hot skillet. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–2.5 minutes. If a large fat cap is present, tilt the steak and sear the fat edge for 30–45 seconds to render.

Baste and finish in oven

Reduce heat to medium. Add 2 tbsp unsalted butter, 2 crushed garlic cloves, and 2 sprigs thyme or rosemary to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the butter, garlic, and herbs over the steak for 30–60 seconds. Then transfer the skillet to the preheated oven to finish cooking: roast for 4–6 minutes for medium-rare (internal temp 125–130°F / 52–54°C), 6–8 minutes for medium (135°F / 57°C). Use an instant-read thermometer in the thickest part to check temperature.

Rest the steak

Remove the skillet from the oven and transfer the steak to a cutting board. Spoon some of the pan butter and garlic over the top. Tent loosely with foil and rest for 8–10 minutes—this allows juices to redistribute and carryover cooking to reach final temperature (about 130–135°F for medium-rare to medium).

After resting, sprinkle 1/4 tsp coarse sea salt or flaky salt over the steak for finishing. Slice the steak against the grain into 1/4–1/2 inch slices or serve whole.

Optionally sprinkle 1 tbsp freshly chopped parsley for color. Serve immediately with pan juices spooned over the slices.