Bone - In New York Recipe
Make Bone - In New York Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak & Seasoning
Cooking fats & aromatics
Finishing & optional
Method
Prep
- 1
Bring steak to room temperature
Remove the bone-in New York strip steak from the refrigerator 45–60 minutes before cooking. Pat dry thoroughly with paper towels — moisture prevents good sear.
- 2
Searing & Oven Finish
- 3
- 4
Sear steak
Add 1 tablespoon high-heat oil to the hot pan and swirl. Add the steak, fat-side or bone-edge down first if there is an exposed fat cap, then lay flat. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the second side for 2–3 minutes. Also sear the edges for 30–45 seconds each (use tongs and hold the steak on its side).
- 5
Add aromatics and baste
Reduce heat to medium. Add 2 tablespoons unsalted butter, smashed garlic cloves, and the rosemary and thyme sprigs to the pan. Tilt the pan slightly, use a spoon to baste the melted butter and aromatics over the steak continuously for 30–60 seconds to build flavor and finish browning the crust.
- 6
Finish in oven (if needed)
If the steak is thick (1.25" or more) or you prefer medium-rare to medium, transfer the skillet to the preheated oven. Roast until the internal temperature reaches your target: 120°F (49°C) for rare, 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. This typically takes 4–8 minutes depending on thickness. Use an instant-read thermometer inserted into the thickest part, away from bone.
Resting & Finishing
- 7
Rest
Remove the steak from the pan and transfer to a cutting board. Tent loosely with foil and rest for 8–10 minutes (rest time lets juices redistribute and carryover raises temp ~5°F/3°C).
- 8
Finish and serve
While resting, skim pan juices if desired and spoon a little over the steak. Slice against the grain into 1/3"–1/2" slices, leaving pieces near the bone intact. Sprinkle flaky sea salt to taste, add a pat of compound butter or a drizzle of finishing olive oil if using, and serve with lemon wedges on the side for brightness.