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Ingredients
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Steak
Finishing & Cooking Fats
Resting & Serving
Method
Steak
- 1
Bring steak to temperature
Remove the dry-aged bone-in NY strip from the refrigerator and leave it uncovered on a rack for 45–60 minutes to come close to room temperature. This promotes even cooking.
- 2
Pat dry and season
Pat the steak thoroughly dry with paper towels, including the bone and fat cap. Evenly sprinkle both sides and the edges with the kosher salt and then the coarsely ground black pepper. Press the seasoning lightly into the meat.
Finishing & Cooking Fats
- 3
- 4
Sear the steak
Carefully place the steak in the hot pan, presentation side down (the meaty side you want to plate up). Sear without moving for 2½–3 minutes until a deep brown crust forms. Using tongs, hold the steak on its edges to render and brown the fat cap for 30–45 seconds per side, then flip and sear the opposite flat side 2½–3 minutes. For a 1.25–1.5-inch-thick steak, this typically yields medium-rare after finishing in the pan; adjust time for thickness and desired doneness.
- 5
Baste with butter and aromatics
Reduce heat to medium. Add the butter, crushed garlic cloves, thyme sprigs, and optional rosemary to the pan. As the butter foams, tilt the pan slightly and use a spoon to continuously baste the top of the steak with melted butter and aromatics for 1–2 minutes. This adds flavor and helps finish cooking.
- 6
Check doneness
Use an instant-read thermometer inserted into the thickest part of the meat (avoiding bone). Target temperatures: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. Remember residual carryover heat will rise a few degrees while resting.
Resting & Serving
- 7
Rest the steak
Transfer the steak to a cutting board and tent loosely with foil. Let rest for 8–10 minutes (or 10–12 minutes for thicker cuts) to allow juices to redistribute.
- 8