Ny Strip Recipe
Make Ny Strip Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak
Aromatics & finishing
Method
Steak
- 1
Bring steak to room temperature
Remove steaks from the refrigerator 30–45 minutes before cooking so they come close to room temperature. Pat both sides and edges dry very thoroughly with paper towels.
- 2
Season
Generously season both sides and the edges of each steak with kosher salt (divide 2 tsp between both steaks) and freshly ground black pepper. Press seasoning into the meat so it adheres.
- 3
Preheat pan
Place a heavy-bottomed skillet (cast iron preferred) on the stovetop over high heat. Let the pan heat for 4–5 minutes until very hot and just beginning to smoke. Meanwhile, pour 2 tablespoons neutral oil into a small bowl.
- 4
Sear steaks
Add the oil to the hot pan and swirl to coat. Carefully lay the steaks in the pan away from you to avoid splatter. Sear without moving for 2¾–3½ minutes until a deep brown crust forms (time depends on thickness). Flip and sear the second side for 2¾–3½ minutes for medium-rare (internal temp ~125–130°F / 52–54°C). For medium, aim for 3½–4½ minutes per side (~135°F / 57°C).
Aromatics & finishing
- 5
Add butter and aromatics
When you flip the steaks (after the first sear), reduce heat to medium-high and add 3 tablespoons butter, smashed garlic cloves, and thyme or rosemary sprigs to the pan beside the steaks.
- 6
- 7
Rest
Transfer steaks to a cutting board and tent loosely with foil. Rest for 6–10 minutes; carryover cooking will raise the internal temperature a few degrees and juices will redistribute.
- 8